期刊论文

中文

农产品加工

1671-9646

2015

20

7-10,13

10.16693/j.cnki.1671-9646(x).2015.10.033

本校为第一机构

以猕猴桃为主要原料,用模糊数学与正交试验进行综合评价的方法,研究猕猴桃乳酸菌饮料的制作工艺。结果表明,当猕猴桃汁的质量分数40%,发酵剂接种量3%,白砂糖添加量5%,在42℃下发酵3.5 h,可制得试验条件下的最优产品,影响猕猴桃乳酸菌饮料品质的因素大小为发酵时间>猕猴桃汁质量分数>白砂糖添加量>发酵剂接种量。

Using kiwifruit as the main raw material,a kind of activity of lactic acid bacteria type beverage is achieved with comprehensive evaluation method of fuzzy mathematics and orthogonal test. The results show that:when the ratio of kiwifruit to water 40%,inoculum size 3%,sugar 5%,fermentation time 3.5 h at 42 ℃,the optimal product can be prepared. The influence of kiwi drink quality are fermentation time ...