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- Title
发酵型香蕉复合果汁饮料的研制及营养成分研究.
- Authors
韦璐; 孙钦菊; 黄杰; 王艳娜; 卓佩琳; 黎玫崎; 姚美金
- Abstract
Using banana, mango and Liubao tea soup as the main raw materials, Bioson probiotics fruit and vegetable enzyme fermentation starter as fermentation strains, a fermented banana compound fruit juice beverage was developed and produced. The optimal fermentation process conditions were determined through single-factor and response surface tests and the change of soluble solids, protein and other nutritional active ingredients contents were studied. The results showed that the optimal fermentation process conditions were banana pulp 50%, mango juice 5%, white sugar addition 6%, Bioson probiotics fruit and vegetable enzyme fermentation starter inoculum 0.04%, tea soup addition5.0%, fermentation time 5.0 d, and temperature 34 ℃. Under the condition, the beverage had light yellow and translucent color, rich aroma of banana and mango, moderate sweetness, and fresh aroma. The soluble solids, the titratable acidity, protein, total sugar, and total polyphenol content were 16.80%, 1.20 g/kg, 10.90 mg/100 g, 9.91 g/100 g, and 0.38 mg/ml, respectively. Among them, the total sugar and total polyphenols changed little during the whole fermentation process and were in a stable state, while the titratable acidity and protein showed a significant increase, and the soluble solids were unstable and showed an overall upward trend.
- Subjects
FRUIT juices; SUGAR; MANGO; FRUIT; VEGETABLES
- Publication
China Brewing, 2020, Vol 39, Issue 10, p210
- ISSN
0254-5071
- Publication type
Article
- DOI
10.11882/j.issn.0254-5071.2020.10.039