Optimization of technology of the carrot-apple-whey fermented beverage using response surface methodology
This experiment took the carrot,apple,whey fermented liquid as raw materials to study the process conditions of whey beverages preparation.Using response surface optimization method,the fermentation process of carrot-apple-whey fermented beverage fermented process were studied.Results showed that the best process conditions was sugar 6.7％,carrot apple juice percentage 2.2∶1 (juice accounted for 50％ of the total),whey fermented liquid 38％.The product was a kind of stability good mixed fruit and vegetable of fermented beverage,sensory evaluation score of 92.5,had rich nutrition,sweet,with full-bodied apple carrot mixture of incense smell.
国家科技期刊平台
NSTL
万方数据
维普
