Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Production of composite lactic acid fermented beverage by pineapple and Hu You[J]. Science and Technology of Food Industry, 2013, (09): 254-257. DOI: 10.13386/j.issn1002-0306.2013.09.059
Citation: Production of composite lactic acid fermented beverage by pineapple and Hu You[J]. Science and Technology of Food Industry, 2013, (09): 254-257. DOI: 10.13386/j.issn1002-0306.2013.09.059
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Production of composite lactic acid fermented beverage by pineapple and Hu You

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  • Pineapple, Hu You were as raw materials to produce fermented beverage.The response surface method Hybrid design was designed for the ratio of pineapple juice and HuYo juice, sugar, fermentation time and yogurt to carry on the optimization and fitted the regression equation.The results showed that all factors was significant except sugar.The optimum technique parameters through the ridge optimization was that ratio of the two materials of pineapple juice and the Hu You juice were 4∶ 1, sugar was 15.88%, the fermentation time was 3.5h, yogurt was 5.18%.The beverage verification tests of the sensory score value was 92 in this condition.
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