Science and Technology of Food Industry

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ZHOU Wen-bin, CHANG Hai-jun. Development on lactate fermented beverage of water chestnut[J]. Science and Technology of Food Industry, 2013, (19): 230-233. DOI: 10.13386/j.issn1002-0306.2013.19.085
Citation: ZHOU Wen-bin, CHANG Hai-jun. Development on lactate fermented beverage of water chestnut[J]. Science and Technology of Food Industry, 2013, (19): 230-233. DOI: 10.13386/j.issn1002-0306.2013.19.085
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Development on lactate fermented beverage of water chestnut

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  • A water chestnut lactate fermented beverage formula and fermentation parameters were obtained by sensory evaluation through single factor and orthogonal experiment.In this study, the fresh mature water chestnuts were cleaned, peeled, boiled 30min in water, and then beating and filtered.After that, to prepare the formula as followed prescription: water chestnut juice∶ water 1∶3, 1.8g /100mL sucrose, 0.2g /100mL milk powder.After mixing, pre-heated at 65℃, homogenously twice under 20MPa, and store at 70℃ for 15min, then cooled to 40℃ for fermenting for 12h with the inoculation volume of 5%.The lactate beverage had a special water chestnuts flavor.
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