Study on Compound Fermented Beverage of Sweet Potato Pulp Water and Hawthorn

The rural fruit was sold badly in the current situation. Yellow pulp water and hawthorn were taken as the main raw materials. After yellow pulp water was pretreated,hawthorn juice was added,and the functional drink was obtained through preparation,homogenization and lactic acid bacteria fermentation technology. With sensory evaluation as index,the single factor experiment and experimental design of response surface analysis design were used to optimize the formula of functional drinks. The results showed that when the ratio of hawthorn juice to cucumber pulp was 1:1,the sugar addition was 6%,the stabilizer addition was 0.5%,the inoculation amount of lactic acid bacteria was 1.5%,and the fermentation time was 6 hours,the product was sour and sweet,tasted soft,with typical sweet potato flavor and hawthorn fragrance. The tissue state was uniform and good liquidity. The sensory score was highest(95 points).It provided theoretical basis for the resource utilization of yellow pulp water. It can provide theoretical basis for the resource utilization of yellow pulp water reduce environmental pollution. It can also promote the comprehensive development of processing products industry of sweet potato.