Establishment of Turbidity Model for Lactic Acid Fermentation Loquat Juice

doi:10.3969/j.issn.1673-1689.2012.08.011

Home > Archive>Volume 31, Issue 8, 2012 >853-856. DOI:10.3969/j.issn.1673-1689.2012.08.011

Establishment of Turbidity Model for Lactic Acid Fermentation Loquat Juice
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                        10.3969/j.issn.1673-1689.2012.08.011
                    
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To provide theoretical basis for development and scale production of the lactic acid fermentation loquat beverage.The different turbidity lactic acid fermentation loquat juice was prepared by centrifugation in different conditions.The apparent viscosity and stability factor of beverage were taken as the index,the mathematical equation was established between the fermented juice turbidity and the minimum addition of a composite stabilizer.The quadratic curve equation "y=1.192x2-1.859x+1.108(R2=0.999 6,P<0.05)" could be used as the mathematical model describing the relationship between suitable minimum of composite stabilizer(y) and the fermented juice turbidity(x).The products based on the model were refrigerated 7 d at 4 ℃ and kept 180 d at room temperature,its steady state were still nice and the taste were still fresh and elegant.

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LIANG Zhang-cheng, GUO Yan-bo, HE Zhi-gang, LI Wei-xin, LIN Xiao-zi. Establishment of Turbidity Model for Lactic Acid Fermentation Loquat Juice[J]. Journal of Food Science and Biotechnology,2012,31(8):853-856.

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Online: June 17,2014
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