张璐瑶，沈媛媛，任清逸，钱时权*

（淮阴师范学院生命科学学院，江苏淮安223300）

摘要：以火龙果皮渣和鲜酸奶为原料，考察火龙果皮渣添加量、酸奶接种量、白砂糖添加量和发酵时间对火龙果皮渣发酵乳饮料的酸度、活菌数和感官评分的影响，在此基础上，进一步对其发酵工艺条件进行了优化。结果表明，火龙果皮渣发酵乳饮料发酵工艺最佳条件为：火龙果皮渣添加量5%，白砂糖添加量10%，酸奶接种量4%和发酵时间8h。在此条件下，得到的火龙果皮渣发酵乳饮料呈乳白略带淡红色，质地细腻均匀，酸奶香浓郁，口感爽滑柔和，酸甜可口，具有独特的火龙果香味。

关键词：火龙果皮渣；酸奶发酵；工艺优化

Development of Fermented Yogurt Beverage from Dragon Fruit Dregs

ZHANG Lu-yao，SHEN Yuan-yuan，REN Qing-yi，QIAN Shi-quan*

（Life Science School，Huaiyin Normal University，Huaian 223300，China）

Abstract: In this paper，the effects of the amount of dragon fruit dregs，the inoculation amount of fresh yogurt，theamount of sugar and the fermentation time on the acidity，the number of viable bacteria and the sensory score of thefermented milk beverage from the residue of dragon fruit peel were investigated. Furthermore，the fermentationconditions were optimized. The results showed that the best fermentation conditions were：5% of dragon fruit dregs，10% of sugar，4% of fresh yogurt inoculation and 8 hours of fermentation time. Under these conditions，thefermented milk beverage of dragon fruit dregs was milky white with light red color，fine and uniform texture，richsour milk flavor，smooth and soft taste，sweet and sour taste，and has a unique dragon fruit flavor.

Key words: dragon fruit dregs; yogurt fermentation; optimization process

中图分类号：TS252.54 文献标志码：A 文章编号：1007-7871（2020）05-0013-04

（2020年 第23卷 第5期）