乳酸發酵甜瓜汁之研究

Abstract

台灣各季節的熱帶水果種類豐富，採收後期的水果因甜度不高，價格偏低，通常是棄置田間不收採。本試驗以乳酸菌發酵方式製造甜瓜發酵果汁，期能提高甜瓜利用率，增加蔬果汁之多樣性。 In Taiwan, the melon was usually discarded during the later harvesting period, on account of lower sweet. The purpose of this research is using tropical fruit to produce a new lactic acid fermented beverage.