Processing technology of fermented cantaloupe (Cucumis melo L.) beverage.

In this paper,the preparation of cantaloupe(Cucumis melo L.) fermented beverage by Lactobacillus bulgaricus and Streptococcus thermophillus were studied.Orthogonal test showed that the optimum formula of fermented beverage were:refined sugar 4%,milk powder 5%,fermentative temperature 42 ℃,inoculation quantity 4%,and fermentation time 48h.Compound stabilizer was made using 0.2% xanthan gum and carboxymethyl cellulose(CMC) with their ratio of 1:1.The product had exquisite feeling and unique flavor.