| 发酵型核桃乳饮料的研制 |
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| 引用本文： | 刘俊果,畅天狮,张桂,赵国群,李梭英. 发酵型核桃乳饮料的研制[J]. 食品科技, 2000, 0(4) |
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| 作者姓名： | 刘俊果 畅天狮 张桂 赵国群 李梭英 |
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| 作者单位： | 河北科技大学生物科学与工程系,石家庄,050018 |
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| 摘 要： | 研究了发酵型核桃乳饮料的生产工艺。对核桃乳原浆和发酵型核桃乳饮料的理化性质进行了测定 ,并对发酵型核桃乳饮料生产工艺中的关键步骤(前配料、发酵剂、均质压力)进行了研究。
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| 关 键 词： | 核桃乳 乳酸菌 饮料 |
Preparation of lactic fermentation walnut milk beverage |
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| LIU Jun-guo CHANG Tian-shi CHEN Xue-wu. Preparation of lactic fermentation walnut milk beverage[J]. Food Science and Technology, 2000, 0(4) |
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| Authors: | LIU Jun-guo CHANG Tian-shi CHEN Xue-wu |
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| Affiliation: | LIU Jun-guo CHANG Tian-shi CHEN Xue-wu |
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| Abstract: | The technology of walnut milk beverage(lactic fermented)was studied.First,physical and chemical features of walnut milk and lactic fermentation walnut milk beverage was determined.Second,the key section(ingredients,culture,homogenization)were studied. |
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| Keywords: | walnut milk lactic acid bacteria beverage |
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