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| 果味型麦芽汁乳酸菌饮料的研制 | |
| 引用本文： | 韩珍琼,谭伟. 果味型麦芽汁乳酸菌饮料的研制[J]. 中国酿造, 2004, 0(9): 36-37,40 |
| 作者姓名： | 韩珍琼 谭伟 |
| 作者单位： | 1. 西南科技大学生命科学与工程学院,绵阳,621000 2. 四川华润蓝剑啤酒集团公司绵阳啤酒厂,绵阳,621004 |
| 摘 要： | 该试验通过乳酸菌发酵麦芽汁，再同果汁进行调配，研制出一种不同于啤酒的全新麦芽汁饮料。通过试验确定了发酵工艺参数，以及果汁和发酵麦芽汁的配比，并确定了产品的牛产工艺流程和质量控制指标。 |
| 关 键 词： | 乳酸菌 发酵 麦芽汁 菠萝汁 工艺流程 质量指标 |
| 文章编号： | 0254-5071(2004)09-0036-02 |
Development of wort beverage fermented by lactic acid bacteria with fruit flavor |
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| HAN Zhen-qiong,TAN Wei. Development of wort beverage fermented by lactic acid bacteria with fruit flavor[J]. China Brewing, 2004, 0(9): 36-37,40 | |
| Authors: | HAN Zhen-qiong TAN Wei |
| Abstract: | A novel wort beverage was developed through lactic acid bacteria fermentation and then mixture with pineapple juice. The fermentation parameters, ratio of pineapple fruit and fermented wort, processing technology, and quality index were established based on the result of the experiment. |
| Keywords: | lactic acid bacteria fermentation wort pineapple juice processing technology quality index |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |