| 蜂蜜发酵非酒精饮料的工艺研究 |
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| 引用本文： | 周先汉,蒲传奋,韩志萍.蜂蜜发酵非酒精饮料的工艺研究[J].食品工业科技,2006,27(7):115-116. |
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| 作者姓名： | 周先汉 蒲传奋 韩志萍 |
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| 作者单位： | 合肥工业大学生物与食品工程学院 安徽合肥230009 |
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| 摘 要： | 对蜂蜜进行乳酸菌和酵母菌发酵,通过实验研究得出最适发酵工艺参数:蜂蜜稀释液初始糖度为20°Be,乳酸菌发酵时间为16h,乳酸菌接种量为6%;酵母菌发酵时间为12h,酵母菌接种量为8%;对发酵液进行过滤、调配、离心、灭菌等处理后,研制出具有较好口感和色泽的蜂蜜发酵非酒精饮料。
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| 关 键 词： | 蜂蜜 发酵 饮料 |
| 文章编号： | 1002-0306(2006)07-0115-03 |
| 修稿时间： | 2005年12月5日 |
Preparation of a non-alcoholic beverage by honey fermentation |
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| Zhou Xianhan el al.Preparation of a non-alcoholic beverage by honey fermentation[J].Science and Technology of Food Industry,2006,27(7):115-116. |
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| Authors: | Zhou Xianhan el al |
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| Affiliation: | Zhou Xianhan el al |
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| Abstract: | Honey was fermented using lactic acid bacteria and yeasts to produce a non-alcoholic beverage. The result showed that the optimal condition for fermentation was as follows: the sugar degree of diluted honey was 20 baume,the time for lactobacillus fermentation was 16h,the quantity of lactobacillus inoculation was 6%; the time for yeast fermentation was 12h,and the quantity of yeast inoculation was 8%. Though filtration,preparation,centrifugation and sterilization etc.,a non-alcoholic beverage with good taste and appearance was obtained. |
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| Keywords: | honey fermentation beverage |
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