| 啤酒酵母自溶物乳酸发酵饮料的研究 |
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| 引用本文： | 赵光远,付扬志,崔中祥. 啤酒酵母自溶物乳酸发酵饮料的研究[J]. 食品科学, 2001, 22(4): 57-59 |
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| 作者姓名： | 赵光远 付扬志 崔中祥 |
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| 作者单位： | 1. 河南职业技术师范学院食工系
2. 新乡航空啤酒厂 |
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| 摘 要： | 在啤酒废酵母自溶物中，添加少量葡萄糖，经乳酸菌作用制成一种新型饮料，探讨了菌种选择、发酵时间、发酵温度和最佳工艺参数。结果表明：酵母自溶物加0.5%葡萄糖，植物乳杆菌和片球菌按比1：1接种，30℃发酵10h，可制得一种鲜香酸甜的乳酸饮料。
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| 关 键 词： | 乳酸菌 厌氧发酵 乳酸饮料 啤酒酵母自溶物 生产工艺 |
Processing Study onLactate Beverage Made of Beer Dregs Autolysate |
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| Zhao Guangyuan et al.. Processing Study onLactate Beverage Made of Beer Dregs Autolysate[J]. Food Science, 2001, 22(4): 57-59 |
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| Authors: | Zhao Guangyuan et al. |
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| Affiliation: | Zhao Guangyuan et al. |
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| Abstract: | To the beer dregs autolysate being added a little glucose, a new type health care beverage was produced by the lactic bacteria fermentation. The engineering choice of fermented strains, the culture time and the fermentation temperature were investigated. At the same time, the adequate engineering technology was also determined. The results showed that after the autdysate being added with 0. 5％ glucose, inoculated with adequate strains, fermented at 30℃ for 10 hours, a new kind of lactate beverage with sour and aromatic taste was produced. |
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| Keywords: | Lactic bacteria Beer dregs autolysate Anaerobic fermentation Lactate beverage |
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