| 营养型发酵软饮料的研究 |
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| 引用本文： | 韩继福,贾冬舒.营养型发酵软饮料的研究[J].浙江工业大学学报,2003,31(3):340-345. |
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| 作者姓名： | 韩继福 贾冬舒 |
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| 作者单位： | 解放军军需大学,军需工程系,吉林,箕,130062 |
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| 摘 要： | 研究利用稻加工大米的副产品碎米为主要原料 ,加入麦芽、加酶 ,进行液化、糖化、发酵等工艺 ,研制出一种发酵营养型软饮料。本产品与啤酒相比 ,可减少原料总用量的 17% ,减少麦芽用量的 2 8.6%。
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| 关 键 词： | 副产物碎米 加麦芽 酶等 浸出糖化 发酵工艺酿造 |
| 文章编号： | 1006-4303(2003)03-0340-05 |
| 修稿时间： | 2002年12月18 |
Reaserch of soft feemented drink with nutrition |
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| HAN Ji\|fu,JIA Dong\|shu.Reaserch of soft feemented drink with nutrition[J].Journal of Zhejiang University of Technology,2003,31(3):340-345. |
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| Authors: | HAN Ji\|fu JIA Dong\|shu |
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| Abstract: | This paper studies the research of a soft drink with nutrition using developed rice as the main raw material which is the by\|product in processing rice. It applied the following tedunigues:malt and enzyme adding, liquefying, saccharification, fermentation and so on. Compared with beer this product may reduce the total quantity of raw material by 17% and the quantity of malt by 28.6%. |
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| Keywords: | by\|product of smashed rice malt adding enzyme and so on infusion and saccharification brewing with fementing technology |
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