| 一种新型复合发酵饮料的研制 |
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| 引用本文： | 杨瑞,张晓芸,刘春莉,张文学. 一种新型复合发酵饮料的研制[J]. 中国酿造, 2002, 26(4): 24-25,43 |
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| 作者姓名： | 杨瑞 张晓芸 刘春莉 张文学 |
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| 作者单位： | 四川大学轻纺与食品学院,成都,610065 |
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| 摘 要： | 该文是对采用乳酸菌与酵母菌对黄瓜汁进行复合发酵的研究。通过正交实验确定了最佳发酵工艺条件 ,并通过发酵、调配、过滤澄清等工艺技术过程 ,制得风味独特的发酵黄瓜汁饮料
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| 关 键 词： | 果蔬汁 复合发酵 饮料 |
| 文章编号： | 0254-5071(2002)04-0024-02 |
A New Type of Fermented Beverage |
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| Yang Rui Zhang Xiaoyun Liu Chunli Zhang Wenxue. A New Type of Fermented Beverage[J]. China Brewing, 2002, 26(4): 24-25,43 |
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| Authors: | Yang Rui Zhang Xiaoyun Liu Chunli Zhang Wenxue |
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| Abstract: | The multi fermentation of cucumber juice by lactic acid bactria and yeast was studied.The optimal fermentation conditions were decided by the orthogonal experiments,and the fermented cucumber beverage with particular flavour was produced by the processes,such as,fermentation,blend,filtration and clarifying etc. |
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| Keywords: | juice multi fermentation cucumber beverage |
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