| 多菌种发酵复合汁功能饮料 |
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| 引用本文： | 艾连中,吴艳,黄少华,刘秀河. 多菌种发酵复合汁功能饮料[J]. 食品工业, 2003, 0(2) |
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| 作者姓名： | 艾连中 吴艳 黄少华 刘秀河 |
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| 作者单位： | 江南大学食品学院，江南大学食品学院，山东省食品发酵研究设计院，山东轻工业学院 无锡 214036，无锡 214036，济南 250013，济南 250100 |
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| 摘 要： | 以小枣、银杏叶为原料,经科学浸提,然后与浓缩苹果汁、浓缩海带汁复配,利用乳酸菌、酵母菌和醋酸菌三菌种液态深层发酵,精心调配,研制出风味、口感具佳的保健型功能性饮料。
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| 关 键 词： | 混合果汁 多菌种 发酵 |
Preparation of multi-strain fermented composed functional drink |
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| Ai Lian-zhong et. al.. Preparation of multi-strain fermented composed functional drink[J]. The Food Industry, 2003, 0(2) |
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| Authors: | Ai Lian-zhong et. al. |
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| Affiliation: | Ai Lian-zhong et. al. |
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| Abstract: | Chinese date and gingko leaves were extracted scientifically, then mixed with concentrated cider and kelp juice, a composed liquor was obtained, the composed liquor was fermented by lactobacillus, microzyme and acetobacter. A high-grade health beneficial functionality drink with good flavor and taste was produced. |
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| Keywords: | composed liquor multi strain fermentation |
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