| 苡米百合发酵型乳酸饮料的研制 |
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| 引用本文： | 李新社,陆步诗.苡米百合发酵型乳酸饮料的研制[J].现代食品科技,2006,22(3):126-128. |
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| 作者姓名： | 李新社 陆步诗 |
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| 作者单位： | 邵阳学院,生物与化学工程系,湖南邵阳422000 |
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| 基金项目： | 邵阳学院校科研和教改项目 |
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| 摘 要： | 以苡米、百合干为主要原料,研制发酵型乳酸饮料,运用正交试验确定其最佳工艺条件为:苡米∶百合干=1∶1,乳酸菌接种量为6%,发酵时间为72h.产品具有风味俱佳、酸甜适口、营养保健之特性.
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| 关 键 词： | 苡米 百合干 发酵 乳酸饮料 |
| 文章编号： | 1007-2764(2006)03-0126-041 |
| 修稿时间： | 2006年3月27日 |
The Production of Beverage of Coix and Lily bulb Fermented by Lactobacillus |
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| Li Xin-she,Lu Bu-shi.The Production of Beverage of Coix and Lily bulb Fermented by Lactobacillus[J].Modern Food Science & Technology,2006,22(3):126-128. |
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| Authors: | Li Xin-she Lu Bu-shi |
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| Abstract: | Taking coix and dried lily bulb as materials, the best process conditions determined by orthogonal test is that the ratio of coix and dried lily bulb is 1:1,the dosage of lactic acid bacteria is 6% and the fermented time is 72 hours. The result shows that the product have good flavor and moderate sweet and sour. .It is nutritional and healthy to people . |
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| Keywords: | Coix Dried lily bulb Fermentation Lactobacillus Beverage |
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