| 芦荟奶啤的研制 |
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| 引用本文： | 史经略,卢卫平.芦荟奶啤的研制[J].食品工业科技,2005,26(3):145-147. |
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| 作者姓名： | 史经略 卢卫平 |
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| 作者单位： | 江苏食品职业技术学院生物工程系,淮安,223001 |
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| 摘 要： | 以芦荟、牛奶、麦芽和酒花为主要原料,经过二次生物发酵,研制出既有啤酒的低酒精度,泡沫丰富和适度的二氧化碳,又具有酸乳饮料的酸甜可口,营养全面且具有保健功能的绿色饮料-芦荟奶啤。本文通过实验确定芦荟奶啤的最佳配方及芦荟汁的添加方式,并对奶啤的稳定性进行了探讨。
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| 关 键 词： | 芦荟 牛奶 麦芽 奶啤 研制 |
| 文章编号： | 1002-0306(2005)03-0145-03 |
| 修稿时间： | 2004年9月9日 |
The development of aloe milk beer |
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| Shi Jinglue et al.The development of aloe milk beer[J].Science and Technology of Food Industry,2005,26(3):145-147. |
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| Authors: | Shi Jinglue |
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| Affiliation: | Shi Jinglue et al |
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| Abstract: | Aloe milk beer, a new low- alcohol green drink, was brewed from aloe, milk, malt, and hops. The aloe milk beer having rich foam, proper quantity of carbon dioxide and sour and sweet taste is nutritious and helpful to human's health. This article discusses the formulation of the aloe milk beer and the addition of aloe juice. The stability of the aloe milk beer is also discussed. |
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| Keywords: | aloe milk malt milk beer development |
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