| 仙人掌含醇乳酸饮料的研制 |
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| 引用本文： | 丁玲玲,史经略.仙人掌含醇乳酸饮料的研制[J].食品工业,2006(6). |
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| 作者姓名： | 丁玲玲 史经略 |
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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： | 以仙人掌、牛奶、麦芽为原料,采用酵母菌和乳酸菌共同发酵研制成含低醇的仙人掌乳酸饮料。通过实验确定了发酵的最佳工艺条件及饮料的最佳配方,并对饮料的稳定性进行了探讨,从而生产出酸甜可口、均一稳定的营养保健型乳酸饮料。
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| 关 键 词： | 仙人掌 麦芽 乳酸饮料 |
Development of Cactus Lactic Acid Drink with Low Alcohol |
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| Ding Ling-ling Shi Jing-lue Bioengineering Dept.of Jiangsu Food Occupational Techniques College.Development of Cactus Lactic Acid Drink with Low Alcohol[J].The Food Industry,2006(6). |
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| Authors: | Ding Ling-ling Shi Jing-lue Bioengineering Deptof Jiangsu Food Occupational Techniques College |
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| Affiliation: | Huai'an 223001 |
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| Abstract: | A low-alcohol cactus lactic acid drink was developed by co-fermentation of microzyme and lacto- bacillus using malt,cactus,and milk as materials.We set the best procedure and formula by repetitious tests. The stability of the drink is also discussed in this arti- cle.The drink has sour and sweet taste,it is a palat- able lactic acid drink helpful to health. |
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| Keywords: | cactus malt lactic acid drink |
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