| 利用酵母发酵芦荟汁饮料的研究 |
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| 引用本文： | 朱志怀. 利用酵母发酵芦荟汁饮料的研究[J]. 饮料工业, 2003, 6(3): 30-33 |
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| 作者姓名： | 朱志怀 |
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| 作者单位： | 南昌大学生命科学与食品工程学院,南昌 330029 |
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| 摘 要： | 以芦荟为原料，利用酵母菌发酵芦荟汁成为低酵度的饮料。对加入防腐剂H2SO3后不同的接种时间，加入糖量和不同酵母菌种等因素对发酵产品质量作了初步探讨，确定了发酵芦荟汁饮料的工艺参数。
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| 关 键 词： | 芦荟汁饮料 酵母菌发酵 低酵度饮料 工艺参数 产品质量 |
| 修稿时间： | 2003-04-20 |
Research on fermentation of aloe juice drink by yeast |
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| ZHU Zhi huai. Research on fermentation of aloe juice drink by yeast[J]. Beverage Industry, 2003, 6(3): 30-33 |
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| Authors: | ZHU Zhi huai |
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| Abstract: | A beverage of low fermentation degree was obtained from aloe by the fermentation of aloe juice by yeast. The factors affecting the quality of fermented products, including different inoculation time after the addition of the preservative H2SO3, the amount of sugar added and different kinds of yeast, were preliminarily studied. And the technological parameters for fermented aloe juice drink were determined. |
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| Keywords: | fermentation by yeast aloe beverage of low fermentation degree |
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