| 谷物饮料关键制备技术及其稳定性研究进展 |
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| 引用本文： | 侯占群,文剑,吴逸民,钱英燕,龚树立. 谷物饮料关键制备技术及其稳定性研究进展[J]. 食品与发酵工业, 2012, 38(10): 146-150 |
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| 作者姓名： | 侯占群 文剑 吴逸民 钱英燕 龚树立 |
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| 作者单位： | 中国食品发酵工业研究院,北京,100027 |
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| 摘 要： | 近年来,以五谷杂粮为主要原料的谷物饮料因其独特的营养功效和风味受到了消费者的青睐。文中综述了国内外在谷物饮料制备技术方面的研究进展,针对谷物饮料的关键生产工艺特点,讨论了影响谷物饮料稳定性的关键因素,并对目前谷物饮料制备及生产方面存在的问题进行了讨论和展望。
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| 关 键 词： | 谷物饮料 关键技术 制备工艺 稳定性 |
Recent Advances in Key Technologies of Cereal Beverage |
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| Hou Zhan-qun,Wen Jian,Wu Yi-min,Qian Ying-yan,Gong Shu-li. Recent Advances in Key Technologies of Cereal Beverage[J]. Food and Fermentation Industries, 2012, 38(10): 146-150 |
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| Authors: | Hou Zhan-qun Wen Jian Wu Yi-min Qian Ying-yan Gong Shu-li |
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| Affiliation: | *(China National Research Institute of Food and & Fermentation Industries,Beijing 10027,China) |
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| Abstract: | Recently,cereal-based beverages received great attention due to its unique flavor and nutritional value.The recent progress in the preparation of cereal beverages was reviewed,and the main factors affecting the stability of cereal beverage was also discussed.At last,the main problems and the prospective of cereal beverages were discussed. |
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| Keywords: | cereal beverage key technologies preparation stability |
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