| 麦芽芦荟乳酸饮料的研制 |
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| 引用本文： | 史经略,卢卫平. 麦芽芦荟乳酸饮料的研制[J]. 中国乳品工业, 2005, 33(5): 29-31 |
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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,江苏,淮安,223001 |
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| 摘 要： | 以芦荟、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麦芽芦荟乳酸饮料。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： | 芦荟 麦芽 酵母 乳酸菌 乳酸饮料 |
| 文章编号： | 1001-2230(2005)05-0029-03 |
Development of malt aloe lactic acid drink |
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| SHI Jing-lue,LU Wei-ping. Development of malt aloe lactic acid drink[J]. China Dairy Industry, 2005, 33(5): 29-31 |
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| Authors: | SHI Jing-lue LU Wei-ping |
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| Abstract: | A low-alcohol malt aloe lactic acid drink was developed by co-fermation of microzyme and lactobacil-lus to malt, aloe, and lactic acid. We set the best procedure and formula by repetitious tests.The stability of the drink is also discussed in this article. The drink, sour and sweet, is a palatable lactic acid drink helpful to heatlth. |
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| Keywords: | aloe malt microzyme lactobacillus actic acid drink |
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