| 马蹄汁酒精发酵饮料的研制 |
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| 引用本文： | 韩明,林永焊,林植亮.马蹄汁酒精发酵饮料的研制[J].现代食品科技,2004,20(4):77-78. |
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| 作者姓名： | 韩明 林永焊 林植亮 |
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| 作者单位： | 广州市乡镇企业管理干部学院农技系,广州,510405;广州市乡镇企业管理干部学院农技系,广州,510405;广州市乡镇企业管理干部学院农技系,广州,510405 |
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| 摘 要： | 马蹄去皮制得马蹄汁,调整糖分和酸度后接种 2.0～3.0%的酵母培养液, 25℃下发酵培养两天可制得含酒精 4.2%,清澈透明,口感较好的风味马蹄汁酒精饮料。
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| 关 键 词： | 马蹄汁 啤酒酵母 保健 |
| 文章编号： | 1007-2764(2004)04-0077-029 |
| 修稿时间： | 2004年9月7日 |
Development of Alcohol Fermentation Beverage On Water Chestnut Juice |
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| Han Ming,Lin Yong-han,Lin Zhi-liang.Development of Alcohol Fermentation Beverage On Water Chestnut Juice[J].Modern Food Science & Technology,2004,20(4):77-78. |
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| Authors: | Han Ming Lin Yong-han Lin Zhi-liang |
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| Abstract: | The alcohol beverage of water chestnut juice fermented by yeast was studied. Experimental results showed that adding 2~3% yeast culture broth to water chestnut juice adjusted by sugar and acid, the alcohol content of the fermentation beverage could reach 4.2% after two days, and the beverage tasted well. |
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| Keywords: | Water chestnut juice Alcohol beverage Fermentation |
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