| 核桃红枣发酵乳的研制 |
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| 引用本文： | 侯彦喜,邢建华,刘乐. 核桃红枣发酵乳的研制[J]. 河南工业大学学报(自然科学版), 2008, 29(6) |
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| 作者姓名： | 侯彦喜 邢建华 刘乐 |
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| 作者单位： | 1. 开封大学,化学工程学院,河南,开封,475004
2. 黄河科技学院,医学院,河南,郑州,450063 |
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| 摘 要： | 以核桃、红枣为原料,将核桃、红枣分别制成核桃浆和红枣浆后按一定比例混合,接种经驯化的乳酸混合菌进行发酵.由正交试验确定最佳工艺条件为:白砂糖用量12%、发酵温度42℃、发酵时间5 h、核桃浆与红枣浆质量比为3∶2.
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| 关 键 词： | 核桃 红枣 发酵 饮料 |
STUDY ON THE FERMENTED BEVERAGE OF WALNUT AND RED JUJUBE |
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| HOU Yan-xi,XING Jian-hua,LIU Le. STUDY ON THE FERMENTED BEVERAGE OF WALNUT AND RED JUJUBE[J]. Journal of Henan University of Technology Natural Science Edition, 2008, 29(6) |
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| Authors: | HOU Yan-xi XING Jian-hua LIU Le |
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| Affiliation: | HOU Yan-xi1,XING Jian-hua2,LIU Le2 |
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| Abstract: | A beverage was prepared by lactobacillus fermentation using walnut and red jujube as raw materials.Thick slurry of walnut and red jujube were mixed before inoculating lactobacillus to carry out the fermentation.The optimal parameters of sucrose amount,fermentation temperature,time and the ratio of walnut and red jujube were obtained through an orthogonal test to prepare a special nutrition and well tasted beverage. |
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| Keywords: | walnut red jujube fermentation beverage |
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