| 发酵型擂茶的研制 |
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| 引用本文： | 刘毅,袁月华. 发酵型擂茶的研制[J]. 中国酿造, 2006, 0(12): 68-70 |
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| 作者姓名： | 刘毅 袁月华 |
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| 作者单位： | 湖南机电职业技术学院,生物化工系,湖南,长沙,410151 |
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| 摘 要： | 以传统擂茶制作工艺为基础，以大米、茶叶、生姜为主要原料，融合乳酸菌和酵母菌混菌发酵上艺，制得酸甜苦辣醇五味俱伞、协调爽口，富有保健功效的发酵型擂茶。
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| 关 键 词： | 发酵 擂茶 保健 |
| 文章编号： | 0254-5071(2006)12-0068-03 |
| 修稿时间： | 2006-06-06 |
Research and development of fermented striking tea |
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| LIU Yi,YUAN Yue-hua. Research and development of fermented striking tea[J]. China Brewing, 2006, 0(12): 68-70 |
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| Authors: | LIU Yi YUAN Yue-hua |
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| Abstract: | Using rice, tea and ginger as main raw materials, the fermented striking tea was produced by fermentation of mixed lactic acid bacteria and yeast on the basis of traditional striking techniques. The novel tea contained mellow flavors including sour, sweet, bitter and peppery hot, and was helpful for health. |
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| Keywords: | fermentation striking tea health care |
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