| 麦胚乳酸菌饮料的研制 |
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| 引用本文： | 刘章武,舒宗上. 麦胚乳酸菌饮料的研制[J]. 武汉工业学院学报, 2001, 0(3): 5-7 |
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| 作者姓名： | 刘章武 舒宗上 |
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| 作者单位： | 1. 武汉工业学院食品科学与工程系
2. 湖北金华麦面集团有限公司 |
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| 摘 要： | 对以麦胚为主要原料，采用乳酸菌发酵的饮料生产工艺进行了研究，重点讨论了发酵剂制备和影响产品稳定性的因素。
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| 关 键 词： | 麦胚乳酸菌饮料 发酵剂 稳定性 小麦 不饱和脂肪酸 |
| 文章编号： | 1009-4881(2001)03-0005-03 |
| 修稿时间： | 2001-07-02 |
PREPARATION OF YOGURT BEVERAGE CONTAINING WHEAT GERM |
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| LIU Zhang_wu ,SHU Zong_shang. PREPARATION OF YOGURT BEVERAGE CONTAINING WHEAT GERM[J]. Journal of Wuhan Polytechnic University, 2001, 0(3): 5-7 |
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| Authors: | LIU Zhang_wu SHU Zong_shang |
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| Affiliation: | LIU Zhang_wu 1,SHU Zong_shang 2 |
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| Abstract: | The technology of preparing yogurt beverage by using wheat germ as main raw material and Lactobacillus bulgaricus and Streptococcus Thermophilus for fermentation was studied. Meanwhile , the factors which effected the stability of yogurt beverage and the preparation of starter culture were emphatically discussed. |
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| Keywords: | wheat germ yogurt beverage stability |
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