摘要
以松仁为主要原料进行乳酸菌发酵,研制出一种营养丰富、均衡、有松仁风味的乳酸菌饮料。通过实验研究,确定了松仁乳酸菌饮料生产的主要工艺流程。通过配方筛选的正交试验,确定最佳发酵条件,并对成品的理化指标进行测定。
Using pine nut as the main raw material, developed a kind of lactobacillus beverage with rich nutrition, equilibrium in nutrients and retaining the flavor of pine nut. After a lot of experiments, the main technological process was made certain and through orthogonal experiment the best ferment conditions were confirm, and the main physical and chemical properties of the pine nut lactobacillus beverage were determined.
出处
《农产品加工（下）》
2005年第1期31-33,共3页
Farm Products Processing
关键词
松仁
乳酸菌
调配
发酵
均质
稳定剂
pine nut
lactobacillus
prepare
ferment
homogenize
stabilizer
