摘要
以仙人掌、牛奶、麦芽为原料,采用酵母菌和乳酸菌共同发酵研制成含低醇的仙人掌乳酸饮料。通过实验确定了发酵的最佳工艺条件及饮料的最佳配方,并对饮料的稳定性进行了探讨,从而生产出酸甜可口、均一稳定的营养保健型乳酸饮料。
A low-alcohol cactus lactic acid drink was developed by co-fermentation of microzyme and lactobacillus using malt, cactus, and milk as materials. We set the best procedure and formula by repetitious tests. The stability of the drink is also discussed in this article. The drink has sour and sweet taste, it is a palatable lactic acid drink helpful to health.
出处
《食品工业》
北大核心
2006年第6期32-34,共3页
The Food Industry
关键词
仙人掌
麦芽
乳酸饮料
cactus
malt
lactic acid drink
