摘要
为探讨果蔬奶混合汁乳酸发酵主要营养成分的变化规律，对其主要营养成了进行了测试。结果表明：ｐＨ值明显下降，含酸量增加；还原糖明显减少；Ｖｃ和β－胡罗卜素含量略有减少，总糖含量明显增加，淀粉含量明显下降。
Marny methods are used to study the change of mufrient components during the lactic acid fermentafion of mixed fruif-vefetable-milk juice.The resulfs show obvious reductions of pH,reducing sugar and starch,slight reductions of V c and β-carotene,and increases of acids and total sugars.
出处
《饮料工业》
1998年第1期20-23,共4页
Beverage Industry
关键词
水果
蔬菜
牛奶
混合汁
乳酸发酵
营养成分
饮料
fruit, vegetable, milk, mixed juices, lactic acid fermentation nutrient components
