摘要
以杨梅和鲜乳为主要原料,杀菌后接种乳酸菌进行发酵,进而调配成杨梅乳酸菌饮料,通过各种实验对其工艺进行优化,确定出产品的最佳配方。
Using myrica rubra and fresh milk as the main raw materials, the LactobaciUus beverage of myrica rubra was produced after sterilization, fermentation by lactic acid bacteria and preparation. The optimal technology conditions were further determined.
出处
《中国酿造》
CAS
北大核心
2009年第6期164-166,共3页
China Brewing
关键词
杨梅
乳酸菌饮料
正交试验
发酵
myrica rubra
orthogonal experiment
fermentation
