摘要
本文以啤酒行业制麦芽过程中产生的副产物为原料,试制出酒精度在2%以下,总酸(以乳酸计)为0.35～0.4g/100m1,总糖为11°Bx,氨基酸总量在21mg/100ml左右的酸甜适口,营养丰富的含酒精的乳酸饮料,并确定了制造方法和工艺条件。
The authors tria1-produce a nourishing alcoholic lactic acid beverage by the by-products as materials obtained in the process in which malt barley of beer is made. The content of. beverage is alcohol is under 2% (v/v, 20℃), total acib (accorbing to lactic acid) is 0.35～0.4g/100ml, the sugar is ll°Bx anb the amnio acid is 21mg/l00ml.The beverage is characterized by the proper acidity and sweet taste.The method of manufacture and the conditions of technology are given in this paper.
出处
《天津商学院学报》
1991年第3期7-12,共6页
Journal of Tianjin University of Commerce
