摘要
以马尾松花粉为主要原料 ,对利用乳酸菌等微生物进行发酵的破壁技术及花粉发酵饮料的工艺进行了研究。结果表明 :经适当的发酵处理 ,花粉破壁率可达 89%左右 ,溶液中的总氨基酸含量比高温高压处理的提高6 5 %。该饮品即冲即饮 ,酸甜可口 ,风味独特 ,营养丰富 ,富含乳酸活性菌 ,是一种老幼皆宜的新型保健品。
Taking Pinus massoniana pollen as main material, the technology of fermented beverage was studied by processing through lactic acid bacteria fermentation. The results indicated that the crushed rate of pollen reached about 89% and the content of total amino acid increased by 65% under the proper fermented treatment compared with similar product of non-fermentation. The beverage can be drunk at once only after pouring cold water in. Furthermore, it is a new style healthy food with pleasant sweetness and sourness, unique taste, rich nutrients and countless active lactic acid bacteria suitable for both the old and the young.
出处
《东北林业大学学报》
CAS
CSCD
北大核心
2004年第1期11-13,共3页
Journal of Northeast Forestry University
基金
湖南省自然基金项目资助 (编号 99JJ1 0 0 4 )
