| 松花粉发酵饮料的工艺研究 |
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| 引用本文： | 李安平,曹清明,谢军红,蔡述峰. 松花粉发酵饮料的工艺研究[J]. 江西农业大学学报, 2003, 25(2): 250-253 |
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| 作者姓名： | 李安平 曹清明 谢军红 蔡述峰 |
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| 作者单位： | 中南林学院,绿色食品研究所,湖南,株洲,412006;中南林学院,绿色食品研究所,湖南,株洲,412006;中南林学院,绿色食品研究所,湖南,株洲,412006;中南林学院,绿色食品研究所,湖南,株洲,412006 |
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| 基金项目： | 湖南省自然科学基金资助项目 (编号 99JJ10 0 4) |
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| 摘 要： | 对以马尾松花粉为主要原料,通过米曲霉、乳酸菌等微生物菌种的发酵作用使花粉壁破裂,然后制成浓缩型的发酵饮料的工艺技术进行了研究。试验表明,经适当的发酵处理,花粉破壁率可达到89％左右。产品即冲即饮,香甜爽口,而且产品富含乳酸活性菌,具有较好的保健功效,是美容保健的佳品。
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| 关 键 词： | 马尾松花粉 发酵 破壁率 饮料 |
| 文章编号： | 1000-2286(2003)02-0250-04 |
| 修稿时间： | 2002-09-23 |
The Technology for Fermented Pinus massoniana Pollen Beverage |
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| LI An-ping,CAO Qing-ming,XIE Jun-hong,CAI Shu-feng. The Technology for Fermented Pinus massoniana Pollen Beverage[J]. Acta Agriculturae Universitis Jiangxiensis, 2003, 25(2): 250-253 |
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| Authors: | LI An-ping CAO Qing-ming XIE Jun-hong CAI Shu-feng |
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| Abstract: | The technology for fermented beverage by using Pinus massoniana pollen as the main material and processing through lactic acid bacteria fermentation. The results indicated that compared with similar product of non-fermentation, the crushed rate of pollen was much higher reaching about 89% and the content of total amino acid increased by 65% under proper fermentation conditions. The beverage can be drunk instantly after pouring cold water into it. Furthermore, it is a new style healthy food with pleasant sweetness and sourness, unique taste, rich nutrients and countless active lactic acid bacteria. |
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| Keywords: | Pinus massoniana pollen fermentation preservation nutritional ingredient |
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