| 菠萝、刺梨、芦荟复合发酵饮料的研制 |
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| 引用本文： | 吴翔,吴龙英,袁玮,刘萍. 菠萝、刺梨、芦荟复合发酵饮料的研制[J]. 贵州农业科学, 2006, 34(2): 59-61 |
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| 作者姓名： | 吴翔 吴龙英 袁玮 刘萍 |
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| 作者单位： | 贵州大学,食品科学系,贵阳,550025;贵州大学,食品科学系,贵阳,550025;贵州大学,食品科学系,贵阳,550025;贵州大学,食品科学系,贵阳,550025 |
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| 摘 要： | 复合发酵饮料是以菠萝、刺梨、芦荟的汁液为原料,用正交实验筛选出最佳的配方,通过酒精发酵和醋酸发酵后,发酵液经过科学调配,可制得营养丰富的饮料。其色泽诱人,风味独特,是天然营养保健品。
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| 关 键 词： | 菠萝 刺梨 芦荟 酒精发酵 醋酸发酵 |
| 文章编号： | 1001-3601（2006）02-0067-0059-03 |
| 收稿时间： | 2005-12-15 |
| 修稿时间： | 2005-12-15 |
Compound Fermented Beverage of Pineapple, Rosa roxburghii tratt and Alose |
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| WU Xiang,WU Long-yin,YUAN Wei,LIU Ping. Compound Fermented Beverage of Pineapple, Rosa roxburghii tratt and Alose[J]. Guizhou Agricultural Sciences, 2006, 34(2): 59-61 |
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| Authors: | WU Xiang WU Long-yin YUAN Wei LIU Ping |
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| Affiliation: | Department of Food Section of Guizhou University, Guiyang 550025, China |
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| Abstract: | The compound fermented beverage with rich nutrient, alluring color and unique special flavor is made from the fermented liquid of pineapple, Rose roxburghii tratt and alose after alcohol and acetic fermentation. The best formulation is selected from the results of the orthogonal design. |
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| Keywords: | pineapple Rosa roxburghii tratt Alose alcohol fermentation acetic fermentation |
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