| 桑叶发酵米乳的研制 |
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| 引用本文： | 王世宽,郭春晓.桑叶发酵米乳的研制[J].农产品加工．学刊,2006(6):33-35,38. |
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| 作者姓名： | 王世宽 郭春晓 |
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| 作者单位： | 四川理工学院,生物工程系,四川,自贡,643000 |
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| 摘 要： | 桑叶是食、药两用物品,富含l8种氨基酸、矿物质及黄酮类物质。以桑叶和糯米为原料,研制出一种具有保健功能的桑叶发酵米乳。对桑叶发酵米乳的稳定性和配方进行了探讨。
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| 关 键 词： | 桑叶 米乳 发酵 |
| 文章编号： | 1671-9646（2006）06-0033-03 |
| 收稿时间： | 2006-05-16 |
| 修稿时间： | 2006年5月16日 |
Development of Drink of Fermented Mulberry Leaf |
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| Wang Shikuan,Guo Chunxiao.Development of Drink of Fermented Mulberry Leaf[J].Nongchanpin Jlagong.Xuekan,2006(6):33-35,38. |
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| Authors: | Wang Shikuan Guo Chunxiao |
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| Abstract: | Mulberry contains 18 different amino acids, mineral substance and flavones, can be used as both food and medicine. The drink of fermented mulberry leaf with the healthy function, it was developed using mulberry leaf and rice as raw materials. In this paper, we also discussed the stability of the rice milk and the optimum condition of the drink of fermented mulberry leaf. |
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| Keywords: | mulberry leaf rice milk fermentation |
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