| 松仁发酵饮料的研制 |
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| 引用本文： | 刘小朋,刘忠艳,李艳平. 松仁发酵饮料的研制[J]. 农产品加工．学刊, 2005, 0(1): 31-33 |
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| 作者姓名： | 刘小朋 刘忠艳 李艳平 |
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| 作者单位： | 1. 吉林省四平粮食学校,吉林,四平,136000
2. 吉林省四平市第一高级中学,吉林,四平,136001 |
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| 摘 要： | 以松仁为主要原料进行乳酸菌发酵,研制出一种营养丰富、均衡、有松仁风味的乳酸菌饮料。通过实验研究,确定了松仁乳酸菌饮料生产的主要工艺流程。通过配方筛选的正交试验,确定最佳发酵条件,并对成品的理化指标进行测定。
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| 关 键 词： | 松仁 乳酸菌 调配 发酵 均质 稳定剂 |
| 文章编号： | 1671-9646（2005）01-0031-03 |
| 收稿时间： | 2005-04-04 |
| 修稿时间： | 2005-04-04 |
Deueloping of Beverage of Zymotic Pine Net |
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| Liu Xiaopeng,LIU Zhongyan,Li Yanping. Deueloping of Beverage of Zymotic Pine Net[J]. Nongchanpin Jlagong.Xuekan, 2005, 0(1): 31-33 |
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| Authors: | Liu Xiaopeng LIU Zhongyan Li Yanping |
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| Abstract: | Using pine nut as the main raw material, developed a kind of lactobacillus beverage with rich nutrition, equilibrium in nutrients and retaining the flavor of pine nut. After a lot of experiments, the main technological process was made certain and through orthogonal experiment the best ferment conditions were confirm, and the main physical and chemical properties of the pine nut lactobacillus beverage were determined. |
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| Keywords: | pine nut lactobacillus prepare ferment homogenize stabilizer |
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