| 蜂蜜发酵饮料的研制 |
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| 引用本文： | 李平兰,杨军安,尚庆茂.蜂蜜发酵饮料的研制[J].山西农业大学学报(自然科学版),1994(4). |
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| 作者姓名： | 李平兰 杨军安 尚庆茂 |
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| 作者单位： | 山西农业大学食品系，南京农业大学园艺系 |
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| 摘 要： | 蜂蜜发酵饮料是利用酵母菌对蜂蜜先进行一次酒精发酵，然后再用醋酸菌对发酵醪液进行二次醋酸发酵而制成的一种新型饮料。试验结果表明，蜂蜜发酵饮料不仅香气充足，酸甜可口，含有原蜂蜜特有的营养成分，而且提高了蛋白质含量，糖度显著降低，增加了醋酸、乙醇、酯类等物质，是普通人、老年人、糖尿病人和肥胖病人的一种纯天然营养保健饮料。
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| 关 键 词： | 蜂蜜，酵母菌，醋酸菌，发酵 |
THE DEVELOPMENT OF FERMENTED BERVERAGE OF HONEY |
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| Li Pinglan,et al..THE DEVELOPMENT OF FERMENTED BERVERAGE OF HONEY[J].Journal of Shanxi Agricultural University,1994(4). |
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| Authors: | Li Pinglan |
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| Abstract: | Fermented berverage of honey is a new kind of drinkables.It was made from honey which was fermented first by saccharo mycete,then by a cetobacter aceti. the results showed that the fermented beverage of honey was not only fragrance,tasting and special nutrient of honey,but containing higher content of protein,lower content of sugur and acetic acid, alcohol and ester.Therefore,it is a kind of natural nutritional and healthful bererage of ordinary person,the odder,diabetic and obesity. |
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| Keywords: | Honey Saccharo mycet Acetobacter aceti Fermentation |
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