摘要
本实验以麦芽汁和啤酒花为主要原料,以保加利亚乳杆菌为发酵菌种,通过正交试验确定出发酵工艺的各个工艺参数和饮料的最佳配方,制成一种营养丰富、风味独特并具有保健功效的无醇低糖型啤酒花饮料。该饮料不仅适合于糖尿病人饮用而且具有预防糖尿病并发症的功能。
This experiment is about using wort and beet hops as the main material,and using L.bulgarius as the zymogen.This experiment also fixes on the best formula about ferment technology through the perpendicular experiment.We use the best formular making the alimentary and sanitarian non-alcohol drink which fit everyone especially diabetics.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第8期570-572,共3页
Food Science
