摘要
以仙人掌、牛奶、麦芽为原料, 采用酵母菌和乳酸菌共同发酵研制成含低醇的麦芽仙人掌乳酸饮料。通过实验确定了发酵的最佳工艺条件及饮料的最佳配方,并对饮料的稳定性进行了探讨, 从而生产出酸甜可口、均一稳定的营养保健型乳酸饮料。
A low-alcohol malt cactus lactic acid drink was developed by co-fermation of microzyme and lactobac-illus to malt, cactus, and lactic acid. We set the best procedure and formula by repetitious tests.The stability of the drink is also discussed in this article. The drink, sour and sweet, is a palatable lactic acid think helpful to heatlth.
出处
《江苏食品与发酵》
2006年第2期26-29,共4页
Jiangsu Food and Fermentation
关键词
仙人掌
麦芽
酵母
乳酸菌
乳酸饮料
Cactus
malt
microzyme
lactobaciUus
lacticaciddrink
