中国酿造
中國釀造
중국양조
CHINA BREWING
2009年
6期
164-166
,共3页
杨梅%乳酸菌饮料%正交试验%发酵
楊梅%乳痠菌飲料%正交試驗%髮酵
양매%유산균음료%정교시험%발효
myrica rubra%orthogonal experiment%fermentation
以杨梅和鲜乳为主要原料,杀菌后接种乳酸菌进行发酵,进而调配成杨梅乳酸菌饮料,通过各种实验对其工艺进行优化,确定出产品的最佳配方.
以楊梅和鮮乳為主要原料,殺菌後接種乳痠菌進行髮酵,進而調配成楊梅乳痠菌飲料,通過各種實驗對其工藝進行優化,確定齣產品的最佳配方.
이양매화선유위주요원료,살균후접충유산균진행발효,진이조배성양매유산균음료,통과각충실험대기공예진행우화,학정출산품적최가배방.
Using myrica rubra and fresh milk as the main raw materials, the Lactobacillus beverage of myrica rubra was produced after sterilization, fermentation by lactic acid bacteria and preparation.The optimal technology conditions were further determined.
