摘要
以薏米为发酵主原料,强化锌、钙等成分,应用保加利亚乳杆菌和嗜热链球菌发酵,生产新型保健饮料。发酵控制温度为38～40℃,发酵时间为22～25h。结果表明,所得产品不仅保留了薏米的原有营养成分和天然芳香,而且柔和适口。
A health drink made from a rare ,fermented with Lacobacillus bulg or icus and Strepococcus thermophilus,and fortified with zinc and calcinm was produ ced .The fermentation temperature was 38～40℃and the time was 22～25h.The drink maintained the rice nutrients and flavour.
出处
《中国乳品工业》
CAS
北大核心
2004年第6期24-26,共3页
China Dairy Industry
