摘要
以冬瓜为主要原料,研制出一种营养丰富、均衡、有冬瓜风味的乳酸饮料。在研究中确定了主要工艺流程,并通过配方筛选的正交试验对最佳发酵条件以及工序中影响制品的其他因素进行了分析探讨。
Using the white gourd as the main raw material, a kind of lactic acid beverage with rich nutrition, equilibrium in nutrients and retaining the flavor of walnuts was developed. After a long time of study, a main technological process and the optimum conditions of fermentation affecting the quality of products of the process were found.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第3期267-271,共5页
Food Science
关键词
冬瓜汁
乳酸菌
调配
发酵
white gourd juice
lactobacillus
prepare； ferment
