| 低醇乳酸饮料的开发研究 |
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| 引用本文： | 陆步诗,李新社.低醇乳酸饮料的开发研究[J].邵阳高等专科学校学报,2000,13(2):111-112. |
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| 作者姓名： | 陆步诗 李新社 |
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| 作者单位： | 邵阳高等专科学校!湖南邵阳422004 |
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| 摘 要： | 采用两步发酵生产低醇乳酸饮料的新方法，用此法制得的乳酸饮料，不仅富集蛋白质，糖，多种维生素，且因含有一定量的乙醇和酯类物质，风味独特，醇得可口。
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| 关 键 词： | 碎米 米曲霉 米根霉 两步发酵 低醇乳酸饮料 |
Study on Low-Alcohol Lactic Acid Drink. |
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| Lu Bushi,Li Xingshe.Study on Low-Alcohol Lactic Acid Drink.[J].Journal of Shaoyang College,2000,13(2):111-112. |
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| Authors: | Lu Bushi Li Xingshe |
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| Abstract: | In this paper, a new method of re-fermenation to produce lactic acid drink is intraduced. The production we get contains rich protein, carbohydrate and vitamins. The lactic acid drink of special flavor is more mellow and delicious as containing certain alcohol and ester in it. |
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| Keywords: | broken rice aspergillus oryzae rhizopus oryzae refermentation low-alcohol lactic acid drink |
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