| 用啤酒酵母试制代可可粉及可可风味饮料的研究 |
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| 引用本文： | 沈蓉,冯有胜,张德操. 用啤酒酵母试制代可可粉及可可风味饮料的研究[J]. 重庆工商大学学报(自然科学版), 1995, 0(1) |
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| 作者姓名： | 沈蓉 冯有胜 张德操 |
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| 作者单位： | 渝州大学生物系 |
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| 摘 要： | 用啤酒厂酵母泥为主要原料，研究以小试规模生产代可可粉的生产工艺，以及用代可可粉调制可可风味饮料的配方。重点研究用化学试剂组合脱酵母臭的方法，研究制出与天然可可粉质地、大小、色泽和风味相似的代可可粉。
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| 关 键 词： | 啤酒酵母；制备；代可可粉；可可风味饮料 |
Study on Making Cocoa Substitute and Cocoa Flavour Drinking with Beer Yeast |
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| Sheng Rong,Feng Yousheng,Zhang Decao. Study on Making Cocoa Substitute and Cocoa Flavour Drinking with Beer Yeast[J]. Journal of Chongqing Technology and Business University:Natural Science Edition, 1995, 0(1) |
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| Authors: | Sheng Rong Feng Yousheng Zhang Decao |
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| Abstract: | The technological lines and metheds of making cocoa substitute and cocoa flavourdrinking with beer yeast are studied and the method of elimilating yeast flavour by chemical reagentis especially studied.The results show that the products are similar to the colour,flavour and qualityof the natural cocoa. |
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| Keywords: | beer yeast making cocoa substitute drinking with cocoa flavour |
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