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| 以淀粉糖为主料，茶为辅料乳酸发酵饮料的研制 | |
| 引用本文： | 江洁,王艳杰,姚再庆. 以淀粉糖为主料，茶为辅料乳酸发酵饮料的研制[J]. 齐齐哈尔大学学报(自然科学版), 2001, 17(2): 6-8 |
| 作者姓名： | 江洁 王艳杰 姚再庆 |
| 作者单位： | 1. 齐齐哈尔大学,齐齐哈尔,161005 2. 山东轻工业学校,济南,250014 3. 齐齐哈尔出入境检验检疫局,齐齐哈尔,161005 |
| 摘 要： | 本文研究了以玉米淀粉糖浆为主料，以红茶为辅料，利用乳酸菌发酵制作饮料的工艺过程。用正交实验确定了最佳工艺参数，并对影响该发酵饮料风味的主要因素进行了探讨。 |
| 关 键 词： | 玉米淀粉糖 茶 发酵饮料 乳酸菌 |
| 文章编号： | 1007-984X(2001)02-0006-03 |
| 修稿时间： | 2000-12-22 |
Study on the Lactic Acid Fermented Beverage Made From Corn Syrup and Tea |
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| GANG Jie,WANG Yan-jie,Yao Zai-qing. Study on the Lactic Acid Fermented Beverage Made From Corn Syrup and Tea[J]. Journal of Qiqihar University(Natural Science Edition), 2001, 17(2): 6-8 | |
| Authors: | GANG Jie WANG Yan-jie Yao Zai-qing |
| Affiliation: | GANG Jie1 WANG Yan-jie2 Yao Zai-qing3 |
| Abstract: | The technological process of lactic acid fermented beverage which corn syrup is main material and tea is auxiliary material was studied.The optimum fermentation conditions were obtained through orthogonal test. The major factors were investigated which affect flavour of this fermented drink. |
| Keywords: | corn syrup tea fermented beverage Lactic acid bacteria |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |