| 多菌种发酵果茶汁饮料的研制 |
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| 引用本文： | 赵红卫,姚太勇,徐华.多菌种发酵果茶汁饮料的研制[J].四川理工学院学报(自然科学版),1996(2). |
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| 作者姓名： | 赵红卫 姚太勇 徐华 |
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| 作者单位： | 四川轻化工学院轻工工程系 |
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| 摘 要： | 本文介绍了以果汁和红茶浸出液的混合物为原料，采用多菌种乳酸菌和酵母茵对果茶汁进行乳酸和乙醇发醇，生产无醇饮料；并探讨了菌种的选择，多菌种的组成，比例和发酵的方法。
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| 关 键 词： | 果茶汁 发酵 饮料 |
A STUDY ON FERMENTATION FRUIT-TEA JUICE USING MIXED SPECIES OF MICROORGANISMS |
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| Zhao Hongwei, Yao Taiyong, Xu Hua.A STUDY ON FERMENTATION FRUIT-TEA JUICE USING MIXED SPECIES OF MICROORGANISMS[J].Journal of Sichuan University of Science & Engineering:Natural Science Editton,1996(2). |
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| Authors: | Zhao Hongwei Yao Taiyong Xu Hua |
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| Institution: | Dept. of Light Ind. Sichuan Institute of Light Ind. & Chem.Tech. Zigong 643033 |
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| Abstract: | The fruit-tea juice is a nonalcohol beverage made from pineapple or orange and black tea using fermentation. In this paper, selection of species of microorganisms. composition and proportion of them are studied. Fermentation processing conditions are texted. |
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| Keywords: | fruit-tea fermentaton beverage |
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