| 大米百合发酵型乳酸饮料的工艺探讨 |
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| 引用本文： | 何红梅,李新社,陆步诗.大米百合发酵型乳酸饮料的工艺探讨[J].邵阳学院学报(自然科学版),2006,3(2):94-96. |
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| 作者姓名： | 何红梅 李新社 陆步诗 |
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| 作者单位： | 1. 长沙市蔬菜食品质量安全检测中心,湖南,长沙,410001
2. 邵阳学院,生物与化学工程系,湖南,邵阳,422004 |
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| 摘 要： | 以大米、百合干为原料，研制发酵型乳酸饮料，运用正交试验确定其最佳工艺条件为：大米：百合干=4：1乳酸菌接种量为4％，发酵时间为72h．产品具有风味俱佳、酸甜适口、营养保健之特性．
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| 关 键 词： | 大米 百合干 发酵 乳酸饮料 |
| 文章编号： | 1672-7010（2006）02-0094-03 |
| 收稿时间： | 2006-01-15 |
| 修稿时间： | 2006年1月15日 |
Study on the Production of Lactic acid Beverage Fermented with Coix and Lily bulb |
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| HE Hong-mei,LI Xin-she,LU Bu-shi.Study on the Production of Lactic acid Beverage Fermented with Coix and Lily bulb[J].Journal of Shaoyang University:Science and Technology,2006,3(2):94-96. |
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| Authors: | HE Hong-mei LI Xin-she LU Bu-shi |
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| Abstract: | Taking rice and dried lily bulb as materials,the best technological conditions determined by orthogonal test is that the ratio of rice and dried lily bulb is 4:1,the dosage of lactic acid bacteria is 4% and the fermented time is 72 hours.The result shows that the product have a feature of a good flavor and moderate sweet and sour..It is nutritional and healthy to people. |
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| Keywords: | rice dried lily bulb fermentation lactic acid beverage |
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