食品与发酵工业 >

2012 , Vol. 38 >Issue 10: 146 - 150

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2012.10.038

食品与发酵工业

谷物饮料关键制备技术及其稳定性研究进展

  • 侯占群 ,
  • 文剑 ,
  • 吴逸民 ,
  • 钱英燕 ,
  • 龚树立
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网络出版日期: 2012-10-25

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Recent Advances in Key Technologies of Cereal Beverage

  • Hou Zhan-qun ,
  • Wen Jian ,
  • Wu Yi-min ,
  • Qian Ying-yan ,
  • Gong Shu-li*
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Online published: 2012-10-25

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摘要

近年来,以五谷杂粮为主要原料的谷物饮料因其独特的营养功效和风味受到了消费者的青睐。文中综述了国内外在谷物饮料制备技术方面的研究进展,针对谷物饮料的关键生产工艺特点,讨论了影响谷物饮料稳定性的关键因素,并对目前谷物饮料制备及生产方面存在的问题进行了讨论和展望。

关键词： 谷物饮料; 关键技术; 制备工艺; 稳定性

本文引用格式

侯占群 , 文剑 , 吴逸民 , 钱英燕 , 龚树立 . 谷物饮料关键制备技术及其稳定性研究进展[J]. 食品与发酵工业, 2012 , 38(10) : 146 -150 . DOI: 10.13995/j.cnki.11-1802/ts.2012.10.038

Abstract

Recently,cereal-based beverages received great attention due to its unique flavor and nutritional value.The recent progress in the preparation of cereal beverages was reviewed,and the main factors affecting the stability of cereal beverage was also discussed.At last,the main problems and the prospective of cereal beverages were discussed.

Key words： cereal beverage; key technologies; preparation; stability

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