食品与发酵工业 >

2014 , Vol. 40 >Issue 05: 259 - 262

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2014.05.048

食品与发酵工业

红枣麦芽汁发酵饮料的研制

  • 李丽 ,
  • 杨泽贤 ,
  • 袁海艳 ,
  • 熊国宝 ,
  • 杜进民
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网络出版日期: 2014-05-25

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Trial-manufacture of Chinese dates wort fermented beverage

  • Li Li ,
  • Yang Ze-xian ,
  • Yuan Hai-yan ,
  • Xiong Guo-bao ,
  • Du Jin-min
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Online published: 2014-05-25

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摘要

以红枣及麦芽汁为原料,经葡萄酒酵母发酵生产饮料。研究得出,菌种经过4代驯化以4%接种量、28℃发酵20h所得发酵结果最佳。再以0.06%果胶和7.5%木糖醇复合粉进行调配,得到色泽、口感、组织状态等感官评定均佳,风味独特的发酵饮料。

关键词： 红枣麦芽汁; 发酵; 饮料

本文引用格式

李丽 , 杨泽贤 , 袁海艳 , 熊国宝 , 杜进民 . 红枣麦芽汁发酵饮料的研制[J]. 食品与发酵工业, 2014 , 40(05) : 259 -262 . DOI: 10.13995/j.cnki.11-1802/ts.2014.05.048

Abstract

This article described the processing technic and method of the fermented beverage,which was made from Chinese dates and wort with the fermentation using wine yeast germs cultivated. By the experimental investigation,the optimum condition of the fermentation is that: the fungus content 7% after four generations of tame at 28℃for xylitol composite powder,which is superb by sensory evaluation such as color and luster,flavor and texture.

Key words： Chinese dates wort; fermentation; beverage

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