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| 仙人掌复合保健饮料的工艺试验 | |
| 引用本文： | 杨军衡,彭国平,唐康喜,陈爱军,毛小环.仙人掌复合保健饮料的工艺试验[J].中国野生植物资源,2009,28(2):54-57. |
| 作者姓名： | 杨军衡 彭国平 唐康喜 陈爱军 毛小环 |
| 作者单位： | 1. 湖南环境生物职业技术学院,生物工程系,湖南,衡阳,421005 2. 湖南农业大学,生物科技学院,湖南,长沙,410128 3. 紫光古汉衡阳中药有限公司,湖南,衡阳,421001 |
| 基金项目： | 湖南环境生物职业技术学院长基金，湖南省教育厅高校科研项目 |
| 摘 要： | 以仙人掌、牛奶、麦芽为原料，采用酵母菌和乳酸菌共同发酵研制成含低醇的麦芽仙人掌乳酸饮料。通过实验确定了发酵的最佳工艺条件及饮料的最佳配方，并对饮料的稳定性进行了探讨，从而生产出酸甜可口、均一稳定的营养保健型乳酸饮料。 |
| 关 键 词： | 仙人掌 麦芽 酵母 乳酸茵 乳酸饮料 |
Research on Complex Health Drink of Cactus |
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| Yang Junheng,Peng Guoping,Tang Kangxi,Chen Aijun,Mao Xiaohuan.Research on Complex Health Drink of Cactus[J].Chinese Wild Plant Resources,2009,28(2):54-57. | |
| Authors: | Yang Junheng Peng Guoping Tang Kangxi Chen Aijun Mao Xiaohuan |
| Institution: | Yang Junheng , Peng Guoping, Tang Kangxi, Chen Aijun , Mao Xiaohuan (1. Hunan Environment - Biological Polytechnic ,Hengyang 421005, China; 2. Hunan Agricultural University,Changsha 410128, China; 3. Hengyang Slices Ltd. Ancient Chinese Group, Hengyang 421001, China) |
| Abstract: | A low - alcohol malt cactus lactic acid drink was developed by co - fermation of microzyme and lactobac -ilhs to malt, cactus, and lactic acid. The authors set the best procedure and formula by repetitious tests. The stability of the drink is also discussed in this article. The drink, sour and sweet,is a palatable lactic acid think helpful to health. |
| Keywords: | Cactus malt microzyme lactohacillus lacticaciddrink |
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