绿豆保健饮料的开发研究  

RESEARCH AND DEVELOPMENT OF MUNG BEAN HEALTHY BEVERAGE

作　　者：李宏高[1] 吴忠会[1] 刘正安[1] 李文汉[1] 

机构地区：[1]陕西科技大学职业技术学院,陕西西安710016

出　　处：《陕西科技大学学报（自然科学版）》2004年第4期42-45,共4页Journal of Shaanxi University of Science & Technology

摘　　要：以绿豆为主要原料,以麸皮为辅助原料驯化出优良菌种;采用固态降解工艺对绿豆保健饮料的生产工艺进行了实验研究,并对绿豆饮料防褐变稳定性进行了研究。Using mung bean as main material ,wheat bran as subsidiary material, domesticating and cultivating fine bacterin,adopting a process through which the mixture of mung bean and wheat bran can be decomposed under it′s solid-state into rather smaller molecular easily absorbed by human beings,we focus on analyzing the art of production process of mung bean healthy beverage and try our bit to make a fixed feasible pocess.Meanwhile,we have done some research on how to prevent the color of beverage from changing into deep brown after being produced as a kind of drinking and how long the stability of it′s color-unchanging lasts.

关 键 词：绿豆保健饮料 稳定性 褐变 菌种驯化 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]