果味型麦芽汁乳酸菌饮料的研制  

Development of wort beverage fermented by lactic acid bacteria with fruit flavor

作　　者：韩珍琼[1] 谭伟 

机构地区：[1]西南科技大学生命科学与工程学院,绵阳621000 [2]四川华润蓝剑啤酒集团公司绵阳啤酒厂,绵阳621004

出　　处：《中国酿造》2004年第9期36-37,40,共3页China Brewing

摘　　要：该试验通过乳酸菌发酵麦芽汁,再同果汁进行调配,研制出一种不同于啤酒的全新麦芽汁饮料。通过试验确定了发酵工艺参数,以及果汁和发酵麦芽汁的配比,并确定了产品的生产工艺流程和质量控制指标。A novel wort beverage was developed through lactic acid bacteria fermentation and then mixture with pineapple juice. The fermentation parameters, ratio of pineapple fruit and fermented wort, processing technology, and quality index were established based on the result of the experiment.

关 键 词：乳酸菌 发酵 麦芽汁 菠萝汁 工艺流程 质量指标 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]