仙人掌绿豆醋酸饮料的研究  

Research on acetic acid drink of cactus and mung bean

作　　者：吴忠会[1] 李宏高[1] 

机构地区：[1]陕西科技大学,陕西西安710016

出　　处：《饮料工业》2006年第11期11-14,共4页Beverage Industry

摘　　要：以仙人掌、绿豆为原料,研究了发酵型仙人掌绿豆醋酸饮料的工艺,讨论了绿豆制汁时液化、糖化的最佳参数,及仙人掌的护色条件、仙人掌绿豆饮料的产品定型等。Researches were carried out on the typical technology for acetic acid fermented drink made from the mixed juice of mung bean and cactus. The optimum parameters of mung bean juice liquefaction and saccharification, the colour-keeping conditions for cactus as well as the product approval of the drink were discussed.

关 键 词：醋酸发酵 保健饮料 仙人掌 绿豆 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]