乳酸草莓汁饮料(士多啤梨)的研制  

作　　者：周永兴[1] 陈家旺[1] 张惠娜[1] 唐小俊[1] 朱梅娇[1] 陈迪生 

机构地区：[1]广东省农业科学院 [2]中山市张家道饮料厂

出　　处：《食品工业科技》1997年第3期50-51,56,共3页Science and Technology of Food Industry

摘　　要：报道以草莓果为原料，经优良乳酸菌和酵母菌混合发酵后分离取汁的加工工艺，利用澄清汁通过稀释调配，优选最佳的工艺配方酿制而成乳酸草莓汁饮料，风味别致，口感纯正，是理想的高档饮料。This paper reported the processing technology of strawberry lactic acid bever age.This beverage was made of strawberry.After fermentation of high quality lactic acid becteria and saccharomycetes mixtures to strawberry,separating,we got the juice.Through compounding of components to above juice and choosing the best technology and prescription,we got the beverage.This beverage has special flavour,tastes pure,is ideal high grade beverage for people.

关 键 词：草莓果 发酵 乳酸 饮料 士多啤梨 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]