分别发酵与混合发酵对大米与中药复合发酵饮料营养成分的影响  

Effects of Separated Fermentation and Mixed Fermentation on the Nutritive Compositions of Drinks Made from Rice and Traditional Chinese Medicines

作　　者：丁利君[1] 

机构地区：[1]韩山师范学院化生系,潮州521041

出　　处：《食品与机械》1997年第2期17-17,共1页Food and Machinery

摘　　要：将大米、中药进行分别发酵后制得的复合饮料与大米与中药混合发酵而制得的复合饮料的营养成分进行了分析比较。The comparison of the nutritive compositions of drinks made from rice and traditional Chinese medicines with separeted-fermentation and that with mixed-fermentation was made.

关 键 词：饮料 营养成分 发酵 大米 中药 复合饮料 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]