发酵花粉饮料的初步研制  

Preliminary study on fermented pollen beverage

作　　者：徐斐[1] 汤坚[1] 

机构地区：[1]无锡轻工大学,214036

出　　处：《食品科技》1999年第6期41-43,共3页Food Science and Technology

摘　　要：介绍了发酵玉米花粉饮料的制作工艺，探讨了最佳破壁提取条件，并尝试利用微生物发酵对破壁花粉液的风味、色泽进行了改善。The processing for fermented corn pollen beverage was introduced and the optimum processing for breaking pollen wall was investigated. Fermentation was used to improve the product's color and flavor.

关 键 词：花粉饮料 饮料 玉米花粉 破壁 发酵 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]