玉米淀粉发酵饮料的工艺流程优化及其影响因素研究  

Optimization and Influence Factors of the Process of Corn Starch Fermented Beverages

作　　者：龚菲菲 阎光宇 GONG Feifei;YAN Guangyu(Xiamen Ocean Vocational College,Xiamen 361002,China)

机构地区：[1]厦门海洋职业技术学院,福建厦门361002

出　　处：《工业微生物》2024年第5期10-12,共3页Industrial Microbiology

摘　　要：文章以玉米淀粉发酵饮料的生产工艺流程优化为核心,对影响发酵效率与产品质量的关键因素展开探讨,分析关键环节的优化策略。同时,通过相关试验,确定最佳工艺参数组合,以期为玉米淀粉发酵饮料的工业化生产提供理论依据与实践指导,助力产品生产效率和质量提升。This article focuses on the optimization of the production process of corn starch fermented beverages,explores the key factors affecting fermentation efficiency and product quality,and then analyzes the optimization measures of the key links.The optimal combination of process parameters is determined through relevant experiments,aiming to provide theoretical basis and practical guidance for the industrial production of corn starch fermented beverages,and help improve product production efficiency and quality.

关 键 词：玉米淀粉发酵饮料 工艺流程 影响因素 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]