摘要
研究了经水解、焙烤等过程制作小米、玉米、大豆复合饮料的生产技术,经实验表明:小米:大豆:玉米=4:2:4,焙烤5min,稳定剂黄原胶:琼脂=1:1,总浓度为0.1%,制作的复合米露香甜可口,具有焙玉米的焦香味及浓郁的咖啡味。
The production technology of compound beverage made from millet, corn and soybean by means of hydrolysis and baking was studied. The experiment showed that the beverage could be delicious, coupled with the smell of baked corn and full-bodied smell of coffee when the processing was as following： the ratio of millet, soybean and corn 4： 2： 4, xanthan gum and agar 1：1 （the total concerntration 0.1% ）, and the baking time 5 min.
出处
《中国酿造》
CAS
北大核心
2006年第2期73-75,共3页
China Brewing
关键词
小米
玉米
大豆
复合饮料
millet
corn
soybean
compound beverage
