摘要
经反复实验筛选,以玉米为主要原料,啤酒酵母作为菌种,经发酵制成舍低浓度酒精的起泡饮料,确定了蒸煮时间为50min,打浆加水比为1:4,菌种的用量为10％,以及液化、糖化、发酵等工艺的参数指标。
Through alternating tests , with the raw material of corn and pure culture of Saccharomyces cerevisiae, by fermentation we make alcoholic frothed beverage with low consistency. And then determine that cooking time is 50min, corn and water proportion is 1：4, dosage of pure culture is 10%.
出处
《食品工业》
北大核心
2006年第2期32-34,共3页
The Food Industry
关键词
啤酒酵母
发酵
起泡饮料
saccharomyces cerevisiae
fermentation
frothed beverage
