摘要
以仙人掌、绿豆为原料,研究了发酵型仙人掌绿豆醋酸饮料的工艺,讨论了绿豆制汁时液化、糖化的最佳参数,及仙人掌的护色条件、仙人掌绿豆饮料的产品定型等。
Researches were carried out on the typical technology for acetic acid fermented drink made from the mixed juice of mung bean and cactus. The optimum parameters of mung bean juice liquefaction and saccharification, the colour-keeping conditions for cactus as well as the product approval of the drink were discussed.
出处
《饮料工业》
2006年第11期11-14,共4页
Beverage Industry
关键词
醋酸发酵
保健饮料
仙人掌
绿豆
acetic acid fermentation
health drink
cactus
mung bean
