摘要
对桦褐孔菌乳酸菌饮料的工艺进行研究。结果表明:当桦褐孔菌浸提液为20%、原料乳40%、10%白糖、0.3%明胶时,可研制出口感、滋气味、组织状态均好的桦褐孔菌乳酸菌饮料。
The technology of lactic acid fermented Inonotus Obliquus beverage has been studied in this paper. The results showed that the optimum formulation was the Inonotus Obliquus juice 20%, the milk 40%, sugar 10%, the stable preparation 0.3%.
出处
《食品科技》
CAS
北大核心
2009年第9期101-103,共3页
Food Science and Technology
基金
吉林省延边大学本科生科研基金项目
关键词
桦褐孔菌
乳酸菌
饮料
inonotus obliquus
lactic acid fermentation
beverage
