摘要
论述了以小米为主要原料，辅以优质矿泉水、果蔬等辅料，在传统工艺的基础上，研究小米发酵饮料的生产工艺。并对原料预处理、发酵剂选择、发酵条件等影响产品质量的因素进行了讨论。通过实验室和工厂生产试验，找出了最佳工艺条件。
The paper described the new technology that was based on the traditional technology and used millet,mineral water,fruit etc.To produce fermented millet drink.The factors influenced on the quality of products by the raw materials pretreatment and the fermenting conditions were studied through the tests in laboratory and factory.The optimum technological conditions were obtained.Additional,the paper can be used as a theoretical basis to industry production.
出处
《郑州粮食学院学报》
1999年第3期41-44,56,共5页
Journal of Zhengzhou Institute of Technology
关键词
小米发酵饮料
工艺
发酵饮料
酒精饮料
millet
fermentation alcohol drink
Y AADY
saccharifying enzyme
