摘要
研究了啤酒酵母的自溶及其在活性乳酸菌饮料的生产工艺,确定了啤酒酵母的最佳自溶条件和含自溶液的活性乳酸菌饮料的最佳发酵工艺参数,制得产品口味较好。
Autolysis technology of brewers yeast and application of yeast autolytic solution in production of active yoghurt beverage was studied in the paper.The best conditions for autolysis of yeast and technology for production of active yoghurt beverage was achieved.The product has delicate flavor and unique fragrance with sweet sour taste.
出处
《中国酿造》
CAS
北大核心
2008年第8X期81-84,共4页
China Brewing
关键词
乳酸菌饮料
啤酒酵母
自溶
yoghurt beverage
brewers yeast
autolysis
