摘要
以芦荟为原料 ,利用酵母菌发酵芦荟汁成为低酵度的饮料 ,对加入防腐剂H2 SO3后不同的接种时间 ,加入糖量和不同酵母菌种等因素对发酵产品质量作了初步探讨 。
A beverage of low fermentation degree was obtained from aloe by the fermentation of aloe juice by yeast. The factors affecting the quality of fermented products, including different inoculation time after the addition of the preservative H2SO3, the amount of sugar added and different kinds of yeast, were preliminarily studied. And the technological parameters for fermented aloe juice drink were determined.
出处
《饮料工业》
2003年第3期30-33,共4页
Beverage Industry
