核桃乳酸饮料的工艺研究

A Technological Study on Lactic Acid Beverage of Walnuts

以核桃为主要原料,研制出一种营养丰富、均衡、有核桃风味的乳酸饮料。在研究中确定了主要工艺流程,并通过配方筛选的正交试验对最佳发酵条件以及工序中影响制品质量的其它因素进行了分析探讨。

Using walnuts as the main raw material, the auther developed a kin d o f lactic acid beverage with rich nutrition, equilibrium in nutrients and reta in ing the flavor of walnuts. After a long time of study, he found a main technol o gical process and the optimun conditions of fermentation and the factors whic h would affect the quality of products of the process.