摘要
薏米酸奶是以薏米为主要原料,经过酶法水解提取汁液,接种乳酸菌发酵而成。本文介绍了该饮料的生产技术,按照本工艺生产的薏米酸奶,质量稳定,风味口感俱佳,营养丰富,是一种上乘的保健饮料。
Lactic acid drink was made by the seed of jobstears as its raw materials. It was prepared through the lactic acid bacteria fermentation of the juice extracted from the material hydrolyged by the enzyme. The production technique of this beverage was introduced. This drink has stable quality and nice flavour,was a tasty and nutritious products.
出处
《食品与机械》
CSCD
1995年第2期28-29,共2页
Food and Machinery
