摘要
以山楂叶提取液、白砂糖、大豆为主要原料,采用酵母菌、醋酸菌、乳酸菌发酵而成的一种营养丰富、口感良好、风味独特的具有一定疗效的天然饮品。通过对比试验、正交试验探讨山楂叶总黄酮的最佳提取工艺条件、最佳发酵工艺条件和饮料的配方。
Using hawthorn leaves＇s extracted liquor, sugar and soya as raw materials, the natural beverage with physiological functions of rich nutrients, good taste, the unique flavor were developed by yeast, acetic acid bacteria, lactic acid bacteria, fermentation. This article explores the best extraction conditions of flavonoids from hawthorn leaves, the optimal processing technology of fermentation and beverage＇s formula through orthogonal experiments and comparative test.
出处
《食品科技》
CAS
北大核心
2009年第2期76-79,共4页
Food Science and Technology
关键词
山楂叶
黄酮类化合物
发酵
饮料
hawthorn leaves
flavonoid
fermentation
beverage
