摘要
本研究以醪糟、甘草、莲子为主要原料,通过正交试验对复合汁的配比及食品添加剂的配比进行了重点研究,再结合感官、理化、微生物、营养成分、氨基酸含量的分析,确定研制的这款为口感舒适、风味独特、营养丰富的醪糟饮料。
In this paper,fermented glutinous rice as the main raw material,through orthogonal composite juice ratio and the ratio of food additives carried out key research.Combined with the sensory,chemical,microbiological,nutritional composition,amino acid content analysis,this soft drink is taste comfortable,unique flavor,nutrient-rich fermented glutinous rice beverage.
出处
《食品与发酵科技》
CAS
2011年第1期94-97,共4页
Food and Fermentation Science & Technology
关键词
醪糟
甘草
莲子
正交试验
氨基酸
营养成分
fermented glutinous rice
licorice
lotus
orthogonal experiment
amino acids
nutrients
