摘要
本文研究了以玉米淀粉糖浆为主料 ,以红茶为辅料 ,利用乳酸菌发酵制作饮料的工艺过程 ,用正交实验确定了最佳工艺参数 。
The technological process of lactic acid fermented beverage which corn syrup is main material and tea is auxiliary material was studied.The optimum fermentation conditions were obtained through orthogonal test. The major factors were investigated which affect flavour of this fermented drink.
出处
《齐齐哈尔大学学报（自然科学版）》
2001年第2期6-8,共3页
Journal of Qiqihar University(Natural Science Edition)
关键词
玉米淀粉糖
茶
发酵饮料
乳酸菌
corn
syrup
tea
fermented beverage
Lactic acid bacteria
