| “微维津”发酵营养型软饮料的研究 |
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| 引用本文： | 关苑,金再宿,李筱琴,潘海涵.“微维津”发酵营养型软饮料的研究[J].浙江工业大学学报,1988(4). |
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| 作者姓名： | 关苑 金再宿 李筱琴 潘海涵 |
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| 作者单位： | 浙江工学院轻工业工程系
(关苑，金再宿，李筱琴)，浙江工学院轻工业工程系(潘海涵) |
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| 摘 要： | 本文研究了一种新型的发酵营养型软饮料“微维津”。其主要是以碎米和麦芽为原料,采用糖化和发酵的工艺方法。本产品与啤酒相比,可减少原料总用量的17％;并还可减少麦芽用量的28.6％。
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| 关 键 词： | 碎米为原料 浸出糖化 发酵酿造 |
The Research of the yeasted Nutrimental Beverage Named "Wei-wei-jin |
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| Guan Yuan Jin Zaisu Li Xiaoqin Pan Haihan.The Research of the yeasted Nutrimental Beverage Named "Wei-wei-jin[J].Journal of Zhejiang University of Technology,1988(4). |
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| Authors: | Guan Yuan Jin Zaisu Li Xiaoqin Pan Haihan |
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| Affiliation: | Department of Light gndustry Engineering |
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| Abstract: | Gn this paper, the preparation of a new-type nutrimental yeasted beverage named "Wei-wei-jin" is declared. Broken rice and malt are made use as its principal raw materials. The saccharification together with fermentation is employed as its preparation technologies. Compared with beer, a decrease in quantity of the consumption of total materials and malt is 17% and 28.6% respectively. |
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| Keywords: | Broken rice as its raw material Immersion and saccharification Fermentative |
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