【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％。更多还原

【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.更多还原