【摘要】 对以马尾松花粉为主要原料 ,通过米曲霉、乳酸菌等微生物菌种的发酵作用使花粉壁破裂 ,然后制成浓缩型的发酵饮料的工艺技术进行了研究。试验表明 ,经适当的发酵处理 ,花粉破壁率可达到 89%左右。产品即冲即饮 ,香甜爽口 ,而且产品富含乳酸活性菌 ,具有较好的保健功效 ,是美容保健的佳品更多还原

【Abstract】 The technology for fermented beverage by using Pinus massoniana pollen as the main material and processing through lactic acid bacteria fermentation. The results indicated that compared with similar product of non-fermentation, the crushed rate of pollen was much higher reaching about 89% and the content of total amino acid increased by 65% under proper fermentation conditions. The beverage can be drunk instantly after pouring cold water into it. Furthermore, it is a new style healthy food with pleasant sweetness and sourness, unique taste, rich nutrients and countless active lactic acid bacteria.更多还原