【摘要】 该试验通过乳酸菌发酵麦芽汁,再同果汁进行调配,研制出一种不同于啤酒的全新麦芽汁饮料。通过试验确定了发酵工艺参数,以及果汁和发酵麦芽汁的配比,并确定了产品的生产工艺流程和质量控制指标。更多还原

【Abstract】 A novel wort beverage was developed through lactic acid bacteria fermentation and then mixture with pineapple juice. The fermentation parameters, ratio of pineapple fruit and fermented wort, processing technology, and quality index were established based on the result of the experiment.更多还原