Optimization of Preparation Technology of Germinated Grown Rice Wine Tea Compound Beverage by Response Surface Method

Optimization of Preparation Technology of Germinated Grown Rice Wine Tea Compound Beverage by Response Surface Method

In order to make full use of the nutritional and functional value of brown rice and provide new ideas for the deep processing of brown rice, this study fermented germinated brown rice wine with germinated brown rice as raw material, and then mixed it with the extract of Gabaron tea to get a new germ...

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Bibliographic Details
Main Authors: Jinfeng FU, Meina HUANG, Peibo ZHU, Zhexuan MU, Haoyang CHENG, Zhanmei JIANG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2022-08-01
Series:Shipin gongye ke-ji
Subjects:
germinated brown rice wine
gabaron tea
compound beverage
response surface methodology
sensory evaluation
γ-aminobutyric acid
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021110012

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021110012

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