|Table of Contents|

vStudyonTechnologyofNattoCompoundBeverage(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2012年12期
Page:
184-187
Research Field:
Publishing date:

Info

Title:
vStudyonTechnologyofNattoCompoundBeverage
Author(s):
LIYan-hui; DINGZhao-wei
CollegeofFoodEngineering，JilinAgriculturalScienceandTechnologyCollege，Jilin，Jilin132101
Keywords:
nattosauce; milletsesamesoup; orthogonaltest; healthbeverages
PACS:
TS275.4
DOI:
-
Abstract:
Natto，millet，sesame，andhoneywereusedasmainrawmaterialsforthedevelopmentofhealthbeverage，bysinglefactorandorthogonaltesttodeterminethebestnattocompoundhealthbeverage.Theresultsshowedthatthebestformulaofnattoweresauce15%，milletsesamesoup30%，honey7%，citricacid0.06%developedonekindoffeelinginthemouthlubricationflavor，anddissolvedthethrombus，tolowerthebloodpressure，tofallthebloodfats，thecosmetologytoraisethefaceandsoonmanykindsofefficacyofhealthbeverages.

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Memo

Memo:
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Last Update: 2014-09-25