Corpus ID: 100849136

Development of Lactic Acid Beverage with Rosa laevigata Michx.

@article{Jiande2007DevelopmentOL,
  title={Development of Lactic Acid Beverage with Rosa laevigata Michx.},
  author={Zeng Jian-de},
  journal={Journal of Shaoyang University},
  year={2007}
}
  • Zeng Jian-de
  • Published 2007
  • Chemistry
  • Journal of Shaoyang University
Rosa laevigata Michx.was used as main material to produce lactic acid beverage,the best fermented conditions determined by orthogonal test is that the additive amount of lactic acid bacteric is 2%,the additive amount of sucrose is 7%,the additive amount of pure milk is 15% and the fermented time is 30 hours.The result shows that obtained products have a feature of a good flavor and a stable quality.It will be a popular nutritious and healthy beverage.