摘要
以芝麻、大豆为原料，研制芝麻大豆混合发酵酸奶。应用正交试验法确定最佳工艺条件。该酸奶具有良好的凝乳状态及发酵风味，具有浓郁的芝麻香味，无豆腥味。
In this paper,mixed fermented yoghurt is prepared with major materials of sesame and soybean.The optimum technical condition of the yoghurt is determined by orthogonal test.The yoghurt have good texture and fermented flavor,and rich aroma of sesame,no soybean pungent taste.
出处
《食品工业科技》
CAS
CSCD
北大核心
1999年第3期45-46,共2页
Science and Technology of Food Industry
关键词
芝麻
混合发酵酸奶
工艺
大豆
酸奶
Sesame
fermented yoghurt
fermentation
technology
