摘要
本文介绍了高钙酸奶的生产工艺，它主要以鲜牛乳、蔗糖为主要原料，添加奶制剂、维生素Ｄ_等营养强化剂，用保加利亚乳杆菌与嗜热乳链球菌２：１的混合菌为发酵剂，经．４５℃、 ３． ５ｈ发酵制成。
The paper introduces technological process of the high content calcium yoghurt, with calcium pharmaceutical preparations and vitamins D_3 etc. The mixture of L.Bulgaricus and str. Theromophilus(2: 1) was used as the ferment agent. After fermentation at 45℃ for 3. 5 hours, high content calcium yoghurt was prepared.
出处
《食品工业》
北大核心
2000年第1期31-32,共2页
The Food Industry
