摘要
对添加果肉及异麦芽低聚糖经乳酸菌发酵制成的酸奶配方、生产工艺及设备选型进行了研究。结果表明 ,采用适当的配方和生产工艺研制生产的酸奶营养价值高 ,口感良好 ,是优质的乳酸菌饮料。
A new type of yoghurt was produced by the addition of fruit and isomaltooligosaccharide. Research on the formulation of yoghurt, process condi tions and equipment applied was conducted. The results showed this product can b e a tasty, nutritions drink with viable lactic acid bacteria.
出处
《江西科学》
2000年第2期104-106,共3页
Jiangxi Science
关键词
设备
选型
凝固型果肉酸奶
生产工艺
制备
Fruit particles
Lactic acid bacteria
Bifida factor
Yo ghurt
