摘要
以黄豆、牛乳为主要原料 ,按照正交试验方案 ,研究了发酵奶的制作工艺和配方。确定了该产品制作的主要工艺参数、适宜的乳化剂、增稠剂、发酵剂的用量。制成了口感细腻、香味浓郁的酸性豆乳饮料。
On the basis of soya_bean and milk, producing technology and prescription of clabber were investigated in terms of cross_over experiment. The dosage of technological parameter and feasible emulsification and concentrated aid and leavening was confirmed. The taste of the beverage is delicious and sweet_scented.
出处
《应用科技》
CAS
2001年第2期35-36,共2页
Applied Science and Technology
