摘要
对枸杞酸奶的保健功能及加工工艺进行了初步探讨。结果表明 :枸杞浆与牛奶按 1∶1 0的比例混合 ,加入 8%蔗糖 ,接入 3 %保加利亚乳杆菌 (L .bulgaricus)与嗜热链球菌 (St.theromophilus)比例为 1∶1的发酵剂 ,在 42℃条件下发酵 5h。
This paper introduces the health protection functions and processing technology of medlar acidophilus milk.The procedure is recommended as follows:mix medlar plasm with fresh milk at the proportion of 1∶10,add 8%sucrose ,inoculate 3% fermentative leavening containing the admixture of Bulgaria lactic acid bacillus (L.bulgaricus) and hot addicted streptococci(St.theromophilus)at the proportion of 1:1. After 5 hour's fermentation, under the temperature of 42 ,quality mediar acidophilus milk can be produced.
出处
《武汉工业学院学报》
CAS
2002年第3期9-11,共3页
Journal of Wuhan Polytechnic University
