摘要
探讨了以苦瓜汁、牛奶为原料接种乳酸菌发酵生产凝固型苦瓜酸乳的加工工艺 ,并对影响产品稳定性、组织状态及风味品质的各种因数进行了试验分析 。
This paper studied the process in which L.bulgaricus and Str.thermophilus are used to ferment the gelatinous yoghurt with balsam pear and fresh milk. Various factors that affect stability ,texture and taste of the product were also analyzed. The optimum technical condition of the yoghurt was determined in this experiment.
出处
《食品与机械》
CSCD
2003年第2期21-22,共2页
Food and Machinery
