摘要
以胡萝卜、奶粉为主要原料,应用正交试验,通过乳酸菌发酵研制而成一种风味独特、酸甜可口,集营养与保健于一体的保健蔬菜酸奶。本文对其发酵工艺条件,原辅料及稳定剂的配比进行了研究和探讨。
Fresh milk,carrot jam,cane sugar and lactobacillus were used in the experiments as materials.Experiment was carried out according to six different scheme of processing technolo gy.The optimum technical condition als such as compositions of stabilitions(milk,sugar,vegetable etc.)were determined by orthogonal test.The results showed that car-rot ' s favor,nutrition and scent were wel l preserved in products.
出处
《食品科技》
CAS
北大核心
2003年第3期69-71,共3页
Food Science and Technology
