摘要
以橙汁、生乳为主要原料,研究了营养保健型橙汁酸奶的制作工艺。采用正交试验方法,确定最佳工艺参数,该产品具有较高的营养价值。
The technology for the preparation of nutritional health yoghurt from orange juice and milk was studied. The optimal technological parameters were determined by orthogonal experiments. The product was featured by its high nutritive value.
出处
《饮料工业》
2004年第2期30-32,共3页
Beverage Industry
关键词
橙汁
酸奶
正交试验
orange juice
yoghurt
orthogonal experiment
