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| 枸杞发酵酸奶的研制 | |
| 引用本文： | 康生文,李斌,王学峰,石天成,吴红军,王庆花,蒋淑红. 枸杞发酵酸奶的研制[J]. 饮料工业, 2006, 9(2): 27-29 |
| 作者姓名： | 康生文 李斌 王学峰 石天成 吴红军 王庆花 蒋淑红 |
| 作者单位： | 宁夏新华百货夏进乳业集团股份有限公司技术中心,宁夏,银川,751100 |
| 摘 要： | 对枸杞发酵酸奶的加工进行了一些研究．对枸杞添加量、菌种的选择、发酵温度和时间及糖的添加量对成品的影响做了一些比较，研制出了具有宁夏枸杞风味的发酵酸奶。 |
| 关 键 词： | 枸杞 酸奶 研制 |
| 修稿时间： | 2005-10-24 |
Development of medlar yoghurt |
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| KANG Sheng-wen,LI Bin,WANG Xue-feng,SHI Tian-cheng,WU Hong-jun,WANG Qing-hua,JIANG Shu-hong. Development of medlar yoghurt[J]. Beverage Industry, 2006, 9(2): 27-29 | |
| Authors: | KANG Sheng-wen LI Bin WANG Xue-feng SHI Tian-cheng WU Hong-jun WANG Qing-hua JIANG Shu-hong |
| Abstract: | The processing of medlar yoghurt was studied to some extent, and some comparisons were made in the effects of the quantity of medlar, the choice of culture, fermentation temperature and time, and the dosage of sugar on the quality of finished product. The yoghurt developed is featured by the flavour of Ningxia medlar. |
| Keywords: | medlar yoghurt development |
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