| 榛子沙棘酸乳的工艺研究 |
| |
| 引用本文： | 李敬华.榛子沙棘酸乳的工艺研究[J].食品科技,2003(4):77-78. |
| |
| 作者姓名： | 李敬华 |
| |
| 作者单位： | 安徽工程科技学院,芜湖,241000 |
| |
| 摘 要： | 介绍了榛子果和沙棘果的营养成分,并利用榛子果仁和沙棘鲜果为原料,以嗜热链球菌和保加利亚乳杆菌作为发酵菌,进行混合发酵,生产出营养丰富、具有榛香和沙棘果特有香气的功能保健饮料。
|
| 关 键 词： | 榛子 沙棘 工艺 营养 |
| 文章编号： | 1005-9989(2003)04-0077-02 |
| 修稿时间： | 2002年12月24 |
Study on the technique of hazelnut sea- buckthom yoghurt |
| |
| LI Jing-hua.Study on the technique of hazelnut sea- buckthom yoghurt[J].Food Science and Technology,2003(4):77-78. |
| |
| Authors: | LI Jing-hua |
| |
| Abstract: | In this paper,the nutritive elements of the hazelnut fruit and sea-buckthorn fruit were introduced,and the hazelnut kernel and sea-buckthom fruit were obtained as material,Lactobacillus bulgaricus and Streptococcus thermophilus were selected as fermented fungus to mix ferment. Finally,the health care drink of function came out with high nutrient and hazelnut sweet smell and sea-buckthorn fruit peculiar sweet smell. |
| |
| Keywords: | hazelnut sea-buckthorn technology nutrition |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
