| 高粘稠性搅拌型果料发酵酸奶的工艺研究 |
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| 引用本文： | 张洁,蔡敬民.高粘稠性搅拌型果料发酵酸奶的工艺研究[J].中国乳品工业,1998,26(4):3-4,28. |
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| 作者姓名： | 张洁 蔡敬民 |
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| 作者单位： | 合肥联合大学 |
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| 摘 要： | 研究了增加搅拌型发酵酸奶粘稠度的加工工艺及配方，使其感官的均匀粘稠，口感滑爽润厚，营养全面，更具特色。
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| 关 键 词： | 高粘稠性 工艺 搅拌性 果料 酸奶 发酵 增稠 |
Studies on the Technical Process of the Stiffer Yoghurt Stirred and Fruited |
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| Zhang Jie,Cai Jingmin.Studies on the Technical Process of the Stiffer Yoghurt Stirred and Fruited[J].China Dairy Industry,1998,26(4):3-4,28. |
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| Authors: | Zhang Jie Cai Jingmin |
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| Affiliation: | Hefei Associated University |
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| Abstract: | Technology and formula incressing the stiffen stirring yoghurt were studied. The product has good appearance and mouthful, better nutriment, and stiff character. |
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| Keywords: | stiffen stirred style fruit yoghurt |
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