| 高粘稠性搅拌型刺梨酸奶的研制 |
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| 引用本文： | 周春明,许娟,杨坚,龚正礼. 高粘稠性搅拌型刺梨酸奶的研制[J]. 食品工业, 2002, 0(1) |
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| 作者姓名： | 周春明 许娟 杨坚 龚正礼 |
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| 作者单位： | 西南农业大学食品学院 (重庆400716)(周春明，许娟，杨坚)，西南农业大学食品学院 (重庆400716)(龚正礼) |
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| 摘 要： | 以新鲜优质牛奶为原料,添加刺梨果浆.将保加利亚乳杆菌及嗜热链球菌以1:2混合作为发酵剂发酵,研制出具有刺梨风味的高粘稠性搅拌型酸奶。
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| 关 键 词： | 高粘稠性 搅拌型 刺梨 酸奶 |
Preparation of stiffen stirred style Rosa roxburghii yogurt |
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| Zhou Chun -ming et. al. Preparation of stiffen stirred style Rosa roxburghii yogurt[J]. The Food Industry, 2002, 0(1) |
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| Authors: | Zhou Chun -ming et. al |
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| Affiliation: | Zhou Chun -ming et. al |
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| Abstract: | This study was conducted to mix fresh high-quality milk with Rosa roxburghii fruit, by lactic acid fermentation with 1 : 2 of Lactobacillus bulgaricus and streptococcus thermophilus as mixed leaven.And a stiffen stirred-style yogurt with tastiness of Rosa roxburghii was developed . |
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| Keywords: | stiffen stirred-style Rosa roxburghii yogurt |
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