| 保健蔬菜酸奶的研制 |
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| 引用本文： | 栾金水.保健蔬菜酸奶的研制[J].食品科技,2003(3):69-71. |
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| 作者姓名： | 栾金水 |
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| 作者单位： | 杭州商学院,杭州,310035 |
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| 摘 要： | 以胡萝卜、奶粉为主要原料,应用正交试验,通过乳酸菌发酵研制而成一种风味独特、酸甜可口,集营养与保健于一体的保健蔬菜酸奶。本文对其发酵工艺条件,原辅料及稳定剂的配比进行了研究和探讨。
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| 关 键 词： | 胡萝卜 酸奶 发酵 |
| 文章编号： | 1005-9989(2003)03-0069-03 |
| 修稿时间： | 2002年10月19 |
Study on producing technology of acidophilus milk carrot |
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| LUAN Jin -shui.Study on producing technology of acidophilus milk carrot[J].Food Science and Technology,2003(3):69-71. |
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| Authors: | LUAN Jin -shui |
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| Abstract: | Fresh milk,carrot jam,cane sugar and lactobacillus were used in the experiments as materials.Experiment was carried out according to six different scheme of processing technolo gy.The optimum technical condition als such as compositions of stabilitions(milk,sugar,vegetable etc.)were determined by orthogonal test.The results showed that car-rot ' s favor,nutrition and scent were wel l preserved in products. |
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| Keywords: | carrot sour milk ferment |
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