| 功能性开菲尔酸奶最佳发酵条件的研究 |
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| 引用本文： | 刘慧,谭锋,董雨蒙,李游,郭逢杰.功能性开菲尔酸奶最佳发酵条件的研究[J].食品工业,2003(1). |
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| 作者姓名： | 刘慧 谭锋 董雨蒙 李游 郭逢杰 |
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| 作者单位： | 北京农学院食品科学系 102206
(刘慧，谭锋，董雨蒙，李游)，北京农学院食品科学系 102206(郭逢杰) |
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| 摘 要： | 本文针对影响开菲尔酸乳制品最终品质的三个因素,采用三因素三水平L_9(3~4)]正交试验设计,确定了以开菲尔液为工作发酵剂的功能性开菲尔酸奶的最佳发酵条件。
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| 关 键 词： | 开菲尔粒 酸奶 发酵 |
The research of optimum fermented condition of functional Kefir yogurt |
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| Liu Hui et. al.The research of optimum fermented condition of functional Kefir yogurt[J].The Food Industry,2003(1). |
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| Authors: | Liu Hui et al |
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| Affiliation: | Liu Hui et. al |
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| Abstract: | In this paper, three factors which affect quality of kefir dairy products ultimafely were studied, by using orthogonal experiments, the optimal fermentation conditions of functional kefir yogurt which used kefir filtrate as bulk starter were determined. |
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| Keywords: | kefir grains yogurt fermentation |
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