| 荞麦酸奶的加工工艺研究 |
| |
| 引用本文： | 徐学万,李华钧,杨坚. 荞麦酸奶的加工工艺研究[J]. 食品科技, 2001, 0(3): 46-47 |
| |
| 作者姓名： | 徐学万 李华钧 杨坚 |
| |
| 作者单位： | 西南农业大学食品科学学院 |
| |
| 摘 要： | 以荞麦为主要原料，研制出一种营养丰富、均衡、有荞麦风味的发酵酸奶，并对其发酵工艺条件、物料及稳定剂的配比进行了分析探讨。
|
| 关 键 词： | 荞麦；发酵酸奶；工艺条件；稳定剂 |
| 修稿时间： | 2000-12-30 |
The Research on BuckwheatYoghurt Processing Technique |
| |
| XU Xue-wan,LI Hua-jun,YANG Jian. The Research on BuckwheatYoghurt Processing Technique[J]. Food Science and Technology, 2001, 0(3): 46-47 |
| |
| Authors: | XU Xue-wan LI Hua-jun YANG Jian |
| |
| Abstract: | A fermented yoghurt which is rich in balanced nutrients and has an agreeable flavor of buckwheat is developed and produced from buckwheat as the main material. The optimum technical conditions is determined by orthogonal test.The composition of the stabilizer and the materials is analyzed in detail. |
| |
| Keywords: | |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
