| 果蔬绿豆发酵酸乳的研制 |
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| 引用本文： | 庄桂,王恕,宋琳. 果蔬绿豆发酵酸乳的研制[J]. 河南工业大学学报(自然科学版), 1994, 0(1) |
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| 作者姓名： | 庄桂 王恕 宋琳 |
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| 作者单位： | 郑州粮食学院食品工程系，郑州市产品质量监督检验所 |
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| 摘 要： | 本饮品是利用绿豆和牛乳为发酵原料，保加利亚乳杆菌、嗜热链球菌和啤酒酵母为发酵菌剂酿制成发酵酸乳后，再配以山渣、胡箩卜、枸杞浆调制而成的。其中含有原料的全部可食部分，营养价值高。
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| 关 键 词： | 发酵菌剂；酸乳；绿豆；山渣；胡萝卜；枸杞 |
BEVERAGE OF FRUIT VEGETABLE GRAM YOGHURT |
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| Zhuang Gui,Wang Su. BEVERAGE OF FRUIT VEGETABLE GRAM YOGHURT[J]. Journal of Henan University of Technology Natural Science Edition, 1994, 0(1) |
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| Authors: | Zhuang Gui Wang Su |
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| Abstract: | The beverage is made from gran and milk,fermented by Lactobacillus bulgoricusand Stretococcus thermophilus,then added with haw carrot Lycium barbarumsyrupit.The prod-uct contains all of eble part of material and is a beverage high in nutrients.The guality of productconforms to national standards of food hygiene. |
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| Keywords: | starter yoghurt gram haw carrot lycium barbarum |
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