| 发酵型薏米酸奶的生产工艺 |
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| 引用本文： | 肖少香.发酵型薏米酸奶的生产工艺[J].食品科技,2003(3):66-68. |
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| 作者姓名： | 肖少香 |
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| 作者单位： | 湖南科技职业学院,长沙,410008 |
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| 摘 要： | 以薏米、鲜奶为主要原料,探究了发酵型薏米酸奶的生产工艺流程和技术条件,通过正交实验得出薏米酸奶的优化生产工艺,并对其操作要点进行了详细阐述。
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| 关 键 词： | 薏米 酸奶 乳酸菌 发酵 提取 |
| 文章编号： | 1005-9989(2003)03-0066-03 |
| 修稿时间： | 2002年12月2日 |
Processing technology of fermented coix lacryma- jobi yogurt |
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| XIAO Shao -xiang.Processing technology of fermented coix lacryma- jobi yogurt[J].Food Science and Technology,2003(3):66-68. |
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| Authors: | XIAO Shao -xiang |
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| Abstract: | Using coix lacryma -jobi and fresh mi lk,the processing technique and con ditions of the coix lacryma -jobi yogurt were explored.The optimum co nditions of processing technology were obtained through orthogonal test.The main points of this process were described. |
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| Keywords: | coix lacryma -jobi yogurt lactobacillus fermentation extraction |
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