| 乳酸菌奶粉的开发研究 |
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| 引用本文： | 欧阳琨,贾爱春.乳酸菌奶粉的开发研究[J].西北轻工业学院学报,1992(2). |
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| 作者姓名： | 欧阳琨 贾爱春 |
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| 作者单位： | 西北轻工业学院食品系，西北轻工业学院食品系 |
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| 摘 要： | 本文介绍了作者自行选育的乳链球菌(Streptococcus Lactis)301、302、102菌株的选育程序、主要生物学特性;酸菌奶粉的生产工艺流程;成品质量标准及其有关因素;对该乳酸菌奶粉同国内其他乳酸菌食品进行了比较,证明其在保健、运输、贮存和饮用方便等方面均优于其它乳酸菌食品。
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| 关 键 词： | 乳酸菌奶粉 乳酸菌食品 乳链球菌 发酵乳制品 |
STUDY ON LACTIC ACID BACTERIA MILK POWDER |
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| Ou Yangkun Jia Aichun.STUDY ON LACTIC ACID BACTERIA MILK POWDER[J].Journal of Northwest University of Light Industry,1992(2). |
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| Authors: | Ou Yangkun Jia Aichun |
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| Affiliation: | Ou Yangkun Jia Aichun |
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| Abstract: | In the present study, it is reported that the procedure of setection and breeding, major biological property of Streptococcus Lactic 301,302,102 strains are cultivated by Northwest Institute of Light Industry. The procedure of productive technology and the quality requirement of the Lactic acid bacteria milk powder arc explained.In discussion part,author make a comparison between the milk powder and other lactic acid bacteria foods in quality.The milk powder of lactic acid bacteria in advantageouser that other lactic acid bacteria foods in the effect of health protection,transpotation,preserving and convenient of drinking and others. |
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| Keywords: | lactic acid bacteria milk powder Strcptococcus Lactic lactic acid bacteria food fermentative milk products |
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