| 黄精酸奶的研制 |
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| 引用本文： | 吕嘉枥,马亚宁. 黄精酸奶的研制[J]. 中国酿造, 2006, 0(11): 78-79 |
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| 作者姓名： | 吕嘉枥 马亚宁 |
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| 作者单位： | 陕西科技大学,生命科学与工程学院,陕西,咸阳,712081 |
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| 摘 要： | 将黄精浸提液与鲜乳复配后，经过酸乳发酵工艺即可制备出口感良好、营养丰富并具有抗衰老、降血糖、降血脂、抗病原微生物等多种功能的保健酸奶。
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| 关 键 词： | 黄精 乳酸发酵 酸奶 |
| 文章编号： | 0254-5071(2006)11-0078-02 |
| 修稿时间： | 2006-03-28 |
Preparation of the Polygonatum sibiricum yoghurt |
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| L Jia-li,MA Ya-ning. Preparation of the Polygonatum sibiricum yoghurt[J]. China Brewing, 2006, 0(11): 78-79 |
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| Authors: | L Jia-li MA Ya-ning |
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| Affiliation: | L(U) Jia-li,MA Ya-ning |
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| Abstract: | By adding Polygonatum sibiricum red juice into fresh milk,the nutritious yoghurt with good taste was produced by fermentation carrying superior activities on anti-caducity,lowering blood sugar and lipid levels,resisting pathogenic microbes and so on. |
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| Keywords: | Polygonatum sibiricum red lactic acid fermentation yoghurt |
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