| 软质冷冻酸奶的配方优化 |
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| 引用本文： | 张佳程,葛世辉,张京丽,边春媛. 软质冷冻酸奶的配方优化[J]. 冷饮与速冻食品工业, 2002, 8(2): 7-8 |
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| 作者姓名： | 张佳程 葛世辉 张京丽 边春媛 |
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| 作者单位： | 河北农业大学食品科技学院,河北保定,071001 |
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| 摘 要： | 采用饱和D -最优试验法对冷冻酸奶的配方进行了优化研究 ,确定配方中淀粉与全脂奶粉的最佳配比为 1∶1,CMC与海藻酸钠的最佳配比为 0 .9。
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| 关 键 词： | 冷冻酸奶 配方 乳酸菌 |
| 文章编号： | 1007-0818(2002)02-0007-02 |
| 修稿时间： | 2002-04-11 |
Optimization of the Soft Frozen Yogurt Formula |
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| ZHANG Jia-cheng,GE Shi-hui,ZHANG Jing-li,BIAN Chun-yuan. Optimization of the Soft Frozen Yogurt Formula[J]. Beverage & Fast Frozen Food Industry, 2002, 8(2): 7-8 |
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| Authors: | ZHANG Jia-cheng GE Shi-hui ZHANG Jing-li BIAN Chun-yuan |
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| Abstract: | A formula of frozen yogurt in which the ratio of starch/whole milk powder and CMC/alginate was 1 and 0.9 separately, was optimized by a saturated D -optimum experiment design in this paper. |
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| Keywords: | frozen yogurt formula lactic acid bacteria |
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