| 搅拌型无糖螺旋藻酸奶的研制 |
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| 引用本文： | 金嫘,王宏.搅拌型无糖螺旋藻酸奶的研制[J].食品工业,2006(1). |
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| 作者姓名： | 金嫘 王宏 |
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| 作者单位： | 锦州医学院畜牧兽医学院，锦州医学院畜牧兽医学院 (锦州121001) 沈阳农业大学食品学院(沈阳 110161)，锦州121001 |
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| 摘 要： | 以牛乳和螺旋藻粉为原料,制作无糖高蛋白搅拌型酸奶。确定了螺旋藻粉、蛋白糖、安赛蜜、黄原胶的最佳添加量。产品呈嫩绿色,具有柔和的酸奶和螺旋藻混合的香气。
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| 关 键 词： | 无糖 酸奶 螺旋藻 |
Preparation of Sugarless Stirred Type Spirulina Yoghurt |
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| Jin Lei,Wang Hong.Preparation of Sugarless Stirred Type Spirulina Yoghurt[J].The Food Industry,2006(1). |
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| Authors: | Jin Lei Wang Hong |
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| Affiliation: | Jin Lei;Wang Hong |
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| Abstract: | The stirred spirulina yoghurt mainly consists of fresh milk and spirulina powder blending with stabilizer and sweeteners. The optimum quantity of the spirulina, Aspaartame, ASK and xanthan gum were determined. The product is green. It has soft fermented milk and spirulina taste. |
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| Keywords: | sugarless yoghurt spirulina |
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