| 绿豆酸奶粉的加工工艺 |
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| 引用本文： | 高云,陆军. 绿豆酸奶粉的加工工艺[J]. 饮料工业, 2002, 5(1): 35-39 |
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| 作者姓名： | 高云 陆军 |
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| 作者单位： | 1. 鞍山钢铁学院高职院轻工系,辽宁鞍山,114044
2. 辽宁省食品工业研究所,辽宁沈阳,110036 |
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| 摘 要： | 对酸奶菌种进行耐热驯化，制备绿豆酸奶后，配以奶粉，麦芽糊精及保护剂等进行喷雾干燥制备绿豆酸奶粉，较好地保存了部分活菌，延长了产品的保质期。
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| 关 键 词： | 酸奶菌趾奶粉 麦芽糊精 喷雾干燥 绿豆酸奶粉 加工工艺 活菌数 |
| 修稿时间： | 2001-09-04 |
Processing technology for mung bean yoghurt powder |
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| Gao Yun. Processing technology for mung bean yoghurt powder[J]. Beverage Industry, 2002, 5(1): 35-39 |
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| Authors: | Gao Yun |
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| Affiliation: | Gao Yun Department of Light Industry,Higher Professional Institute of Anshan Iron and Steel College,Anshan 114044,Liaoning,China Lu Jun Liaoning Provincial Research Institute of the Food Industry,Shenyang 110036,Liaoning,China |
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| Abstract: | Mung bean yoghurt was obtained by the heat-resistant acclimation of yoghurt bacteria. After milk powder, malto-dextrin and protecting agents were added, the yoghurt was spray-dried to give mung bean yoghurt powder. A part of living bacteria were well reserved and the quality guaranteed period of the product prolonged. |
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| Keywords: | mung bean yoghurt powder processing technology number of living bacteria |
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