| 荞麦酸奶的加工工艺研究 |
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| 引用本文： | 徐学万,李华钧,杨坚. 荞麦酸奶的加工工艺研究[J]. 食品工业, 2001, 0(1) |
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| 作者姓名： | 徐学万 李华钧 杨坚 |
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| 作者单位： | 西南农业大学食品科学学院 重庆400716(徐学万，李华钧)，西南农业大学食品科学学院 重庆400716(杨坚) |
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| 摘 要： | 以荞麦为主要原料，研制出一种营养丰富均衡、有养麦风味的发酵酸奶，并对其发酵工艺条件、物料及稳定剂的配比进行了分析探讨。
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| 关 键 词： | 荞麦 发酵酸奶 工艺条件 稳定剂 |
The research on buckwheat yoghurt processing technique |
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| Xu Xue-wan et al. The research on buckwheat yoghurt processing technique[J]. The Food Industry, 2001, 0(1) |
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| Authors: | Xu Xue-wan et al |
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| Affiliation: | Xu Xue-wan et al |
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| Abstract: | A fermented yoghurt which is rich in nutrients and has an agreeable flavor of buckwheat is produced from buckwheat as main material.The optimum technical conditions is determined by orthogonal test.The formula of yoghurt is introduced. |
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| Keywords: | buckwheat fermented yoghurt technical conditions stabilizer |
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