| 保健型芦笋酸奶的研制 |
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| 引用本文： | 卜春文. 保健型芦笋酸奶的研制[J]. 冷饮与速冻食品工业, 2003, 9(2): 11-13,23 |
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| 作者姓名： | 卜春文 |
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| 作者单位： | 淮阴工学院生物与化学工程系,江苏淮安,223001 |
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| 摘 要： | 芦笋是具有较强保健功能的稀有蔬菜。本文通过对芦笋榨汁处理，乳品发酵菌种的选育驯化，原辅料的选择与使用比例的确定，发酵工艺条件优化等一系列工艺研究，研制出营养丰富，适合中老年消费者的凝固酸奶。该产品色泽悦目、微翠绿，酸甜宜口，具典型的芦笋风味。
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| 关 键 词： | 保健型 芦笋 研制 凝固酸奶 发酵工艺 乳酸菌 |
| 文章编号： | 1007-0818(2003)02-0011-03 |
Preparation of Curdy Yoghurt with Asparagus |
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| BO Chun-wen. Preparation of Curdy Yoghurt with Asparagus[J]. Beverage & Fast Frozen Food Industry, 2003, 9(2): 11-13,23 |
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| Authors: | BO Chun-wen |
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| Abstract: | Curdy yoghurt was prepared with asparagus extracts, selected strains of lactobacillus,and other ingredients through formula optimization and processing improvement. The nutritious product tastes good and has typical flavor of asparagus. It is especially good for the middle aged and senior citizens. |
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| Keywords: | asparagus lactobacillus fermentation crudy yoghurt |
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