| 酵母菌、乳酸菌复合发酵奶的开发研究 |
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| 引用本文： | 刘文宗,马先才,余军,熊万彬,张玉琴,张杨军. 酵母菌、乳酸菌复合发酵奶的开发研究[J]. 食品科学, 2001, 22(3): 62-64 |
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| 作者姓名： | 刘文宗 马先才 余军 熊万彬 张玉琴 张杨军 |
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| 作者单位： | 四川畜牧兽医学院动物科学系 |
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| 摘 要： | 本试验研究采用L
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| 关 键 词： | 酵母菌 乳酸菌 复合发酵奶 产品开发 生产工艺 酸奶 |
Development Study onSaccharomyces and Lactic Acid Bacteria Fermented Composite Yogurt |
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| Liu Wenzong et al. Development Study onSaccharomyces and Lactic Acid Bacteria Fermented Composite Yogurt[J]. Food Science, 2001, 22(3): 62-64 |
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| Authors: | Liu Wenzong et al |
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| Affiliation: | Liu Wenzong et al |
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| Abstract: | The L16(45) design of orthogonaltest was applied for research in optimal microbe vaccinating proportion ferment tine and temperature and quantity of sucrose added for a specially flavoured composite yogurt.The ootimal proportion was saccharomycete:lactic acid bacteria=2:3,ferment time 2.5h,and quantity of sucrose added 6%. |
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| Keywords: | Saccharomycete Lactic-acid-bacteria Compound-ferment-milk |
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