| 凝固型乳酸发酵苦瓜酸乳的研究 |
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| 引用本文： | 谢主兰,雷晓凌. 凝固型乳酸发酵苦瓜酸乳的研究[J]. 食品与机械, 2003, 0(2): 21-22 |
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| 作者姓名： | 谢主兰 雷晓凌 |
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| 作者单位： | 湛江海洋大学食品工程系,524088,湛江 |
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| 摘 要： | 探讨了以苦瓜汁、牛奶为原料接种乳酸菌发酵生产凝固型苦瓜酸乳的加工工艺，并对影响产品稳定性、组织状态及风味品质的各种因数进行了试验分析，确定了最佳工艺参数。
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| 关 键 词： | 苦瓜汁 牛奶 乳酸菌发酵 凝固型苦瓜酸乳 稳定性 风味品质 组织状态 工艺参数 |
| 修稿时间： | 2003-02-15 |
Investigation of processing gelated balsam pear yoghurt from lactic-acid fermentaion |
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| Xie ZhulanLei Xiaoling. Investigation of processing gelated balsam pear yoghurt from lactic-acid fermentaion[J]. Food and Machinery, 2003, 0(2): 21-22 |
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| Authors: | Xie ZhulanLei Xiaoling |
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| Affiliation: | Xie ZhulanLei Xiaoling |
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| Abstract: | This paper studied the process in which L.bulgaricus and Str.thermophilus are used to ferment the gelatinous yoghurt with balsam pear and fresh milk. Various factors that affect stability ,texture and taste of the product were also analyzed. The optimum technical condition of the yoghurt was determined in this experiment. |
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