| 金笋酸凝乳的研制 |
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| 引用本文： | 李剑芳. 金笋酸凝乳的研制[J]. 中国乳品工业, 1995, 23(2): 53-55 |
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| 作者姓名： | 李剑芳 |
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| 作者单位： | 无锡轻工业学院 |
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| 摘 要： | 在酸奶成熟工艺基础上，将胡萝卜汁添加到牛乳中，经乳酸发酵制得产品。本试验主要从胡萝卜汁对凝乳时间、产品的酸度、菌数变化、感官指标等方面的综合影响来探索最佳添加量，为工业化生产提供依据。
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| 关 键 词： | 胡萝卜汁 酸奶 金笋酸凝乳 工艺 质量 |
The Preparation of Yoghurt with Carrot Juice |
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| Li Jianfang. The Preparation of Yoghurt with Carrot Juice[J]. China Dairy Industry, 1995, 23(2): 53-55 |
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| Authors: | Li Jianfang |
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| Affiliation: | Wu Xi Institute of Light Industry |
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| Abstract: | The trial product is made through the fermentation of milk added with carrotjuice by lactic acid bacteria. In this paper,the main effect of the added juice on thecoagulating milk time, the product acidity, the bacterial number change and the senceindex is investigated and the optimal additive quantity is found out, which offer the basisof commercial production. |
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| Keywords: | Carrot Juice Yoghurt |
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