| 甜茶酸奶的研制 |
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| 引用本文： | 林继元,饶力群. 甜茶酸奶的研制[J]. 食品与机械, 2006, 22(5): 106-108 |
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| 作者姓名： | 林继元 饶力群 |
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| 作者单位： | 1. 湖南农业大学,湖南,长沙,410128;湖南生物机电职业技术学院,湖南,长沙,410127
2. 湖南农业大学,湖南,长沙,410128 |
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| 摘 要： | 以广西甜茶提取物替代蔗糖,选用嗜热链球菌和保加利亚乳杆菌制作酸奶,对接种量、甜茶提取物用量和发酵温度等进行试验,选出了甜茶酸奶生产的最佳工艺。
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| 关 键 词： | 广西甜茶 甜茶提取物 酸奶 发酵 |
| 收稿时间： | 2006-06-29 |
| 修稿时间： | 2006-06-29 |
Preparation of sweet tea yoghurt |
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| LIN Ji-yuan,RAO Li-qun. Preparation of sweet tea yoghurt[J]. Food and Machinery, 2006, 22(5): 106-108 |
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| Authors: | LIN Ji-yuan RAO Li-qun |
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| Affiliation: | 1. Hunan Agriculture University, Changsha, Hunan 410128 ,China; 2. Hunan Biological and Electromechanical Polytechnic, Changsha, Hunan 410127, China |
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| Abstract: | Substituting cane sugar with abstract of sweet tea from Guangxi province,yoghurt with Lactobacillus bulgaricus and Streptococcuslactis was produced.Better technology of yoghurt produces and seleted the best inoculating amount, extract consumption of the sweet tea and fermented temperature were proposed.It could offer the reference basis for dairy factory to develop new products. |
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| Keywords: | sweet tea from Guangxi province Abstract of sweet tea yoghurt fermentation |
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