| 灰树花双歧杆菌功能性乳饮料生产工艺的探讨 |
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| 引用本文： | 李凤林,张丽丽.灰树花双歧杆菌功能性乳饮料生产工艺的探讨[J].饮料工业,2006,9(2):30-33. |
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| 作者姓名： | 李凤林 张丽丽 |
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| 作者单位： | 1. 吉林农业科技学院生物工程系,吉林省,吉林市,132101
2. 吉林农业科技学院基础部,吉林省,吉林市,132101 |
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| 摘 要： | 将脱脂乳和以灰树花为原料提取的菌汁相混合，经杀菌后接种双歧杆菌和普通乳酸菌进行发酵，再经调配后制成功能性乳饮料，通过各项实验确定出最佳工艺条件及配方。
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| 关 键 词： | 灰树花 双歧杆菌 正交实验 发酵 |
| 修稿时间： | 2005年10月19 |
Study on processing technology for functional milk drink of Grifola frondosus fermented by bifidobacteria |
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| LI Feng-lin,ZHANG Li-li.Study on processing technology for functional milk drink of Grifola frondosus fermented by bifidobacteria[J].Beverage Industry,2006,9(2):30-33. |
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| Authors: | LI Feng-lin ZHANG Li-li |
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| Abstract: | Defatted milk was mixed with the juice extracted from Crifola frondosus. After sterilization, the mixture was inoculated with bifidobacteria and lactobacillus. After fermentation, formulation was carried out to make a functional milk drink. The optimum technological conditions and formula were determined through a series of experiments. |
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| Keywords: | Grifola frondosus bifldobacteria orthogonal experiment fermentation |
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