| 金樱子酸奶饮料的加工工艺 |
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| 引用本文： | 胡春水,王金元,王海丰,田家勇,李国秀.金樱子酸奶饮料的加工工艺[J].食品与机械,1999(3):23-24. |
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| 作者姓名： | 胡春水 王金元 王海丰 田家勇 李国秀 |
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| 作者单位： | 中南林学院资源与环境学院,421006,株洲市 |
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| 摘 要： | 探讨了以金樱 子，奶粉为主料，进行乳酸一次性发酵法生产金樱 子酸奶饮料的加工工艺。
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| 关 键 词： | 奶粉 乳酸发酵 金樱子酸奶 酸奶 |
| 修稿时间： | 1999年4月25日 |
Development of Rosa Laevigata Michx and Yogurt Mixed Beverage |
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| HU Chunshui,Wang Jingyuan,Wang Haifeng,Tian Jiayong,LI Guoxiu.Development of Rosa Laevigata Michx and Yogurt Mixed Beverage[J].Food and Machinery,1999(3):23-24. |
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| Authors: | HU Chunshui Wang Jingyuan Wang Haifeng Tian Jiayong LI Guoxiu |
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| Affiliation: | Hu Chunshui; Wang Jingyuan; Wang Haifeng; Tian Jiayong ;Li Guoxiu |
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| Abstract: | The processing technology of mixed haverage was introduced. The beverage was developed by leavening Rosa laevigata michx, milk powder and lactic acid. |
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| Keywords: | Rosa laevigata michx Milk powder Leavening Technology |
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