摘要
研究了水苏糖对酸奶的感官特性、酸度及乳酸菌数的影响。结果表明:水苏糖加量≤0.5%时,对酸奶的感观特性、酸度及乳酸菌数均无明显影响。
The influence of stachyose to sensory characteristics、acidity and the number of lactic acid bacteria in yogurt was studied, the result shows that the sensory characteristics、acidity and the number of lactic acid bacteria of yogurt has not obviously changed when stachyose content doesn't exceed 0.5% .
出处
《食品工业》
北大核心
2005年第1期17-18,共2页
The Food Industry
