摘要
在乳酸菌发酵和直接加乳酸调配2种工艺的基础上,研制了一种较好的酸奶生产工艺.试验表明这种工艺生产的碳酸奶风味好,组织细腻润滑,强化贮存1个月后各项指标均稳定.
Based on two processes of producing carbonic milk(lactic acid bacterium ferment and mixing with lactic acid), a new process was developed. Experiments showed the flavor of the carbonic milk produced by this new process was good, its tissue was lubricious, every index was still stable after storing for one month.
出处
《福建农林大学学报（自然科学版）》
CSCD
北大核心
2003年第4期522-526,共5页
Journal of Fujian Agriculture and Forestry University:Natural Science Edition
基金
国家级星火项目计划资助(00B101D7200002).
关键词
碳酸奶
对比试验
生产工艺
乳酸菌
发酵
carbonic milk
comparative experiment
production process
