食品科学 ›› 2001, Vol. 22 ›› Issue (2): 53-55.

• 工艺技术 • 上一篇    下一篇

水牛奶山楂酸奶(搅拌型)的研

 曾庆坤, 章纯熙, 杨炳壮, 杨白云   

  1. 中国农科院水牛研究所
  • 出版日期:2001-02-15 发布日期:2012-02-15

Stydy on Processing Liquid Haw Yoghurt from Buffalo Milk and Concentrated Haw Juice

 ZENG  Qing-Kun, ZHANG  Chun-Xi, YANG  Bing-Zhuang, YANG  Bai-Yun   

  • Online:2001-02-15 Published:2012-02-15

摘要: 探讨了以水牛奶和山楂浓缩汁为主要原料生产搅拌型酸奶的生产工艺,并比较了影响产品口味和稳定性的各种工艺条件。

关键词: 水牛奶, 山楂浓缩汁, 搅拌型酸奶

Abstract: Production technology on soft yoghurt produced from buffalo milk and concentrated haw juice as main raw materials was studied and all technology conditions affecting the flavor and stability of the products were compared.

Key words: Buffalo milk Concentrated haw juice Soft yoghurt