食品科学 ›› 2005, Vol. 26 ›› Issue (2): 270-272.

• 技术应用 • 上一篇    下一篇

椰果酸奶的研究

 陈中, 杨晓泉, 吴永辉, 唐传核, 周志红   

  1. 华南理工大学轻工与食品学院; 海南亿德食品有限公司
  • 出版日期:2005-02-15 发布日期:2011-09-19

Study on Noix de Coco Yoghourt Formula

 CHEN  Zhong, YANG  Xiao-Quan, WU  Yong-Hui, TANG  Chuan-He, ZHOU  Zhi-Hong   

  1. 1.College of Food and Bioengineering, South China University of Technology; 2.Hainan Yida Food Industry Co. Ltd.
  • Online:2005-02-15 Published:2011-09-19

摘要: 本文研究了椰果酸奶及其生产方法。通过发酵试验和感官评定对菌种的选用、物料配比和糖添加量等都进行了优化,得到了最佳的椰果酸奶配方。

关键词: 椰果, 酸奶

Abstract: This paper studied the formula of Noix de Coco Yoghourt. The study on starter, ingredients and the quantity of sugar was performed by fermentation test and sensory evaluation.

Key words: Noix de Coco, yoghourt