食品科学 ›› 2002, Vol. 23 ›› Issue (8): 167-169.
• 工艺技术 • 上一篇 下一篇
邵伟, 唐明, 黎姝华, 熊泽
出版日期:
发布日期:
SHAO Wei, TANG Ming, LI Shu-Hua, XIONG Ze
Online:
Published:
摘要: 以乳酸菌发酵豆乳制取的酸豆奶为原料,配以其他辅料,再将通过醋酸菌的培养制得细菌纤维素添加其中,加工制成风味独特的富含细菌纤维素的植物蛋白冰淇淋,营养丰富,又具多重保健功能。
关键词: 细菌纤维素, 发酵酸豆奶, 冰淇淋
Abstract: The fermented soy milk was used as raw material to be combined with the other ingredients and bacterial cellulosewhich was obtained by cultivating acetic acid bacteria and then processed t into the uniquely tasted fermented soy milk icecream.It was rich in cellulose and nutrition and had multi health functions.
Key words: Bacterial cellulose , Fermented soy milk , Ice cream
邵伟, 唐明, 黎姝华, 熊泽. 细菌纤维素在发酵植物蛋白冰淇淋中的应用[J]. 食品科学, 2002, 23(8): 167-169.
SHAO Wei, TANG Ming, LI Shu-Hua, XIONG Ze. [J]. FOOD SCIENCE, 2002, 23(8): 167-169.
0 / / 推荐
导出引用管理器 EndNote|Ris|BibTeX
链接本文: https://www.spkx.net.cn/CN/
https://www.spkx.net.cn/CN/Y2002/V23/I8/167