食品科学 ›› 2007, Vol. 28 ›› Issue (1): 381-383.
• 技术应用 • 上一篇
李述刚, 侯旭杰, 张娜, 杨保求
出版日期:
发布日期:
LI Shu-Gang, HOU Xu-Jie, ZHANG Na, YANG Bao-Qiu
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摘要: 本文通过正交试验确定出以巴旦杏、花生和鲜牛奶为原料生产酸乳,并以该酸乳为主要原料的冰淇淋产品配方;研制出一种具有一定营养和保健功能,且风味独特的发酵型活性乳酸菌冰淇淋制品,其活性乳酸菌达到3.0×106CFU/g。
关键词: 发酵, 巴旦杏酸乳, 冰淇淋, 研制
Abstract: By using orthogonal test, this paper focuses on the raw material of yogurt produced by almond, peanut and fresh milk, and then use the yogurt as the main material to develop the prescription of ice cream products. A new type of lactobacillus ice cream product was developed which has fermentable activity and unique flavor. Besides, this ice cream has a certain function in nutrition and health care and the content of its active lactobacillus reached 3.0×106CFU/g.
Key words: ferment, almond yogurt, ice cream, preparation
李述刚, 侯旭杰, 张娜, 杨保求. 发酵型巴旦杏、花生复合酸乳冰淇淋的研制[J]. 食品科学, 2007, 28(1): 381-383.
LI Shu-Gang, HOU Xu-Jie, ZHANG Na, YANG Bao-Qiu. Preparation of Compound Yogurt Ice Cream Produced by Fermented Almond and Peanut[J]. FOOD SCIENCE, 2007, 28(1): 381-383.
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