FOOD SCIENCE ›› 2001, Vol. 22 ›› Issue (3): 62-64.
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LIU Wen-Zong, MA Xian-Cai, YU Jun, XIONG Wan-Bin, ZHANG Yu-Qin, ZHANG Yang-Jun
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Abstract: The L16(45) design of orthogonaltest was applied for research in optimal microbe vaccinating proportion ferment tine and temperature and quantity of sucrose added for a specially flavoured composite yogurt.The ootimal proportion was saccharomycete:lactic acid bacteria=2:3,ferment time 2.5h,and quantity of sucrose added 6%.
Key words: Saccharomycete Lactic-acid-bacteria Compound-ferment-milk
LIU Wen-Zong, MA Xian-Cai, YU Jun, XIONG Wan-Bin, ZHANG Yu-Qin, ZHANG Yang-Jun. Development Study on Saccharomyces and Lactic Acid Bacteria Fermented Composite Yogurt[J]. FOOD SCIENCE, 2001, 22(3): 62-64.
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