The Theory and Method of Prepartion o f Kepl Yogurt

Abstract

Abstract: By the methods of ionexchange,separation and biochemical extraction etc.the algin in kelp could be changedintotheliquidofsodiumalg inate withthefunctions ofqualityi mprove andstrengthener.Thenitwas usedinthe fermentation process of yogurt to im prove the fermentation physiology c onditions and productive functions of lacto-bacillus,and to produce the kelp yog urt,a product superior to the common yogurt in flavour,taste,and functions of nutrition andhealthcare etc.in pro duct quality.

Key words: Kelp , Algin Yogurt , Kelp yogurt

LI Guang-Hui, ZHONG Shi-Rong. The Theory and Method of Prepartion o f Kepl Yogurt[J]. FOOD SCIENCE, 2002, 23(2): 80-82.

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The Theory and Method of Prepartion o f Kepl Yogurt

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