摘要
针对不加糖搅拌型酸奶的生产特点 ,探讨了破坏凝乳的措施及影响搅拌型淡酸奶粘稠度的因素。
In accordance with the productive charater of sugar-freestiring-type Slight yaghurt sour milk,the resolvent to damage milk gel and effects on its viscosity were discussed.
出处
《长沙理工大学学报（自然科学版）》
CAS
2002年第1期11-12,共2页
Journal of Changsha University of Science and Technology:Natural Science
关键词
发酵
搅拌
粘稠度
酸奶
ferment
stir
viscosity
sour milk
