摘要
将核桃、蜂蜜及草莓按不同比例配制,菌种接种量、稳定剂用量及发酵温度、pH值不变,只改变任两者或三者的比率来调整风味和口感。结果表明:在100mL酸奶中,加入2.2g核桃、2.5g蜂蜜、2.8mL草莓,无论是风味还是营养价值都有较好的改善效果。
The walnut, the honey and the strawberry were arranged and combined through different proportion. The inoculating quantity, stabilizing dose, fermenting temperature and pH were constant. Choosing two or three adjusted the flavor and taste. The results showed that the taste and nutritional value had the certain effect by adding 2.2g walnuts, 2.5g honey and 2.8mL strawberry in 100mL yogurt.
出处
《乳业科学与技术》
2005年第6期260-262,共3页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
关键词
系列
复合型酸奶
简易
工艺探讨
series
compound yogurt
simple
study of the craft
