摘要
以牛乳和螺旋藻粉为原料,制作无糖高蛋白搅拌型酸奶。确定了螺旋藻粉、蛋白糖、安赛蜜、黄原胶的最佳添加量。产品呈嫩绿色,具有柔和的酸奶和螺旋藻混合的香气。
The stirred spirulina yoghurt mainly consists of fresh milk and spirulina powder blending with stabilizer and sweeteners. The optimum quantity of the spirulina, Aspaartame, ASK and xanthan gum were determined. The product is green. It has soft fermented milk and spirulina taste.
出处
《食品工业》
北大核心
2006年第1期26-27,共2页
The Food Industry
关键词
无糖
酸奶
螺旋藻
sugarless
yoghurt
spirulina
