摘要
本文探讨了利用苦荞麦粉和鲜牛奶为主要原料,通过乳酸菌发酵,获得一种营养丰富、均衡、爽口而又带有苦荞麦特殊风味的新型保健发酵酸奶。
This article has discussed that using buckwheat flour and the fresh milk as the main raw material, ferments through the lactic acid fungus, obtains one nutrition richly, balanced, is tasty but also has the buckwheat special flavor the new health care fermentation yogurt.
出处
《西昌学院学报（自然科学版）》
2006年第1期48-49,53,共3页
Journal of Xichang University(Natural Science Edition)
关键词
苦荞粉
酸奶
乳酸菌
发酵工艺
Buckwheat flour
Yogurt
Lactic acid fungus
Fermentation process
