摘要
介绍了以胡萝卜、奶粉为主要原料的保健蔬菜酸奶的研制方法,并对其发酵工艺条件、原料和稳定剂的情况进行了探讨。
This paper introduces the developing method of the health-protection vegetable yogurt that takes the carrot and milk powder as the main raw materials, and probes into the condition of the technical conditions of the fermentation, the raw materials and the stabilizer.
出处
《科技情报开发与经济》
2006年第24期193-194,共2页
Sci-Tech Information Development & Economy
关键词
保健蔬菜酸奶
胡萝卜
奶粉
发酵工艺
health-protection vegetable yogurt
carrot
milk powder
fermentation technique
