摘要
阐述了以草莓为主要原料制作凝固型酸奶的生产工艺。通过单因素实验、正交试验及二次回归旋转组合设计,确定出草莓酸奶生产配方的整体优化方案。
The technology of solidifying yoghurt made mainly from strawberry is described. Through the single factor experiment, orthogonal experiment and matched design, the optimized strawberry yoghurt＇s formula is determined.
出处
《饮料工业》
2006年第12期25-28,共4页
Beverage Industry
关键词
草莓酸奶
稳定剂
配方
strawberry yoghurt
stabilizer
formula
