摘要
论述利用瑞士乳杆菌制作酸奶的研究,并与保加利亚乳杆菌、嗜热链球菌混合做发酵剂,弥补单一的瑞士乳杆菌发酵乳制品酸味重,风味欠佳的可行性实验,对三菌混合发酵酸奶的工艺进行了优化设计。
The present paper elaborated has used the Lactobacillus helveticus manufacture yogurt the research, and with the Lactobacillus bulgaricus, was addicted to the Streptococcus thermophilus mix to make the hametz, made up the Lactobacillus helveticus fermentation dairy products sour odor to be heavy, the flavor unsatisfactory feasibility experiment, has carried on the optimized design to three fungus mix fermentation yogurt craft.
出处
《食品研究与开发》
CAS
北大核心
2007年第6期91-94,共4页
Food Research and Development
关键词
瑞士乳杆菌
酸奶
研究
Lactobacillus helveticus
yogurt
research
