摘要
以黄瓜和鲜牛奶为主要原料,配以蔗糖和稳定剂,使用保加利亚乳杆菌和嗜热链球菌1∶1混合作为发酵剂,通过正交试验法优选出最佳发酵工艺配方,制成一种风味独特、营养全面的保健饮品。
In the experiment,cucumber and fresh milk were mixed with sugar and stabilizers and then fermented by Lactobacillus bulgaricus and Streptococcus thermophilus （1：1） to give a health yoghurt featured by unique flavour and rich and balanced nutrients. Through orthogonal tests, the optimum fermentation technology and formula were determined.
出处
《饮料工业》
2008年第6期24-26,共3页
Beverage Industry
关键词
黄瓜
酸奶
发酵工艺
配方
cucumber
yoghurt
fermentation technology
formula
