摘要
通过4因素3水平的正交实验,对黑木耳乳酸菌饮料的最佳工艺配方进行研究。结果表明,最佳配方为黑木耳浸提液28%、发酵乳30%、白糖5%、乳化稳定剂0.07%。
Through on orthogonal design L9（3^4）, the technology of auricularia auricula juice fermented by lactobacillus was studied. The results showed that the optimum formulation was the auricularia auricula juice 28%, the fermentation milk 30%, sugar 5%, the stable preparation 0.07%.
出处
《食品科技》
CAS
北大核心
2009年第1期60-62,共3页
Food Science and Technology
关键词
黑木耳
乳酸菌
饮料
auricularia auricular
lactic acid bacteria
beverage
