摘要
介绍了以黑米、牛乳等为原料，接入５％的保加利亚乳杆菌和嗜热链球菌混合菌种，４０℃发酵５ｈ后，添加鲜果汁，经低温保藏制成黑米果奶。
The research of a new kind of yoghurt using black rice and milk as materials is showed. The process includes: inolating the 5%mixed strains of L.bulgaricus and S.thermophilus into the raw materials, fermenting for 5 hours at 40℃, adding fresh juice and storing at low temperature.
出处
《中国乳品工业》
CAS
北大核心
1998年第2期9-11,共3页
China Dairy Industry
