高粘稠性搅拌型果料发酵酸奶的工艺研究

Studies on the Technical Process of the Stiffer Yoghurt Stirred and Fruited

研究了增加搅拌型发酵酸奶粘稠度的加工工艺及配方，使其感官均匀粘稠，口感滑爽润厚，营养全面，更具特色。

Technology and formula incressing the stiffen stirring yoghurt were studied. The product has good appearance and mouthful, better nutriment, and stiff character.