摘要
通过正交试验确定出以乳酸菌制剂为基料的冰淇淋产品配方，研制出具有一定营养保健功能的新型活性乳酸菌冰淇淋制品。产品风味独特，活性乳酸菌数达到３．２×１０５。
A icecream recipe based on lactic acid bacteria preparation was determined through orthogonal experiment. Thus, a new type of nutritional and health-giving icecream with viable lactic acid bactria was developed. This product had unique flavor and the number of viable lactic acid bacteria reached to3.2×10 5 cfu/ml.
出处
《中国乳品工业》
CAS
北大核心
1998年第5期9-10,共2页
China Dairy Industry
