摘要
本文研究了以鲜牛奶为原料,在添加益生元产品—低聚果糖的基础上,以嗜热链球菌、保加利亚乳杆菌以及双歧杆菌为发酵剂,进行了保健型酸牛奶的研制,通过对低聚果糖对酸奶凝乳特性及益生菌增殖效果的研究,确定了酸奶中低聚果糖的添加量和产品配方和生产工艺.
The product is regarding freshmilk as the raw milk and Streptococcus the mophilus. Lacidophilus and Bifias as the ferment, The study is on the health Yoghurt with fructooligosaccharides, We make sured the addition of Fos. production Craft and the formulation According to research on the Yogurt coagulating property and the multiplier effect ofprobiotics.
出处
《山东食品发酵》
2009年第4期38-41,共4页
Shandong Food Ferment
