摘要
研究找出了双歧杆菌发酵剂制备的最佳条件，确定了凝固型双歧杆菌酸奶的生产工艺。实验结果表明，工艺Ⅰ制作简便，产品在保存期内双歧杆菌数为３．９×１０９～９．１×１０７ｃｆｕ／ｍＬ，风味良好。
The optimal conditions for the preparation of bifidobacteria culture were investigated. The procedure of producing set bifidobacteria yoghurt was determined. The experiment result showed: Technology Ⅰis simpler, the number of bifidobacteria is 3.9×10 9～9.1×10 7 cuf/mL in the product, and the flavour is delicious.
出处
《江西农业大学学报》
CAS
CSCD
1999年第1期120-123,共4页
Acta Agriculturae Universitatis Jiangxiensis
