摘要
我国酸奶品种单一,市场急需增加酸奶花色品种,本文研究了果味酸奶的加工技术,详细介绍了果味酸奶的加工工艺及生产过程,对其生产过程中原料乳的选用、处理;发酵剂的制备,以及香精、果料的适宜添加量等问题作了深入研究,有较高的实用价值。
Due to the limited varieties of yoghurts in China and the urgent need for more on the market,this paper dealt with the processing technique of fruity yoghurts and the technological process in detail. The selection and treatment of milk,the prepara-tion of leaven, and the appropriate amount of flavour and fruit added were researched comprehensively ,which is of great value for practical production of fruity yoghuts.
出处
《农业科学研究》
1993年第4期32-36,共5页
Journal of Agricultural Sciences
关键词
果味酸奶
加工技术
fruity yoghurt,processing technigue.
