摘要
本研究是将香蕉制汁后和牛奶混合，将嗜热链球菌及保加利亚乳杆菌以1：1混合作为发酵剂进行乳酸发酵，用L9（3^4)正交试验得出最佳配料组合，研制出了具有浓郁香蕉风味的乳酸菌发酵酸奶。
This study was conducted to mix milk with Banana Juice,make lactic acid fermentation with 1∶1 of Streptococcus thermophilus and Lactobacillus bulgaricus as mixed leaven.The optimum formula for fermentation was selected by orthogonal experiment L 9(3 4).Finally,a fermented sour milk with tastiness of banana was developed.
出处
《食品工业》
北大核心
2001年第1期26-28,共3页
The Food Industry
