摘要
本文研究了芦荟肉粒的制取工艺 ,并以此为原料之一 ,研制保健型饮料—搅拌型芦荟酸奶。通过正交实验 ,得到芦荟酸奶的最佳制取工艺。结果表明 :芦荟酸奶的最佳工艺条件为蔗糖 8%、培养时间 3h、培养温度 44℃、接种量
The manufacturing technology of aloe grains was studied in this research.Health beverage stirred aloe yogurt was manufactured by using aloe grains.The best manufacturing technology of aloe yogurt was obtained from orthogonal design.The result showed that the best manufacturing technology of aloe yogurt was sucrose 8%,fermentation time 3h,fermentation temperature 44℃ and fermentation liquor 6ml.
出处
《上海交通大学学报（农业科学版）》
2001年第1期62-65,共4页
Journal of Shanghai Jiaotong University(Agricultural Science)
基金
上海市高等教育学校科研基金项目
