摘要
对冷冻酸奶的三种工艺流程(即经典法、常规法和混合法)进行了比较研究。结果表明,在本实验条件下,这三种流程制作出来的冷冻酸奶在感官评分上差异不显著,由此证明,在冷冻酸奶生产中可以采用比较灵活的工艺流程。
The three manufacturing techologies of frozen yoghurt were compared in this paper.Under this experiment condition, the difference among the frozen yogurts manufactured by the three methods was not significant.
出处
《食品科技》
CAS
北大核心
2002年第1期53-54,共2页
Food Science and Technology
