高粘稠性搅拌型刺梨酸奶的研制

Preparation of stiffen stirred style Rosa roxburghii yogurt

以新鲜优质牛奶为原料,添加刺梨果浆.将保加利亚乳杆菌及嗜热链球菌以1:2混合作为发酵剂发酵,研制出具有刺梨风味的高粘稠性搅拌型酸奶。

This study was conducted to mix fresh high-quality milk with Rosa roxburghii fruit, by lactic acid fermentation with 1 : 2 of Lactobacillus bulgaricus and streptococcus thermophilus as mixed leaven.And a stiffen stirred-style yogurt with tastiness of Rosa roxburghii was developed .