摘要
采用饱和D -最优试验法对冷冻酸奶的配方进行了优化研究 ,确定配方中淀粉与全脂奶粉的最佳配比为 1∶1,CMC与海藻酸钠的最佳配比为 0 .9。
A formula of frozen yogurt in which the ratio of starch/whole milk powder and CMC/alginate was 1 and 0.9 separately, was optimized by a saturated D -optimum experiment design in this paper.
出处
《冷饮与速冻食品工业》
2002年第2期7-8,共2页
Beverage & Fast Frozen Food Industry
