摘要
研究沙棘添加量、篇糖添加量、菌种添加量和发酵时间对沙棘酸奶品质的影响,结果表明：沙棘酸奶的各参数取值范围为沙棘10%~15%,蔗糖8~10%,菌种4%~5%,发酵时间5~6h;沙棘酸奶维生素C含量高,具有较高的经济价值和营养保健价值。
This paper studied the influence of the addition amount of sea-buckthorn, sucrose, strains and the time of ferm entation on sea-buckthorn yoghurt＇s quality. The results showed that sea-buckthorn yogurt parameters were：sea-buckthorn 10%~15%, sucrose 8%~10%, and fermentation time 5~6 hours. Under above conditions, with high economic value and nutritional value,sea-buckthorn yogurt＇s VC content increased.
出处
《现代食品》
2016年第8期124-128,共5页
Modern Food
关键词
沙棘酸奶
营养保健
维生素C
研制
Sea-buckthorn yoghurt
Nutrition and health care
VC
Development
