芦荟酸奶生产工艺的研究  

Study on manufacturing technology of aloe yoghurt

作　　者：陈存社[1] 刘玉峰[1] 马家津[1] 

机构地区：[1]北京工商大学化学与环境工程学院,北京100037

出　　处：《中国乳品工业》2004年第7期18-19,共2页China Dairy Industry

摘　　要：研究了芦荟酸奶的生产工艺条件,强化了牛乳的保健功能。结果表明,芦荟酸奶的最佳工艺条件为芦荟10%,蔗糖7%(均为质量分数),接种量3%,培养时间5h。The manufacturing technology of aloe yoghurt was studied. And the function of yoghurt was strengthened. The result showed that the optimum technology was aloe 10%, sucrose 7%,fermentation liquor 3%and fermentation time 5 h.

关 键 词：芦荟 酸奶 生产工艺 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]