检索规则说明:AND代表“并且”;OR代表“或者”;NOT代表“不包含”;(注意必须大写,运算符两边需空一格)
检 索 范 例 :范例一: (K=图书馆学 OR K=情报学) AND A=范并思 范例二:J=计算机应用与软件 AND (U=C++ OR U=Basic) NOT M=Visual
机构地区:[1]信阳农业高等专科学校食品科学系,河南信阳464000 [2]信阳农业高等专科学校生物技术系,河南信阳464000
出 处:《中国酿造》2009年第10期168-170,共3页China Brewing
摘 要:以南瓜浆、牛乳为主要原料,添加红曲米,乳酸菌发酵,研制发酵保健食品。通过试验确定了最佳配方与工艺参数。结果表明:在鲜牛乳中加入30%南瓜浆、0.08%红曲粉、7%的白砂糖、3%混合发酵剂(嗜热链球菌∶保加利亚乳杆菌=1∶1),温度43℃发酵5h,所得产品色泽诱人、组织状态良好、风味独特,营养价值高。Using pumpkin juice and milk as main materials, a novel healthy yoghurt was developed by lactic acid bacteria fermentation with the addition of Chinese red kojie rice. The optimum formula and technological conditions were determined by experiments as follows: 30% pumpkin juice, 0.08% red kojie rice, 7% sugar and 3% double-strain starter (Streptococcus thermopiles : LactobaciUus bu/gar/cus = 1 : 1) were added in fresh milk, and the fermentation was conducted at 43℃ for 5h, by which a novel yoghurt was achieved with attractive color, unique flavor and high nutrition.
分 类 号:TS252.54[轻工技术与工程—农产品加工及贮藏工程]
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在链接到云南高校图书馆文献保障联盟下载...
云南高校图书馆联盟文献共享服务平台 版权所有©
您的IP:216.73.216.222