高粘稠性搅拌型刺梨酸奶的研制  

Preparation of stiffen stirred style Rosa roxburghii yogurt

作　　者：周春明[1] 许娟[1] 杨坚[1] 龚正礼[1] 

机构地区：[1]西南农业大学食品学院,重庆400716

出　　处：《食品工业》2002年第1期20-21,共2页The Food Industry

摘　　要：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 .

关 键 词：高粘稠性 搅拌型 刺梨型 酸奶 质量指标 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]