| 核桃酸乳加工技术研究 |
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| 引用本文： | 王银瑞,蔡静.核桃酸乳加工技术研究[J].西北林学院学报,1995,10(3):60-63. |
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| 作者姓名： | 王银瑞 蔡静 |
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| 作者单位： | 西北农业大学食品科学系 |
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| 摘 要： | 以核桃仁为主要原料，经乳酸菌发酵，制作核桃酸乳，对奶粉，白砂糖添加量及菌种接种量进行了试验，在色泽，风味和组织形态等方面获得了较好的配比水平。
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| 关 键 词： | 核桃仁 发酵 酸乳 加工工艺 |
Processing Technology of Fermented Walnut Milk |
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| Wang Yinrui, Cai Jing, Fan Mingtao.Processing Technology of Fermented Walnut Milk[J].Journal of Northwest Forestry University,1995,10(3):60-63. |
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| Authors: | Wang Yinrui Cai Jing Fan Mingtao |
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| Abstract: | The fermented walnut milk by lactic acid fermentation was made characterized by itsattractive color, good flavor and texture. The main ingredient was walnut kernel and certainamounts of milk powder, sucrose and bacteria inoculated and admixed. Through fermentationstudy a rational proportion of ingredients was obtained satisfactorily. |
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| Keywords: | walnut kernel fermentation fermented walnut milk |
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