| 凝固型花生酸奶的研制 |
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| 引用本文： | 李西波.凝固型花生酸奶的研制[J].信阳农业高等专科学校学报,2006,16(3):114-116. |
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| 作者姓名： | 李西波 |
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| 作者单位： | 河南科技大学,河南,洛阳,471003 |
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| 摘 要： | 以花生和牛奶为原料,经保加利亚乳酸杆菌和嗜热链球菌混合发酵后制成花生酸奶。通过正交实验探讨了发酵条件,结果表明,最优的发酵条件是:花生乳40%,白砂糖7%,接种量4%,发酵温度42°C。制得的凝固型花生酸奶营养丰富、风味独特。
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| 关 键 词： | 花生酸奶 乳酸菌 |
| 文章编号： | 1008-4916（2006）03-0114-03 |
| 收稿时间： | 2006-06-15 |
| 修稿时间： | 2006年6月15日 |
The development of solidified peanut yoghur |
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| LI Xi-bo.The development of solidified peanut yoghur[J].Journal of Xinyang Agricultural College,2006,16(3):114-116. |
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| Authors: | LI Xi-bo |
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| Abstract: | A type of yogurt made from peanut and milk were fermented by L.bulgaricus and St r.the-mophilus.The suitable proportion of blending were found by orthogonal experiment in the test.The results showed that the optimum proportion of blending were 40 % peanut milk,7 % sucrose,4% fermentation adjuncts and fermented at.42°c.At the same time.The peanut yogurt has rich in nutrition and special flavor. |
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| Keywords: | peanut yogurt lactic acid fungus |
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