| 新型乳酸制品──核桃酸奶的制作 |
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| 引用本文： | 房淑,张天箴.新型乳酸制品──核桃酸奶的制作[J].河北农业大学学报,1994,17(4):77-81. |
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| 作者姓名： | 房淑 张天箴 |
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| 作者单位： | 河北农大食品科学系 |
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| 摘 要： | 试验以核桃仁和脱脂奶粉为原料，对核桃仁预处理、发酵剂的制备、酸奶原料配比及发酵时间等工艺进行了探讨，确定合理的制作工艺．研制出芳香浓郁，口感细腻的核桃酸奶。
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| 关 键 词： | 核桃酸奶，制作工艺 |
A New Fermented Dairy Products──The Manufacture of Walnut Yoghurt |
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| Fong Shuzhen, Zhang Tianzhen, Zhen Weidong,Huong Hui.A New Fermented Dairy Products──The Manufacture of Walnut Yoghurt[J].Journal of Agricultural University of Hebei,1994,17(4):77-81. |
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| Authors: | Fong Shuzhen Zhang Tianzhen Zhen Weidong Huong Hui |
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| Abstract: | With walnut and skimmed milk powder as raw materials to Produce walnut yoghurt.Theprocesses including pretreatlnent of walnut,preparation of ferment agent,proportion of raw material, period for fermenting and so on, were studied.The results showed Hat this new femented Dairy prodllet was sweet-smelling and delicious as will. |
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| Keywords: | walnut yoghult processes |
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