|
|||||
|
|
| 低干物质酸奶质量影响因素研究 | |
| 引用本文： | 赵改名,田玮,李云雁,高伟,徐秀渠,崔慧霞. 低干物质酸奶质量影响因素研究[J]. 河南农业大学学报, 2000, 34(2): 161-164 |
| 作者姓名： | 赵改名 田玮 李云雁 高伟 徐秀渠 崔慧霞 |
| 作者单位： | 1. 河南农业大学生物工程学院,河南,郑州,450002 2. 扶沟县卫生防疫站,河南,扶沟,461300 3. 郑州田家公司,河南,郑州,450003 |
| 摘 要： | 运用正交效验法对低干物质酸奶的生产工艺进行了研究。讨论了影响低干物质酸奶质量的因素。确定了乳干物质含量为８％的酸奶的生产最佳工艺配方，并对研究中所出现的问题进行了分析。 |
| 关 键 词： | 酸奶 低干物质 质量 影响因素 生产工艺 |
Research on factors influencing the quality of low dry matter yoghurt |
|
| ZHAO Gai-ming,TIAN Wei,LI Yun-yan,GAO Wei,XU Xiu-qu,CUI Hui-xia. Research on factors influencing the quality of low dry matter yoghurt[J]. Journal of Henan Agricultural University, 2000, 34(2): 161-164 | |
| Authors: | ZHAO Gai-ming TIAN Wei LI Yun-yan GAO Wei XU Xiu-qu CUI Hui-xia |
| Abstract: | The processing technology of low dry matter yoghury was researched with orthogonal test method. Factors in- fluencing the quality of low for matter yoghurt were discussed and the optimum technological parameters to produce yo- ghurt containing 8% milk dry matter were set through research. Problems emenging in the research were also dis- cussed. |
| Keywords: | yoghurt low dry matter quality factor |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |