| 石榴发酵酸乳研制 |
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| 引用本文： | 马龙,张斌. 石榴发酵酸乳研制[J]. 保鲜与加工, 2005, 5(6): 22-23 |
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| 作者姓名： | 马龙 张斌 |
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| 作者单位： | 蚌埠学院食品与生物工程系,安徽,233030;蚌埠学院食品与生物工程系,安徽,233030 |
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| 摘 要： | 将石榴汁引入酸奶中,研制富含保健功效石榴发酵酸乳.最佳工艺条件为石榴汁与牛奶配比1:5,砂糖加入量为8.0%,CMC添加量为0.06%.
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| 关 键 词： | 石榴 乳酸菌 酸乳 |
| 文章编号： | 1009-6221(2005)06-0022-02 |
| 收稿时间： | 2005-09-07 |
| 修稿时间： | 2005-09-07 |
Research on Ferment-type Yoghourt of Pomegranate |
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| MA Long,ZHANG Bin. Research on Ferment-type Yoghourt of Pomegranate[J]. Storage & Process, 2005, 5(6): 22-23 |
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| Authors: | MA Long ZHANG Bin |
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| Affiliation: | Department of Food and Biology Biology Engineering,Bengbu College,Anhui 233030,China |
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| Abstract: | A kind of healthy ferment-type yoghourt of pomegranate had been success fully developed by adding pomegranate juice to the yoghourt.The optimum technol ogical parameters were determined as follow:amount of pomegranate juice per milk is 0.2,sucrose 8.0% and CMC 0.06%. |
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| Keywords: | pomegranate lactic acid bacteria yoghourt |
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