| 籽粒苋酸奶的研究 |
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| 引用本文： | 上官新晨 沈勇. 籽粒苋酸奶的研究[J]. 江西农业大学学报, 1997, 19(2): 90-94 |
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| 作者姓名： | 上官新晨 沈勇 |
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| 作者单位： | 江西农业大学食品科学系 |
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| 摘 要： | 籽粒苋酸奶是将优质籽粒苋经酶水解制得籽粒苋奶液，再添加鲜奶、蔗糖，然后接种乳酸菌，经发酵及后熟而制成的一种新型酸奶饮品。实验对其生产工艺进行研究探讨，并对产品质量进行了检测，认为籽粒苋酸奶是一种营养成分丰富，且色、香、味俱佳的营养保健饮品
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| 关 键 词： | 籽粒苋；酸奶；营养 |
A STUDY ON THE YOGHURT OF GRAIN AMARANTH |
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| Shangguan Xinchen Shen Yong Jiang Yan Li Yanping Wu Shaofu. A STUDY ON THE YOGHURT OF GRAIN AMARANTH[J]. Acta Agriculturae Universitis Jiangxiensis, 1997, 19(2): 90-94 |
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| Authors: | Shangguan Xinchen Shen Yong Jiang Yan Li Yanping Wu Shaofu |
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| Abstract: | The yoghurt is made from the milk extracted from grain amaranth hydrolysed byenzyme, fresh milk and sugar, by means of fermentation by lactic acid bacteria. It is a healthy drink with pure taste and delicate fragrance. This paper approaches to its production technology, measurement and evaluation of its quality and nutrient components. |
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| Keywords: | grain amaranth yoghurt nutrition |
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