机构地区: 汕头大学理学院生物系
出 处: 《郑州粮食学院学报》 1995年第4期48-52,共5页
摘 要: 研究了以薏米、绿豆为主要原料研制发酵酸奶饮料的生产工艺,对影响产品的风味口感、稳定性及乳酸菌产酸活性等关键问题进行了探讨,选择了适宜工艺条件,并对产品品质作了评价。 The processing technology of fermented acidophilous milk drink with job’sseeds and mung beans as the chief raw materials is studied in this paper.The key problemsinfluencing the flavour and stability of the product,acid-produced activity for latic bacteriaetc.are investigated.The suitable operating colditions are determined,and the quality ofproduct is evaluated.