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Position: Home > Articles > Study on the Technology of Herba Artemisiae Yogurt Journal of Xinyang Agriculture and Forestry University 2015 (3) 99-101+104

茵陈酸奶的工艺研究

作  者:
汪清美;刘敏杰;杨海军;徐倩
单  位:
信阳农林学院生物技术系
关键词:
茵陈;酸奶;工艺研究
摘  要:
以鲜乳和茵陈为主要原料,在单因素试验的基础上,从蔗糖添加量、鲜乳添加量和茵陈汁添加量三方面进行优化,确定茵陈酸奶最佳工艺参数:茵陈汁添加量5%,蔗糖添加量6%,鲜乳添加量90%。
译  名:
Study on the Technology of Herba Artemisiae Yogurt
作  者:
WANG Qing-mei;LIU Min-jie;YANG Hai-jun;XU Qian;Department of Biotechnology,Xinyang College of Agriculture and Forestry;
关键词:
Herba artemisiae;;Yogurt;;process development
摘  要:
With fresh milk and Herba Artemisiae as main raw materials,on the basis of single factor experiments,studied from the adding amount of sucrose,fresh milk and Herba artemisiae juice,and decided the optimum process paraemeters. The optimal parameters are : the Herba artemisiae juice amount is 5%,sugar mount is 6%,and fresh milk amount is 90%.

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