| 金针菇酸乳的研制 |
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| 引用本文： | 葛科学.金针菇酸乳的研制[J].山西农业大学学报(社会科学版),2007(Z1). |
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| 作者姓名： | 葛科学 |
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| 作者单位： | 山西农业大学食品科学与工程学院 山西太谷030801 |
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| 基金项目： | 山西农业大学科技创新基金 |
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| 摘 要： | 本试验力在研发一种新型的酸乳制品,以酸乳为主要原料,通过添加金针菇汁等其他辅料,经混合、均质等过程制成具有特殊清香味的金针菇酸乳。通过正交试验,确定金针菇酸乳最佳工艺条件为:金针菇汁添加量为10%,最佳复合稳定剂为CMC:卡拉胶=0.2%:0.2%。
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| 关 键 词： | 金针菇 酸乳 稳定剂 |
Study on the Process of FlammuLina veLatipes Yoghurt |
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| GE Ke-xue.Study on the Process of FlammuLina veLatipes Yoghurt[J].Journal of Shanxi Agricultural University:Social Science Edition,2007(Z1). |
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| Authors: | GE Ke-xue |
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| Abstract: | The purpose of this experiment is to develop a new type of yoghurt.The yoghur was the main raw material,as FlammuLina veLatipes and other things were accessories.The finished product was made up through texturing and mixing.The best processing condition were selected by orthogonal test method.The ratio of FlammuLina veLatipes and Yoghurt is 1:9 and the optimal formulas of mixed stabilizers was up CMC: Carrageenan =0.2%:0.2%. |
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| Keywords: | FlammuLina veLatipes Yoghurt Stabilizers |
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