| 水牛奶山楂酸奶（搅拌型）的研制 |
| |
| 引用本文： | 曾庆坤,章纯熙,等.水牛奶山楂酸奶（搅拌型）的研制[J].食品科学,2001,22(2):53-55. |
| |
| 作者姓名： | 曾庆坤 章纯熙 |
| |
| 作者单位： | 中国农科院水牛研究所! 南宁 530001，中国农科院水牛研究所! 南宁 530001，中国农科院水牛研究所! 南宁 530001，中国农科院水牛研究所! 南宁 530001 |
| |
| 摘 要： | 探讨了以水牛奶和山楂浓缩汁为主要原料生产搅拌型酸奶的生产工艺，并比较了影响产品口味和稳定性的各种工艺条件。
|
| 关 键 词： | 水牛奶 山楂浓缩汁 搅拌型酸奶 产品开发 生产工艺 稳定性 质量指标 |
Stydy on Processing Liquid Haw Yoghurt from Buffalo Milk and Concentrated Haw Juice |
| |
| Zeng Qingkun et al..Stydy on Processing Liquid Haw Yoghurt from Buffalo Milk and Concentrated Haw Juice[J].Food Science,2001,22(2):53-55. |
| |
| Authors: | Zeng Qingkun |
| |
| Affiliation: | Zeng Qingkun et al. |
| |
| Abstract: | Production technology on soft yoghurt produced from buffalo milk and concentrated haw juice as main raw materials was studied and all technology conditions affecting the flavor and stability of the products were compared. |
| |
| Keywords: | Buffalo milk Concentrated haw juice Soft yoghurt |
| 本文献已被 CNKI 维普 等数据库收录！ |
