摘要
以胡萝卜和鲜牛乳为主要原料,采用嗜热链球菌、保加利亚乳杆菌、嗜酸乳杆菌进行多菌株混合发酵,并加入胡萝卜汁,经杀菌、均质、接种、发酵等工艺,最后生产出来有胡萝卜香味的、略带酸味的具有营养和保健功能的胡萝卜酸奶。
Nutritious carrot yogurt was developed with carrot and fresh milk as the main raw materials through the fermentation with Streptococcus thermophilus, Bulgarian lactobacillus and Acidophilus lactobacillus and with the addition of carrot juice. By disinfection, homogenization, inoculation and fermentation, the final product obtained was featured by the fragrance of carrot, some sourness and healthcare effects.
出处
《饮料工业》
2007年第8期29-31,共3页
Beverage Industry
关键词
酸奶
胡萝卜汁
营养
yogurt
carrot juice
nutrition
