摘要
本文通过正交试验确定出以巴旦杏、花生和鲜牛奶为原料生产酸乳,并以该酸乳为主要原料的冰淇淋产品配方;研制出一种具有一定营养和保健功能,且风味独特的发酵型活性乳酸菌冰淇淋制品,其活性乳酸菌达到3.0×106CFU/g。
By using orthogonal test, this paper focuses on the raw material of yogurt produced by almond, peanut and fresh milk, and then use the yogurt as the main material to develop the prescription of ice cream products. A new type of lactobaciUus ice cream product was developed which has fermentable activity and unique flavor. Besides, this ice cream has a certain function in nutrition and health care and the content of its active lactobacillus reached 3.0×10^6CFO/g.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第1期381-383,共3页
Food Science
基金
塔里木大学校长基金资助项目(TDZKSS05015)
关键词
发酵
巴旦杏酸乳
冰淇淋
研制
ferment
almond yogurt
ice cream
preparation
