摘要
以大豆代替大部分牛奶原料，经乳酸菌发酵、调配、均质、老化、冻结等工序制成的活性乳酸菌冰淇淋是一种兼具营养、保健、消暑三大功效的新型饮品。
The ice cream containing the active lactobacilli is a newnutrimental and health product for summer drink. It is produced from soybean instead of milk as major raw material. The procedure consists of fermenting, ajusting, homogenizing, ageing and freezing.
出处
《食品工业科技》
CAS
CSCD
北大核心
1997年第4期68-68,66,共2页
Science and Technology of Food Industry
