中国食物与营养2012，Vol.18Issue(1)：63-64,2.
核桃酸奶生产工艺条件的研究
Study on the Process Conditions of Walnut Yogurt
摘要
Abstract
Walnut syrup, milk, sugar as the main raw material, walnut yogurt can be made into nutritionol yogurt products through the deployment, sterilization, inoculation and fermentation process. Results showed that by adding 25% of the walnut paste and 8% sucrose in the milk, after heat sterilization at 95℃ for zomin, access to 4% of the lactic acid bacteria, culture for 4h at 42. 5℃, after-ripening for 12h at 4℃, high-quality walnut yogurt products could be get.关键词
核桃酸奶/发酵/生产工艺Key words
walnut yogurt/fermentation/production process分类
轻工纺织引用本文复制引用
车云波..核桃酸奶生产工艺条件的研究[J].中国食物与营养,2012,18(1):63-64,2.基金项目
黑龙江省教育厅高职高专院校科学技术研究项目"核桃酸乳的工艺控制及稳定性研究" （）
