徐州工程学院学报（自然科学版）2016，Vol.31Issue(1)：42-47,6.
凝固型牛蒡酸奶的工艺研究
The Process Study of Solidified Burdock Yoghourt
摘要
Abstract
In order to make the solidified yoghourt with burdock hydrolyzate ,the acidity、viable count of yeast phase and quality of storage stages were explored through the orthogonal test .The optimal formu‐la of processing was then obtained as followings :4% sucrose ,6% burdock hydrolyzate ,3% inoculation and 4 .5 h of fermentation .关键词
牛蒡水解液/凝固型酸奶/配方/品质Key words
burdock hydrolyzate/solidified yoghourt/formula/quality分类
轻工纺织引用本文复制引用
马利华,宋慧,陈学红,魏连喜..凝固型牛蒡酸奶的工艺研究[J].徐州工程学院学报（自然科学版）,2016,31(1):42-47,6.基金项目
江苏省苏北科技发展计划项目 （）
