| 凝固型胡罗卜酸奶的研制 |
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| 引用本文： | 阙邦骝.凝固型胡罗卜酸奶的研制[J].韶关学院学报,1995(4). |
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| 作者姓名： | 阙邦骝 |
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| 作者单位： | 韶关大学化学系 |
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| 摘 要： | 根据酸奶工艺原理和胡罗卜汁、全脂淡乳粉的加工特性，进行研制。结果表明，采用本实验配方和加工方法可以制得风味好、营养价值高、外观美，具保健作用的凝固型胡罗卜酸奶。
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| 关 键 词： | 全脂淡奶粉 胡罗卜汁，凝固型酸奶 |
Manufacture of Coagulation Carrot Sour Milk |
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| Qne Bangliu.Manufacture of Coagulation Carrot Sour Milk[J].Journal of Shaoguan University(Social Science Edition),1995(4). |
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| Authors: | Qne Bangliu |
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| Abstract: | This manufacture is according to the technology principle of sour milk and carrot juice and full cream powdered milk. The results showed that with this formulation and technological process, coagulation carrot sour milk with rich nutrient,good flavour and appearances can be obtained, and it has the function of health care. |
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| Keywords: | Full cream powdered milk3 carrot juice coagulation sour milk |
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