【摘要】 本文以荔枝为原料,添加适量奶粉,经乳酸菌发酵制成一种新型酸牛奶。将荔枝肉、砂糖和奶粉按照一定比例混合调配,杀菌后按嗜热链球菌和保加利亚乳杆菌1:1 接种,接种量为 2%,42℃恒温发酵 4 小时,冷却后搅拌灌装,即制得营养丰富,富有荔枝风味的液态酸奶。更多还原

【Abstract】 A new type of liquid lichi yoghurt was studied with lichi pulp and milk powder by fermentation used lactic acid bacteria. The results showed that the fermentation temperature was 42℃ for 4 hours, the optimum proportion of culture and the starter was 2%, the ratio of lactobacillus bulgaricus and streptococcus thermophilus was 1:1. The product had the best colour and taste.更多还原