【摘要】 该文研究以黑米、绿豆为主要原料研制发酵酸奶饮料的生产工艺,对影响产品的风味口感、稳 定性及乳酸菌产酸活性等关键问题进行探讨,选择适宜工艺条件,并对产品品质进行评价。更多还原

【Abstract】 The process technology of fermented acidophilous milk with black rice and mung bean as the chief raw materials is studied in this paper. The key problems influencing the flavour and stability of the product, acid-produced activity for latic bacteria are investigated. Furthermore, in this paper the suitable operating conditions are selected, and the quality of product is evaluated.更多还原