【摘要】 本文针对影响开菲尔酸马奶酒制品最终品质的三个因素,采用三因素三水平[L9(34)]正交实验 设计,确定了从开菲尔粒中分离的酵母菌和乳球菌为生产发酵剂的功能性开菲尔酸马奶酒的最佳发酵 条件。更多还原

【Abstract】 To make a research in the three factors which influenced the ultimate quality of kefir grains koumiss, we choose the orthogonal experimental design [L9(34) ]. With yeast and lactococcus from kefir grains as starter, the best fermentation parameters of functional kefir grains koumiss are achieved.更多还原