节点文献
水苏糖在酸乳中的应用试验
Studies on applicatipn of stachyose in yogurt
【摘要】 研究了水苏糖对酸奶的感官特性、酸度及乳酸菌数的影响。结果表明:水苏糖加量≤0.5%时,对酸奶的感观特性、酸度及乳酸菌数均无明显影响。
【Abstract】 The influence of stachyose to sensory characteristics、acidity and the number of lactic acid bacteria in yogurt was studied, the result shows that the sensory characteristics、acidity and the number of lactic acid bacteria of yogurt has not obviously changed when stachyose content doesn’t exceed 0.5% .
- 【文献出处】 食品工业 ,The Food Industry , 编辑部邮箱 ,2005年01期
- 【分类号】TS252.1
- 【被引频次】7
- 【下载频次】225