【摘要】 本文对番木瓜发酵酸奶的加工进行了一些研究,对果肉含量及菌种的选择、发酵温度和时间对成品酸度的影响作了一些比较,研制出了热带水果风味的发酵酸奶。更多还原

【Abstract】 This thesis studied the technical process of carica papaya fermented yogurt.lt had compared withcontent of the jam,selection of the fungi and influence about the fermented temperature and time to pH of the finished products.Finally a new kind of fermented yogurt with taste of tropic fruits has produced successfully.更多还原