《饮料工业》杂志|荞麦酸奶的加工工艺研究 关键词： 荞麦；发酵酸奶；工艺条件；稳定剂 [gap=457]Key words： buckwheat; fermented yoghurt; technological condition; stabilizer
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发酵酸奶粉 Fermented Yoghourt Powder
发酵酸奶原液 Fermented Yoghourt
天然发酵酸奶 naturally fermented yogurt
直投式酸奶发酵剂 Directed Vat Set ; DVS yogurt starter ; straight-in yogurt starter
酸奶发酵试验 yogurt fermentation test
酸奶发酵 yogurt fermentation
酸奶发酵粉 yogurt baking powder
酸奶发酵菌 yogurt fermentation bacteria
酸奶发酵剂 yogurt starter
以芝麻、大豆为原料，研制芝麻大豆混合发酵酸奶。
In this paper, mixed fermented yoghurt is prepared with major materials of sesame and soybean.
研究了不同添加量的酪蛋白水解物对低脂发酵酸奶的发酵速度、储存稳定性和质构特性的影响。
This paper mainly studied effects of different casein-hydrolysates(CH)concentration on fermentation rate, storage stability and texture properties of low-fat yoghurt.
以牛乳为原料进行发酵，并添加花粉多糖研制多糖酸奶。
Milk was used as material for fermentation and pollen polysaccharide was added into to produce yoghourt.
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