| 苦荞酸奶的研制 |
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| 引用本文： | 李正涛,张忠,吴兵,花旭斌,肖诗明.苦荞酸奶的研制[J].西昌学院学报(自然科学版),2006,20(1):48-49,53. |
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| 作者姓名： | 李正涛 张忠 吴兵 花旭斌 肖诗明 |
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| 作者单位： | 西昌学院,食品科学系,四川,西昌,615000 |
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| 摘 要： | 本文探讨了利用苦荞麦粉和鲜牛奶为主要原料,通过乳酸菌发酵,获得一种营养丰富、均衡、爽口而又带有苦荞麦特殊风味的新型保健发酵酸奶。
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| 关 键 词： | 苦荞粉 酸奶 乳酸菌 发酵工艺 |
| 文章编号： | 1673-1891（2006）01-0048-02 |
| 收稿时间： | 2005-10-18 |
| 修稿时间： | 2005-10-18 |
Preparation of the Buckwheat Yogurt |
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| LI Zheng-tao,ZHANG Zhong,WU Bing,HUA Xu-bin,XIAO Shi-ming.Preparation of the Buckwheat Yogurt[J].Journal of Xichang College,2006,20(1):48-49,53. |
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| Authors: | LI Zheng-tao ZHANG Zhong WU Bing HUA Xu-bin XIAO Shi-ming |
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| Institution: | Department of Food Science, Xichang College Xichang, Sichuan 615000 |
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| Abstract: | This article has discussed that using buckwheat flour and the fresh milk as the main raw material, ferments through the lactic acid fungus, obtains one nutrition richly, balanced, is tasty but also has the buckwheat special flavor the new health care fermentation yogurt. |
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| Keywords: | Buckwheat flour Yogurt Lactic acid fungus Fermentation process |
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