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li li shan yao suan ru de zhi bei gong yi
Author(s): 
Pages: 125-126
Year: Issue:  6
Journal: FOOD AND FERMENTATION INDUSTRIES

Keyword:  发酵酸乳山药工艺护色;
Abstract: 以山药、蜂蜜、鲜牛乳等为原料研制出一种饮品,该产品色泽柔和,口感细腻,酸甜适口,风味独特,具有爽脆的山药质感.文中通过正交试验,确定了山药汁及粒的护色配方为0.05%NaHSO3,0.3%柠檬酸,0.15%Vc;最佳配方工艺为30%的山药汁,6%的蜂蜜,3%的接种量,发酵5 h.
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