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《Journal of Qiongzhou University》 2008-02
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Research on Production Technology of Set JuiceTang Yoghurt

MA Hong-mei,LI Dong-zhe(Department of Life Science,Qiongzhou University,Wuzhishan Hainan 572200,China)  
The juice tang was fermented by the optimum conditions of the mixed fermentation with skim milk powder and juice tang by lactic acid bacteria,based on traditional technology of yoghurt production.According to sense organs evaluation,through orthogonal test,the result showed that the best formula and production technology was as followed :4%sugar,2%blueberry-flavored juice tang,3.0% start culture will be added,fermented for 6h,which the sense organs evaluation score of juice tang yoghurt will be highest.
【CateGory Index】: TS252
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