枇杷凝固型酸奶的研制摘要：因为现在市场上面的一些酸奶饮料并不能很好地满足所有的人们的口味，所以本文主要就是为了除了运用传统手段制作酸奶以外，还可以用其它的方法制作出另一种新型酸奶，这种方法就是把脱脂的奶粉和枇杷汁进行一个结合，然后再通过一些实验技术把这些酸奶进行凝固。本文主要阐释了凝固型枇杷酸奶的研制方面的技术。Abstract：Because some yogurt drinks on the market now can't satisfy all people's tastes well, this article is mainly for the purpose of making another new yogurt by other methods besides using traditional methods. This method is a combination of skimmed milk powder and loquat juice.The yogurt is then coagulated by some experimental techniques.In this paper, the technology of making solidified loquat yoghurt was mainly explained.目录一、引言..........................................41.1 材料与设备....................................................................................................41.1.1 实验材料..............................................................................................41.1.2 主要仪器和设备..................................................................................41.1.3 乳酸菌培养基......................................................................................41.2 实验方法.....................................................41.2.1 乳酸菌的分离纯化.......................................41.2.2 发酵剂的制备...........................................41.2.3 凝固型枇杷酸奶的制作的工艺流程.........................5二、酸奶的营养成分与好处..........................52.1 酸奶的营养成分...............................................52.1.1 蛋白质.................................................52.1.2 碳水化合物.............................................52.1.3 维生素与矿物质.........................................62.1.4 脂肪...................................................62.2 酸奶的好处...................................................62....
