The optimal technological conditions for the fermentation of the yoghurt are determined by orthogonal design as regard to the addition of hedgehog hydnum juice, sugar and fermenting agents.
The optimal technological conditions for the fermentation of the yoghurt are determined by orthogonal design as regard to the addition of hedgehog hydnum juice, sugar and fermenting agents.
试验主要从猴头汁添加量、加糖量和发酵剂接种量等方面,经正交组合确定猴头汁酸乳的发酵最优工艺条件。