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试析发酵学本科生学期论文

导读:发酵学本科生学期论文


本科生学期论文

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2014 年 6 月 15 日
乳酸菌发酵果蔬谷物奶的研究

摘要: 乳酸菌发酵果蔬谷物奶是以全脂奶粉为主要原料,添加了果蔬和谷物等营养物质,利用乳酸菌发酵而制得的一种具有营养保健功能的食品,它不仅风味独特,而且营养丰富,能满足人们对营养均衡的需求,同时填补了市场上发酵乳营养单一的空白,市场前景广阔。

关键词: 乳酸菌发酵果蔬谷物奶;营养成分;发酵工艺

The study of fruit-vegetable and corn milk fermented by
Lactic acid bacteria

Abstract: Fruit-vegetable and corn milk fermented by lactic acid bacteria is a kind of food with whole milk powder as raw material, nutrients like fruit, vegetable and grain added. It was fermented with Lactic acid bacteria which gives it nutrition and health function. With unique flavor and nutrient, this kind of mild can not only meet people's need for balanced nutrition, but has a bright future.

Keywords: Fruit-vegetable and corn milk fermented by lactic acid bacteria; Nutritional ponents; Fermentation technology

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目录

1.乳酸菌 ................................................................................................... - 3 -
1.1乳酸菌的概述 ...................................................................................... - 3 -
1.2乳酸菌的生理功能 .............................................................................. - 3 -
1.3乳酸菌在发酵乳中的应用 .......
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