毕业设计论文 无糖凝固型酸奶制作研究及工艺设计.docVIP

毕业论文 题 目:院系名称： 专业班级： 学生姓名：学 号：指导教师：教师职称： 年 月日  摘 要 不同。 关键词 发酵 感官评价 Title The study of sugar-free set yoghurt and process design Abstract Yogurt is referred to the milk with Lactobacillus bulgaricus and Streptococcus thermophilus lactic acid fermentation and made the curdy product, the finished product must contain a lot of microorganisms, their nutritional value is relatively high. Surar-free set yoghurt is not real without sugar, but in yogurt production with different sugar alcohol instead of sucrose to produce sugar-free set yogurt, yogurt is low in calories. In the