| 摘要 |
PURPOSE:To improve the taste and flavor of an emulsified dressing prepared by using fermented milk as a part of the raw materials, by adding lactic acid to the raw material. CONSTITUTION:The conventional emulsified dressing is prepared by thoroughly mixing 10-40wt% fermented milk such as yogurt, 10-70wt% vegetable oil or fat, and proper amounts of other raw materials. The taste and flavor of the dressing can be improved by adding 0.1-2wt% lactic acid (in terms of pure lactic acid based on the whole raw materials) to the above composition. The lactic acid to be added to the composition is not the synthesized latic acid but the fermented one. |
