| 摘要 |
PURPOSE:To produce a lactic acid food having better flavor, more beautiful green color than yogurt and drug effect, by using green sap of a monocotyledonous plant and cow's milk or soybean milk as a raw material. CONSTITUTION:100pts.vol. green sap obtained from leaves of a monocotyledonous plant, e.g. Sasa albo-marginata, is mixed with 200-300pts.vol. cow's milk, defatted milk or soybean milk. The resultant mixture solution is then homogenized, heat sterilized at about 60-80 deg.C, and cooled to about 50-30 deg.C. 0.5-5pts. vol. lactic acid bacteria is then added and mixed therewith, and the mixture is kept at about 30-40 deg.C for about 5-10hr while warming. |
