摘要
以新鲜牛乳为原料,在发酵酸奶的基础上,加入稳定剂、蜂蜜、香精、糖类等,通过正交实验,确定了最佳工艺配方、技术参数和产品的质量指标,得到一种营养、风味独特的果味活菌乳酸饮料。
Based on the fermented yoghourt, we took fresh milk as raw material and added stabilizer, honey, essence and sugars into it to produce fruity flavor drinks with lactic acid bacteria. The optimum process recipe, technique parameters and quality standard for product were determined through orthogonal test. The final product was nutritious with unique flavor.
出处
《中国酿造》
CAS
北大核心
2004年第8期28-30,共3页
China Brewing
关键词
鲜牛乳
发酵
活性乳酸菌
果味乳酸饮料
fresh milk
fermentation
active lactic acid bacteria
drinks with fruity flavor
