摘要
以牛奶、麦芽汁为主要原料,经乳酸菌和啤酒酵母菌发酵,并将发酵产生的CO2溶解于其中,研制得一种含醇、含气乳酸菌饮料。从乳化剂、稳定剂、盐类、均质条件等方面分析探讨了影响含醇、含气乳酸菌饮料稳定性的各因素,得出了使含醇、含气乳酸菌饮料保持稳定性的最佳工艺条件。
In this paper, milk and malt wort, the principal raw material,fermented in the presence of lactobaciUus and brewer＇s yeast, CO2 created from the fermentation course remaining in the liquor. A new kind of alcoholic and carbonated lactic acid beverage was developed.Factors affecting the alcoholic and carbonated lactic acid beverage, such as emulsifier, stabilizer, salt, and homogenization condition, were analyzed to get the best technologcial conditions for stabilizing the beverage.
出处
《中国乳品工业》
CAS
北大核心
2008年第8期36-40,共5页
China Dairy Industry
关键词
饮料
乳酸菌
稳定性
beverage
lactic acid bacteria
stability
