摘要
果汁乳酸菌饮料是采用脱脂牛乳，经乳酸菌发酵，再加入浓缩果汁、蔗糖、稳定剂、有机酸等调制而成的产品。本文探讨了果汁乳酸菌饮料的质量控制与工艺要求，通过实验确定了产品的工艺及配方。
A fruit juice yoghurt beverage was developed with the skim milk as the material by the way of lactic acid bacteria fermenting and prepared from fruit juice,water,sucrose and stabilizer,then homogenized.In this paper,the quality control and technological require of the products were discussed.Under the experimental conditions used,the formula and processing technology were set up.
出处
《酿酒科技》
1999年第3期68-69,62,共3页
Liquor-Making Science & Technology
关键词
乳酸菌饮料
果汁
工艺
yoghurt beverage
processing technology
fruit juice
