摘要
本文提出一种新型奶啤饮料的生产工艺流程,探究奶啤饮料的工艺配方并进行稳定性研究.结果表明,当发酵乳添加量为30%、麦芽汁50%、白砂糖7%、低聚异麦芽糖1.5%时,生产的奶啤饮料质量最佳;而当柠檬酸三钠添加量为0.15%,CMC添加量为0.2%时,稳定性最好.
The process technology of the new type milk-beer-beverage with its formulation and stability were researched. The results showed that the milk-beer-beverage was best when the adding quantity of fermentation milk was 30%,wort 50%,sugar 7%,somaltooligosaccharide 1.5%, and its stabilization was best as the adding quantity of trisodium citrate was 0.15% and CMC 0.2%.
出处
《乳业科学与技术》
2005年第5期207-209,234,共4页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
关键词
奶啤饮料
配方
稳定性
milk beer beverage
formulation
stabilization
