摘要
叙述了酸性乳饮料的制作方法。由于该饮料不稳定而使产品质量欠佳，因此，本文从乳固形物含量、稳定剂、乳化剂、品质改良剂、糖酸比例、工艺条件以及水质等几个方面对酸性乳饮料稳定性进行了研究。结果表明，酸性乳饮料稳定的最佳条件：乳固形物含量４．０％，稳定剂含量０．６％，乳化剂含量０．１２％，品质改良剂０．１３％，白砂糖１２．０％，果汁４．０％，有机酸含量０．２％；并且在５５℃时采用２１ＭＰａ和１５ＭＰａ的压力均质二次，以及杀菌工艺采用超高温瞬时灭菌操作。
A method for preparing acid milk drink is described. The method claims to counteract the problems caused by unstable acidic media in the beverage.The stability of the acid milk drink was researched in some aspects, such as total milk solids, stabilizers, emulsifiers, improver , proportion of sucrose to citric acid, processing condition and water etc.. The results show that the optimum conditions for a stable milk beverage are 4.0% TMS, 0.6% stabilizers, 0.12% emulsifiers, 0.13% improver, 12.0% sucrose, 4.0% fruit juices, 0.2% citric acid, UHT sterilization and homogenizing under 55℃ , 21MPa and 15MPa twice.
出处
《中国乳品工业》
CAS
北大核心
1999年第1期19-23,共5页
China Dairy Industry
