摘要
对一种富含乳清蛋白的高蛋白活性乳酸菌饮料的稳定性进行了研究,结果发现:牛乳蛋白:与乳清蛋白比例为2:1,且乳清蛋白参与发酵时,当CMCFH9用量为0.4%、黄原胶用量为0.03%、瓜尔豆胶用量为0.02%、柠檬酸钠用量为0.05%时,产品口感较佳、稳定性最好。
The preparation of active Lactobacillus drink with whey protein was studied in the paper.The result showed that when the proportion of milk protein and whey protein was 2：1,and whey protein participated in fermentation,the amounts of CMC,Xanthan gum,Guar gum and Sodium citrate were 0.4%,0.03%,0.02% and 0.05% respectively,the stability and taste of the product was best.
出处
《食品科技》
CAS
北大核心
2011年第2期83-85,共3页
Food Science and Technology
基金
组建广东省工程技术研究开发中心(2009B080400050)
2007年广州市开发区科技计划重点项目(2007Q-P074)
