摘要
主要探讨了均质条件对酸乳风味和稳定性的影响。研究表明,均质最佳温度为60℃,采用二次均质,最佳压力分别为25MPa和10MPa,有利于酸奶的稳定。调香应置于第一次均质之后、第二次均质之前。
The effect of homog enization on the stability and flavor of yog urt beverag e was investig ated with the aim for further study.It showed that the optimal temperature for homog enization was 60℃and the optimal pressure for homog enization was 25MPa and10MPa.
出处
《食品工业科技》
CAS
CSCD
北大核心
2003年第4期19-20,共2页
Science and Technology of Food Industry
