高酸性果汁牛奶的研制  

Study on the high acidity fruit juice milk

作　　者：刘秀河[1] 

机构地区：[1]山东轻工业学院食品与生物工程学院,山东济南250100

出　　处：《中国乳品工业》2006年第4期32-34,共3页China Dairy Industry

摘　　要：探讨了果汁添加量、糖酸比例、稳定剂、乳化剂及加料顺序、均质、杀菌等方面对果汁牛奶的稳定性,风味及口味的影响,确定了最佳配方和生产工艺条件。In the study,the effects of content of juice, sugar-acid proportion, stabilizer,emulsifier and it＇s addition sequence,and homogenization, sterilization and so on to the stability ,flavor and taste of fruit juice milk were studied. The optimal production technique formula were determined,

关 键 词：果汁牛奶 稳定性 风味 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]