高钙酸性含乳饮料的研制  

Research and manufacture on high calcium acid milk drink

作　　者：陈彬 张丽宏[2] 房玉国[2] 

机构地区：[1]黑龙江省格球山乳品实业有限公司,黑龙江五大连池164154 [2]国家乳制品质量监督检验中心,黑龙江哈尔滨150086

出　　处：《中国乳品工业》2003年第3期14-16,共3页China Dairy Industry

摘　　要：对高钙酸性含乳饮料的工艺及配方设计进行了研究。叙述了工艺设计,包括原料选择、主要设备、工艺流程、操作要点、工艺参数等。还根据各种原料的不同特点,确定使用何种原料及用量,最终得出最佳配方为:脱脂奶粉3.5%,白砂糖10%,稳定剂0.4%,乳酸0.3%,柠檬酸0.35%,柠檬酸钙0.1%,香料0.1%(均为质量分数),其余为水。The technical process and ingredieu t formula of high calcium acid milk drink is studied in the paper.Technique de-sign,including selection of raw materials,main equipments,process flow,crisis in operation aud technica l parameter,is detailed here.Moreover,according to the individual property of different materials,selection and amount of them is determined,and the most feasible formula is found out as followed:skim milk powder 3.5%,sugar 3.5%,stabilizer 0.4%,lactic acid 0.3%,citric acid0.35%,calcium citrate 0.1%,spice 0.1%,aud the other is water.

关 键 词：配方设计 工艺设计 研制 高钙酸性含乳饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]