小米奶饮料的研制  

Preparation of millet milk drink

作　　者：郑坚强[1] 司俊玲[1] 杜立红[1] 

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801

出　　处：《饮料工业》2003年第4期32-34,共3页Beverage Industry

摘　　要：把我国北方的小米浸提液与牛乳相结合研制出一种新型的奶饮料 ,通过实验解决了由于淀粉引起的沉淀 ,确保稳定性 ,并确定了加工工艺和技术参数 ,使其成为具有我国传统特色的、营养价值很高的饮用佳品。A new milk drink was prepared by mixing milk and the extract of millet growing in the north of China. Precipitation resulting from starch was stopped through the experiment to guarantee the stability of the drink. Meanwhile, the processing technology and technical parameters were determined to give a quality drink featured by traditional Chinese features and high nutritional value.

关 键 词：小米奶饮料 沉淀 杀菌 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]