摘要
研究了马蹄奶饮料加工技术 ,通过添加乳化剂 .柠檬酸解决了乳蛋白质絮凝问题 .实验结果表明 ,最佳配比为 :马蹄汁 5 0 %、糖 6 %、奶粉 4 %、蔗糖酯 0 2 5 % ,羧甲基纤维素钠 0 15 % ,柠檬酸 0 1% .
The technology of water chestnut milk beverage processing was studied. The problem of flocculation of milk protein particle was resolved by adding emulsifying agent and citric acid. The experimental results showed that the best proportion is water chestnut juice(50%), sugar(6%), milk powder(4%), SE(0 25%), CMC(0 15%) and citric acid(0 1%).
出处
《韶关学院学报》
2002年第3期93-96,共4页
Journal of Shaoguan University
关键词
果汁奶
马蹄
乳饮料
fruit juice milk
water chestnut
milk beverage
