充汽型乳酒饮料——奶啤的研究

Study on sparkling milk beer

通过对奶啤工艺要点和稳定性的研究,确定了最佳的奶啤生产工艺,并对其进行了试验,找出了合理的稳定剂配比(CMC-Na用量为0．2％,果胶用量为0．2％,蔗糖酯用量为0．1％,多聚磷酸盐用量为0．03％)。

Through the study of the technological essentials and stability of milk beer, the optimal processing technology was determined. Experiments were carried out on its stabifity, and the rational proportion of stabilizers found out （CMC-Na 0.2%, pectin 0.2% sucrose ester 0.1% and polyphnsphate 0.03%） .