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,
出处
《中国乳品工业》
CAS
北大核心
2006年第4期32-34,共3页
China Dairy Industry
关键词
果汁牛奶
稳定性
风味
fruit juice milk
stability
flavor
