摘要
本文研究了以葛根酶解液、鲜牛奶为主要原料,生产出一种纯天然保健乳饮料的工艺,并对加工过程中的护色、酶解和稳定剂的选择等进行了探讨,最终确立了产品的最优配方和生产工艺。
The processing technology of Pueraria lobata and fresh milk fermentable beverage was studied in the paper, and this kind of pure natural beverage is processed on Pueraria lobata enzyme digestion and fresh milk. Colour protector, enzyme digestion and choice of stabilizer were discussed. The optimum formula and processing technics were made certain.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第5期140-143,共4页
Food Science
关键词
葛根
生物酶
发酵
稳定性
Pueraria lobata
biologic enzyme
fermentation
stability
