摘要
研究了以百合酶解液、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 lily and raw milk fermentable beverage was studied in the paper, and this kind of pure natural beverage is based on lily enzyme digestion and raw milk. Colour protector, enzyme digestion and choose of stabilizer were discussed. The optimum formula and produce technics were made certain.
出处
《食品研究与开发》
CAS
北大核心
2006年第6期102-104,共3页
Food Research and Development
关键词
百合
生物酶
发酵
稳定性
lily
biologic enzyme
fermentation
stability
