摘要
在酸性条件下,分析研究丝素蛋白及丝胶蛋白的不同添加顺序及添加量及其他工艺条件对酪蛋白稳定性的影响,通过研究发现:在牛乳溶液中添加0.04%(g/mL)的丝素蛋白后用混合酸调制pH至4.0,所得产品酸甜可口,质地均匀一致,色呈乳白色,蛋白质含量大于1.0%,属于酸性乳饮料。
Under acid condition, we analyzed the influence from fibroin, sericin and other technics conditions to casein＇s stability. Through the research, we got a kind of acid milk beverage, which taste delicious and the content of protein is more than 1%, when we added 0.04（g/mL） fibroin into the milk and adjust it to pH4.0.
出处
《食品科技》
CAS
北大核心
2007年第9期170-172,共3页
Food Science and Technology
