摘要
以牛奶、麦芽和酒花为主要原料经过二次生物发酵研制出具有奶香和啤酒风味的奶啤饮料。从乳化剂、稳定剂、盐类、均质条件等方面分析探讨了影响奶啤稳定性的各因素,得出了使奶啤保持稳定性的最佳工艺条件。
A savory beer-like beverage called milk beer was developed with malt, milk and hop as raw materials. Factors affecting stability of the milk beer such as emulsifier, stabilizer, salt, and homogenization condition, were analyzed, and the best technologcial conditions were obtained.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第7期151-155,共5页
Food Science
关键词
奶啤
稳定性
milk beer
stability