摘要
研究了双蛋白活性乳酸菌饮料的生产配方及制备工艺。结果表明,当HC-110参与发酵时,HC-110蛋白︰全脂奶粉蛋白︰脱脂奶粉蛋白=2︰1︰1,蔗糖质量分数为6%和AK糖质量分数为0.02%时;采用柠檬酸︰乳酸︰酒石酸=1︰1︰1调整pH值至4.0时,产品口感较佳、稳定性良好。
The recipe and preparation parameters of active LactobaciUus drink with double proteins were studied in the paper. The result showed that when HC-110 took part in fermentation, the protein ratio of HC-110, whole milk and skimmed milk was 2：1：1, the content of sucrose and AK were 6% and 0.02%, and pH was adjusted to 4.0 which composed by the same content of Citric acic, Lactic acid and tartrate, the stability and taste of the product were best.
出处
《中国乳品工业》
CAS
北大核心
2009年第2期39-41,共3页
China Dairy Industry
基金
广州市科技计划项目(2006U12CA011)
广州开发区区科技计划项目(2007Q-P074)
关键词
双蛋白
活性乳酸菌饮料
口感
稳定性
double proteins
active Lactobacillus drink
taste
stability
