调配花生酸乳的最佳工艺条件

Optimal Technology Conditions of Flavoured Peanut Sour Beverage

研究调配花生酸乳的制作方法。通过实验比较，选出了较好的乳化剂，并采用正交实验、感官评定和微生物学破坏实验选出了最佳工艺条件。

A method of making flavoured peanut sour beverage is invested. By experiments, a better emulsifying agent is chosen. With orthogonal test. sense assess and a destruction experiment of biological, an optimal processing is determined.