果汁乳饮料加酸工艺的改进

Improvement of acid addition in juice-milk beverage processing

主要讨论了一种在果汁乳饮料 (果奶 )生产过程中加酸的新方法 ,通过改进生产工艺 ,提高了果汁乳饮料的稳定性 ,有效地防止乳蛋白凝聚而产生沉淀。从而提高了产品质量。

In this paper,authors discuss a new method of mixing acid into juice milk drink during production. By this way,the stability of the fruit juice milk drink was improved and the separation caused by milk protein was prevented effectively,and the quality of the fruit juice milk drink was improved.