乳清清凉饮料的研制——干酪副产物乳清的利用

Development of cool whey drink

通过对稳定剂的稳定效果、糖酸比例、工艺条件等几个方面的研究,表明乳清清凉饮料的最佳条件:稳定剂含量为0.25％,白砂糖10.0％,采用90-95℃,5min杀菌,发酵温度为42±0.5℃,时间5.5h。

study on using whey to produce cool drink shows the best condition of producing the cool drink is: stabilizer (0.25%) sugar (10.0%) 5min 90-95℃ sterilization.Fermentation temperature:42±0.5℃,fermentation time: 5.5h.