摘要
本文简单介绍了发酵型的活乳酸菌乳饮料的生产方法及功效,以及它与调酸型乳饮料的比较;通过对原材料——脱脂乳粉的种类、标准、热处理;葡萄糖、接种量的多少;乳酸菌的培养条件;均质;分销等方面的阐述,了解发酵型活乳酸菌乳饮料发酵的条件及影响其质量的因素。
This paper reported the production and function of the cultured milk drink-live lactobacillus milk drink,and thedifference between the direct acidified milk drinks and the cultured.The variables such as ingredients , milk power heattreatment, glucose , “starter”culture , culture conditions, homogeniztion and distribution conditions were studied, and also theeffects on fermentation conditions and quality of the cultured milk drinks.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第8期314-316,共3页
Food Science
关键词
活乳酸菌乳饮料
生产方法
功效
质量
Ferment Lactobacilli Live lactobacillus milk drink Direct acidified milk drink Heat treatmentGlucose Adding “starter” culture homogenize distribution
