高酸度奶生产发酵饮料的探讨

Study on production of fermented beverage by the high acidity milk

牛奶由于生产加工不及时,常会出现高酸度乳,造成原料乳的浪费。通过分析证实,用高酸度奶进行加工切实可行。经实验确定了用高酸度乳生产发酵乳饮料的工艺流程及相关技术参数,使生产发酵乳饮料活菌含量达107个/ml以上,风味好于普通配制奶。

Milk that is not produced in time will become the high acidity milk , and the material is wasted . Analysis proved the feasibility of fermented beverage by the high acidity milk . The optimum production process and technical condition are determined through experiment. The number of survived cell is above 107 cfu/ml in the product. The flavour is much better than common compound milk.