摘要
本文主要研究了低乳糖学生营养奶的配方组成及其生产工艺条件等,同时探讨了铁锌钙添加剂及其稳定剂等对产品稳定性能的影响。实验研究结果表明,该产品具有营养丰富全面、口味香甜纯正以及稳定性良好和无褐变等特点。
In this paper,we studied the formula and production conditions of student' Low - Lactose nutritional milk. The efiect of additives and other stabilizer on stabilization of products was laso discussed. The results showed that the products have some characteristics such as plenty nutrition,good taste and stabilization etc.
出处
《四川食品与发酵》
2002年第4期36-38,共3页
Sichuan Food and Fermentation
