| 红枣乳酸菌饮料的研制 |
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| 引用本文： | 高云.红枣乳酸菌饮料的研制[J].鞍山科技大学学报,2001,24(4):256-261. |
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| 作者姓名： | 高云 |
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| 作者单位： | 鞍山钢铁学院高等职业技术学院!辽宁鞍山114002 |
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| 摘 要： | 以红枣汁和凝固型酸奶为主要原料 ,枣汁先与牛乳混合发酵后 ,再稀释调配成乳酸菌饮料 ,加工中选择适当的稳定剂使饮料中的乳蛋白粒子均匀分散 ,防止凝集沉淀
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| 关 键 词： | 红枣 乳酸菌饮料 工艺 |
| 文章编号： | 1000-1654(2001)04-0256-06 |
| 修稿时间： | 2001年7月5日 |
Fabrication of Beverage with Date and Lactic Acid Bacteria |
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| GAO Yun.Fabrication of Beverage with Date and Lactic Acid Bacteria[J].Journal of Anshan University of Science and Technology,2001,24(4):256-261. |
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| Authors: | GAO Yun |
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| Abstract: | The date juice and solidity yoghurt,as main raw material,are mixed,fermented,and diluted and deployed lactic acid beverage.In the process,adequate stabiliztion agent is selected to scatter lactoprotein particle homogeneously and preventing agglutination and sedimentation. |
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| Keywords: | red date lactic acid bacteria beverage processing technology |
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