| 马蹄奶饮料加工技术研究 |
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| 引用本文： | 李龙,彭珊珊,单斌.马蹄奶饮料加工技术研究[J].韶关学院学报,2002,23(3):93-96. |
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| 作者姓名： | 李龙 彭珊珊 单斌 |
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| 作者单位： | 韶关学院,英东生物工程学院食品工程系,广东,韶关,512005 |
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| 摘 要： | 研究了马蹄奶饮料加工技术,通过添加乳化剂.柠檬酸解决了乳蛋白质絮凝问题.实验结果表明,最佳配比为:马蹄汁50%、糖6%、奶粉4%、蔗糖酯0.25%,羧甲基纤维素钠0.15%,柠檬酸0.1%.
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| 关 键 词： | 果汁奶 马蹄 乳饮料 |
| 文章编号： | 1007-5348(2002)03-0093-04 |
| 修稿时间： | 2001年12月5日 |
Study on Processing Technique of Water Chestnut Milk Beverage |
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| LI Long,PENG Shan shan,SHAN Bin.Study on Processing Technique of Water Chestnut Milk Beverage[J].Journal of Shaoguan University(Social Science Edition),2002,23(3):93-96. |
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| Authors: | LI Long PENG Shan shan SHAN Bin |
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| Abstract: | The technology of water chestnut milk beverage processing was studied. The problem of flocculation of milk protein particle was resolved by adding emulsifying agent and citric acid. The experimental results showed that the best proportion is water chestnut juice(50%), sugar(6%), milk powder(4%), SE(0 25%), CMC(0 15%) and citric acid(0 1%). |
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| Keywords: | fruit juice milk water chestnut milk beverage |
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