| 浓缩草莓汁牛奶饮料的制备 |
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| 引用本文： | 骆仲义,杜进民,陈英,杨津.浓缩草莓汁牛奶饮料的制备[J].河北科技大学学报,1995(2). |
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| 作者姓名： | 骆仲义 杜进民 陈英 杨津 |
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| 作者单位： | 河北轻化工学院轻工工程系 |
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| 摘 要： | 浓缩草莓汁牛奶饮料是以新鲜草莓汁、全脂奶粉、砂糖、柠檬酸、ＰＧＡ（褐藻酸丙二醇酯）、蔗糖酯以及香精等为主要原料，经过混合、调酸、均质、灭菌等操作过程制成的。该饮料颜色鲜艳，酸甜适口，营养丰富，在室温下保存６个月没有沉淀和分层。
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| 关 键 词： | 草莓汁 牛奶 饮料 |
The Preparation of Concentrated Strawberry Juice Milk |
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| Luo Zhongyi, Du Jinmin, Chen Ying, Yang Jin.The Preparation of Concentrated Strawberry Juice Milk[J].Journal of Hebei University of Science and Technology,1995(2). |
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| Authors: | Luo Zhongyi Du Jinmin Chen Ying Yang Jin |
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| Institution: | Department of Light Industrial Engineering |
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| Abstract: | The main raw materials of concentrated strawberry juice milk are the freshstrawberry juice, whole milk powder, sugar, citric acid, PGA (Propylene glycol alginate)sucrose esters and perfume etc. As a result of the OPerations as mixing, homogeneous adjustingPH and sterilizing, it becomes a drink having fine colour,sweet smell,nice taste and sufficientnutrition. There are no precipition and stratification in storage of 6 months at roomtemperature. |
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| Keywords: | strawberry juice milk drink |
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