| 浓缩型乳酸菌饮料的研制 |
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| 引用本文： | 王德纯.浓缩型乳酸菌饮料的研制[J].饮料工业,2002,5(1):33-34. |
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| 作者姓名： | 王德纯 |
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| 作者单位： | 乌鲁木齐市牛奶公司乳品厂,新疆乌鲁木齐,830006 |
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| 摘 要： | 介绍了以天然发酵脱脂酸奶，浓缩天然果汁，50％糖浆和适量果酸为主要原料，利用其含有的高浓度蔗糖与果酸产生的渗透压，粘度和低pH值，研制出货价期长，物理稳定性好，饮用前需稀释5倍的浓缩乳酸菌饮料。
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| 关 键 词： | 天然发酵 脱脂酸奶 浓缩天然果汁 50%糖浆 果酸 浓缩乳酸菌饮料 配方 生产工艺 品质分析 |
| 修稿时间： | 2001年6月4日 |
Development of concentrated yoghurt beverage |
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| Wang Dechun Dairy Plant of Urumqi Milk Company,Urumqi ,Xinjiang,China.Development of concentrated yoghurt beverage[J].Beverage Industry,2002,5(1):33-34. |
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| Authors: | Wang Dechun Dairy Plant of Urumqi Milk Company Urumqi Xinjiang China |
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| Affiliation: | Wang Dechun Dairy Plant of Urumqi Milk Company,Urumqi 830006,Xinjiang,China |
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| Abstract: | A concentrated yoghurt beverage characterized by long shelf life and fine physical stability was made from natural defatted yoghurt, natural fruit juice concentrate, 50% syrup and appropriate acids by using the osmotic pressure, viscosity and low pH resulting from the highly concentrated sugar and acids contained in it. The beverage needs to be diluted to 5 times before serving. |
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| Keywords: | sugar content dilution ratio beverage |
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