| 草莓汁发酵乳饮料的研制 |
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| 引用本文： | 张春芝,陈博. 草莓汁发酵乳饮料的研制[J]. 饮料工业, 2006, 9(9): 22-25 |
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| 作者姓名： | 张春芝 陈博 |
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| 作者单位： | 黑龙江八一农垦大学食品学院,黑龙江,大庆,163319 |
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| 摘 要： | 研制了一种以发酵乳和草莓汁为主要原料加工调制成的发酵乳饮料,在确定饮料所含发酵乳量（添加量定为35%）的基础上,阐述了草莓汁发酵乳饮料的生产工艺和最佳配方.得出最佳工艺配方为：发酵乳35%、草莓汁15%、白砂糖10%、复合稳定剂0.6%、酸液0.2%、适量的香精（均为质量分数）.
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| 关 键 词： | 发酵乳饮料 草莓汁 最佳配方 |
| 修稿时间： | 2006-07-14 |
Development of fermented milk beverage containing strawberry juice |
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| ZHANG Chun-zhi,CHEN Bo. Development of fermented milk beverage containing strawberry juice[J]. Beverage Industry, 2006, 9(9): 22-25 |
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| Authors: | ZHANG Chun-zhi CHEN Bo |
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| Abstract: | A fermented milk beverage was developed from fermented milk and strawberry juice as the major materials. With fermented milk's proportion determined as 35%,the processing technology for the beverage was described and the optimal formula introduced as fermented milk 35%,strawberry juice 20%,sugar 10%,compound stabilizer 0.6%,acid 0.2% and some flavourings. |
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| Keywords: | fermented milk beverage strawberry juice optimal formula |
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