| 加醇乳饮料生产工艺的研究 |
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| 引用本文： | 田洪磊,田呈瑞.加醇乳饮料生产工艺的研究[J].食品科学,2005,26(10):270-274. |
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| 作者姓名： | 田洪磊 田呈瑞 |
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| 作者单位： | 陕西师范大学食品工程系,陕西,西安,710062 |
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| 基金项目： | 陕西师范大学研究生培养创新基金 |
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| 摘 要： | 以鲜奶为主要原料，研制出一种营养丰富、含有一定醇的风味的新型中性乳饮料。在研究中探讨了生产工艺过程，通过实验确定了该工艺生产出的饮料的最佳配方，并对影响其状态风味的因素进行了分析。
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| 关 键 词： | 醇 乳饮料 |
| 文章编号： | 1002-6630（2005）10-0270-05 |
| 收稿时间： | 2004-05-09 |
| 修稿时间： | 2004-05-09 |
Processing Study on Beverage of Milk with Wine Added |
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| TIAN Hong-lei,TIAN Cheng-rui.Processing Study on Beverage of Milk with Wine Added[J].Food Science,2005,26(10):270-274. |
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| Authors: | TIAN Hong-lei TIAN Cheng-rui |
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| Abstract: | Using milk as the main raw material, a new type of neutral beverage of milk with rich nutrition and wine flavor is developed. As a result of trials by adding liquor rice wine, beer or grope wine respectively, the technical process is assessed with the optimum formula of the beverage with the above-mentioned technology and the optimum factors affecting the body and flavor of the product. |
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| Keywords: | alcohol beverage with milk |
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