| 一种新型乳清碳酸饮料的制作工艺 |
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| 引用本文： | 吴娜,周明,刘凌.一种新型乳清碳酸饮料的制作工艺[J].饮料工业,2007,10(10):18-20. |
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| 作者姓名： | 吴娜 周明 刘凌 |
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| 作者单位： | 中国食品发酵工业研究院,北京,100027 |
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| 摘 要： | 介绍了一种将脱盐乳清粉配制成10%的水溶液,用β-半乳糖苷酶酶解降低其乳糖含量,经两组串联超滤装置处理得到澄清的饮料原液,最后调配加工成澄清型低乳糖碳酸饮料的制作工艺。结果表明,用以上处理方法可制得具有奶香风味、口感清爽并可供长期保存的乳清碳酸饮料。
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| 关 键 词： | 脱盐乳清粉 乳糖 超滤 饮料 |
| 收稿时间： | 2007-09-22 |
| 修稿时间： | 2007年9月22日 |
Production technology of a new carbonated whey beverage |
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| WU Na,ZHOU Ming,Liu Ling.Production technology of a new carbonated whey beverage[J].Beverage Industry,2007,10(10):18-20. |
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| Authors: | WU Na ZHOU Ming Liu Ling |
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| Affiliation: | China National Research Institute of Food and Fermentation Industries,Beijing 100027,China |
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| Abstract: | A new technology of producing a carbonated whey beverage with low lactose was introduced.10% whey solution was prepared with desalted whey powder and hydrolyzed by lactase,then,the hydrolyzed solution was clarified by two-step tandem ultra-filtration and formulated with other ingredients.The results showed that a carbonated whey beverage with milk-taste,refreshing mouth-feel and long shelf-life could be obtained by the processing described above. |
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| Keywords: | desalted whey powder lactose ultra-filtration beverage |
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