| 充汽型乳酒饮料--奶啤的研究 |
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| 引用本文： | 季万兰,丁美琴. 充汽型乳酒饮料--奶啤的研究[J]. 饮料工业, 2006, 9(3): 17-19 |
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| 作者姓名： | 季万兰 丁美琴 |
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| 作者单位： | 1. 江苏梁丰食品集团有限公司,江苏,张家港,215600
2. 上海外贸申港食品厂,江苏张家港,215600 |
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| 摘 要： | 通过对奶啤工艺要点和稳定性的研究，确定了最佳的奶啤生产工艺，并对其进行了试验，找出了合理的稳定剂配比（CMC—Na用量为0．2％，果胶用量为0．2％，蔗糖酯用量为0．1％，多聚磷酸盐用量为0．03％）。
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| 关 键 词： | 奶啤 工艺要点 稳定剂配比 |
| 修稿时间： | 2005-11-27 |
Study on sparkling milk beer |
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| JI Wan-lan,DING Mei-qin. Study on sparkling milk beer[J]. Beverage Industry, 2006, 9(3): 17-19 |
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| Authors: | JI Wan-lan DING Mei-qin |
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| Abstract: | Through the study of the technological essentials and stability of milk beer, the optimal processing technology was determined. Experiments were carried out on its stability, and the rational proportion of stabilizers found out (CMC-Na 0.2%, pectin 0.2% sucrose ester 0.1% and polyphosphate 0.03%) . |
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| Keywords: | milk beer technological essential proportion of stabilizers |
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