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| 乳清饮料 | |
| 引用本文： | 金世琳,肖坤,宾傲.乳清饮料[J].饮料工业,2001,4(5):22-23,31. |
| 作者姓名： | 金世琳 肖坤 宾傲 |
| 作者单位： | 1. 内蒙古轻工科学研究所内蒙古呼和浩特 010051 2. 抚顺市轻工科学研究所辽宁抚顺 113015 3. 沈阳佳恒科技有限公司辽宁沈阳 110016 |
| 摘 要： | 介绍了利用多种类型的乳清（包括天然的干酪乳清、干酪素乳清、超滤乳清透过液或保留液、超滤乳清蛋白浓缩物或粉、脱盐的或脱蛋白的乳清粉等等）以制备各种类型的饮料（包括清澄透明的、乳状液型的、乳酸发酵的、酒精性发酵的、充入CO2的等等），达到高营养、高生理价值、良好风味的乳清饮料。证明乳清饮料今后开发前景广阔。 |
| 关 键 词： | 原料 乳清饮料 基料 生产方法 |
Whey beverages |
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| Jin Shilin Inner Mongolia Light-Industry Science Research Institute,Hohhot ,Inner Mongolia,China Xiao\ Kun Fushun Research Institute of Light Industry,Fushun\ ,Liaoning,China Bian Ao Shenyang Jiaheng Scientific and Technological Co..Whey beverages[J].Beverage Industry,2001,4(5):22-23,31. | |
| Authors: | Jin Shilin Inner Mongolia Light-Industry Science Research Institute Hohhot Inner Mongolia China Xiao\ Kun Fushun Research Institute of Light Industry Fushun\ Liaoning China Bian Ao Shenyang Jiaheng Scientific and Technological Co |
| Affiliation: | Jin Shilin Inner Mongolia Light-Industry Science Research Institute,Hohhot 010051,Inner Mongolia,China Xiao\ Kun Fushun Research Institute of Light Industry,Fushun\ 113015,Liaoning,China Bian Ao Shenyang Jiaheng Scientific and Technological Co. |
| Abstract: | The use of several kinds of whey (including natural cheese whey, casein whey, whey permeate, hydrolyzed whey permeate, etc.) for making a number of whey beverages (clear, emulsified, lactic acid fermented, alcoholic fermented and carbonated) with high nutritional and physiological values and nice flavour is described in the paper. It's forecasted that these beverages will have bright prospects. |
| Keywords: | material for whey beverage whey beverage |
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