| 乳酸发酵型板粟乳饮料工艺的研究 |
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| 引用本文： | 陈钢,苏伟. 乳酸发酵型板粟乳饮料工艺的研究[J]. 食品科学, 2007, 28(5): 97-99 |
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| 作者姓名： | 陈钢 苏伟 |
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| 作者单位： | 南昌大学生命科学学院 食品科学教育部重点实验室； 江西科技师范学院生命科学学院； 江西南昌320047； 江西南昌320013； |
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| 摘 要： | 本研究建立了以板粟酶解液、鲜牛奶为主要原料,生产出一种纯天然保健乳饮料的工艺,并对加工过程中的护色、酶解和稳定剂的选择等进行了探讨,最终确立了产品的最优配方和生产工艺。
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| 关 键 词： | 板粟 生物酶 发酵 稳定性 |
| 文章编号： | 1002-6630（2007）05-0097-03 |
| 修稿时间： | 2007-02-28 |
Study on Processing Technology of Lactic Acid Fermented Chestunt with Raw Milk |
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| CHEN Gang,SU Wei. Study on Processing Technology of Lactic Acid Fermented Chestunt with Raw Milk[J]. Food Science, 2007, 28(5): 97-99 |
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| Authors: | CHEN Gang SU Wei |
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| Affiliation: | 1.Key Laboratory of Food Science,Ministry of Education,College of Life Science,Nanchang University,Nanchang 330047,China; 2.College of Life Science,Jiangxi Science and Technology Normal University,Nanchang 330013,China |
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| Abstract: | The processing technology of chcstunt and raw milk fermentable beverage was studied in the paper. This kind of pure natural beverage is based on chestunt enzyme digestion with raw mile Colour protector, enzyme digestion and choice of stabilizer is discussed. The optimum formula and processing technology are established. |
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| Keywords: | chestunt biologic enzyme fermentation stability |
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