| 巧克力非活性乳酸菌饮料的研制 |
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| 引用本文： | 廖绍波,王洁梅,谢巧榆. 巧克力非活性乳酸菌饮料的研制[J]. 食品与发酵工业, 2007, 33(11): 152-154 |
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| 作者姓名： | 廖绍波 王洁梅 谢巧榆 |
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| 作者单位： | 东莞石龙津威饮料食品有限公司,广东东莞,523321 |
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| 摘 要： | 研究了以脱脂奶粉、可可粉为主要原料,生产巧克力非活性乳酸菌饮料的生产工艺,通过试验确定了工艺参数。
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| 关 键 词： | 巧克力 非活性乳酸菌饮料 复合稳定剂 |
| 收稿时间： | 2007-07-09 |
| 修稿时间： | 2007-08-13 |
Development of Chocolate Inactive Lactobacillus Beverage |
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| Liao Shaobo,Wang Jiemei,Xie Qiaoyu. Development of Chocolate Inactive Lactobacillus Beverage[J]. Food and Fermentation Industries, 2007, 33(11): 152-154 |
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| Authors: | Liao Shaobo Wang Jiemei Xie Qiaoyu |
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| Abstract: | This artical studies the manufacturing technics of Chocolate inactive Lactobacillus drink which uses skimmed milk powder and cacao powder as main material. And the best techniques parameters were obtained in this article. |
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| Keywords: | chocolate inactive Lactobacillus beverage complex stability |
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