食品科学 ›› 2002, Vol. 23 ›› Issue (8): 314-316.
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梁明月
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LIANG Ming-Yue
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摘要： 本文简单介绍了发酵型的活乳酸菌乳饮料的生产方法及功效,以及它与调酸型乳饮料的比较;通过对原材料——脱脂乳粉的种类、标准、热处理;葡萄糖、接种量的多少;乳酸菌的培养条件;均质;分销等方面的阐述,了解发酵型活乳酸菌乳饮料发酵的条件及影响其质量的因素。
关键词: 发酵, 乳酸菌, 活乳酸菌乳饮料, 调酸型乳饮料, 乳粉, 热处理, 葡萄糖, 接种, 均质, 分销
Abstract: This paper reported the production and function of the cultured milk drink-live lactobacillus milk drink,and thedifference between the direct acidified milk drinks and the cultured.The variables such as ingredients , milk power heattreatment, glucose , “starter”culture , culture conditions, homogeniztion and distribution conditions were studied, and also theeffects on fermentation conditions and quality of the cultured milk drinks.
Key words: Ferment , Lactobacilli , Live lactobacillus milk drink , Direct acidified milk drink , Heat treatment , Glucose , Adding “starter&rdquo, culture homogenize distribution
梁明月. 活乳酸菌乳饮料的研究[J]. 食品科学, 2002, 23(8): 314-316.
LIANG Ming-Yue. [J]. FOOD SCIENCE, 2002, 23(8): 314-316.
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