食品科学 ›› 2005, Vol. 26 ›› Issue (10): 270-274.
• 技术应用 • 上一篇 下一篇
田洪磊, 田呈瑞
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TIAN Hong-Lei, TIAN Cheng-Rui
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摘要: 以鲜奶为主要原料,研制出一种营养丰富、含有一定醇的风味的新型中性乳饮料。在研究中探讨了生产工艺过程,通过实验确定了该工艺生产出的饮料的最佳配方,并对影响其状态风味的因素进行了分析。
关键词: 醇, 乳饮料
Abstract: Using milk as the main raw material, a new type of neutral beverage of milk with rich nutrition and wine flavor is developed. As a result of trials by adding liquor rice wine, beer or grope wine respectively, the technical process is assessed with the optimum formula of the beverage with the above-mentioned technology and the optimum factors affecting the body and flavor of the product.
Key words: alcohol, beverage with milk
田洪磊, 田呈瑞. 加醇乳饮料生产工艺的研究[J]. 食品科学, 2005, 26(10): 270-274.
TIAN Hong-Lei, TIAN Cheng-Rui. Processing Study on Beverage of Milk with Wine Added[J]. FOOD SCIENCE, 2005, 26(10): 270-274.
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