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| 乳酸发酵型百合乳饮料工艺的研究 | |
| 引用本文： | 苏伟,陈钢,龚健民.乳酸发酵型百合乳饮料工艺的研究[J].食品研究与开发,2006,27(6):102-104. |
| 作者姓名： | 苏伟 陈钢 龚健民 |
| 作者单位： | 1. 江西科技师范学院生命科学学院,江西,南昌,320013 2. 南昌大学生命科学学院国家重点实验室,江西,南昌,320048 3. 江西南科食品有限公司,江西,南昌,320029 |
| 摘 要： | 研究了以百合酶解液、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。 |
| 关 键 词： | 百合 生物酶 发酵 稳定性 |
| 收稿时间： | 2006-04-26 |
| 修稿时间： | 2006年4月26日 |
STUDY ON THE TECHNOLOGY OF LACTIC ACID FERMENTED LILY AND RAW MILK |
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| SU Wei,CHEN Gang,GONG Jian-min.STUDY ON THE TECHNOLOGY OF LACTIC ACID FERMENTED LILY AND RAW MILK[J].Food Research and Developent,2006,27(6):102-104. | |
| Authors: | SU Wei CHEN Gang GONG Jian-min |
| Affiliation: | 1.College of Life Science, Jiangxi Science and Technology Normal University, Nanchang 320013, Jiangxi, China;2.College of Life Science, Nanchang University, The Key Laboratory of Food Science of MOE, Nanchang 320048, Jiangxi, China;3. Jiangxi Nanke Food Co.Ltd, Nanchang 320029, Jiangxi, China |
| Abstract: | The processing technology of lily and raw milk fermentable beverage was studied in the paper, and this kind of pure natural beverage is based on lily enzyme digestion and raw milk. Colour protector, enzyme digestion and choose of stabilizer were discussed. The optimum formula and produce technics were made certain. |
| Keywords: | lily biologic enzyme fermentation stability |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |
