杀菌型无脂低糖乳酸菌奶饮料的开发

杀菌型无脂乳酸菌奶饮料对我国乳业而言是一个全新的品种，它的最主要技术难点是分散系和溶解系的整体下移(即析水)，从而影响产品的感官指标。通过菌种、复配稳定剂、工艺及参数、甜味剂的系统研究，及小试、中试及规模化生产的验证．在国内率先成功地研制出无脂低糖乳酸菌奶饮料产品(杀菌型)，添补了国内空白，为乳业增加了一个新品种。

Studies on pasteurized skim yogurt drink

Pasteurized skim yogurt drink is a new product for dairy industry of China, its key technical problem is the protein stability to harm its appearance. For this ,We have studied culture,stabilizers, technical parameters and sweeteners for long time,and we have chose the stabilizers, culture, Sweeteners and identified, its technical parameters by study, and it is successful product in production line, so we may say that we're the first company to study pasteurized skim yogurt beverage successfully in china, and to supplement a new kind of product.