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jiao ban xing suan ru wen ding xing de yan jiu
Author(s): 
Pages: 127-128
Year: Issue:  6
Journal: FOOD AND FERMENTATION INDUSTRIES

Keyword:  搅拌型酸乳稳定剂;
Abstract: 从工艺条件、稳定剂等方面对搅拌型酸乳的稳定性进行了研究.实验中以全脂乳粉、蔗糖、稳定剂为主要原料,采用L9(34)正交实验确定了最佳配方.结果表明,在11%的乳粉中加入0.05%明胶,0.4%麦芽糊精,0.05%PGA,5%蔗糖,5%的发酵剂,在43℃发酵3.5~4 h,产品风味独特,营养丰富且成本低廉.
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