摘要
以复合菜汁（番茄汁、胡萝卜汁、芹菜汁）、全脂奶粉、白砂糖为主要原料，配以复合稳定剂，通过正交试验确定复合菜汁奶的最佳配方及其生产工艺．奶汁75％（11％的奶粉）、复合菜汁25％、白砂糖7％、复合稳定剂0．1％。经胶体磨研磨，过滤，30MPa高压均质，90～95℃杀菌，可制成一种风味柔和、营养丰富、气味芳香的复合菜汁奶．
This paper studied produce technology of the compound vegetable juice-milk. Optimum formula of vegetable juice - milk was obtained： compound vegetable juice 25%, milk 75%, sugar7%, mixture stabilizer 0.1% ; homogenize pressure 30 MPa, 90 ～ 95℃ 10 ～ 15 min. It kept the products long time.
出处
《韶关学院学报》
2006年第3期75-79,83,共6页
Journal of Shaoguan University
关键词
复合菜汁奶
全脂奶粉
稳定性
compound vegetable juice- milk
milk powder
stability
