摘要
详细地叙述了牛乳乳酸饮料的配方设计和制造方法，其最佳配方为：脱脂粉３．５％，白砂糖１０％，果胶０．４％，乳酸０．３％，柠檬酸０．３％，香料０．１％；
This article described indetail the recipe design and procedures of milk lactic beverage.Its formula was optimized as:3.5% skim milk powder,10% sucrose,0.4% pectin,0.3% lactic acid,0.3% lemon acid,0.1% flavor and the other is water.
出处
《中国乳品工业》
CAS
北大核心
1999年第4期19-20,共2页
China Dairy Industry
