摘要
介绍了以天然发酵脱脂酸奶、浓缩天然果汁、 5 0 %糖浆和适量果酸为主要原料 ,利用其含有的高浓度蔗糖与果酸产生的渗透压、粘度和低 pH值 ,研制出货价期长、物理稳定性好、饮用前需稀释
A concentrated yoghurt beverage characterized by long shelf life and fine physical stability was made from natural defatted yoghurt, natural fruit juice concentrate, 50% syrup and appropriate acids by using the osmotic pressure, viscosity and low pH resulting from the highly concentrated sugar and acids contained in it. The beverage needs to be diluted to 5 times before serving.
出处
《饮料工业》
2002年第1期33-34,共2页
Beverage Industry
