摘要
对蓝莓乳酸茵饮料的工艺及配方设计进行了研究。叙述了工艺设计,包括原料选择、主要设备、工艺流程、操作要点、工艺参数等。还根据各种原料的不同特点,确定使用何种原料及用量,最终得出最佳配方为:发酵酸牛奶35%、蓝莓汁6%、稳定剂0.5%、白砂糖7%、蓝莓香精0.08%、柠檬酸0.05%
The technical process and ingredient formula of blueberry yoghurt drink is studied in this paper. Technique design, including selection of raw materials, main equipments, process flow, crisis in operation and technical parameter, is detailed here. Moreover, based on the separate is decided, and the best formula is as below: zymolytic yoghurt:35%, blueberry juice:6%, stabilizer:0.5%, sugar:7%, blueberry aroma:0.08%, lemon acid:0.05%
关键词
蓝莓果汁
乳酸饮料
blueberry juice, yoghurt drink
