| 羊奶酸乳饮料加工技术的研究 |
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| 引用本文： | 李林强,刘进.羊奶酸乳饮料加工技术的研究[J].家畜生态,2002,23(3):6-7,16. |
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| 作者姓名： | 李林强 刘进 |
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| 作者单位： | [1]陕西师范大学食品工程系，陕西西安710062 [2]北京市蜂业公司，北京100029 |
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| 摘 要： | 本文对羊奶酸乳饮料加工技术进行了研究。结果表明，在鲜羊乳发酵和在饮料中添加柠檬酸消除羊奶膻味，羊奶酸奶添加量为32％，稳定剂添加总量为0．35％，柠檬酸添加量为0．35％，螯合剂添加量为0．2％－0．3％，羊奶酸乳饮料质量较好。
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| 关 键 词： | 羊奶酸乳饮料 加工技术 膻味 工艺条件 |
Studies on Processing Technology of Goat Yoghurt Drink |
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| LI Lin qiang ,LIU Jin.Studies on Processing Technology of Goat Yoghurt Drink[J].Ecology of Domestic Animal,2002,23(3):6-7,16. |
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| Authors: | LI Lin qiang LIU Jin |
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| Institution: | LI Lin qiang 1,LIU Jin 2 |
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| Abstract: | The processing technology of goat yogurt drink was studied. The results showed that fermenting goat milk and adding citric acid could eliminate the goaty flavor. When goat yogurt drink was added with 32% goat yogurt and 0.35% stablizer and 0.35% cirtic acid and 0.2~0.3% chelating agent, the quality of yogurt drink was better. |
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| Keywords: | goat yogurt drink processing technology fermented goat milk goaty flavour |
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