The hydrolysate obtained was mixed with sweeteners, stabilizers, citric acid, water and composite essence to give the milk peptide functional beverage. 得到的牛乳肽酶解液添加甜味剂、稳定剂、柠檬酸、水、复合香精等调配成牛乳肽饮品。
To keep the stability of milk, it is essential that the ratio of ionic calcium and magnesium to phosphoric acid and citric acid in the milk must be suitable. 为了保持牛奶的稳定性,牛奶中的钙离子、镁离子与磷酸、柠檬酸之间应保持适当的比例。
The result showed that linear relationship existed between ferment milk acidity and the amount of citric acid. Processing Selection of Apple Ferment Milk 结果表明:发酵乳酸度与柠檬酸用量可以作出一条线形曲线。苹果酸凝乳工艺配方的筛选