CN104738173A - 酸奶饮料配方 - Google Patents
酸奶饮料配方 Download PDFInfo
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- CN104738173A CN104738173A CN201310730828.8A CN201310730828A CN104738173A CN 104738173 A CN104738173 A CN 104738173A CN 201310730828 A CN201310730828 A CN 201310730828A CN 104738173 A CN104738173 A CN 104738173A
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Abstract
本发明公开了一种酸奶饮料配方,其组分按质量份配比如下:发酵酸奶35—60份,总糖8—10份,总酸0.35—0.38份,山梨酸钾0.02—0.03份,稳定剂(HBT-00504)0.4—0.5份。产品结构稳定,具有一定的稠度,不会产生分层现象。
Description
技术领域
本发明属于牛奶加工技术领域,具体涉及一种酸奶饮料配方。
背景技术
酸奶可以说是现代家庭生活必不可少的,随着人们生活水平的不断提高,越来越多的人更加注重酸奶的营养成分及含量。
发明内容
本发明的目的在于,提供一种酸奶饮料配方,解决现有酸奶饮料乳清易析出,产品分层的问题。
本发明提供的酸奶饮料配方,其组分按质量份配比如下:发酵酸奶35—60份,总糖8—10份,总酸0.35—0.38份,山梨酸钾0.02—0.03份,稳定剂(HBT-00504)0.4—0.5份。
本发明提供的酸奶饮料配方,其有益效果在于,产品结构稳定,具有一定的稠度,不会产生分层现象。
具体实施方式
下面结合一个实施例,对本发明提供的酸奶饮料配方进行详细的说明。
实施例
本实施例的酸奶饮料配方,其组分按质量份配比如下:发酵酸奶60份,总糖10份,总酸0.38份,山梨酸钾0.02份,稳定剂(HBT-00504)0.5份。
Claims (1)
1.一种酸奶饮料配方,其特征在于:其组分按质量份配比如下:发酵酸奶35—60份,总糖8—10份,总酸0.35—0.38份,山梨酸钾0.02—0.03份,稳定剂(HBT-00504)0.4—0.5份。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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CN201310730828.8A CN104738173A (zh) | 2013-12-27 | 2013-12-27 | 酸奶饮料配方 |
Applications Claiming Priority (1)
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CN201310730828.8A CN104738173A (zh) | 2013-12-27 | 2013-12-27 | 酸奶饮料配方 |
Publications (1)
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CN104738173A true CN104738173A (zh) | 2015-07-01 |
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CN201310730828.8A Pending CN104738173A (zh) | 2013-12-27 | 2013-12-27 | 酸奶饮料配方 |
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CN (1) | CN104738173A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106343021A (zh) * | 2016-08-30 | 2017-01-25 | 合肥康桥工贸有限公司 | 一种控糖乳酸菌饮料 |
-
2013
- 2013-12-27 CN CN201310730828.8A patent/CN104738173A/zh active Pending
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106343021A (zh) * | 2016-08-30 | 2017-01-25 | 合肥康桥工贸有限公司 | 一种控糖乳酸菌饮料 |
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Application publication date: 20150701 |
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