乳酸飲料製造法之試驗

An Experimental Study on Lactic Acid Beverage Manufacturing

鄭謀平(M. P. Chen) ； 何慶民(C. M. Ho)

《中華農業研究》 2卷4期 (1951/12) Pp. 53-60

https://doi.org/10.29951/JARC.195112.0003

並列摘要

1. The optimum acidity of skimmilk, should be 0.14-0.20%
2. The ideal product was obtained with The percentage of cane sugar between 170-180%
3. Cane sugar such as Superior White Crystal, Superior Soft, and B Grade Soft, showed to be the proper ones.
4. When the pH value of cane sugar (20 % Solution) below 6.0, it is not Suitable for manufacturing unless it is neutralized with Alkaline Solution.
5. Since the acidity of the lower grade sugar is always high, 1.4 per cent of 10% Na2CO3, solution should be added. If such grade of sugar was employed. Otherwise precipitation occured in the product.
6. The skimmilk must be indirectly heated and the sugar must be added gradually with constant strring Heat it to 63℃ maintain it for 30 minutes. Tan cool it gradually with hot water at 30-40℃ for 20 minutes, then transfer it to water having a temperature of 10-20℃, in order to make the appearance and texture of the product favourable.
7. The best combination is show as the example 3 of table 8.