lactic acid tone perfumer

Of acid: lactic acid bacteria beverages in order to improve the taste, the need for sugar to acid ratio to be adjusted to meet the requirements of people's tastes, a certain amount of sugar and acid. Sugar and milk protein has a better affinity magnessium lactate can increase milk protein in the beverage The stability, in a stable and sweetening agents mixed with the fermented milk, based on the use of different acids blending acidity, type and amount of acid acidulant selection experiment results show that citric acid, lactic acid, tartaric acid mixed with the resulting Product moderate soft sour sweet tasty so choose products with citric acid: lactic acid: tartaric acid = 3:3:2 mix of acid to a pH of about 4.0, the use of composite sour dose of about 0.25%. Perfumer: According to the requirements of Ethyl lactate bacteria beverage flavor, you can choose the appropriate flavor. To compensate for the lack of milk butter flavor, may be appropriate to add butter flavor; to reflect the fruit flavors, you can choose the appropriate fruit flavors; flavor dosage should be limited to reflect the fruit flavors. Feed temperature as low as possible when added, should generally be below 20 ℃ avoid aroma loss, usually added in an amount of 0.06% ~ 0.08%. In order to make lactic acid bacteria beverage with natural fruit flavors, you can add 1% to 2% natural pure fruit juice, instead of flavor, taste better, but also to meet consumer demands for green food .