新型、低成本、高蛋白果奶配方与工艺(doc 19页)

配方1：料值0.77元/KG                按100KG料计算
        鲜奶                                   15KG
        白砂糖                                 3KG
        蛋白糖LS-50                            110G
        HDZ-2002果奶稳定剂                    400G
        柠檬酸                                 300G
        水解动物蛋白                           600G
        山梨酸钾                               35G
        乳化鲜奶香精                           20G
        草莓香精                               40G
        HDZ-1019奶味增香剂                    100G
        补水至                                 100KG
配方1：料值0.77元/KG                按100KG料计算
        乳清粉                                 2KG
        白砂糖                                 3KG
        蛋白糖LS-50                            110G
        HDZ-2002果奶稳定剂                    400G
        柠檬酸                                 300G
        奶油                                   400G
        山梨酸钾                               35G
        天然牛奶香精                           10G
        纯鲜奶香精                             10G
        草莓香精                               40G
        HDZ-1019奶味增香剂                    100G
        补水至                                 100KG

..............................