配方1：料值0.77元/KG                按100KG料計(jì)算
        鮮奶                                   15KG
        白砂糖                                 3KG
        蛋白糖LS-50                            110G
        HDZ-2002果奶穩(wěn)定劑                    400G
        檸檬酸                                 300G
        水解動(dòng)物蛋白                           600G
        山梨酸鉀                               35G
        乳化鮮奶香精                           20G
        草莓香精                               40G
        HDZ-1019奶味增香劑                    100G
        補(bǔ)水至                                 100KG
配方1：料值0.77元/KG                按100KG料計(jì)算
        乳清粉                                 2KG
        白砂糖                                 3KG
        蛋白糖LS-50                            110G
        HDZ-2002果奶穩(wěn)定劑                    400G
        檸檬酸                                 300G
        奶油                                   400G
        山梨酸鉀                               35G
        天然牛奶香精                           10G
        純鮮奶香精                             10G
        草莓香精                               40G
        HDZ-1019奶味增香劑                    100G
        補(bǔ)水至                                 100KG

配方特點(diǎn)：

1． 以上配方均比常規(guī)做法成本降低，且穩(wěn)定性好，產(chǎn)品掛壁度較好，不浮油。

2． 以上配方奶味略有不足須用HDZ-1019奶味增香劑補(bǔ)足。

工藝特點(diǎn)：

1． 配方1無(wú)須均質(zhì)，走膠體磨或過(guò)濾即可。

2． 配方2因?yàn)榧尤肽逃?，最好走一次均質(zhì)，均質(zhì)壓力12-15MP。