胡萝卜、苹果乳酸菌饮料的生产研究

Development of carrot-apple compound beverage

以胡萝卜、苹果为主原料,提取胡萝卜汁、苹果汁,配以脱脂奶粉,经发酵后调配,并采用正交试验,确定了乳酸菌饮料最佳配方和最佳工艺条件,开发出色香味俱佳的果蔬复合乳酸菌饮料。

Carrots and apples were used as the major materials to make carrot and apple juice, Compound skim milk were fermented. The optimum formulation and processing parameters were determined via orthogonal experiment.