果蔬混合汁发酵酸乳的工艺研制

Preparation of the fermented lactic acid of mixed with fruit and vegetable

介绍在鲜乳中加入红色蔬菜汁和果汁进行调配,再进行乳酸菌发酵制备果蔬混合汁酸奶的工艺流程。产品既保留果蔬汁的风味,又有乳酸发酵形成的特殊风味,营养价值较高,有一定的保健作用。

This paper is to introduce the processing of yoghurt mixture, which means that the fresh milk is to be added with juice of vegetable and fruit, to be blended and to be fermented with lactic acid. This product is nutritious and healthy, with a special flavour of vegetable and fruit and lactic acid.