红枣乳酸菌饮料的研制

Fabrication of Beverage with Date and Lactic Acid Bacteria

以红枣汁和凝固型酸奶为主要原料 ,枣汁先与牛乳混合发酵后 ,再稀释调配成乳酸菌饮料 ,加工中选择适当的稳定剂使饮料中的乳蛋白粒子均匀分散 。

The date juice and solidity yoghurt,as main raw material,are mixed,fermented,and diluted and deployed lactic acid beverage.In the process,adequate stabiliztion agent is selected to scatter lactoprotein particle homogeneously and preventing agglutination and sedimentation.