刺五加发酵乳饮料的生产工艺

A Research of Main Fermentation Technology Condition during the Production of Fruit Wine from Hazelnut

以刺五加嫩叶和鲜牛乳为主要原料,杀菌后接种乳酸菌进行乳酸发酵,在此基础上添加各种辅料制成发酵乳饮料,通过单因素试验及正交试验确定原料的配比、发酵条件及产品的配方,所得产品各项指标符合国家要求,色泽淡绿乳色,酸甜适中,口感细腻,香味浓郁。

A beverage, which contain Acanthopanax Santicosus Harms and fresh milk was developed in this manuscript. The optimal processes conditions was follow： mixed fementive reagent 5%,fermentation temperature 43 ℃. Fermentation time 6 hours, the proportion of juice and mile 1.5 ： 1, water volume 25%, sugar 11%, PH 4.3 , This beverage are delicious with optimum sweetness and sourness. The color is light green . They have combined flavor of Acanthopanax Santicosus Harms and barmy milk.