绿豆—沙棘酸乳饮料生产工艺的研究

STUDY ON THE TECHNICAL PROCESS OF THE MUNG BEAN FERMENTATION YOGURT BEVERAGE

观察比较现市场所售酸乳饮料与所研制的绿豆—沙棘酸乳饮料在营养、成本、保质期、销售量等方面的差别,探讨研制具有保健性的绿豆——沙棘酸乳饮料的可行性。以沙棘原汁、牛乳、绿豆为主要原料,经预处理、磨浆、再调配辅料,经均质(微细化)、杀菌、发酵等工艺,并采用正交实验,确定了该产品制作的最佳工艺参数,所得产品具有较高的营养价值。

Compare the different of acid milk beverage in market with the manufacture of mung been - hippophac rhamboides 1 acid milk in nutrition,cost,the time of quality protection,the quantity of sale and so on. Approach the feasibility of the manufacture of mung bean - hippophac rhamnoides 1 acid milk beverage. Using vegetable stock of hippophac rhamnoides l, milk and green bean with magor material,undergoing handing in advance,grind thick liguid,mix ,subsidiary material,through well -distributed kin germs,fementation. etc. and using experiment,After that we can afferm the best production with compared advanced value of nutrition.