发酵蓝莓乳饮料生产工艺的探讨

Research about production of fermented lactic acid bacteria beverage mixed with blueberry

以蓝莓、鲜奶为主要原料制成发酵乳饮料,通过试验对稳定剂及饮料配方进行了研究,结果表明:复合稳定剂的组成为果胶(0.20%)、CMC(0.15%)、PGA(0.10%);最佳配方为蓝莓汁的添加量8%,发酵乳的添加量30%,糖的添加量8%,pH值4.0。

I mainly made blueberries and fresh milk into fermented lactic acid bacteria beverage and tested on stabilizer and the prescription of the beverage. The result shows that the composition of the compound stabilizer is Pectin（0.20%）,CMC（0. 15%）,PGA（0. 10%） ：And the optimum prescription on additive is 8 % blueberry juice,30 %fermented lactic acid bacteria,8%suger and the pH of it is 4. 0.