悬浮果粒酸奶饮料稳定剂配方的研究及产品市场前景

Study of the suspended fruit bits-yoghurt drink and its market potential

果粒(以黄桃为例)、牛奶为主要原料研究开发成功新型悬浮果粒酸奶饮料,对加工过程中稳定剂的选择进行了探讨,并运用正交试验确定了稳定剂的最佳配方,研制出风味良好的、营养丰富的、时尚的新型悬浮果粒酸奶饮料配方以及生产工艺。并对此产品的市场前景进行了简单的分析。

Novel suspended fruit bits - yoghurt drink using fruit bits such as yellow peach and milk as main raw materials was successfully developed. And selection of stabilizers in the process was discussed and the optimal stabilizer formula was obtained by utilizing orthogonal test. Recipe for novel suspended fruit bits - yoghurt drink with good taste and rich nutrition and processing technologies were obtained. In addition, the market potential of this product was briefly analyzed.