活性乳酸菌饮料的研制

The Research on The preparation of Active Yoghurt Beverage

本文对活性乳酸菌饮料的主要工艺条件进行了探讨 ,对生产中的关键工序 :菌种的筛选、稳定剂的选择及调酸、调香等方面进行试验后 ,确定了适合生产实际的方案 。

In this paper,Some studies were made on the processing conditions of active yoghurt beverage.It included the selection of Lactic acid bacteria,the selection of stabilizer and the process of yoghurt beverage.By a series of experiments and sensory evaluation,the optimum conditions were defined.The Stability of the beverage has been improved.