枸杞汁双歧杆菌发酵乳饮料的研制

Development of bifidobacterial fermented milk and wolf berry beverage

枸杞汁双歧杆菌发酵乳饮料是在发酵乳基础上,采用枸杞、牛乳为原料,经过一定的生产工艺而制得的新产品。实验从配料选择、生产工艺等入手,确定了发酵乳饮料的制备方案,其最佳配方为:A2B3C2D3,即枸杞汁的添加量12%,蔗糖的添加量6%,发酵时间6h,牛乳的添加量75%。

Wolf berry and milk were used for development of bifidobacterial fermented beverage. The optimum technology for the new beverage preparation was addition of juice of wolf berry, sucrose and milk at 12%, 6% and 75%, respectively and fermented the mixture for 6 h.