果汁牛奶混合型酸奶加工工艺的研究

Processing Techniques of Mixed Yogurt of Milk and Fruit Juice

以优质鲜牛奶为原料 ,添加胡萝卜、西红柿、芦荟混合果汁 ,将保加利亚乳酸杆菌及嗜热链球菌以 1 :1混合作为发酵剂 ,研制出营养丰富 ,色泽美观 ,风味独特的果汁牛奶混合型酸奶。

Milk mixed with carrot, tomato an aloe juice was fermented with Lactobacillus bugaricus and Streptoccous theromphilus(1:1) for yogurt. The results showed the yogurt product is full of nutrient,appears pleasant color and tastes peculiar.