复合果蔬汁发酵乳工艺配方的研制.pdf

FOOD SCIENCE AND TECHNOLOGY 2015 40 07 (1. 453003 2. 453002) DOI:10.13684/j.cnki.spkj.2015.07.027 Development process and formula of compound fruit and vegetable juice fermented milk With milk as main material and adding some tomato juice, carrot juice and apple juice to be fermented by Lactic acid. The optimum processing technique is established by orthogonal test. The result showed that the optimal formula for compound fruit and vegetable juice: apple juice 24%, tomato juice 6%, carrot juice 17%, CMC-Na 0.25%. The optimal formula for compound fruit and vegetable juice fermented milk: fresh milk 60%, combine juice 20%, cane sugar 7%, addition optimum inoculum size of L. bulgaricus and Str. thermophilus 1:1 (Lb:St=1:1) 2%, put it in 43 under the condition of constant temperature fermentation after 3.5 h, and storing in the 0~4 refrigerator cold for 10~12 h. The compound juice