板栗红枣乳酸菌饮料的研究

摘要

本文将板栗浆与脱脂乳混合进行发酵制成板栗酸牛奶,再以板栗酸牛奶为基料添加红枣汁制成风味独特、清凉爽口的乳酸菌饮料,并确定其最佳配方为:板栗发酵乳添加量为35%,红枣汁添加量为4%,调整pH值为4.0.%A study on the chestnut yogurt fermentation with liquid of chestnut and skim milk. Made lactic acid bacteria beverage with chestnut yogurt of fundamental material adds juice of red dates, it has flavour of special, refreshing and cool tasty. The best result of the former is chestnut yogurt: 35％, juice of red dates: 4％, pH:4.0.