【摘要】 为研制超微红枣粉双歧杆菌酸奶，以鲜牛奶、白砂糖、超微红枣粉为主要原料，经调配杀菌发酵后制成酸奶产品。经单因素试验和正交试验表明，该产品最佳工艺配方为超微红枣粉添加量4.0%，白砂糖添加量9.0%，复合稳定剂添加量0.2%，菌种接种比例1∶1∶1，于42℃下发酵4.0 h。更多还原

【Abstract】 In order to prepare ultrafine red jujube powder Bifidobacterium yoghurt, milk, sugar and ultra-fine red jujube powder were used as the main raw materials. The single factor and orthogonal test showed that the optimal process ratio of the product was 4.0% of red jujube powder,9.0% of sugar,0.2% of compound stabilizer,1∶1∶1 inoculation ratio and 4.0 h fermentation at 42 ℃.更多还原