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Research about production of fermented lactic acid bacteria beverage mixed with blueberry

Xiaoli Xue

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Abstract

I mainly made blueberries and fresh milk into fermented lactic acid bacteria beverage and tested on stabilizer and the prescription of the beverage.The result shows that the composition of the compound stabilizer is Pectin(0.20%),CMC(0.15%),PGA(0.10%):And the optimum prescription on additive is 8% blueberry juice,30%fermented lactic acid bacteria,8%suger and the pH of it is 4.0.

About this research paper

What this paper is about

I mainly made blueberries and fresh milk into fermented lactic acid bacteria beverage and tested on stabilizer and the prescription of the beverage.The result shows that the composition of the compound stabilizer is Pectin(0.20%),CMC(0.15%),PGA(0.10%):And the optimum prescription on additive is 8% blueberry juice,30%fermented lactic acid bacteria,8%suger and the pH of it is 4.0.

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Key contribution

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Method / approach

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Available abstract

I mainly made blueberries and fresh milk into fermented lactic acid bacteria beverage and tested on stabilizer and the prescription of the beverage.The result shows that the composition of the compound stabilizer is Pectin(0.20%),CMC(0.15%),PGA(0.10%):And the optimum prescription on additive is 8% blueberry juice,30%fermented lactic acid bacteria,8%suger and the pH of it is 4.0.

Key concepts: Lactic acid, Food science, Fermentation, Bacteria, Chemistry, Stabilizer (aeronautics), Pectin, Biology

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