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Study on Fermented Bifidobacteria Beverage of Carrot-jujube Compound Juice

Hui Dang

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Abstract

Many experiments were tried in this study with orthogonal test as an example, in order to determine the optimal formulation and processing conditions of the fermented Bifidobacteria beverage of carrot-jujube compound juice. Results showed that the optimum technological parameters for the fermented Bifidobacteria beverage of carrot-jujube compound juice (V:V=2:1) are: 100 ml/L carrot-jujube compound juice, 150 ml/L milk, 60 ml/L sugar and Bifidobacteria dosage 5×106/ml.

About this research paper

What this paper is about

Many experiments were tried in this study with orthogonal test as an example, in order to determine the optimal formulation and processing conditions of the fermented Bifidobacteria beverage of carrot-jujube compound juice. Results showed that the optimum technological parameters for the fermented Bifidobacteria beverage of carrot-jujube compound juice (V:V=2:1) are: 100 ml/L carrot-jujube compound juice, 150 ml/L milk, 60 ml/L sugar and Bifidobacteria dosage 5×106/ml.

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Available abstract

Many experiments were tried in this study with orthogonal test as an example, in order to determine the optimal formulation and processing conditions of the fermented Bifidobacteria beverage of carrot-jujube compound juice. Results showed that the optimum technological parameters for the fermented Bifidobacteria beverage of carrot-jujube compound juice (V:V=2:1) are: 100 ml/L carrot-jujube compound juice, 150 ml/L milk, 60 ml/L sugar and Bifidobacteria dosage 5×106/ml.

Key concepts: Carrot juice, Food science, Fermentation, Sugar, Chemistry, Fruit juice

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