Research Overview and New Product Development of Fermented Milk Beverages
The paper reviews the progress in research on the technology and quality of fermented milk beverages which are made from lentinus edodes juice,lycium barbarum juice and pure milk as the main raw materials.It also analyzes the main factors affecting the fermented milk beverages(the amount of lycium barbarum juice,lentinus edodes juice and whey protein,fermentation time)by univariate and orthogonal tests,and optimizes the best process parameters.The results show that the best parameters for the fermented milk beverage are lycium barbarum juice 55％,lentinus edodes juice 14.5％,whey protein powder 2.5％,white sugar 3％,milk 25％,fermentation agent 0.1％and 5-hour fermentation.The indicators of the fermented milk beverage meet the requirements of national standards with stable state,delicate tissue,uniform color,unique flavor and excellent taste.
lentinus edodeslycium barbarumfermented milk beverageunivariate testorthogonal test
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