CAJ | 학술논문

以芒果汁和牛奶为主原料,研制出集芒果汁与牛奶的保健功能于一体的新型保健饮料——芒果汁发酵乳饮料。采用正交试验优化产品配方与发酵参数,产品的最佳配比为：牛奶65%、芒果汁10%、蔗糖7.0%。制备该芒果汁乳饮料的最佳发酵工艺条件为：接种量2.5%、发酵时间3.5h、温度40℃。
이망과즙화우내위주원료,연제출집망과즙여우내적보건공능우일체적신형보건음료——망과즙발효유음료。채용정교시험우화산품배방여발효삼수,산품적최가배비위：우내65%、망과즙10%、자당7.0%。제비해망과즙유음료적최가발효공예조건위：접충량2.5%、발효시간3.5h、온도40℃。
A novel health-care fermented beverage was developed from mango juice and raw milk.The optimal fermentation substrate composition consisted of 65% fresh milk,10% mango juice and 7.0% sucrose,and the optimal inoculum size,fermentation time and temperature were 2.5%,3.5 h and 40 ℃,respectively,as optimized by orthogonal array design.