Control Of Dairy Product Quality And Study On Fermented Vegetable Milk Drinks

In this paper, to pepper, ginger as main raw materials of vegetable juice fermented by lactic acid bacteria beverage research and development. At the same time, in order to ensure the raw milk quality and safety of raw milk, routine inspection, adulteration qualitative inspection, toxic and harmful substances testing, physical and chemical indicators of the test, microbial index testing method are discussed..Through the basal medium to filter the best strain (strain number Sc6-2) for hot peppers, ginger fermentation. Single factor and orthogonal experiment to determine the optimal fermentation conditions for hot peppers(concentration was80.0%) were:inoculation amount2.5%, sugar3.0%, salt solution1.5%, temperature25℃, fermentation period8d. The optimal fermentation conditions for ginger (concentration was80.0%) were:inoculation amount2.0%, sugar4.0%, salt solution0.8%, temperature30℃, fermentation period12d. The optimal recipe of this beverage were:hot peppers juice9.0%, ginger juice8.0%, fresh milk35.0%, sugar3.0%, citric acid0.08%and stabilizer (sodium alginate+CMC-Na quality ratio1:1)0.15%.