本文主要研究探讨了以酸奶为基料的高钙乳酸菌饮料的配方设计、生产工艺。
The paper studies technological process of the high content calcium lactic acid beverage, It is based on yoghurt with live cells, adding calcium and vitamin D ect for cnhancing its functions.
通过不同乳营养成分比例、乳固体含量以及菌种量对酸奶发酵的影响情况进行研究，为指导酸奶和乳酸菌饮料生产提供了依据。
The effect of different milk nutritious ingredient and the content of solid on producing yoghurt were studied. It provided a reference for producing yoghurt and the lactobacillus milk beverage.
通过不同乳营养成分比例、乳固体含量以及菌种量对酸奶发酵的影响情况进行研究，为指导酸奶和乳酸菌饮料生产提供了依据。
The effect of different milk nutritious ingredient and the content of solid on producing yoghurt were studied. It provided a reference for producing yoghurt and the lactobacillus milk beverage.
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