Study on production process and stability of lactobacillus milk beverage with purple yam and purple corn

The purple yam as the main materials prepared purple yam liquid and the milk prepard fermented milk, added sugar, stabilizing agent, chelating agent in fermented milk, mixed equably, which prepared with purple yam liquid according to the proportion, then put purple corn in it, sterilizing then get lactobacillus milk beverage with purple yam and purple corn product.The single factor and the response surface experiment indicated that the addition of stabilizing agent was 0.24% (monoglyceride:CMC:agar-agar=10:9:3) , the addition of chelating agent was 0.048% (sodium phosphate trimer:calgon=2:3) , homogenize pressure was 30MPa, sterilizing temperature was 80℃.In this condition, the precipitation rate of the beverage was only 1.68%, achieved basically the effect of stability.