Optimization of the Quality of Chestnut Rose Jiaosu Compound Beverage Based on Probiotic Strains and Fermentation Technology

<table class="table-group" id="tab2"><tr><td><table class="table"><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr class="thead"><td class="align_left">Name of experimental material</td><td class="align_center">Dosage</td></tr><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr><td class="align_left">Chestnut rose juice</td><td class="align_center">500 ml</td></tr><tr><td class="align_left">Sterile water</td><td class="align_center">500 ml</td></tr><tr><td class="align_left">Strain</td><td class="align_center">50 cfu</td></tr><tr><td class="align_left">White granulated sugar</td><td class="align_center">50 g</td></tr><tr class="table-tr"><td colspan="2"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>Single-factor experimental formulation table.</div>

Journal of Food Quality

tab2

Table 2

Table 2: Optimization of the Quality of Chestnut Rose Jiaosu Compound Beverage Based on Probiotic Strains and Fermentation Technology 