Development of tomato yogurt fermented by Lactobacillus acidophilus

The tomato juice as raw material was added to fresh milk,Lactobacillus acidophilus fermentation to prepare tomato probiotic yogurt.This test measured counted and sensory evaluation to determine the optimal tomato juice content,determination of Lactobacillus acidophilus fermentation characteristics during 4℃ storage.The test result indicated that the sucrose recruitment was 8%,the inoculums of Lactobacillus acidophilus ferment was 4%,the fermentation temperature was 37℃,the fermentation time was 9h,could obtain tomato probiotic yogurt of refermantation,state uniformity,sweet and sour taste.The number of live bacteria was preserved more 107cfu/mL after 10d.