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Study on production of functional sugarless carrot yoghurt with bifidobacterium

Jiao Yu-zhi

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Abstract

The technology for production of sugarless carrot yoghurt was studied in the paper.The results showed the optimal process carried out when milk added with 25% of carrot juice,6% of mixture of honey and fructooligosaccharide in 1∶1 proportion and 0.4% of stabilizer fermented by 4% of mixed fermenting agents of Lac.bulgaricus,str.thermophilus and bifidobacterium in 1∶1∶2 proportion under 42 ℃ for 6 h.The product had good taste and high nutritive value.

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What this paper is about

The technology for production of sugarless carrot yoghurt was studied in the paper.The results showed the optimal process carried out when milk added with 25% of carrot juice,6% of mixture of honey and fructooligosaccharide in 1∶1 proportion and 0.4% of stabilizer fermented by 4% of mixed fermenting agents of Lac.bulgaricus,str.thermophilus and bifidobacterium in 1∶1∶2 proportion under 42 ℃ for 6 h.The product had good taste and high nutritive value.

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Available abstract

The technology for production of sugarless carrot yoghurt was studied in the paper.The results showed the optimal process carried out when milk added with 25% of carrot juice,6% of mixture of honey and fructooligosaccharide in 1∶1 proportion and 0.4% of stabilizer fermented by 4% of mixed fermenting agents of Lac.bulgaricus,str.thermophilus and bifidobacterium in 1∶1∶2 proportion under 42 ℃ for 6 h.The product had good taste and high nutritive value.

Key concepts: Fructooligosaccharide, Food science, Carrot juice, Fermentation, Bifidobacterium, Chemistry, Streptococcus thermophilus, Stabilizer (aeronautics)

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