Study on and production of mung bean yoghurt

A mung bean yoghurt was made from mung bean and fresh milk as the main materials by fermentation with Lactobacillus bulgaricus and Streptococcus thermophilus. The optimal formula and technological conditions were determined through orthogonal experiments. The results showed that: mung bean juice was mixed with fresh milk at a ratio of 1∶ 2(v/v),9% sugar and 0.2% stabilizer were added,Lactobacillus bulgaricus and Streptococcus thermophilus were mixed at a ratio of 1∶1.5 and inoculated at 3%,fermentation was carried out at 42℃ for 5h to obtain the high-quality yoghurt.