Abstract: A fruity flavor yogurt was developed using pumpkin seeds and sunflower seeds. Select Lactobacillus acidophilus and Streptococcus diacetylactis as the starter of lactic acid bacteria. The ratio of yoghurt raw materials is 42% for pulp, 50% for fresh milk, 8% for white granulated sugar, and 3:1 for pumpkin seeds and sunflower seed kernel pulp. After fermented at 37 °C for 15 h,the yoghurt product has firm curd, delicate taste, sweet and sour palatability, pale green color, and light fruit flavor. The number of live lactic acid bacteria reaches 8×108 CFU/mL, and the product index accords with GB 19302- 2010"National Food Safety Standard Fermented Milk".

Key words: pumpkin seed, sunflower seed, fruit yoghurt, Lactobacillus acidophilus, Streptococcus diacetylactis