In recent years,the research and development of compound yoghurt has become a new trend. Apple is rich in many minerals, vitamins,polyphenols and other bioactive substances.Pueraria lobata was rich in flavonoids, calcium,zinc,selenium and other elements,which has high nutritional value and health care effect.In this paper, pure milk,apple and pueraria lobata were used as raw materials,Lactobacillus bulgaricus and Streptococcus thermophilus as strains.The effects of the amount of Pueraria lobata,the amount of sugar added,the amount of inoculum and the amount of apple grain on the sensory quality of yoghurt were studied by orthogonal test.The preparation process of solidified fruit yoghurt was discussed.The results showed that Pueraria lobata juice accounted for 4% of the total ingredients,apple grains were 12%,and inoculated.When the content of sugar 12%,the addition of sugar was 6%,the fermentation temperature was 42.5 ℃ and the fermentation time was 4 h,the color was white,the tissue was fine,the sour and sweet palatability was good,the chewability was good and the nutrition was rich.
CHEN Yijing, Cui Guiyou
. Preparation of Apple Pueraria Lobata Coagulation Fruit Yoghurt[J]. China Dairy, 2021
, 0(6)
: 88
-93
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DOI: 10.12377/1671-4393.21.06.17
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