Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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SHI Wen-tian. Study on the yogurt with purple sweet potato[J]. Science and Technology of Food Industry, 2014, (06): 273-276. DOI: 10.13386/j.issn1002-0306.2014.06.050
Citation: SHI Wen-tian. Study on the yogurt with purple sweet potato[J]. Science and Technology of Food Industry, 2014, (06): 273-276. DOI: 10.13386/j.issn1002-0306.2014.06.050
shu

Study on the yogurt with purple sweet potato

    Abstract
  • Formula and fermentation technology of yogurt with purple sweet potato was studied. The optimal formula and fermentation technology which were ascertained by orthogonal experiments that was as follows:purple sweet syrup 6%, white sugar 7%, compound stabilizing agent with 0.1% CMC and 0.1% sodium alginate, inoculum 4%, fermentation temperature 41℃, fermentation time 5h.The test was not only enriching the varieties of yogurt, but also improving the nutritional value of yogurt.
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