The Study On The Fermentation Mechanism And Process Technology Of Fruits And Vegetables Yogurt

Fruits and vegetables yogurt not only contains milk nutrients,but also contains a lot of fruit or vegetable nutrition,can make consumers when drink a beverage to absorb more comprehensive nutrition.But due to the fruits and vegetables yogurt contains within food raw material is more,the fermentation process is relatively complex,especially for drinks taste and nutrition demand is higher,therefore,used for fruits and vegetables yogurt production of lactic acid bacteria fermentation mechanism,interaction,growth conditions,the optimization of fermentation process conditions,and the late nutrition research is especially important.This topic for fruits and vegetables yogurt on market trends,by summing up predecessors' experience and reference in the same industry at home and abroad advanced research achievements,the fermentation process of fruits and vegetables yogurt and to study the nutrition ingredient,put forward some feasible methods.In determining,on the basis of the fermentation strains by single factor experiment and orthogonal design experiments,ingredients of fruit and vegetable yogurt,processing conditions and fermentation conditions were studied and optimized,determined the best fermentation process and parameters for: 42 ?fermentation temperature,fermentation time 5.5 h,milk powder concentration 10%,concentration of fruit and vegetable juice 20%,sugar concentration 7%,sterilization temperature 90? for 15 minutes,the proportion of banana,carrot,tomato was 1:3:6.Analysis of the nutrition composition of the fruits and vegetables yogurt before and after fermentation,the fermentation of fruits and vegetables yogurt to detect important index in calculation,and is used to evaluate the nutritional value of the product.The indicators meet the national standard.Among them,the protein content was 3.12 g/100 g,fat content was 2.57 g/100 g,4.86 g/100 g carbohydrate,the total energy is 230.75 kJ/100 g,It has a variety of minerals,and the mineral content of fermented fruit and vegetable milk is generally higher than unfermented fruit and vegetable milk.Vc content was 1.390 mg/100 g,little change in the fermentation process.Fermentation sample compared with unleavened samples,total amino acid and essential amino acid content was higher than the control.This topic research trying to break the existing fermented milk nutrition single situation on the market,with people's demand for nutrition as a starting point,on the ingredients added nutritious fruits and vegetables,with lactic acid bacteria starter,developed a balanced fruit yoghurt,a breakthrough in the taste and flavor,and put forward a set of more practical fermentation process,is related to fruit and vegetable processing enterprises put forward a feasible way.This topic not only innovation of the fermented dairy products,fruits and vegetables yogurt fermentation strains screened do,and for related research units to provide a set of relatively mature technology.