Study On Fruit Bottom Yogurt Processing

this eXperiment is based on the singleness of the Yogurt in China, the Yogurt trend in the local production; and according on the Wenzhou dairY production with actual market conditions and the dairY to discuss the results at the end of stirred Yogurt processing. Fresh milk and pineapple were used in the eXperiment as materials; Utilizing L.bulgaricus and Str.ther (1:1) as ferment; and white sugar for the flavor. A five factors quadratic regression rotation combination design was adopted to optimize the best technological parameter and a mathematical model describing the relationship between the qualitY of the fruit bottom Yogurt and the five factors. The optimum conditions are as follows: The vaccination quantitY is 4%,the stabilizer recruitment is between 3‰and 4.4‰,white the sugar recruitment in 8%～9.2%,fermentation time in 4 hours～4.2hours,fruit pulp recruitment in 10%.BY this eXperiment the fruit bottom pineapple Yogurt has the unique flavor and the high nutritional value.