Preparation Technology And Plant Design Of Yogurt With Blueberry And Corn

Yogurt is obtained from the milk which is fermented by lactic acid bacteria or other probiotics. Yogurt has many kinds of physiological functions such as improving the intestinal flora, preventing intestinal disease and so on. Anthocyanins, which belong to flavonoids, can promote blood circulation and regeneration of rhodopsin in the retinal cells; prevent severe myopia and improve vision. Zeaxanthin is one of natural carotenoids, which prevent the retina from oxidation. Zeaxanthin and lutein are the only carotenoids that highly concentrate in the in macular area of retina. They are the main component of macular pigment. It can absorb blue light; reduce the oxidative damage of retina, and protect eyes. In this study, corn and blueberry are used in set yoghurt. The product is rich in nutrient and easily to absorb. It can also alleviate eye fatigue.Now it is easy to cause retinal damage, increase visual fatigue when people overuse eyes. The products that protect eyes on the market can’t meet the needs of consumers. So in this study, we use corn and blueberry as additives through the classical fermentation patterns of yogurt; discuss the process of yogurt; study the content of blueberry juice, sucrose, inoculum size; and carry on the workshop process design and graphic design. Its results are as follows:1. The experiment studies the conditions of yogurt fermentation with corn and blueberry. By single factor experiment, the ratio (corn:milk powder), blueberry juice content, sucrose content and inoculums size are studied. By using the response surface analysis to optimize the process, the best process conditions for yogurt with corn and blueberry are:blueberry juice content9.9%, sucrose amount7.2%, inoculums size7.0%. So, the best formula of yogurt is:corn10%, milk10%, blueberry juice content9.9%, sucrose amount7.2%, inoculums size7.0%.2. Detect the physicochemical and microbiological indicators in yogurt based on GB19302-2010.The result shows that physicochemical and microbiological indicators are in line with the requirements of GB19302-2010. The number of live lactic acid bacteria in yogurt can be up to7×107cfu/mL. Furthermore, PH differential method and spectrophotometric method are respectively used to determine the content of anthocyanins, zeaxanthin in yogurt. The content of anthocyanins is39.06mg/L, zeaxanthin content is2.08mg/L.3. Carry on the workshop process design and graphic design, complete the material balance calculations, equipment selection, consumption of electricity, steam and piping design. It can provide help for set yogurt production.