The Process Optimization Of Oats-aloe Yogurt And Its Function Of Reducing Cholesterol

This experiment use the traditional fermented yogurt for basic research,using fresh milk oat and aloe as the main raw material,inoculating leaven,using white granulated sugar as a flavoring agent,through inputing different processes of oat and aloe to optimize the process which ensure yogurt quality is the best.Orthogonal design is used to determine optimum conditions: inoculation amount is 4%,stabilizer amount.is 0.3%,white sugar added amount is 6%-9%,fermentation time in 4 hours to 5 hours,oat and aloe added amount is 16%.Adding oat and aloe after fermentation.Oat aloe yoghurt prepared by this process,not only maintain the yogurt itself,but also possess nutritional value and unique flavor of the added fruit.Then,do Animal experiments on the selection of oat aloe yoghurt,through detecting the diversity in serum,organs,feces of the Rats which with hyperlipemia,determining the effect of cholesterol decrease,finally to explore the prophylactic effect of oat aloe yoghurt on hyperlipemia.