Development And Industrial Application Analysis Of Cranberry Yogurt

With the expanding of yogurt market,it gradually became the most popular food among many dairy products.The physiological and health effects of cranberry were more and more familiar to consumers,but the taste of fresh cranberry is sour and not suitable for direct consumption,which limits the promotion and development of cranberry.Therefore,this project is to study a new cranberry probiotic yogurt,which not only enriches the type of cranberry food,but also add the value of cranberry and yogurt.The specific research contents are as follows:1.Effects of different factors on the quality of cranberry yogurt.The effects of different cranberry powder,fermenting strains,compounding methods,whey protein on physicochemical quality and sensory quality of yogurt were studied.The result showed cranberry powder could improve the sensory quality of yogurt with the amount of cranberry powder addition was 0?0.6 g/100mL.Lactobacillus bulgaricus and Streptococcus thermophilus ABY-10 could be used as the fermentation strain of cranberry yogurt by screening the fermenting strains,and 3.5 g/100mL of whey protein was added as a stabilizer.2.Process optimization and quality analysis of cranberry yogurt.The amount of cranberry powder,the proportion of fermentation bacteria,the fermentation temperature and the fermentation time was used as single factor to study the effect of different factors on the quality of cranberry yogurt,determine the processing technology of cranberry yogurt by L9(34)orthogonal test.The results showed that the best quality of cranberry yogurt was when the amount of cranberry powder was 0.4%,S.thermophilus ABY-10/L.bulgaricus was 2:1,the fermentation temperature was 42?,and the fermentation time was 10 h.38 volatile flavor substances with the process condition were detected.Among them,acetaldehyde,diacetyl and lactic acid were the main flavor substances of cranberry yogurt.3.Study on quality change of cranberry yogurt during storage and Industrial production.On the basis of the above studies,the quality changes of cranberry yogurt during storage at 4? were analyzed.The result showed that the quality of cranberry yogurt was gradually reduced with the storage time increased.With the prolongation of storage time,probiotics caused protein degradation in yogurt,which gradually reduced the strength of curd in yogurt,thus destroying the original texture characteristics of cranberry yogurt.Cranberry yogurt was good taste when stored for 0?10 d.Then the taste was gradually reduced due to the acidity of the taste with stored at 10?20 d.Finally,the yogurt was in edible with stored more than 20 days.On this basis,the processing process and acceptance criteria of cranberry yogurt were defined,the material balance of the cranberry yogurt with aunoutput of 100 tons per day was calculated,and the feasibility of industrial production and market promotion of cranberry yogurt was preliminarily analyzed.In brief,this topic has studied a new cranberry probiotic yogurt,which combines the efficacy of cranberry with the flavor of yogurt which provided a new way to develop and utilize cranberry and to enrich yogurt types.