Study And Development Of Functional Yoghurt

Yoghurt is a healthful food for its abundant nutritional and medical function in the world. Functional yoghurt is becoming more and more popular in dairy industry. The dietary fiber yoghurt, vegetable and fruit juice yoghurt and bifidobacteria yoghurt were studied and developed in this paper based on Chinese traditional medicine suggestion, modern nutritional and microbiological theory. The results were as follows.The dietary fiber yoghurt. The water soluble dietary fiber was chosen as functional component and processed to healthful yoghourt rich in dietary fiber. The products formulation and processing technology of the high fiber yoghurt were also proposed.The vegetable and fruit juice yoghurt. The vegetable and fruit juice was produced from wolfberry fruit and jujuba dates. The formulation and technology of vegetable and fruit juice yoghurt were also suggested. The finished product has been improved in taste of acidity and sweetness with good taste, symmetrical color and luster.The Bifidobacteria yoghurt. The probiotics xylooligosacharides was added into yoghourt and then fermented. This processing method not only ensures the quality of yoghurt but also improves the amount of alive bacterium.