Development And Study Of Calcium-Rich Yoghurt

Calcium is one of the most abundant and important element in the human body and play a key role in many physiological process of the body. It is absorbed only from the diet. According to the report presented by the Institution of Nutrition and Food Hygiene of Chinese Center for Disease Control and Prevention, the average quantity of the calcium incepted each person each day was only 400mg, just 50 percentage of the recommended prandial nutriment quantity each day. Calcium deficiency puts a great influence on the human health, not only results in the osteoporosis, but also leads to the danger of hypertension, mammary cancer and nephrolith.In milk the content of calcium is more and dairy products becomes the better food carrier to supply the calcium to the human body. Nutrition enhancing is testified to be the effective approach to improve the health property of the country people. In this paper, the technology processes and formula design of high content calcium yoghurt were investigated. By comparing and screening the calcium-enhancing agents, the calcium citrate was selected as calcium source because of its easy absorption and the calcium enhancing content was determined as 600mg/100ml. By comparing and screening the proportion of 2:3:1 of than gum, pectin and sodium alginate was taken as stabilizer. By studying the influence of the milk powder addition on the yoghurt active bacterium number and caky time, the most optimal addition of milk powder obtained was 12%. In the study of the influence of the key factors on the yoghurt, it can be seen from the orthopedic experimental result, A₁B₂C₁D₁ is the most optimal combination, where A is the enhancing quantity of calcium, B is the addition granulated sugar C is the dosage of the stabilizer and D is the addition of the active bacterium. The product complying with the country standard can be produced according to this formula and the sensory index, the Physical and chemical index and microbial indicator are all relevant standards-compliant. The high content calcium yoghurt produced according to the results obtained in this study has a abundant active lactobacillus and calcium, a sweet and sour tasty, a smooth texture and can supply enough calcium for health protection.