Study On The Fermentation Process Of Set Yogurt With Red Jujube And Kudzu Root

Yogurt is a kind of milk drink which is fermented by lactic acid bacteria or other probiotic. It has a variety of physiological function and health effects.Red jujube and Kudzu root are both used in food and medicine field. Red jujube can helps our body improve immune system in Traditional Chinese Medical Science.Kudzu root which contains puerarin is treated as antioxidation and antiatheroscloresis food.The paper mainly discuss process of the compound set yogurt of red jujude and kudzu foot.It arms to develop a new kind of yogurt within more nutrient substance.Currently,the compreition of yogurt is so fiercely and there are varied kinds of flavour yogurt. But most of them are stirring yoghurt which is given priority to consumers, and other types such as set yogurt and frozen yogurt are much less than it. Based on the growing popularity of set yogurt in the market, the research adopt complex substrate to ferment yogurt, which product contains mixed nutrients from red jujube and kudzu root, meet dairy manufacturers' and consumers'demand for new product.This study uses red jujube and kudzu root as compound additives into milk so that to study its production technology. Meanwhile it also considers the amount added candy of the mixed yoghurt, so as to stabilizer additives. The results are as follows:1. Though researching the red jujube paste's process of its heating conditions, We obtains the best conditions which temperature is 70℃, time is 20min and the ratio of material and volume is 1/3. At that time,the SCC is 13.3%, total acid content 18.71% and the reducing sugar content 9.257% in the slurry dates. Puerarin zymolysing process by alpha—amylase and beta—amylase also draw a conclusion.:Additives for both alpha-amylase and beta—amylase are 0.08%. In zymolysing liquid the DE value is 25.77 and flavonoids content 0.0438 mg/mL2. The optimal proportion of mix fermentation substrate for red jujube paste, puerarin zymolysing liquid and milk is 1:1:8; The best sucrose additives is 6% and stabilizer which ratio of composite stabilizer and modified starch is 2:3 for adding 0.4%.3. Experimental research base on composite milk to ferment out set yogurt.The final process condition includes:fermentation temperature 42℃, fermentation time 6h, inoculation quantity 0.13‰.The physics and chemistry target, sensory index and microbiological indicator are determinated too.4. The paper also design brief description of production operations,flow sheets and charts specifying important parameters,which can provide heip for set yogurt production.