Study And The Quality Analysis On The Nutritional And Healthy Tartary Buckwheat Yogurt

In this study, a good meeting point of yogurt and the development of new tartary buckwheat product was made. Buckwheat yogurt contains both the nutrition, flavor, health value of yogurt and the bitter buckwheat’s liquor taste, nutrition and health care function. Therefore, the buckwheat can be made into paste and added into the fresh milk, after fermentation, we obtain a kind of flavor nutrition and health yogurt.The fermentation bacteria in this study consists Str thermophilus, Lac bulgaricus and Bifidobacteria. The ability of ferment mixture can be significantly enhanced by domestication of the three strains. Compared with non-domesticated bacteria, coagulation time of domesticated strains ferment mixture reduced by an average of24min, the total acidity improved by an average of9.7%, the living bacterium number increased by32%, the viscosity increased by16.7%, water holding capacity increased by5.5%.The research results of the three strains’compound proportion indicated that, with the mixture ratio of Str thermophilus, Lac bulgaricus and Bifidobacteria by3:2:2, the quality of the fermented buckwheat yogurt could achieve the best quality.The experiments result indicated that the optimum ration of tartary buckwheat paste was15%and the A2B2C3D3was the optimal combination. Based on this combination, the inoculation size was4%, the ration of granulated sugar was7%, fermented time was4.5h, and the fermented temperature was42℃. In the production process of the buckwheat yogurt, the major factor of influence on product quality was the inoculation size, then the fermented time, temperature and the ration of granulated sugar. With this combination, the buckwheat yogurt achieved both wheat flavor of buckwheat and fragrant taste of yogurt, at the same time, a good state of product tissue and delicate taste. By comparing effect of sodium carboxymethylcellulose, pectin, agar, carrageenan, xanthan gum, sodium alginate, compound of pectin and gelatin, compound of carrageenan and xanthan gum on the buckwheat yogurt quality, the optimal process suggest the compound proportion of pectin and gelatin by1:1, and addition of0.2%.The nutritional and healthy tartary buckwheat yogurt indexes of sensory, health, physical and chemical have reached the national standard requirements. According to the changes in quality of the product during storage at4℃, the shelf life of the nutritional and healthy tartary buckwheat yogurt was made to10days.