Blueberry Soy Yogurt Development of process conditions.docVIP

 PAGE \* MERGEFORMAT 8 Blueberry Soy Yogurt Development of process conditions [Abstract] Objective To determine the health food blueberry soy yogurt processing conditions for optimum production. Methods used in this experiment blueberry juice and soy milk added to the fresh, blueberry juice and soy milk by adding the proportion of the determination, and orthogonal to determine the conditions of fermentation, obtained products. The results add to the milk in milk 30%, 10% blueberry juice mixture, 42 temperature, inoculated bacteria (L: S = 1:1) capacity 4%, 5% xylitol added, fermentation end of fermentation, and then transferred to 6 h. 0 ~ 5 environment for 12 h, fermentation derived products. Conclusions of the product organization delicate, unique flavor and rich nutrition, strong health care function, higher business promotion value. [Keywords:] blueberries; soybean; yogurt; Technology Abstract: Objective To determine the best producing and processing technology conditions of the health food: blueberry soybean yogurt.Methods In this experiment, blueberry juice and soybean were added as raw materials to fresh milk to make products, by determining on the ratio of the addition of blueberry juice and soy milk, and by determining on the fermentation conditions by orthogonal. Results The blueberry soybean yogurt processing condition was to add 30% Soybean milk and 10% blueberry juice to fresh milk. The mixture was inoculated with 4% bacteria strain ( L: S = 1:1) and 5% xylitol, with fermentation 6h at 42 . At the end of fermentation, it was transferred to the fermentation environment of 0 ~ 5 temperature for 12h afterwards.Conclusions This product is of delicate flavor and rich nutrition, and has a strong effect on health care. It has the higher value of commercial promotion. Keywords:: blueberry; soybean; yogurt; process Blueberry (Blueberry), scientific name blueberry, the fruit is blue, delicate flesh, light aromatic, sweet and sour moderate.