Development of Low Sugar Yoghurt of Purple Potato and Study on the Stability of Anthocyanin
Luohe purple potato No.4 and raw milk were used as main materials,and xylitol was used as sweetener instead of sucrose.The coagulated purple sweet potato low sugar sour milk with nutrition and health function was developed.The results showed that the raw milk 82％,starter cultures 0.8％,the purple potato pulp 8％(purple potato pulp material liquid than 2:3),xylitol 4.5％,fermentation temperature 42 ℃,fermentation time 4 h make sensory properties of product was best.The color of solidifying yoghurt was purple,rich nutrition,the stability of anthocyanin,was a suitable health yogurt.
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