Development of the Fermented Jujube and Yam Yogurt Beverage
A new type of jujube yam yogurt beverage was developed by fermenting yam and milk powder together,and then blending with jujube and other ingredients to achieve the optimal ratio of raw materials.The single factor test and orthogonal test analysis were used to investigate the effects of the ratio of yam yogurt and concentrated jujube juice,the amount of sugar,citric acid and milk flavor on the product quality by using the sensory index,physical and chemical index and microbial index as evaluation criteria.The results showed that the ratio of yam yogurt and concentrated jujube juice had the greatest influence on sensory evaluation of beverage,followed by the amount of citric acid,and the amount of sugar and milk flavor had no significant effect.The quality of the beverage was the best when the ratio of yam yogurt and concentrated jujube juice was 30∶3,the amount of sugar was 8%,the amount of citric acid was 0.11%,and the amount of milk flavor was 0.015%.The jujube and yam yogurt beverage produced by this process had a uniform color,good organizational state,and a pure and rich taste.It had a suitable jujube aroma and fermented milk aroma,a silky taste,and a thick and full body.Both physicochemical indexes and microbial indexes met the national food safety standards,and chemical indexes and microbial indexes meet the national food safety standards.
beverageyam yogurtjujubeprocessing technologythe best ratio
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