Abstract: In order to explore the effects of oligo saccharides and chlorella on the growth of probiotics and quality of chlorella yogurt, the growth of probiotics in yogurt with the addition of sucrose, fructooligosaccharide, stachyose, their pariwise combinations or all of them (at a total level of 10%) was determined. It was found that fructooligosaccharide and/or stachyose could promote the growth of chlorella in yogurt. Meanwhile, the presence of chlorella was beneficial to the growth of probiotics and the flavor and nutrition of yogurt. Yeast fermentation method was used to remove the odor of chlorella, and pectin was used as stabilizer. As determined using an L9 (34) orthogonal array design, the optima formula of chlorella yogurt was 10% skimmed milk, 3% Lactobacillus bulgaria/Streptococcus thermophilus mixture (1:1), 1% chlorella, 5% sugar, 3% fructooligosaccharide and 1% stachyose.

Key words: yogurt, probiotics, fructooligosaccharide, stachyose, chlorella