The Preparation of Bifido-Yoghurt with carrot Juice

Abstract

Abstract: The product is prepared through the fermentation of milk added with carrot juice by cooperation of common lactic acid bacteria and the oxygen-tolerant strain of bifidobacterium. The optimum added amount of carrot juice and production process are determined through experiment. The procedure is as following: the milk added with 25% carrot juice is inoculated with bifidobacterium and lactic acid bacteria in proportion of five to three and fermented 4. 5 h at 39℃.The number of Bifidobacterium is above 107 cfu/ml in the product- The flavour of which is simiair to common yoghurt, but the nutrition is much higher than it. It is suitable to apply and popularize the Bifido-yoghurt.

Key words: Carrot juice, Bifidobacterium, Lactic acid bacteria, Yoghurt

LI Jian-Fang. The Preparation of Bifido-Yoghurt with carrot Juice[J]. FOOD SCIENCE, 1997, 18(6): 27-30.

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The Preparation of Bifido-Yoghurt with carrot Juice

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