Study on production of functional sugarless carrot yoghurt with bifidobacterium
The technology for production of sugarless carrot yoghurt was studied in the paper.The results showed the optimal process carried out when milk added with 25% of carrot juice,6% of mixture of honey and fructooligosaccharide in 1∶1 proportion and 0.4% of stabilizer fermented by 4% of mixed fermenting agents of Lac.bulgaricus,str.thermophilus and bifidobacterium in 1∶1∶2 proportion under 42 ℃ for 6 h.The product had good taste and high nutritive value.