Research on production technology of Chinese gooseberry and raisin fruit yoghurt
Chinese gooseberry and raisin fruit yoghurt is fermented by the optimum conditions of the mixed fermentation with milk and Chinese gooseberry paste by L.bulgaricus and Str.thermophlius. According to whey emergence rate, acidity and sense organs evaluate, through single factor test and orthogonal test find that the best formula and production technology is as follows: 81.7% fresh milk, 8% Chinese gooseberry in addition, 4% Honey, 0.32% CMC-Na and 3.0% starter culture will be added, fermented at 41℃ for 6h, then added 3% raisin matured at 0～4℃ for 12h. The sense organs evaluate score of fruit yoghurt will reach 91～95.