Study on Processing Technology of Kudzu Root Yoghurt

Abstract:

With milk and kudzu root as main materials,the processing technology of kudzu root yogurt was studied by orthogonal experimental design.The results showed that excellent quality kudzu root yogurt could be produced under the conditions of 3% fermentation agent(1∶1 mixture of L.bulgaricus and St.thermophilus),mixture of kudzu root juice and milk based on the proportion 3∶7,6% sucrose and 5 hours fermentation at 42 ℃.The flavonoid of the product was 0.11 mg/mL.