Processing Technology of Yogurt Beverage with Mango Juice
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Abstract:
The processing technology of a fermented yogurt beverage with mango flavor was investigated. The filtrated mango juice was heated at 80~90 ℃ for 1min to prevent browning of the juice. The optimum amounts of mango juice addition, milk powder addition and sugar addition, inoculum size, fermentation temperature and time were 30%, 5%, 8%, 5%, 41 ℃ and 4.5 h, respectively. Under those conditions, the achieved beverage tasted smooth and had special flavors of mango and milk.
