Process Study of Curdled Dragon Fruit Skin Juice Yogurt
WANG Junneng
WANG Boying
XU Liyu
ZHENG Binli
SHENG Chenlai
XIANG Jing
WU Shuqing
JIANG Xiaohang
Abstract：Using pure milk as the main raw material,the optimal process parameters of curdled dragon fruit skin juice yogurt were optimized by one-way and orthogonal tests,taking dragon fruit skin juice addition,sugar addition,fermentation time,and leavening agent addition as the influencing factors,and sensory evaluation as the indexes.The results showed that the optimal process parameters of yogurt(in terms of the amount of milk)were 7％of dragon fruit skin juice,6％of sugar,0.2％of leavening agent,and 6 h of leavening time,and the color of the solidified dragon fruit skin juice yogurt was light pink,and the taste was good,with moderate sweetness and sourness,and it had the texture and aroma that should be present in yogurt,the protein content was(2.98±0.09)g/100 g,and the pH was 4.3±0.14,all of which were in accordance with the national standards.The product reasonably utilized the skin of dragon fruit,gave new value to the waste,conformd to the concept of sustainable development,and enriched the category of dairy products industry,the product had a mellow taste and rich nutritional value,which met the demand of modern consumers for healthy and natural food.
Keywords：Dragon fruit skin juiceyogurtformulationprotein contenthigh-value profit of waste
Publication Date：2025-01-19
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：6( 19-24 )