Papaya yogurt production process optimization

ObjectiveThe processing conditions of papaya dairy products were optimized to provide a new way for developing new types of fruit and vegetable yogurt and fortified milk. MethodPapaya and fresh milk were used as raw ma-terials. The finished products of yogurt were used as a leavening agent. Juice yogurt was prepared with added sugar and stabi-lizer after sterilization, cooling and fermentation. The processing conditions of papaya dairy products were optimized based on single factor test and orthogonal test. ResultThe best ratio of raw materials for papaya yogurt was as follows:milk, papaya juice:sugar:yeast leavening agent (Bright probiotics fermented milk):stabilizer (CMC∶gelatin=1∶1)=100∶30∶12∶60∶0.2. The production process of fermentation was 7 h fermentation at 40 ℃and 12 h refrigerator cooling. In the conditions of optimum process, the papaya yogurt acidity was 90.02 °T. Protein content was 3.09 g/100 g. Ca, Fe and Zn content was 121.75, 3.8575, and 5.0275 mg/L, respectively.ConclusionThe papaya yogurt was prepared using papaya and fresh milk as raw materials and commercially available yogurt as the leavening agent. It was easy to obtain raw materials. The method was simple and feasible. The fermentation time was short, hence it was particularly suitable for home-made papaya yogurt.