Production Technology and Stability Study of Chaenomeles Lagenaria Leben Based On Data Analysis

Abstract

Objective: Chaenomeles lagenaria fermented milk beverage was will to raw milk fermented yogurt after adding concentrated C. lagenaria juice, stabilizer and organic acid, sugar, water allocation. The production technology of fermented beverage for C. lagenaria and its stability were studied, thus for C. lagenaria the production technology of fermented beverage used to provide reliable reference for industrial production. Methods: Through the experiment, optimized condition of the production process of milk beverage, and to make good C. lagenaria stability of fermented milk beverage were studied. Results: add the yogurt, 40% 0.5% concentrated C. lagenaria juice stabilizer for optimum process conditions. The optimum proportion of stabilizers for sodium carboxymethyl cellulose 0.15%, polysaccharide compounds 0.1%, xanthan gum 0.2%. Conclusion: Through data analysis that C. lagenaria fermented milk beverage production need reasonable ratio of concentrated C. lagenaria juice and yogurt combine to produce fermented milk quality and taste are good C. lagenaria.