Processing Methods and Technical Key Points for Sweet Potato Yogurt

Sweet Potato Yogurt: 1. Preparation of sweet potato pulp: Take fresh, plump sweet potatoes that are free from mold, disease, and mechanical damage, wash them clean, boil them at 95-100°C for 3-5 minutes, and blend them into a pulp for later use. 2. Formula: sweet potato pulp 40%, fresh milk 60%, sucrose 6%, inoculum 4%, compound stabilizer 0.3% (agar : xanthan gum : monoglyceride = 0.2% : 0.5% : 0.05%). 3. Blending, homogenization, sterilization, cooling: Add appropriate amounts of milk, sugar, and compound stabilizer according to the formula requirements, homogenize twice with a homogenizer at 25 Mpa, sterilize at 90°C for 15 minutes, then rapidly cool to 40°C. 4. Inoculation, primary fermentation, secondary fermentation: Inoculate with a mixed culture of bacilli and cocci (1:1), ferment at 40°C for 6 hours, then place in an environment of 0-5°C for 16 hours for secondary fermentation, yielding a set-style yogurt with sweet potato aroma and milky fragrance, a delicate texture, and rich nutrition.