Journal of Dali University ›› 2026, Vol. 11 ›› Issue (2): 92-100.DOI: 10. 3969 / j. issn. 2096-2266. 2026. 02. 015

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Research and Development of the Process of Set Purple Carrot Yogurt and Changes in Its Quality during#br# Storage

Wang Yanshuang, Zhao Ziqin, Tan Jingyi, Gao Di, Zhong Mei′e, Ding Haiyan*   

  1. (College of Public Health, Dali University, Dali, Yunnan 671000, China)
  • Received:2025-03-03 Revised:2025-05-12 Online:2026-02-15 Published:2026-03-19

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Abstract: Taking Dali purple carrots as the main raw material, using Streptococcus thermophilus and Lactobacillus bulgaricus as
starter cultures, and taking sensory evaluation as the key indicator, the process conditions of the set purple carrot yogurt are optimized
through single-factor experiments and orthogonal experiments. The results show that the optimum conditions are as follows: the addi⁃
tion amount of purple carrot juice is 4.5%, the addition amount of white granulated sugar is 8.0%, the addition amount of starter culture
is 0.5%, the fermentation time is 9 hours, the homogenization time is 4 minutes, and the fermentation temperature is 42 ℃ . Under
these conditions, the finished yogurt exhibites a pink color, a smooth texture, a well-balanced sour-sweet taste, and a unique flavor of
purple carrots. During the storage period, the nutritional quality and product characteristics of purple carrot yogurt all changed to a cer⁃
tain extent, but the change range was smaller than that of the control yogurt, showing higher quality stability. These findings provide a
scientific basis for the industrial production of purple carrot yogurt.

Key words: purple carrot, yogurt, processing, sensory evaluation, storage

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