Optimization of processing technology of lychee-coconut granule sweet corn yoghurt

In order to improve the quality of fruit granule yoghurt, factors to affect the quality of lychee-coconut sweet corn yogurt including fruit color, added amount of fruit granule and stability of fruit sweet corn yoghurt were investigated by the single factor and orthogonal design.As a result, the compound protecting-color agent (0.2% CA acid+0.2% V C +0.2% CaCl 2) had a strong inhibitory effect on flesh browning of lychee.Furthermore, the sensory quality of fruit granule sweet corn yogurt was the best when the amount of 8% fruit granule (lychee:coconut=1:1) was added.In addition, when 0.1% pectin, 0.15% gelatin, 0.4% hydroxypropyl starch phosphate and 0.2% carboxymethyl cellulose were added to the fruit granule yogurt, the product had good stability, suspension, mobility and non-stick taste.