Effect of dandelion extract, sucrose and starter culture on the viscosity, water-holding capacity and pH of plain yogurt

被引：7
|
作者：
Yao, Shuwei [1 ]
Xie, Siyu [2 ]
Jiang, Lianzhou [1 ]
Li, Liang [1 ]
机构：
[1] Northeast Agr Univ, Coll Food Sci, 59 Mucai St,Gongbin Rd, Harbin 150030, Heilongjiang, Peoples R China
[2] China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China
来源：
MLJEKARSTVO | 2017年 / 67卷 / 04期
基金：
中国国家自然科学基金;
关键词：
dandelion; yogurt; viscosity; water-holding capacity; pH; DELBRUECKII SUBSP BULGARICUS; TARAXACUM-OFFICINALE; STREPTOCOCCUS-THERMOPHILUS; ORTHOGONAL EXPERIMENT; ASSISTED EXTRACTION; SENSORY PROPERTIES; STIRRED YOGURT; MILK YOGURT; SET-YOGURT; ANTIOXIDANT;
D O I：
10.15567/mljekarstvo.2017.0408
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
Dandelion extract is a traditional Chinese medicine and contains significant nutritional value. The aim of this study was to research the optimum fermentation conditions for dandelion addition to plain yogurt using a single factor experiments and orthogonal experiment. The results of the present study demonstrated that the addition of dandelion extract affected the viscosity, water-holding capacity and pH of yogurt. Optimized conditions for dandelion addition to plain yogurt based on viscosity, incubation time, pH and sensory score were 10 % sucrose, 0.3 % of the starter cultures, incubation time of 6.5 hours and 3 % dandelion extract. A new kind of dandelion yogurt with high viscosity, good water-holding capacity and good taste was prepared in this study.
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页码：305 / 311
页数：7
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