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.

引用

页码：305 / 311

页数：7

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