The Development of Lonicera edulis Yogurt(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Author(s):: LIU Yan-xia; YU Chang-long; College of Food Engineering,Jilin Agriculture Science and Technology College，Jilin，Jilin 132101

Abstract:: Taking the fresh milk，Lonicera edulis as the main raw material，the development indigo fruit yogurt were studied by a single factor experiment and orthogonal test，to determine the best process parameters.The results showed that fresh milk in adding 3% fruit juice，vaccination indigo 5% of the Bulgarian lactobacillus and streptococcus thermophilus cultured (1∶1) mixed bacteria，add 7% of sucrose，42℃ fermentation to under 70°T for titration acidity，then in 4℃ in the refrigerator of refrigeration 10 h，can get pure，sensory and exquisite，organization in good condition，unique flavor of indigo fruit yogurt.

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Last Update: 2014-08-30