|Table of Contents|

Development of Compound Probiotics Fermentation  Yam-banana Yoghurt

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2018年08
Page:
134-138
Research Field:
Publishing date:

Info

Title:
Development of Compound Probiotics Fermentation  Yam-banana Yoghurt
Author(s):
JIANG Mengmeng1; WANG Xiangjun2; QIAN Zhiwei1; WANG Juan1; LI Junhua1
(1.School of Food Engineering,Henan Agrircultural Vocational College，Zhengzhou,Henan 451450;2.Henan Entry-exit Inspection and Quarantine Bureau of P.R.C,Zhengzhou,Henan 450003)
Keywords:
probiotics; yam; banana flour; composite
PACS:
-
DOI:
10.11937/bfyy.20173161
Abstract:
The yam-banana yoghurt is a new functional dairy food made from yam,banana and milk were taken as the main materials by compound probiotics fermentation with 1∶1∶1 of Lactobacillus bulgaricus,Streptococcus thermophilus and Lactobacillus casei Zhang as mixed starter.The formula of materials and technical conditions of fermentation of yam-banana yoghurt was obtained by single and orthogonal experiments.The results showed that the optimum formula of yam-banana yoghurt was compound probiotics 1.8%,yam juice 15%,banana flour 0.3% and the fermentation time 8 hours in fresh milk.The product was proved to be very nutritional and good on sensory quality.During the storage period,the product of the lactobacilli remained stableis also superior to the congeneric fermented products.

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Last Update: 2018-05-03