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Study on new nutritional set yogurt

Zhang Dao-ming

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Abstract

A new kind of nutritional set yogurt was developed with fresh milk as the main raw material through fermentation with Bulgarian lactobacillus and Streptococcus thermophilus(1∶1)and with the addition of refined jeurusalem artichoke powder,sugar,etc. The fermentation parameters were optimized through L9(34)orthogonal design. The results showed the optimum formula and technology as 3% refined jerusalem artichoke powder,7% sucrose,5% inoculum and fermentation time 4.5 h. The product not only maintained the flavour of traditional yogurt,but also had the nutritional value and healthcare effects of inulin.

About this research paper

What this paper is about

A new kind of nutritional set yogurt was developed with fresh milk as the main raw material through fermentation with Bulgarian lactobacillus and Streptococcus thermophilus(1∶1)and with the addition of refined jeurusalem artichoke powder,sugar,etc. The fermentation parameters were optimized through L9(34)orthogonal design. The results showed the optimum formula and technology as 3% refined jerusalem artichoke powder,7% sucrose,5% inoculum and fermentation time 4.5 h. The product not only maintained the flavour of traditional yogurt,but also had the nutritional value and healthcare effects of inulin.

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Available abstract

A new kind of nutritional set yogurt was developed with fresh milk as the main raw material through fermentation with Bulgarian lactobacillus and Streptococcus thermophilus(1∶1)and with the addition of refined jeurusalem artichoke powder,sugar,etc. The fermentation parameters were optimized through L9(34)orthogonal design. The results showed the optimum formula and technology as 3% refined jerusalem artichoke powder,7% sucrose,5% inoculum and fermentation time 4.5 h. The product not only maintained the flavour of traditional yogurt,but also had the nutritional value and healthcare effects of inulin.

Key concepts: Food science, Fermentation, Streptococcus thermophilus, Inulin, Jerusalem artichoke, Flavour, Sugar, Raw material

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