THE PREPARATION OF JERUSALEM ARTICHOKE YOGHURT BEVERAGE

The yoghurt beverage, using milk and the hydrolysate of Jerusalem artichoke by inulinase as main raw materials, was prepared by Lactobacillus bulgaricus and Streptococcus thermophilus (1:1). Fermentation parameters were optimized through the orthogonal array design L9(34). The result showed that the optimization parameters were 6 % sucrose, the ratio of the hydrolysate of Jerusalem artichoke and milk 1:5 (w/w), 12 % reducing sugar of hydrolysate of Jerusalem artichoke and cultivation time for 12 h. The product has not only plentiful nutrition, the unique flavor of lactic acid fermentation, but also might be a kind of healthy food.