[Objective] In this study, the aim was to study the optimal formula and technique of honey stirred yoghurt. [Method] The optimum formula and production technique of the honey stirred yoghurt were confirmed by studying...[Objective] In this study, the aim was to study the optimal formula and technique of honey stirred yoghurt. [Method] The optimum formula and production technique of the honey stirred yoghurt were confirmed by studying the effects of the additive amount of honey, the adding time of honey, thermal death point, the ho- mogenization pressure and stability test on the sensory quality of stirred yoghurt. [Result] The experiment showed that the fermentation temperature of the honey stirred yoghurt should not be too high, and it should be close to that of common yoghurt. In addition, the fermentation time should not be too long, because along with the extension of fermentation time, there would be abnormal smell in the yo- gurt. The optimum formula and production technique were as follows： the additive amount of honey, sugarcane and fermentation agent was respectively 3%; two-sec- tion homogeneous pressures of the fresh milk were I ： 70 MPa, I1：30 MPa; the thermal death point was 85 ℃ and the time was 10 min; the fermentation occurred at 42℃, and the fermentation of the products was stopped when the ultimate acidity was among 0.70%-0.75%. [Conclusion] The study could provide some refer- ences for the production and processing of honey stirred yoghurt.展开更多
文摘[Objective] In this study, the aim was to study the optimal formula and technique of honey stirred yoghurt. [Method] The optimum formula and production technique of the honey stirred yoghurt were confirmed by studying the effects of the additive amount of honey, the adding time of honey, thermal death point, the ho- mogenization pressure and stability test on the sensory quality of stirred yoghurt. [Result] The experiment showed that the fermentation temperature of the honey stirred yoghurt should not be too high, and it should be close to that of common yoghurt. In addition, the fermentation time should not be too long, because along with the extension of fermentation time, there would be abnormal smell in the yo- gurt. The optimum formula and production technique were as follows： the additive amount of honey, sugarcane and fermentation agent was respectively 3%; two-sec- tion homogeneous pressures of the fresh milk were I ： 70 MPa, I1：30 MPa; the thermal death point was 85 ℃ and the time was 10 min; the fermentation occurred at 42℃, and the fermentation of the products was stopped when the ultimate acidity was among 0.70%-0.75%. [Conclusion] The study could provide some refer- ences for the production and processing of honey stirred yoghurt.
