
Development of Schisandra chinensis and aloe compound yoghurt
WU Na, LU Qian, ZHOU Jianli*, QIN Yin, XIE Shuqiong
China Brewing ›› 2016, Vol. 35 ›› Issue (8) : 177-180.
Development of Schisandra chinensis and aloe compound yoghurt
Using the Schisandra chinensis and aloe as raw materials, by pretreatment, beating, homogenate, sterilization, fermentation and so on, the preparation technology of Schisandra chinensis and aloe compound yoghurt was determined by single factor and orthogonal tests optimization. The results indicated that the optimum formulas were determined as follows: S. chinensis pulp 6%, aloe grain 6%, sugar 8%, inoculum 3%, compound stabilizer 0.4%, fermentation temperature 43 ℃ and fermentation time 5 h. Under these conditions, the yoghurt had good texture and aroma coordination.
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