Study on technology of stirred yoghurt with pear and konjac

doi:10.13386/j.issn1002-0306.2012.20.071

Study on technology of stirred yoghurt with pear and konjac[J]. Science and Technology of Food Industry, 2012, (20): 266-268. DOI: 10.13386/j.issn1002-0306.2012.20.071

Citation:

Study on technology of stirred yoghurt with pear and konjac[J]. Science and Technology of Food Industry, 2012, (20): 266-268. DOI: 10.13386/j.issn1002-0306.2012.20.071

Citation:

Study on technology of stirred yoghurt with pear and konjac[J]. Science and Technology of Food Industry, 2012, (20): 266-268. DOI: 10.13386/j.issn1002-0306.2012.20.071

Study on technology of stirred yoghurt with pear and konjac

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With fresh milk and pear juice as the main raw material, konjac as stabilizing agent, the processing technology of stirred yoghurt was studied.Through single factor experiment and orthogonal experiment, the optimal formula and fermented technology were confirmed as follows:konjac 0.08%, pear juice 10%, sugar 6.5%, starter 4%, fermentation temperature 42℃, fermentation time 4h.Under the optimum conditions, the yoghourt quality was best with the score of 91 and with water retention rate of 38.5%.

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Science and Technology of Food Industry

Study on technology of stirred yoghurt with pear and konjac

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