Kombucha Yogurt Process
ZHENG You-wei, WANG Lian-jie, NIU Le-bao
Introduced the use of Kombucha in the production of yoghurt, summed up some control conditions. This study chooses fresh milk as experimental materials, through the fermentation of Kombucha we can measure a series of indicators, such as the acidity of the fermantation products, the content of the solids and so on to see whether to get to the yogurt standards. The experimental result indicated that the vaccination quantity is the first influence on the fermentation product; next is the fermentation temperature and the fermentation time. Combined with the orthogonal test's result, simultaneously considered the yogurt's flavor and the sense quality, the experimentx obtained optimum aggregate for the vaccination quantity is 11 %, the fermentation time is 8 h, and the fermentation temperature is 42 finally. Through the fermentation's measure in optimum condition, we know that the black tea fungus can be made to be the yogurt, and the yogurt conforms to the national standards.
Keywords: acidity, black tea, temperature, time
Citation: Food Research and Development 2010-10
Study Mailing Address:
College of Food Science and Engineering,Shaanxi University of Science & Technology,Xi'an 710021,Shaanxi, China
Date Updated: January 20, 2021