Abstract:

With the addition of eucommia tea powder, fresh milk was fermented with Lactobacillus to produce a novel functional yogurt. The effects of eucommia tea powder amount, white sugar amount, inoculum size and compound stabilizer (a mixture of CMC and carrageen, 1:1, m/m) amount on the sensory attributes of yogurt were studied using orthogonal array design method. The results showed that the optimum values of these conditions were as follows: eucommia tea powder amount 0.15%, white sugar amount 6%, inoculum size 8% and compound stabilizer 0.1%, the product obtained was good in color, aroma, taste and texture. Respective additions of eucommia tea and chlorogenic acid were both able to affect yogurt fermentation. Although containing complex components, eucommia tea promoted acid production, whereas chlorogenic acid presented an inhibitory effect on acid production. Eucommia tea had no adverse effect on yogurt quality and in vitro digestion rate.

Key words: Eucommia tea powder, yogurt, orthogonal array design, quality