Preparation of Compound Starter of Functional Kefir Yogurt

FOOD SCIENCE ›› 2005, Vol. 26 ›› Issue (12): 139-143.

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Preparation of Compound Starter of Functional Kefir Yogurt

LIU Hui, LI Ping-Lan, XIONG Li-Xia, YI Xin-Xin, WANG Cui-Xia

1.Department of Food Science, Beijing Agricultural College; 2.College of Food Science and Nutritional Engineering, China Agriculture University

Online:2005-12-15 Published:2011-10-01

Abstract

Abstract: In this paper, functional Kefir yogurt starter was produced by Lactococcus and Lactobacillus isolated from Kefir grains. The optimal fermentation conditions were determined by the three factors and two levels orthogonal experiments L9(34) . The optimal fermentation conditions were as follows: 2:1 of Cococus and Bacillus; 3% amount of inoculation; fermentation temperature 43℃. The Kefir yogurt products had excellent texture, smooth taste, moderate sweetness and acidities, dense alcohol and ester aroma, and short solidify time.

Key words: Kefir grains, compound culture, yogurt

LIU Hui, LI Ping-Lan, XIONG Li-Xia, YI Xin-Xin, WANG Cui-Xia. Preparation of Compound Starter of Functional Kefir Yogurt[J]. FOOD SCIENCE, 2005, 26(12): 139-143.

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Preparation of Compound Starter of Functional Kefir Yogurt

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