The investigation of honey adding methods on quality and antioxidant activity of goat yogurt could provide theoretical basis for the development of functional goat milk products. Jujube honey was added before and after fermentation of goat milk, and the fermentation speed, sensory evaluation, lactic acid bacteria amount, water holding capacity, texture characteristics and antioxidant activities of goat yogurt with different honey adding technology were compared. Jujube honey added before fermentation could shorten the curd time of goat yogurt and significantly increase the antioxidant activity, but slightly reduced product taste, brought remarkable inhibition of lactic acid bacteria proliferation, decrease of water holding capacity, hardness, consistency, cohesion and viscosity. By contrast, jujube honey added after fermentation showed no effect on the curd time of goat yogurt, but improved the flavor and taste, water holding capacity and antioxidant activity, and the proliferation of lactic acid bacteria was less inhibited, while the hardness, consistency, cohesion and viscosity were significantly reduced. Honey adding methods had obviously different effects on the fermentation, quality and antioxidant activity of goat yogurt, and it should choose suitable adding method according to product goal.
WANG Yuxiang
,
ZHANG Ying
,
CAO Wei
,
LI Wanhua
,
PENG Deju
,
SUN Jing
. Effect of honey adding methods on quality characteristics and antioxidant activity of goat yogurt[J]. Food and Fermentation Industries, 2020
, 46(3)
: 138
-143
.
DOI: 10.13995/j.cnki.11-1802/ts.022595
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