Food and Fermentation Industries >

2014 , Vol. 40 >Issue 07: 241 - 245

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2014.07.019

Food and Fermentation Industries

Research on processing of chestnut-Kefir fermented milk

  • LIU Meng-jia ,
  • ZHOU Qiang ,
  • LIN Ge-qun ,
  • HUANG Li-qing ,
  • LIN Li-ling ,
  • YANG Wen-kuan
Expand

Online published: 2014-07-25

Fold

Abstract

Using chestnut milk and milk as raw material,the processing of chestnut-Kefir fermented milk were studied in details in this essay. The optimal fermentation conditions were determined by L9( 34) orthogonal tests. The results showed that alcohol content was 0. 21% and acidity was 86. 98 ° T under the following conditions: chestnut milk content 15%,inoculation volume 8%,and fermented at 25 ℃ for 19 hours. The final product possessed smooth taste,mild acidity,gentle and specific flavor.

Key words： Kefir; chestnut milk; fermented milk; fermentation technology

Cite this article

LIU Meng-jia , ZHOU Qiang , LIN Ge-qun , HUANG Li-qing , LIN Li-ling , YANG Wen-kuan . Research on processing of chestnut-Kefir fermented milk[J]. Food and Fermentation Industries, 2014 , 40(07) : 241 -245 . DOI: 10.13995/j.cnki.11-1802/ts.2014.07.019

Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.