Title: Research and development of oat-millet yogurt
Abstract: Using oat and millet as the main raw materials,the processing technology of set oat-millet yogurt was studied.Lactobacillus casei,Lactobacillus bulgaricus and Streptococcus thermophilus were added at a ratio of 1∶1∶1 for fermentation.Through orthogonal test,the processing conditions of oat-millet yogurt were as follows: 9% milk powder,6% sugar,4% inoculum,oat:millet 2∶1,fermentation time 5h and fermentation temperature 34℃.Under above conditions,the oat-millet yogurt was produced with good taste and flavor.
Publication Year: 2010
Publication Date: 2010-01-01
Language: en
Type: article
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