Title: Uniform design in research of fermentation technology of cucumber yogurt.
Abstract: This study mainly discussed the fermentation technology of the cucumber yogurt with the cucumber and the milk as the main materials.The effects of the cucumber syrup,milk powder,sucrose,fermentation time,fermentation temperature and the inoculation quantity on the sensory evaluation of the cucumber yogurt were determined by the single factor experiments respectively and the factors which had the significant effects were selected to be the factors of the orthogonal experiment.The optimum fermentation technology of the cucumber yogurt were as folows : the addition of the cucumber syrup 9%,the addition of the sucrose 8%,the addition of the milk powder 11%,the inoculation quantity 4% and the fermentation time 4 h.The cucumber yogurt obtained with this technology has a particular clean smell and taste of the cucumber.
Publication Year: 2012
Publication Date: 2012-01-01
Language: en
Type: article
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Cited By Count: 1
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