China Dairy ›› 2021, Vol. 0 ›› Issue (9): 125-129.doi: 10.12377/1671-4393.21.09.23

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Study on the Stability of Yogurt by Exopolysaccharide

WANG Xin, ZHANG Ju dian, SHAO Jing hai, QING Ping   

  1. Beidahuang Wondersun Sunshine Liquid Milk Co.,Ltd,Harbin Heilongjiang 150078
  • Online:2021-09-25 Published:2021-09-29

Abstract: The metabolic growth of lactic acid bacteria produces exopolysaccharides, exopolysaccharides have an important influence on the physicochemical properties of yogurt products. In this experiment,the production of exopolysaccharides from different fermentation strains was determined by sulfuric acid pHenol method,the taste state,viscosity,water holding capacity and heat resistance of different strains were compared and analyzed. The experimental results show that,exopolysaccharide can improve the taste,viscosity,water holding capacity and heat resistance of products. This study can provide a theoretical basis for the development and application of yogurt in the future.

Key words: exopolysaccharide, yogurt, Lactic acid bacteria

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