China Dairy ›› 2022, Vol. 0 ›› Issue (9): 108-113.doi: 10.12377/1671-4393.22.09.21

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Study on Optimization of Solidified Chufa Yoghurt

QIN Xuanxuan1,2, Maryna Samilyk2, LUO Yanghe1,*   

  1. 1 Hezhou University,Hezhou Guangxi 542800;
    2 Sumy National Agrarian University,Kamei Ukraine 999146
  • Online:2022-09-25 Published:2022-09-30

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Abstract: [Objective] In order to expand the application of water chestnuts,enrich the variety of yogurt, and improve the nutritional value of yogurt.[Method] Chufa,milk,lactobacillus,and sucrose were taken as materials to develop a kind of fermented yoghurt with unique flavor and rich nutrition. Single factor experiment and Orthogonal experiment were carried out,organoleptic quality,acidity,and viscosity were taken as evaluation indexes to get the best craft.[Result] The best craft is：fermentation time 6 h,adding amount of sugar 10%,adding amount of chufa 10%,fermentation temperature 40 ℃,the product is excellent with fine organization,soft taste and full-bodied flavor of chufa.[Conclusion] The results showed that water chestnut was suitable to be added into yogurt,and the product quality was the best when the adding amount was 10%.Water chestnut flavored yogurt would be a promising new product.

Key words: chufa, yogurt, fermentation, optimization

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