China Dairy ›› 2026, Vol. 0 ›› Issue (5): 120-126.doi: 10.12377/1671-4393.26.05.17

• DAIRY INDUSTRY • Previous Articles     Next Articles

Research on Optimization of Sea-buckthorn Yogurt Formula Based on Kefir Strain Fermentation and Process Study

YANG Yingchun, WANG Xiaorui, HU Meili, DAI Zhiwei, YIN Na, YOU Hong, LUO Xiaohong*   

  1. Xinjiang Tianrun Biotechnology Co.,Ltd.,Xinjiang Urumqi 830000
  • Online:2026-05-25 Published:2026-06-18

PDF (PC)

3

Abstract: [Objective] To enhance the comprehensive utilization of sea-buckthorn and enrich the variety of yogurt products,a formula and processing method for a stirred-type sea-buckthorn yogurt fermented with Kefir strain were developed and optimized. [Method] The sensory evaluation was used as the evaluation index. The brand of sea-buckthorn juice and the fermentation bacteria were selected through single-factor experiments. The L9（34）orthogonal test was used to optimize the addition amounts of sea buckthorn juice,white sugar,and stabilizers. [Result] The optimal formula was determined as：2.0% of Daoyulishi sea-buckthorn juice,7.0% of white sugar,and 0.4% of stabilizer. The fermentation bacteria selected was the Kehan Senkei Kefir strain A2. The fermentation was carried out at 32 ℃ for 12-13 hours until the final acidity was（75±2）°T. The prepared sea-buckthorn yogurt had uniform texture,delicate taste,pleasant sourness and sweetness,and rich fruit aroma. The physicochemical and microbial indicators all met the national standards. [Conclusion] The process conditions were stable and feasible,and can provide a reference for the development of fermented dairy products with the characteristic flavor of sea-buckthorn.

Key words: sea-buckthorn, yogurt, Kefir strain, Lactobacillus, fermentation

[1] Gunenc A,Khoury C,Legault C,et al.Seabuckthorn as a novel prebiotic source improves probiotic viability in yogurt[J].Food Science and Technology,2016(66):490-495.
[2] Chen A,Feng X,Dorjsuren B,et al.Traditional food,modern food and nutritional value of Sea buckthorn(Hippophae rhamnoides L.):a review[J].Journal of Future Foods,2023,3(3):191-205.
[3] Beveridge T,Li T S,Oomah B D,et al.Sea buckthorn products:Manufacture and composition[J].Journal of Agricultural and Food Chemistry,1999,47(9):3480-3488.
[4] Olas B.Sea buckthorn as a source of important bioactive compounds in cardiovascular diseases[J].Food and Chemical Toxicology,2016(97):199-204.
[5] Bal L M,Meda V,Naik S N,et al.Sea buckthorn berries:A potential source of valuable nutrients for nutraceuticals and cosmoceuticals[J].Food Research International,2011,44(7):1718-1727.
[6] Mckinley M C.The nutrition and health benefits of yoghurt[J].International Journal of Dairy Technology,2005,58(1):1-12.
[7] Jørgensen C E,Abrahamsen R K,Rukke E-O,et al.Processing of high-protein yoghurt-a review[J].International Dairy Journal,2019(88):42-59.
[8] Kumar P,Mishra H N.Yoghurt powder—A review of process technology,storage and utilization[J].Food and Bioproducts Processing,2004,82(2):133-142.
[9] Wang K,Xu Z,Liao X.Bioactive compounds,health benefits and functional food products of sea buckthorn:A review[J].Critical Reviews in Food Science and Nutrition,2022,62(24):6761-6782.
[10] Gutt G.Sea buckthorn in plant based diets. An analytical approach of sea buckthorn fruits composition:Nutritional value,applications,and health benefits[J].International Journal of Environmental Research and Public Health,2021,18(17):8986.
[11] 吴小艳. 复配稳定剂在芒果酸奶中的应用及酸奶抑菌作用的研究[D].湘潭:湘潭大学,2020.
[12] 吕兵,张国农,肖光辉.新型酸奶发酵剂的研究[J].中国乳品工业,1999(5):9-11,16.
[13] 林祥群,马彩梅,杨国江,等.凝固型沙棘酸奶的研制及其评价[J].新疆农业科学,2016,53(11):2062-2068.
[14] 胡盼盼. 响应面法优化副干酪乳杆菌发酵沙棘酸奶工艺[J].中国酿造,2021,40(6):202-206.
[15] 周勇,闫素平,李珊,等.沙棘酸奶发酵工艺优化及其对功能性成分的影响[J].现代食品,2024,30(12):199-201.
[16] 杨秉坤,剧柠,丁雨红,等.沙棘酸奶挥发性风味物质的GC-IMS表征[J].食品工业科技,2023,44(13):308-315.
[17] 中华人民共和国国家卫生健康委员会,国家市场监督管理总局.GB5009.5—2025 食品安全国家标准食品中蛋白质的测定[S].
[18] 中华人民共和国国家卫生健康委员会,国家市场监督管理总局.GB5009.6—2025 食品安全国家标准食品中脂肪的测定[S].
[19] 中华人民共和国国家卫生和计划生育委员会.GB5009.239—2016 食品安全国家标准食品酸度的测定[S].
[20] 中华人民共和国国家卫生健康委员会,国家市场监督管理总局.GB4789.35—2023 食品安全国家标准食品微生物学检验乳酸菌检验[S].
[21] 中华人民共和国国家卫生健康委员会,国家市场监督管理总局.GB4789.3—2025 食品安全国家标准食品微生物学检验大肠菌群计数[S].
[22] 中华人民共和国国家卫生和计划生育委员会.GB4789.15—2016 食品安全国家标准食品微生物学检验霉菌和酵母计数[S].
[23] 中华人民共和国国家卫生和计划生育委员会,国家市场监督管理总局.GB4789.10—2016食品安全国家标准食品微生物学检验金黄色葡萄球菌检验[S].
[24] 中华人民共和国国家卫生健康委员会,国家市场监督管理总局.GB4789.4—2024 食品安全国家标准食品微生物学检验沙门氏菌检验[S].
[25] Leite A M D O,Miguel M A L,Peixoto R S,et al.Microbiological,technological and therapeutic properties of kefir:A natural probiotic beverage[J].Brazilian Journal of Microbiology,2013,44(2):341-349.
[26] Hsieh H H,Wang S Y,Chen T L,et al.Effects of cow's and goat's milk as fermentation media on the microbial ecology of sugary kefir grains[J].International Journal of Food Microbiology,2012,157(1):73-81.
[27] Azizi N F,Kumar M R,Yeap S K,et al.Kefir and its biological activities[J].Foods,2021,10(6):1210.
[28] 中华人民共和国国家卫生健康委员会,国家市场监督管理总局.GB19302—2025 食品安全国家标准发酵乳[S].
[1] ZHU Yuting, HU Yichen, WANG Lei, ZOU Liang, REN Guixing. Study on Quality Characteristics and Antioxidant Activity during Fermentation of Highland Barley-based Yogurt [J]. China Dairy, 2026, 0(3): 148-157.
[2] XIAO Xuan, ZHANG Xiaoyun. Study on the Processing Technology and Flavor of Soybean yogurt [J]. China Dairy, 2026, 0(1): 90-98.
[3] WANG Qi, LI Qianyu, ZHANG Hong, QIN Wenjun, CAI Jin. Optimization of Fermentation Process and Quality Research of Pure Plant-based Quinoa Yogurt [J]. China Dairy, 2026, 0(1): 99-108.
[4] GUO Yangyang, ZHUO Ga, LI Zhiming. Discussion on the Current Development Status and Prospects of the Yogurt Industry in Changdu City of Xizang [J]. China Dairy, 2025, 0(9): 58-62.
[5] XU Yingxia. The Effects of Compound Probiotic Preparations on Dairy Cow Production Performance,Rumen Fermentation,and Serum Indicators [J]. China Dairy, 2025, 0(7): 60-65.
[6] Song Mingjin, GUO ningjing, LI Xiang, DAI Ya, YU Hua. Optimization of Preparation Process and Nutritional Textural Analysis of Tremella Yogurt [J]. China Dairy, 2025, 0(6): 127-134.
[7] YANG Yingchun, WANG Xiaorui, LI Meng, XIA Xue, CHEN Weiwei, YOU Hong, LUO Xiaohong. Optimization of Freeze-dried Yogurt Block Processing and Quality Analysis [J]. China Dairy, 2025, 0(5): 100-106.
[8] XIE Liqing, WANG Haopeng. Effects of Guava Juice on Yogurt Quality and Sensory Evaluation Based on Fuzzy Mathematical Model [J]. China Dairy, 2025, 0(5): 115-121.
[9] ZHANG Xin, ZHOU Jing, FU Shuai, WANG Lian, CHEN Xuwen. Study on Formulation of Tartary Buckwheat Yogurt [J]. China Dairy, 2025, 0(4): 104-109.
[10] YANG Jiao, ZHANG Ziyu. Study on Response Surface Method to Optimize the Production Process of Lotus Root Yogurt [J]. China Dairy, 2025, 0(4): 110-117.
[11] LV Man, ZHANG Danqin, WAN Zhonghua, WANG Dan, LI Xiuying, WANG Lei. Analysis of the Effects of Different Storage Temperatures on the Number and Quality of Viable Lactic Acid Bacteria in Yogurt [J]. China Dairy, 2025, 0(2): 114-117.
[12] YANG Lihua, ZHANG Chunjie, GUO Minggang, YANG Yun, LIANG Fengling, GUO Bairu, CHEN juan, CUI Yongjing, ZHANG Pengpeng. The Influence of Dilution Ratio and Opacity on the Particle Size Measurement of Yogurt [J]. China Dairy, 2025, 0(10): 76-80.
[13] WANG Naijian, YU Chunfeng, CHEN Yong, GUAN Shengchang, GAO Defeng. Application of Manure Recycling Technology in Dairy Farms--Taking Hanting District of Weifang City as an Example [J]. China Dairy, 2025, 0(1): 25-29.
[14] TIAN Yuxiu, ZHANG Xiaoli, CHEN Shuxuan, WU Jiangyu. Study the Effect of Stabilizers on Stability of Fruity Goat Yogurt [J]. China Dairy, 2024, 0(9): 80-84.
[15] AN Meiling, CHEN Qi, YU Wenli, ZHANG Huanhuan, KOU Xiaomeng, CHEN Weiwei, LI Xinling. Development,Production and Quality Control of Sea Buckthorn Milk Beer [J]. China Dairy, 2024, 0(9): 85-89.
Viewed
Full text


Abstract

Cited
  Shared   
  Discussed   
No Suggested Reading articles found!
Copyright © 2018 Editorial Board of China Dairy
Powered by Beijing Magtech Co. Ltd