Development and Research of Yogurt with the Dendrobium officinale and Prepared Rehmannia Root
In order to fully develop the utilization value of medicinal and edible materials of fresh Dendrobium officinale and prepared rehman-nia root, enrich the types of yogurt. Using whole milk powder, fresh Dendrobium officinale, prepared rehmannia root and xylitol as raw materi-als, the production process of Dendrobium officinale prepared rehmannia root yogurt was studied. With the sensory quality as the evaluation in-dex, the effects of the addition of Dendrobium officinale extract, the addition of prepared rehmannia root extract, the addition of xylitol, the ad-dition of milk powder, the addition of strain and the fermentation time on the quality of yogurt with Dendrobium officinale and prepared rehman-nia root were investigated by single factor test and orthogonal experiment to determine the optimum production conditions. The results showed that the optimum formula and process were as follows:the addition Dendrobium officinale extract was 5％, the addition of prepared rehmannia root extract was 6％, the addition of xylitol was 11％, the addition of milk powder was 17％, the addition of strain was 0.32％, the fermenta-tion temperature was 42℃, and the fermentation time was 6 h. Solidified yogurt with the Dendrobium officinale and prepared rehmannia root with good quality was obtained under the conditions, showing a stable and uniform light yellow, moderate sweet and sour, smooth taste, deli-cate texture, with the special grass flavor of Dendrobium officinale. Its physical and chemical indexes and microbial indexes all meet the re-quirements of national standards.
万方数据
维普
