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- Title
Development of fermented potato milk beverage.
- Authors
LIU Xinyu; ZHANG Lan; WANG Hongmei; FU Hongyan; YAO Jing; ZHAO Jing
- Abstract
With potato and fresh milk as the main raw materials, fermented potato milk beverage was developed by using lactic acid bacteria fermentation. The formula and stability of beverages were explored through single factor test and orthogonal test. Then the optimal process parameters and product formula were determined. The sensory score was the evaluation index, the optimal process parameters were : ratio of potato pulp to fresh milk 6:4 (v/v), inoculum of lactic acid bacteria 4% (v/v), fermentation temperature 41 °C, and fermentation time 20 h. Using sensory score and precipitation rate as evaluation indicators, the best product formula was: 8% (w/w) of sucrose, 0.1% (w/w) of compound acidulant (citric acid: tartaric acid=1: 2), compound stabilizer (agar: pectin : monog lyceride=4:1:1) amount 0.2% (w/w). The final product of fermented potato milk had unique flavor, smooth and delicate mouthfeel with sweet and sour taste.
- Subjects
FERMENTED beverages; FERMENTED milk; FERMENTATION; LACTIC acid fermentation; LACTIC acid bacteria; POTATOES; POTATO products; SWEETNESS (Taste)
- Publication
China Food Additives, 2023, Vol 34, Issue 3, p196
- ISSN
1006-2513
- Publication type
Article
- DOI
10.19804/j.issn1006-2513.2023.03.024