Optimization of Fermentation Conditions for the Burdock-probiotic Compound Yoghurt
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Abstract:
In this study, carrot, burdock and yam were used as raw materials, and composite probiotics were added to prepare a probiotic compound yogurt. The fermentation conditions were optimized. The results showed that the quality of the yoghurts was the best when the addition amount of carrot, burdock or yam was 20%, 15% and 10%, respectively, with the fermentation temperature and time as 40 ℃ and 7 hours. When the inoculation level of lactic acid bacteria was 5%~6%, the acidity and water holding capacity of the compound probiotic yoghurt were about 80% and 70%, respectively. By comparing the fermentation temperature and fermentation time, the optimal fermentation conditions for the compound probiotic yogurt were: amount of inoculum 5%, fermentation time 7 hours, and fermentation temperature 40 °C. The experimental results showed that the proposed fermentation conditions can better optimize the fermentation of the compound probiotic yoghurt, and the obtained yogurt had the best quality after fermentation.
