Study on process and techonlogy of the no-sucrose fermentation with apple pomace and reconstituted goat milk

LI Shuai; GUO Yu-rong; WU Hao; ZHENG Wen-long; ZHANG Juan; ZHANG Xiao-rui

doi:10.13386/j.issn1002-0306.2014.06.035

LI Shuai, GUO Yu-rong, WU Hao, ZHENG Wen-long, ZHANG Juan, ZHANG Xiao-rui. Study on process and techonlogy of the no-sucrose fermentation with apple pomace and reconstituted goat milk[J]. Science and Technology of Food Industry, 2014, (06): 189-192. DOI: 10.13386/j.issn1002-0306.2014.06.035

Citation:

Study on process and techonlogy of the no-sucrose fermentation with apple pomace and reconstituted goat milk

Abstract

Abstract

Taking apple flesh pomace and reconstituted goat milk as main material, the single-factor experiment and the orthogonal experiment design was adopted to study the effects of different factors and determine the optimum parameters on the process of yielding solid fermented beverage. The results indicated that the optimum technique parameters were as follows :reconstituted goat milk 30%, inoculation 5%, xylitol 5%, fermentated at 43℃ for 8h. The results of nutritive evaluation showed that the final products obtained under the optimal condition exhibited well-balanced nutrition and special flavor.

FullText(HTML)

References (13)

Relative Articles

Supplements (0)

Cited By

Science and Technology of Food Industry

Study on process and techonlogy of the no-sucrose fermentation with apple pomace and reconstituted goat milk

Abstract

Catalog

Export File

Citation

Format

Content