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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.
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.
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.
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.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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