Author(s): WANG Hao, YANG Bo-wei, XU Zhi-yuan, LIU Zhen-min, ZHANG Hui, State Key Laboratory of Dairy Biotechnology, Technology Center, Bright Dairy & Food Co.Ltd., State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Shanghai Deno Products Testing Service Co., Ltd
Pages: 189-193
Year: 2015 Issue:  14
Journal: Science and Technology of Food Industry
Keyword:  no thickeners; kefir; viscosity;
Abstract: The effects of homogenization pressure,additive amount of starter culture,fermentation temperature and fermentation time on texture of kefir without thickeners were investigated by single-factor trial in which the viscosity was selected as the evaluating index. The optimal parameters obtained by orthogonal test were as follows:homogenization pressure 21 MPa,additive amount of starter culture 0.07g/kg,fermentation temperature34℃,fermentation time 23 hours. The viscosity of kefir without thickeners reached 0.768Pa·s under optimal condition,hence not only the texture and stability of end product were improved significantly during storage,but also the typical flavor and probiotics were retained thoroughly.