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《China Dairy Industry》 2017-08
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Research on preparation of yoghurt solidified with plant polyphenols

WANG Weidong;HUANG Hao;QIN Jie;CHEN Jiayu;SUN Yuee;College of Food and Biological Engineering, Xuzhou Institute of Technology;  
The quality changes of yoghurt solidified with plant polyphenols were studied during fermentation and storage. The results showed that yoghurt solidified with plant polyphenols had the better qualities, when tea polyphenols addition was 0.04%, pomegranate peel polyphenols addition was 0.03%, purple potato polyphenols addition was 0.04%. However, excessive amount of plant polyphenols could obviously inhibit the growth of lactobacillus, extend the time of fermentation and cause a rapid decline on quality of yoghurt; During the storage,plant polyphenols had an inhibition effect on post-acidification of yoghurt so that it would not acidize excessively.
【Fund】: 江苏省高校自然科学研究重大项目(13KJA550002);; 江苏省大学生创新创业训练计划(xcx2013032)
【CateGory Index】: TS252.54
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