Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Journal of Dairy Science and Technology》 2006-03
Add to Favorite Get Latest Update

Research on the Stability of Yogurt

Mei Lin, Yu Xiaowei, Wang Xiaojiao, Wang Zhigeng (College of food and tea Technology, Anhui Agriculture University, Hefei of Anhui 230036, P. R. China)  
This paper studied the effecting of CMC, anthan gum and guar gum to yogurt. The result showed the fittest amount of CMC was 0.03%, and the viscidity was the best; the fittest amount of anthan gum was 0.03%, and the guar glue was 0:06%, but the viscosity wa relatively low. The stability was the best with the proportion of 2:3:1 of CMC, xanthan gum and guar gum.
【CateGory Index】: TS252.54
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
【References】
Chinese Journal Full-text Database 5 Hits
1 Bai Wei (Agriculture and animal husbandry college,Qinghai University,Xining,810016);Study on Compound Acid Curd in Soybean[J];Chinese Qinghai Journal of Animal and Veterinary Sciences;2012-03
2 XU Cheng-yong1, WU Hao1, ZHENG Si-cong1, SU Yong-hong1, ZHU GE Jian2, GUO Ben-heng1 (1.Technical Center of Shanghai Bright Dairy & Food Co. Ltd., Shanghai 200072,China; 2.Key Laboratory of Industrial Biotechnology under Ministry of Education, School of Biotechnology, Southern Yangtz University, Wuxi 214036,China);Screening of the starter cultures of weak postacidification in yoghourt[J];China Dairy Industry;2007-03
3 Xu Chengyong1 Wu Hao1 Zheng Sicong1 Su Yonghong1 Zhuge Jian2 Guo Benheng1 1(Technical Center of Shanghai Bright Dairy & Food Co.,Ltd,Shanghai 200072,China) 2(Key Laboratory of Industrial Biotechnology under Ministry of Education,School of Biotechnology,Southern Yangtz University,Wuxi 214036,China);Studies on the Factors of Postacidification in Yogurt[J];Food and Fermentation Industries;2006-12
4 WANG Yi-qin,LIU Shu-xing (Shaanxi University of Science and Technology,College of Life Science and Engineering,Xi'an 710021);Preparation of yogurt powder and study on its restoration[J];Food Science and Technology;2009-12
5 HUANG Qiang;YU Lin;ZHAO Guangsheng;LAO Jiejie;XIAO Gongnian;Zhejiang Provincial Key Laboratory for Chemical and Biological Processing Technology of Farm Produce;Hangzhou Xinxiwang Shuangfeng Milk Co.;School of Biological and Chemical Engineering,Zhejiang University of Science and Technology;;Effects of different fermentation conditions on character of solidified yoghurt[J];Journal of Zhejiang University of Science and Technology;2013-06
【Citations】
Chinese Journal Full-text Database 3 Hits
1 Zhang Fuxin;Formation and Prevention of Precipitation in Fermented Milk[J];China Dairy Industry;1990-02
2 Xie Jizhi;Study on Improving Viscosity of Stirring Yoghurt.[J];China Dairy Industry;1991-01
3 Zhang Fuxin;Study on the stability of stirred yogurt whit apple juice[J];Science and Technology of Food Industry;2002-08
【Co-citations】
Chinese Journal Full-text Database 10 Hits
1 Huang Jing1 et al.(1 College of Food Science and Pharmaceutical Science of Xinjiang University,Urumqi 832003,China);Study on Technological Conditions of Grape Vinegar Production in the Liquid-state Fermentation[J];Anhui Agricultural Science Bulletin;2011-21
2 YANG Ying et al(Tangshan Olduvai Drinking Industry Com.,ltd.in Hebei Province,Tangshan,Hebei 063000);Screening of Good Lactobacillus Bulgaricus[J];Journal of Anhui Agricultural Sciences;2009-11
3 LEI Li-li et al (College of Biological Science and Technology,Yangzhou University,Yangzhou,Jiangsu 225009);GC-MS Analysis on the Components of Fatty Acids in the Muscle of Anak Chicken[J];Journal of Anhui Agricultural Sciences;2009-13
4 MING Hong-mei et al(Department of Biological Engineering,Sichuan University of Science and Engineering,Zigong,Sichuan 643000);Research on Vinger Fermentation of Strawberry with Compound Condiments[J];Journal of Anhui Agricultural Sciences;2010-15
5 WANG Si-wen et al (Key Laboratory of Resource Biology and Biotechnology in Western China of Ministry of Education,College of Life Science,Northwest University,Xi'an,Shaanxi 710069);Pharmaco-Toxicological Study of Preservative:Sodium Benzoate[J];Journal of Anhui Agricultural Sciences;2010-30
6 YU Shu-chi et al(School of Life Science,Huzhou Teachers College,Huzhou,Zhejiang 313000);Studies on Extraction Technology of Tea Polyphenols from Anji White Tea[J];Journal of Anhui Agricultural Sciences;2011-12
7 CHENG Dao-mei et al(Department of Public Health,Chengdu Medical College,Chengdu,Sichuan 610083);Optimization of the Production Process of Yam and Honey Jelly[J];Journal of Anhui Agricultural Sciences;2011-19
8 DAI Yu-ting XIE Jing-li XU Xue-shu FANG Ming SUN Song-he(East China University of Science and Technology,Shanghai 200237);Effect of the Concentration of Juice and Vineger on the Formation of Benzene[J];;2009-13
9 WU Ding,SUN Dekun,XIE Guanyang,ZHAO Xianbing (Anhui Arotechnical Teachers College,Anhui Fengyang 233100);Separation Identification and Training on Str. thermophilus and Lac.delbrueckii subsp.bulgaricus[J];JOURNAL OF ANHUI AGROTECHNICAL;2000-01
10 LIU Li-li1,LI Ai-jiang1,YANG Xie-li2(1.Food and Bioengineering College Henan University of Science and Technology,Luoyang 471003,China;2.Sanmenxia Commercial Company of SHuang Yang,Henan 472000,China);Research Experiment on Parameter LAB Applying to Fermented Cured Meat[J];Storage and Process;2005-06
China Proceedings of conference Full-text Database 4 Hits
1 LI Hui-qin ZENG Yong-qing Guangzhou food industry research institute co.Ltd.,Guangzhou,510663,Guangdong,China;Application and Extension of Natural Color in Flour Food[A];[C];2008
2 LIU Fa-jia~(1,2),WU Yan-yan~(1*),LI Lai-hao~1,YANG Xian-qing~1,DI AO Shi-qiang~1 (1.South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Guangzhou 510300,China;2.Guangdong Ocean University,ZhanJiang 524088,China);Development of Reducing of Nitrite in Salted Food[A];[C];2010
3 Zhu Shiming,Zhang Jianwei,~*Zhu Meiyun,Ai Zhilu (College of Food Science and Technology,He'nan Agriculture University,Zhengzhou,He'nan 450002,China);The Application of Gas Chromatography Measure Sodium Cyclamate in Milk Beverage[A];Chinese Society of Agricultural Engineering[C];2009
4 ;The compare of Antioxidation Activity of Three Natural and Synthetical Vitamin Antioxidants[A];[C];2003
【Co-references】
Chinese Journal Full-text Database 10 Hits
1 Yu Hua(Dept. Food, Cheng Du Univ. 610081 );Controlling of The Quality and Proserving of The Yoghurt[J];JOURNAL OF CHENGDU UNIVERSITY (NATURAL SCIENCE);1997-02
2 Chen Xinjian et al.;Study on the processing control conditions and improved flavor and texture of soy milk yogurt[J];Guangzhou Food Science and Technology;2000-04
3 Wang Wei Cai Jian (Department of Food,Suzhou Polytechnical Institute of Agriculture);Study on a new soybean yoghurt[J];Guangzhou Food Science and Technology;2003-04
4 ZHU Ping1,2(1.College of Life Science and Technology,Guangxi University,Nanning 530004,China)(2.Nongda Dairy Factory of Guangxi University,Nanning 530004,China);Analysis of the Influential Factors in Fermentation of Regular Set-style Yogurt[J];Modern Food Science and Technology;2007-05
5 WANG Chen,MA Li-an(College of Life Science,Yangtze University,Jingzhou 434025,China);Extraction of Pectin from Banana Peel and its Effect on the Stability of Yogurt[J];Modern Food Science and Technology;2008-05
6 JIA Yan-ping,ZHENG Sheng,ZHAO Qing-xiao(Department of Chemistry Engineering,Northeast China College of Electric Power,Jilin,Jilin,132012);Technology Research on the Soybean Yoghurt Fermented by Soybean and Milk[J];Jiangsu Condiment and Subsidiary Food;2010-05
7 FENG Shi-jiang, XU Xiao-lin, LIU Yi-dong, ZHANG Gen-lin, WANG Xiao-yan( College of Food Engineering,Shihezi University, Shihezi 832003, China);Technical Study on Carrot and Sweet potato Yogurt[J];Beverage & Fast Frozen Food Industry;2005-02
8 LIU Mei-sen,CHEN Sheng-li,HE Wei-ping(Shenzhen Oceanpower Industrial Co.Ltd.,Shenzhen 518040,China);Study on the Soft Serves Ice Cream Yogurt[J];Beverage & Fast Frozen Food Industry;2006-01
9 Wu Junyan (Department of Food Engineering,Jiangsu Food Science College,Huaian,Jiangsu 223003,China);Study on Processing of Caky Soybean Yogurt[J];Academic Periodical of Farm Products Processing;2007-10
10 Jia Xiling,Xu Jianping,Qi Xiaoling,Fan Taohui,Ma Zhengwu (Linxia Agriculture Science Research Institute,Linxia,Gansu 731100,China);Study on Processing of Soybean Yogurt[J];Academic Periodical of Farm Products Processing;2008-10
【Secondary References】
Chinese Journal Full-text Database 10 Hits
1 YAN Liu-juan et al(Department of Biology and Chemical Engineering,Guangxi College of Technology,Liuzhou,Guangxi 545006);Influence of Sweet Corn Juice on the Fermentation and Storage Characteristics of Sour Milk[J];Journal of Anhui Agricultural Sciences;2011-13
2 HUO Guicheng1,2,CUI Lan1,2,LIU Fei1,2,3(1.Key laboratory of Dairy Science,Ministry of Education,Harbin 150030,China;School of Food Science,Northeast Agricultural University,Harbin 150030,China,3.Danisco(China) Co.,Ltd.,Kunshan Jiangsu 215300,China);Derivation of H~+-ATPase-defective mutant from Lactobacillus delbru-eckii subsp.bulgaricus KLDS1.9201 and its stress response[J];Journal of Northeast Agricultural University;2012-05
3 WEI Ran-ran,FANG Wei,HUO Gui-cheng(Key Laboratory of Dairy Science,Ministry of Education,Northeast Agricultural University,Harbin 150030,China);Study on Fermentation Characteristics of Lactococcus Separated from the Traditional Fermented Milk of Inner Mongolia[J];Modern Food Science and Technology;2012-11
4 LI Chen;LI Cheng;GU Xin-xi;TIAN Hong-tao;College of Food Science and Technology,Agricultural University of Hebei;;The postacidification evaluation of Lactobacillus delbrueckii subsp.bulgaricusin yogurt[J];Journal of Agricultural University of Hebei;2013-05
5 LI Ying,ZHOU Jian-zhong,HUANG Kai-hong(Institute of Agricultural Products Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China);Selection of Weak Post-acidification Mutation of Lactobacillus by Treatment of ~(60)Co[J];Acta Agriculturae Jiangxi;2009-08
6 XIA Huiling;YU Bo;WANG Shuixing;ZHANG Xiaoyan;Jiangxi-OAI Joint Research Institute,Nanchang University Jiangxi;;Physical and chemical changes of the sweet potato yougurh during its storage[J];Journal of Nanchang University(Natural Science);2013-04
7 LIU Zhao-ming,HUANG Cui-ji,MENG Lu-li,DENG Nan,WANG Jing (Department of Biological and Chemical Engineering,Guangxi University of Technology,Liuzhou 545006,China);Effects of the pumpkin juice on the fermenting properties of yorgut[J];China Dairy Industry;2008-10
8 FENG Da-wei1, ZHOU Jia-chun1, HUANG Long2 (1.Department of Food Science and Technology, East China University of Science and Technology, Shanghai 200237, China; 2. DSM Food Innovation Centre, DSM (China) Ltd., Shanghai 210203, China);Effects of different starter culture blends on sensory, physico-chemical properties of stirred yoghurt[J];China Dairy Industry;2010-03
9 HU Chang-li,CHEN Li-jun,LU Yang,SONG Xiao-hong(Beijing Sanyuan Foods Co.Ltd.,Technique Center,Beijing 100085,China);Review on process technology and utilization of yoghurt powder[J];China Dairy Industry;2010-08
10 HUANG Run1,AN Ying2,GAO Peng-Fei1,CHEN Shi-xian2,FAN Gui-sheng1(1.College of food science and engineering,Inner Mongolia Agricultural University,Hohhot 010018,China;2.Inner Mongolia Yili Industrial Group Co.Ltd.,Hohhot 010050,China);Screening of the starter cultures with high viscosity and weak post-acidification in yoghourt fermentation[J];China Dairy Industry;2011-05
【Secondary Citations】
Chinese Journal Full-text Database 4 Hits
1 Xie Jizhi;Study on Improving Viscosity of Stirring Yoghurt.[J];China Dairy Industry;1991-01
2 Zhang Fuxin DingWu Kou Liping (Dept.of Food Science,Northwestern Agricultural University);Studies on the Stability in and Relating to Acid Soy based Milk Beverage[J];CHINA DAIRY INDUSTRY;1997-02
3 Zhang Jie Cai Jingmin (Hefei Associated University);Studies on the Technical Process of the Stiffer Yoghurt Stirred and Fruited[J];CHINA DAIRY INDUSTRY;1998-04
4 Xie Jizhi Cheng Ling Liang Weitao Wang Jie(Department of Food Technology, Jiangsu Agricultural College, Yangzhou);The Effect of Some Factors on the Quality of Yoghurt[J];Food and Fermentation Industries;1988-02
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved