Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Farm Products Processing》 2015-11
Add to Favorite Get Latest Update

Study on the Scaled Manufacturing Technique of Yogurt

MA Ande;Vitasoy (Shanghai) CO.,Ltd.;  
With fermentation time,sensory quality and productivity effect as indexes,the effects of the scaled manufacturing technique of yogurt,such as fermentation strains,inoculation amount,volume of fermentation milk and mixing speed are investigated through single-factor test and orthogonal test. The results show that the optimum scaled manufacturing process is as follows:fermentation strains with 0.2 U/L of Kehansen YC-X11,volume of fermentation milk 80%,mixing speed 200 r/min.
【CateGory Index】: TS252.54
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
【Citations】
Chinese Journal Full-text Database 3 Hits
1 ZHANG Hong-wei,WANG Qin,CUI Su-ping (Heilongjiang August First Land Reclamaton University,Daqing 163319,China);Study on the technology of solidification yoghurt with porous starch[J];Science and Technology of Food Industry;2010-07
2 YIN Sheng-li1,DU Jian1,XU Chen2*(1.China Food Additives ingredients Association(CFAA),Beijing 100020;2.Beijing Sanyuan Foods Co.,Ltd.,Beijing 100085);Advances in the research and application of Lactobacillus[J];Food Science and Technology;2012-09
3 YU Fei1,CHEN Yun-xia2(1.Hangzhou Qiyiliao Food Chain Co.,Ltd,Hangzhou Zhejiang 310000;2.State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang Jiangxi 330047;3.Agricultural Products Quality Safety and Standards Institute,Jiangxi Academy of Agricultural Sciences,Nanchang Jiangxi 330200);Study on the fermentation of coagulative yogurt[J];Science and Technology of Cereals,Oils and Foods;2013-01
【Co-citations】
Chinese Journal Full-text Database 10 Hits
1 ZHU Jian1,2,LIANG Shuo1,2,YUAN Bin1,Wang Jinfu2 1 Mycological Research Center,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China 2 College of Horticulture,Fujian Agriculture and Forestry University,Fuzhou 350002,China;Water Extraction Technology of Edible Fungi and Development of Compound Beverages[J];Chinese Journal of Tropical Crops;2011-04
2 ZHU Ya-zhu1,2, HAO Yun-bin3 (1. Food Science and Engierring College of Occan University of China, Qingdao 266005; 2. Zhejiang International Martime College, Zhoushan 316021; 3. Fisheries Research Institute of Zhoushan, Zhoushan 316000, China);Study on Optimization of Dietary Fiber Extraction from Sargassu horneri[J];Journal of Zhejiang Ocean University(Natural Science);2008-02
3 YU Jian-liang YU Xiu LI Kai-xiong;Sensory evaluation of mutton freshness by rating test[J];Meat Industry;2008-05
4 XIE Wen-feng RAO Yu-lin NI Hong-jin;Research on spicy duck wings processing improvement[J];Meat Industry;2009-02
5 HUANG Qun MA Cheng-jin SUN Shu-guo etc;Development of nutritional quail egg jelly[J];Meat Industry;2009-10
6 ;Study on processing technology of new type bone paste slice dried meat[J];Meat Industry;2010-06
7 Han Jing, Li Kai-xiong, Zhou Hai-zhen (College of Food Engieering, Shihezi University, Xinjiang Shihezi 832000, China);Research Progress and Application of Meat Flavor[J];Meat Research;2008-07
8 WEI Naijie (College of Food Science,Southwest University,Chongqing 400715,China);Sensory Analysis and Application in Meat Indrusty[J];Meat Research;2009-03
9 SHEN Hailiang(Southwestern University Beibei Chongqing 400715 China);The Applications of Sensory Analysis in Meat Processing[J];Meat Research;2011-01
10 JIANG Xia1,ZHOU Cheng1,ZHANG Yu1,ZHU Qiu-jin1,2,(1.College of Life Sciences,Guizhou University,Guiyang 550025,China; 2.Food Science and Engineering Research Center,Guizhou University,Guiyang 550025,China);Optimization of Conditions for the Hydrolysis of Porcine Blood Protein by Trypsin[J];Meat Research;2011-06
China Proceedings of conference Full-text Database 5 Hits
1 NIE Xiaobao1,2,PANG Jie2,CHEN Shoujiang1 (1.Anhui science and technology university,Fengyang 233100,Anhui,China;2.Fujian agriculture and forestry university,Fuzhou 50002,China);Study on Individual Packaging and Fresh-Keeping Biotechnology of Cucumber[A];[C];2010
2 JI Li-na,YANG Ping,JIANG Hai-Peng (Food Science and Technology College,Gong Dong Ocean University,Zhanjiang 524088,China);Study on the Adsorption Effect of AAA and BCAA by Active Carbon of Tilapia Scraps Enzymatic Hydrolysates[A];[C];2010
3 HAN Dao-cai,HONG Peng-zhi,Yang Ping,MAO Min-hua (Food Science and Technology College,Gong Dong Ocean University,Zhanjiang 524088,China);Preparation of High F Value Oligopeptides by Papain from Tilapia Byproducts[A];[C];2010
4 Lin Qixun , Tong Jin-hua, Fu Ying, Li Jing, Chen Xue Zhen, Chen Li Hua, Huang Jin Zhi (College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002; Experimentation Station for Technology Development on Agricultural Products, Fuzhou 350002; Advanced Food Technology, CT, USA 06033);Study on Loquat Leaves Beverage Based on Stokes Law[A];[C];2006
5 WANG Xiaoming~* (Guangdong Province Huahai Sugar Industry Development Co.,Ltd,Guangdong Zhanjiang 524132);The Study on the Optimization of Enzymolysis Technology for Increasing Aroma of Orange Juice[A];[C];2013
【Secondary Citations】
Chinese Journal Full-text Database 10 Hits
1 HAN Xue,SUN Bing (Heilongjiang Longdan Dairy Technology Co.Ltd.,Harbin 150086,China);The functions and main applications of whey protein[J];China Dairy Industry;2003-03
2 NIU Long-jiang,YANG Jin-hai,XIE Ming (Heilongjiang Wondersun Harbin Dairy Co.,Ltd, Harbin 150078,China);Simple explain whey-albumen and low-polysaccharid `using in yoghurt.[J];China Dairy Industry;2005-06
3 YANG Yong, LIU Hui-ping (Food Science and Engineering College of Shanxi Agriculture University,Taigu 030801,China);Process in lactic acid bacteria exopolysaccharide research[J];China Dairy Industry;2006-10
4 Jin Shilin(Inner Mongolia Light Industry & Dairy Science Research Institute);Science and Technology of Lactic acid Bacteria[J];CHINA DAIRY INDUSTRY;1998-02
5 Wu Zhengjun, Zho Cheng(1 Technical Center, Shanghai Bright Dairy & Fo Co. Ltd., Shanghai 200072, China; 2 Department of Biotechnology, Shanghai Un sity, Shanghai 200072, China);Effects of Nisin on the Growth of Lactobacillus acidoph us La-5 and Bifidobacterium bijudum Bb-12[J];Journal of Dairy Science and Technology;2002-02
6 Yu Huanling\ Yan Ping College of Food,Southwest Agricultural University\ Chongqing 400716;On the physiological functions of lactic acid bacteria and the application of them to food[J];BEVERAGE INDUSTRY;2000-04
7 Ja Jianbo et al.;The study on high calcium yoghurt[J];THE FOOD INDUSTRY;2000-01
8 LUO Yong-kang1,WANG Quan-yu2,LIU Tong-xin1,ZHANG Shuan-hong2 (1.Food Science and Nutrimental Engineering College, China Agricultural University, Beijing 100083, China; 2.Beijing Milky Way Dairy Technology Development Corp, Beijing 100029, China);Effects of Whey Protein Concentrate (WPC-80 and WPC-34) on Yoghurt Functional Properties[J];Food Science;2005-03
9 LI Gang,WANG Shu-ning,ZENG Wei-li (Food College, Henan Institute of Science and Technology, Xinxiang 453003, China);Preparation on Solidified Matrimony-Vine Yoghurt[J];Food Science;2005-09
10 YAN Bo LIU Ning Institution of Food Science and Technology, Northeast Agricultural University, 150030;LACTOBACILLUS AND ITS APPLICATION AND PROSPECT IN FOOD INDUSTRY[J];;2004-04
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved