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Animal Husbandry and Feed Science ›› 2014, Vol. 35 ›› Issue (6): 24-24.doi: 10.12160/j.issn.1672-5190.2014.06.008

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Discussion on the Production Technology of Helianthus tuberosus Yoghurt

MAN Li -li, XIANG Dian -jun, NIU Mo, LI Feng-yu, MENG Xiang-chen, LI Xiao -hong, YANG Jing, WANG Fei-fei, SUI Chun-guang ,ZHANG Chun-feng （1.Heilongjiang Agricultural Economy Vocational College, Mudanjiang 157041, China;2.Mudanjiang Entry-exit Inspection and Quarantine Bureau, Mudanjiang 157000,China;3.Northeast Agricultural University,Harbin 150036,China）   

  • Online:2014-06-20 Published:2014-06-20

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Abstract: Taking Helianthus tuberosus and milk as substrates, using sensory score as the index, the production technology of H. tuberosus yoghurt was studied by using single factor test and orthogonal test. The results showed that the optimum technology conditions were as follows：the addition amount of H. tuberosus juice of 8%, the addition amount of sucrose of 8%, the inoculation amount of starter of 3%, fermentation time of 4 h. The sensory score of the produced H. tuberosus yoghurt under the optimum conditions was 94.

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