期刊
FOOD CHEMISTRY
卷 112, 期 1, 页码 178-184出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2008.05.055
关键词
Kombucha; fermentation; milk; new beverages
资金
- Ministry of Science, Republic of Serbia
This paper investigates the manufacture of milk-based beverages by application of several Kombucha starters. Local Kombucha culture was grown up on three substrates: sweetened black and green tea, and topinambur. Their concentrates were obtained by vacuum-evaporation and amounts of 10% and 15% (v/v) were applied to milk (2.2% fat). The traditional yoghurt starter (133) was applied for producing control samples. All fermentations were stopped when the pH reached 4.4. Fermentation curves were registered, linear for yoghurt and sigmoidal for Kombucha. Two times faster process was achieved with yoghurt starter. Influence of inoculum concentration on the rate of fermentation was insignificant. Viscosities were higher for Kombucha beverages at lower speeds of spindle, but lower at higher speeds of spindle. Very high sensory scores were achieved for all beverages, after production and after 5-days' storage. (C) 2008 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据