Effects of Lycium Barbarum Polysaccharides on Properties of Fermented Milk Gel and Optimization of Lycium Barbarum Polysaccharides Yogurt Process

Lycium barbarum polysaccharide was considered as a new raw material in the making of functional yogurt. The present study conducted to gel properties acidity, water holding capacity, viscosity, hardness, consistency, cohesion, viscosity and microbiological characteristics yoghurt samples produced with different concentrations lycium polysaccharide. Based on sensory score yogurt, orthogonal experiment used optimize technology yogurt basis single factor experiment. results showed that had certain influence finished Adding could improve texture fermented milk. When amount added 0.8%, cohesion were maximized. optimum conditions for fermentation time 7h, temperature 42°C, strain inoculum 0.1%, evaluation under this condition 97.6 points. effectively related physical indicators milk, quality laid theoretical foundation development