This study, conducted at the College of Forestry, Northeast Forestry University in Harbin, China, focuses on the production of fermented milk using Lingonberry and Wolfberry. The research involved sensory evaluations of Lingonberry and Wolfberry juice, and aimed to determine the optimal formula for fermented milk by considering multiple factors.
The experimentation began with a single-factor test, which explored variables such as the amount of Lingonberry, Wolfberry, white granulated sugar, citric acid, and fermentation time. Based on the results of this initial testing, a response surface optimization test was conducted, focusing on Lingonberry and Wolfberry addition, white sugar quantity, and fermentation time.
The findings revealed that the ideal formula for Lingonberry and Wolfberry fermented milk consists of 4% Lingonberry, 3% Wolfberry juice, 7% white sugar, 0.06% citric acid, and a fermentation time of 6 hours. This research not only opens up new possibilities for utilizing Lingonberry and Wolfberry but also diversifies fermented milk products, providing consumers with more choices.
