Abstract:
The formula for yogurt powder containing Epimedii Folium was developed using fuzzy comprehensive evaluation and orthogonal test. The key techniques for manufacturing yogurt powder containing Epimedii Folium were discussed, and the sensory quality and functional factors of the manufactured yogurt powder were analyzed. The optimal formula for yogurt powder was as follows: dilution of Epimedii Folium extract, 20%; granulated sugar, 20%; and citric acid, 0.35%. Dilution of Epimedii Folium extract was the most important factor affecting sensory quality of yogurt powder, followed by granulated sugar and citric acid. The content of total flavonoids in yogurt powder was 1.48 mg/g determined by ultraviolet spectrophotometric method, and the contents of icariin, epimedin A, epimedin B and epimedin C were quantified to be 34.5, 79.1, 81.7 and 116.0 μg/g, respectively, using high performance liquid chromatography. Both Lactobacillus bulgaricus and Streptococcus thermophilus were found in yogurt powder with a total probiotic bacteria number of 6.2×106 CFU/g. The optimized yogurt powder containing Epimedii Folium demonstrated high sensory quality as well as a considerable number of flavonoids and probiotic bacteria, thus providing a material basis for its health benefits.