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- Title
Optimization of processing conditions of fermented yogurt with walnut and oat.
- Authors
WANG Yue; TAO Liang; YANG Chuanhui; ZHAO Cunchao; WANG Yuanli; KANG Xinrui; TIAN Yang
- Abstract
Walnut and oat were used as the main raw materials, and seven lactic acid bacteria were used as starters to screen the optimal strains. Based on single factor tests, the effects of solid-liquid ratio of raw materials to water, the dosages of bacteria and stabilizer, fermentation temperature and time on the quality of yogurt were studied, and the product processing parameters were optimized by the response surface test. The results showed that the best strain was Chr.Hansen Mild 1.0, with a sensory score of 85.06 ±0.60. It had the unique flavor of walnut and oat and the best taste. The optimized processing condition were : walnut kernel, oats and water were mixed and pulped at a ratio of 1 : 0.8 : 4, strain inoculation 0.05%, stabilizer 0.96%, fermentation at 42.34 °C for 8.15 h. Under the above technological conditions, the sensory score was 89.46± 1.16, the product acidity was 84.83±1.04 °T, the protein content was 5.11 ±0.67 (g/100 g), and the number of lactic acid bacteria was 2.36 x 108 (CFU/g), Escherichia coli and pathogenic bacteria were not detected and the product met the requirements of relevant standards. It was a pure vegetable based yogurt, had a harmonious sweet and sour flavor and uniform texture, good flavor and better quality. This study provides theoretical data for future research and development of plant based yogurt and provides reference for walnut and oat deep processing.
- Subjects
YOGURT; OATS; LACTIC acid bacteria; WALNUT; PATHOGENIC bacteria; PLANT development; ESCHERICHIA coli
- Publication
China Food Additives, 2023, Vol 34, Issue 1, p10
- ISSN
1006-2513
- Publication type
Article
- DOI
10.19804/j.issn1006-2513.2023.01.002