Study on Optimization and Stability of Millet Yogurt
GUAN Zhengping;LIU Qingjing;NIU Yanquan;WANG Qian;LI Chenfei;JIANG Kaixuan;College of Food Science and Engineering,Shanxi Normal University;
The purpose of this study was to design a millet yoghurt with nutrition and value as the main raw material. The yogurt was tested and its stability was tested to obtain the healthy and delicious new yoghurt products by physical and chemical properties and microbiological indexes. The optimum conditions were determined by single factor experiment and orthogonal experiment. The optimum conditions were determined by adding sensory index,adding amount of white sugar,fermentation time and fermentation temperature. The optimal formulation of the compound stabilizer was pectin 0.13%,agar 0.1%,sodium caseinate 0.8%. The optimum technological formula as follow,millet 11%,white sugar 6%,fermentation time 6.5 h,and fermentation temperature 44 ℃. The stability of millet yoghurt was evaluated from the aspects of water retention, storage and simulation transportation. This study could provide reference for further development of millet millet yogurt health care products.
【CateGory Index】： TS252.54