Optimization of production process coix seed sugar-free yogurt by response surface methodology
Coix seed non-sucrose yogurt was prepared by using coix seed pulp instead of partially restored milk and erythritol instead of sucrose.On the basis of single factor test,response surface analysis method was used to op-timize the technological parameters of addition amount of coix seed pulp,erythritol and starter.The optimal param-eters of coix seed yogurt production were as follows:24%coix seed pulp,4.5%erythritol and 1.8%starter culture.Under these conditions,the sensory score of coix seed yogurt was the highest at 92.1,the acidity of yogurt prepared is 85 ° T and the quantity of lactic acid bacteria is 5.75×109 CFU/mL.
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