Process Optimization and Quality Analysis of Lychee Juice and Coix Seed Compound Set Yogurt
A lychee juice and coix seed compound set yogurt was prepared with lychee juice,coix seed and milk as the main raw materials.The fermentation process of lychee juice and coix seed compound set yogurt was optimized by single factor experiment and orthogonal experiment method,with lychee juice addition amount,starter addition amount,fermentation temperature and fermentation time as the investigation factors,sensory score and water holding capacity as the indicators.The results showed that the optimal fermentation conditions for lychee juice and coix seed compound set yogurt were 25%lychee juice addition,7%fermenting agent addition,fermentation temperature of 40℃,and fermentation time of 8 hours.The sensory score of the yogurt produced under these fermentation conditions is 90.80,the number of live lactic acid bacteria is 15.09×108 CFU·g-1,the water holding capacity is 76.81%,and it has a strong lychee milk flavor.The tissue is delicate and smooth,with suitable acidity and sweetness,a pure and thick taste,good coagulation state,and a uniform milky white color.
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