Research on the Process of Jasmine-flavored Plant-based Yogurt
Using black bean powder and jasmine flower as the main raw materials and sensory evaluation as indicators,a single factor experiment was conducted to explore the effects of the ratio of jasmine flower to water,the ratio of black bean powder to jasmine flower extract,the amount of trehalose and sucrose added,the amount of fermentation bacteria added,the amount of modified starch added,fermentation temperature,and fermentation time on the sensory evaluation of yogurt.Combined with orthogonal experiments,a fuzzy mathematical sensory evaluation method was established to optimize the fermentation process of yogurt.The results showed that the optimal fermentation process for jasmine flavored plant-based yogurt was as follows:the ratio of jasmine flower to water was 1∶40,the ratio of black bean powder to jasmine flower extract was 1∶5,the addition of trehalose was 6％ ,the addition of sucrose was 3％ ,the addition of modified starch was 0.2％ ,the addition of fermentation agent was 2％ ,the fermentation temperature was 42 ℃,and the fermentation time was 8 h.The yogurt produced under this fermentation process had a light green color,a light jasmine fragrance,a delicate taste,suitable acidity and sweetness,and a good organizational state.The sensory score reached 91.8 points.
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