Optimization of Processing Technology of Semen Raphani Yogurt by Response Surface Method
The purpose of this study was to explore the best fermentation technology of Raphanus seed yoghurt using Semen Raphani and milk powder as raw materials.Taking the sensory score as the response value on the basis of the single factor experiment,the response surface optimization method was used to determine the amount of Semen Raphani powder,sugar,inoculum and fermentation time.The results showed that the optimum fermentation conditions of Semen Raphani yogurt were 3.19%Semen Raphani powder,10.02%sugar,0.61%inoculum and 6.37 h fermentation time.With all the above conditions,the Semen Raphani yogurt had great texture,proportioned color,moderate sweetness and palatable flavor.Physicochemical and microbial indicators were 77°T acidity,protein content was 3.5 g/100 g,1.08×108 CFU/mL lactic acid bacteria,and no E.coli.All the above results met the national food standards.
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