Response Surface Optimization of the Preparation Processing of Set Soybean Yogurt
The preparation process of soybean yogurt is relatively mature,but there are also restrictive factors such as poor flavor and difficulty removing soybean odor.This study used the addition of vegetable oil to improve the flavor of soybean yogurt.Single-factor and response surface optimization experiments were conducted to investigate the effects of the amount of white sugar,xanthan gum,olive oil and lactic acid bacteria inoculation on the sensory score of set soybean yogurt,among which olive oil had the most significant impact on the sensory quality of set soybean yogurt(P＜0.05).Finally,the optimal formula and parameters of set soybean yogurt:9％white sugar,0.05％xanthan gum,3％olive oil,0.3％lactic acid bacteria inoculation,fermentation time of 12 h,and fermentation temperature of 42℃.
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