Study on the Optimization of the Process and Texture of Set-style Yogurt with the Extract from Hsian-Tsao
In order to improve the comprehensive utilization value of Hsian-Tsao,the sensory score and texture analysis were used as the investigation indexes,and the single factor test was carried out with the addition amount of white granulated sugar,Hsian-Tsao extract and fermentation time.At the same time,the sensory score was used as the response value to optimize the process parameters of Hsian-Tsao yogurt by response surface methodology.The results showed that the optimum formula of Hsian-Tsao yoghurt was as follows:the addition amount of Hsian-Tsao extract was 9.28％,the addition amount of white sugar was 4.9％,and the fermentation time was 6.11 h.Under these conditions,the sensory score of the prepared Hsian-Tsao yoghurt was 8.23.The taste is uniform and delicate,no stratification,no particle precipitation,no bubbles,and has a unique grassy flavor.Under the optimized conditions,the acidity of Hsian-Tsao yoghurt was 76 oT,the protein content was 3.0 g/100 g,the number of lactic acid bacteria was 2.4×108 CFU/mL,and no coliform bacteria was detected.The test results met the requirements of relevant national food standards for corresponding indicators.Texture analysis showed that the hardness,elasticity,adhesiveness and chewiness of Hsian-Tsao yogurt were significantly higher than those of ordinary yogurt without adding Hsian-Tsao extract(P＜0.05).
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