Optimization on Fermentation Process of Healthy Yogurt with Whole Yam Pulp
In order to optimize the fermentation process of healthy yogurt with whole yam pulp,the research added the yam into pure milk to study the effects of the amount of yam pulp,sucrose and fermented agents,the fermentation duration and temperature,and the after-ripening duration on the sensory attribute of yogurt.The results showed that the yogurt sensory quality increased firstly and then decreased with the increase of the levels of each experimental factor.The appropriate levels of each factor to get the highest sensory score were 30% of yam pulp,7% of sucrose,0.14% of fermented agent,fermentation time 9 h,fermentation temperature 42 ℃,and after-ripening duration 24 h,respectively.The orthogonal optimization process was 30% of yam pulp,fermentation duration 9 h,and fermentation temperature 42 ℃.The yam yogurt made by this process had a high yam pulp amount,uniform color,delicate taste,moderate sweetness and sour,had the taste and aroma of yogurt,maintained 80.6% of allantoin and 93.8% of total flavonoids in yam,and the whey precipitation rate was significantly lower than the control yogurt without yam addition.Therefore,the health function of yam can be maintained by this optimized fermentation technology.
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