Optimization of Fermentation Technology and Quality Evaluation of Olive Oil-Based Yogurt
A functional yogurt with strong antioxidant properties and high nutritional value was developed with raw cow milk,olive oil as raw materials,mixed with erythrolitol and starter inoculators,and its quality characteristics such as physicochemical indicators,antioxidant activity and nutritional value of amino acids were analyzed and evaluated.The results showed that the optimal processing conditions of olive oil-based yogurt were as follows(taking the mass of raw cow milk as the benchmark):olive oil content 1.6％,erythrolitol content 12.8％,starter inoculator content 1.90％,fermentation time 7.3 h,sensory score 92.The scavenging rates of olive oil-based yogurt on 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid)(ABTS)radical cation were much higher than that of the blank control group.Olive oil-based yogurt and control yogurt both contained 18 amino acids,the ratio of essential amino acids(EAA)and total amino acids(TAA)exceeded the recommended standard value.Olive oil-based yogurt has the highest proportion of fresh amino acids,followed by sweet amino acids,with glutamate,proline and tyrosine contributing the most to the flavor characteristics.Overall,olive oil-based yogurt has strong antioxidant properties,coordinated amino acid composition and rich nutrition,which provided technical reference for the development of vegetable oil-based yogurt.
olive oilyogurtfermentation process optimizationquality analysis
NETL
NSTL
万方数据
