Process optimization of peanut-based fermented yoghurt
With peanut as the main raw material,supplemented by appropriate coconut milk,the optimal process conditions of pure vegetable protein fermented yogurt were studied.The single factor test and orthogonal test were combined to optimize the additive amount of auxiliary materials and fermentation conditions,and the best processing technology of peanut based fermented milk was obtained.The test results showed that the peanuts were roasted at 120 ℃ for 15 min.Then according to the ratio of solid to liquid 1∶5,peanut pulp was prepared as the fermentation base.The optimal process conditions were as follows:25％coconut milk,5 g/100 mL sugar,0.3 g/100 mL bacterial powder,9 h fermentation time.The peanut-based fermented yogurt prepared under this condition has the characteristics of sweet and sour,unique flavor and moderate viscosity,and was easily accepted by most people.
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