Optimization of Fermentation Process of Konjac Glucomannan Drinkable Yogurt by Response Surface Method
In order to develop a new type of functional drinkable yogurt,raw milk was used as the main raw material,and KGM was added to replace the traditional stabilizer and as a dietary fiber supplement.The response surface experimental design was used to explore the optimal preparation process of KGM drinking yogurt.The result showed that:under the premise of the addition of 4%strains,the fermentation temperature of 43℃,the addition of sucrose and KGM respectively 7.2%and 1.7%,and the fermentation time of 7h,the KGM drinkable yogurt prepared was refreshing and delicate with a mellow flavor.
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