Optimization of fermentation process of set red lentil yogurt by response surface methodology
A set red lentil yoghurt was prepared using red lentil as raw material,and the fermentation technology of the set red lentil yoghurt was opti-mized by single factor and response surface methodology using sensory score and acidity as evaluation indexes.The results showed that the optimal fermentation conditions for the yoghurt were as follows:oligofructose addition 13%,starter addition 0.3%,fermentation temperature 38℃and time 8 h.Under these conditions,the sensory score of the yoghurt was 84.5,the protein content was 7.16 g/100 g,the fat content was 3.09 g/100 g,the acidity was 54 °T,the viscosity was 4 695.7 mPa·s,the viable number of yeast and mold was 12 CFU/g,and the taste and flavor could meet the public re-quirements.
red lentilplant-based yogurtoligofructoseresponse surface methodology optimizationfermentation processaciditysensory score
万方数据
维普
