Optimization of Process for Plant-based Yogurt with Floral Aroma Grapes
[Objective]A floral plant-based yogurt with grape flavor was developed using rose,grape juice,and soybean powder as raw materials,composite lactic acid bacteria as fermentation agents,and propylene glycol alginate(PGA)as stabilizer.[Method]The optimal process conditions for floral aroma grape plant-based yogurt were obtained by fixing the sucrose addition at 8％,adjusting the PGA addition at 0.2％,and fixing the fermentation temperature at 43 ℃ through single factor and orthogonal experiments,using fuzzy mathematical sensory evaluation method.[Result]Rose addition of 2％,grape juice addition of 12％,soybean powder addition of 24％,bacterial strain addition of 3％,fermentation time of 8 hours.[Conclusion]The sensory score of the yogurt produced under this optimal process is 92.4 points.The product has a light purple color,with the aroma of roses and the fruity aroma of grapes.The taste is delicate and the acidity and sweetness are moderate.
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