Research on the Processing Technology and Quality of Black Peanut Yogurt
[Objective]Black peanut yoghurt was prepared with black peanut and pure milk as main raw materials.The sensory score and acidity of yoghurt were influenced by four factors,which were the amount of black peanut,honey,fermented powder and fermentation time.[Method]According to the single factor result,the orthogonal experiment was designed to optimize the processing technology.[Result]The amount of black peanut was 25 g,the amount of honey was 8 g,the amount of fermented powder was 0.11％and the fermentation time was 8 h,the best processing technology of black peanut yoghurt was moderate in sweet and sour,smooth in taste and even in color,and the sensory score was 93.8.The results showed that the acidity was 87.15 °T,the protein content was 3.35％,the fat content was 3.75％,the glutamic acid content was 5.35％,and number of live lactic acid bacteria was 4.0×108 CFU/mL,which was 1.72 times of the common yoghurt.[Conclusion]The study provided a feasible reference scheme for the processing of black peanut yoghurt and a certain reference for the further development and utilization of black peanut.
black peanutyogurtaciditysensory scoreprocessing technology
万方数据
维普
