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Optimization of Fermentation Process for Okra Yogurt byResponse Surface Analysis(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2019年06
Page:
129-135
Research Field:
Publishing date:

Info

Title:
Optimization of Fermentation Process for Okra Yogurt byResponse Surface Analysis
Author(s):
MA Zeyu; WU Fenghua; HE Zhiping; ZHU Zhiyu; LI Tiantian; LIU Xingquan
(College of Agriculture and Food Science,Zhejiang A&F University,Hangzhou,Zhejiang 311300)
Keywords:
response surface methodology; okra yogurt; production process; optimization
PACS:
-
DOI:
10.11937/bfyy.20182882
Abstract:
The fermentation technology of okra yogurt was studied with freeze-dried okra powder and fresh cow milk as main materials.With ratio of water holding and sensory score as evaluation indexes,the process for production of okra yogurt was optimized by response surface methodology based on single-factor experiments.The results showed that the optimum fermentation parameters were determined as follows,freeze-dried okra powder addition of 0.37%,inoculum quantity of 4.1%,fermentation time of 5.3 hours and fermentation temperature of 41.8 ℃.Under these conditions,the comprehensive index of yogurt was 0.989 5 showing a relative standard deviation of 0.97% compared to the theoretical value of 0.999 1.The okra yogurt obtained under the optimized fermentation conditions exhibited exquisite mouth feeling,unique flavor and elegant aroma,and the basic physical and chemical indexes conformed to national standard of yogurt.

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Last Update: 2019-04-16