Research And Development Of Soybean Dietary Fiber Yogurt

The main purpose of the text is to study the best preparation process and parameters, as well as the micro-structure and flavor analysis of the soybean dietary fiber yogurt. Based on the production processing theory and equipment of conventional yogurt, explore soybean dietary fiber yoghurt processing technology, the main research contents as follows:1. By taming starters test, cultured the lactic acid bacteria to adapt to the growth environment of soybean dietary fiber milk, the results show that the most appropriate time for fermentation of soybean dietary fiber was the seventh generation.2. By single factor experiment, to study the various factors effect on the quality of soybean dietary fiber yogurt, established the most appropriate conditions for fermentation. The results showed that: 12%powdered milk, 1% ~ 1.5% soybean dietary fiber, 6%sugar, 19000rpm 2min high-shear emulsifier, 95℃5min sterilization, 2:1 proportion of the St and Lb, 3% lactic acid bacteria, 43℃and 3.5h, under such conditions fermentation of soybean dietary fiber yogurt, impact of viscosity and taste was relatively small.3. Based on screening of many kinds of hydrocolloids, the denatured starch, the gelatin, the propylene glycol alginate, were chosen as the combination, applied three-factors and three-levels orthogonal experimental design, obtained the optimum proportion among them was 3:1.5:1, under this proportion to fermentation, the stability and sensory quality of yogurt was better.4. Using PB experimental design selected significant factors, according to the design principles of central composite (Box-Benhnken) experimental, by three-factors and three-levels of response surface analysis, obtained the optimum process parameters as follows: 1.25%dietary fiber, 0.57% stabilizer, 3.16% lactic acid bacteria.5. Using scanning electron microscope to observe the microstructure, we found that the microstructure of yogurt has a series of rules, more closely, and uniform network structure, this structure can be effectively retained water, improve water-holding capacity and stability and the quality of yogurt.6. Through the electronic nose to research and comparative analysis flavor of soybean dietary fiber yogurt and brand yogurt, we found that the addition of dietary fiber has little effect on the taste of yogurt.7. Use of storage experiments investigated the changes in physical and chemical properties during shelf life, we found that soy dietary fiber can significantly delay the post-acidification of yogurt, have some help for extended shelf-life.Integrated on the experimental methods and the optimal process parameters, produced a set of nutrition, health care and delicious in one of soybean dietary fiber yogurt, enrich the variety and nutritional value of the yogurt.