Study On Preparation Technological Optimization And Control Mechanism Of Buffalo Yogurt With Mangoes

Buffalo milk was one kind which has the guangxi local characteristic of rich nutrition of good dairy, its main nutrients was far higher than holstein cow’s milk with a good development prospect.In recent years, it was attracting the attention of the various aspects. However, at present, the buffalo milk especially the optimization of Buffalo yogurt and the quality control research reports were repoted rarely. Therefore, this research was started from the following several aspects.A combination of weighting method and response surfacean analysis could optimize stirred buffalo yogurt with mangoes manufacturing technology. The results showed that the quality share of the yogurt colour, flavor and texture was0.310,0.363and0.327respectively. Weighting of one index means the importance in the whole evaluation, so the flavor of yogurt was the most important influence factor in the evaluation.The optimal Buffalo yogurt production condition was that the sugar concentration was7%, the adding amount of mangoes grain was9.0%, comples stabilizer adding amount was0.09%. According to the optimization of process verification experiment, the total score of samples was1.385by using the yoghurt samples’subjective evaluation and objective indicators by combination weighting method.In order to investigate the stability and its structure influence effects of buffalo yogurt with mango puree induced by technological conditions. The results indicated that:When the concentration of the three stabilizers was0.15%, the WHC value of buffalo yogurt was the maximum and the stability was the best. Stabilizer surface adsorption of casein colloidal particle increased with the increase of adding amount of stabilizer and zeta potential reduced. The repulsive force of compound macromolecular was stronger, thus inhibited the casein gathering of precipitation, enhancing the stability of the system. The WHC value and viscosity of yogurt with3different kinds of stabilizers decreased as the pH value droped, showed that the lower fermentation acidity did harm to the stability of the system.When homogenization pressure grew more, yoghurt WHC value increased, the stability of yogurt enhanced, but the viscosity of system did not increase.Appearently viscosity of buffalo yoghurt could not have the linear correlation with the viscosity. namely stability improved. ζ-potential of system had got the trend of increasing.Explored the effect of whey protein concentrate add powder (WPC) on quality of yogurt gel and internal mechanism. The results showed that:the WPC adding increased the hardness and viscosity of buffalo yoghurt,made its dielectrophoretic force enhancement, and caused the increasing of WHC and the decreasing of STS, enhanced the stability of buffalo yogurt and improved the Buffalo yogurt’s sensory characteristics. The sample had shortened the curd pressure for adding WPC. The surface hydrophobicity increased significantly in the late fermentation, free sulfydryl had formed disulfide bond, making attraction and repulsion between the molecules equilibration, which was helpful to protein gel mesh three-dimensional structure of buffalo yoghurt formation.