The Optimization For Yoghurt Production Conditions

Many factors influence the quality of yogurt, For example, fermentation time, fermentation temperature, quantity, raw milk and ingredients, production technology and equipment, production fermentation environmental and health condition and so on. This paper taken research on fermentation time, fermentation temperature, Inoculation amount and sugar inoculation quantity, on this basis, using orthogonal method of process conditions for further discussion, then find out the best process condition of the production, theoretical basis to improve the quality of our country yogurt and the basis for the study. The main conclusions are as follows:Through the sour cream to the fermentation time, fermentation temperature and sugar inoculation quantity, adding amount of single factor experiment, respectively, found that the best fermentation time is6h, best fermentation temperature is42℃, best quantity is0.030g/L, best added sugar content is6%. The factors of orthogonal test paper that, adding amount of sugar to yogurt affection on the quality of the most outstanding, followed by fermentation temperature and fermentation time, quantity of dairy products to acid affect the minimum.20℃storage10days,the conclusion for quality characteristics of acid dairy products during the study is, sour cream in the storage period titration increased acidity, sour cream, the viscosity of hydraulic and sensory scores are lower, the conclusion shows that yogurt20℃conditions in the longer the storage time of the bad acid dairy products. Y2group (fermentation temperature is42℃, fermentation time is6h, inoculation amount of0.030g/L, sucrose adding amount is6%) of sour cream storage in20℃conditions after10days, quality is stable, the conclusion further proof that the optimum process conditions of sour cream for42℃conditions, strains inoculation amount of0.030g/L, sucrose adding amount of6%, fermentation time for6h.