Processing Technology And Quality Analysis Of Wasabi Yogurt

Horseradish yoghurt is a kind of milk product with special pungent fragrance,nutrition and health care function,which is made from horseradish plant powder and added into raw milk by lactic acid bacteria fermentation.In order to improve the quality of horseradish yogurt,this paper adopts response surface method to optimize the processing technology of horseradish yogurt,studies the optimal compound stabilizer of horseradish yogurt,and studies the quality index,nutritional composition and flavor substances of horseradish yogurt.The experimental results are as follows:1?horseradish yogurt fermentation research: using single factor experiment method,the first time with horseradish yogurt curds,sensory score,quality and structure,the number of lactic acid bacteria as evaluation indicators,to determine the optimal range of each single factor in the Box-Behnken experiment design,with sensory score as response value,fermentation process were optimized by response surface analysis to get the best fermentation conditions for: horseradish powder liquid adding amount was 4.82%,sugar content is 6.86%,yeast inoculation quantity was 3.33%,fermentation time was 6.17 h.The results showed that the sensory index,physicochemical index and hygienic index of horseranth yogurt were all in conformity with GB19302-2010,and all the indexes of horseranth yogurt fully met the requirements of national standards on the quality of fermented milk.2?horseradish yogurt stabilizers research: determination of xanthan gum,pectin,sodium carboxymethyl cellulose,propylene glycol alginate sodium four monomer hydraulic,viscosity stabilizer of horseradish yogurt,the influence of the senses,the sifting better monomer stabilizer,compound with experiment results show that when the ratio of pectin: PGA was 3:1,adding amount was 0.3% yogurt with hydraulic maximum 79.76,viscosity,the maximum is19600 mpa.S,horseradish yogurt curds uniform and stable organization,delicate taste,sensory score the highest.3?horseradish yogurt nutrition and flavor substances analysis: according to the national standard method for determination of horseradish yogurt the basic nutrients,the results showed that the moisture content of horseradish yogurt and crude fat content compared with ordinary yogurt content changed little,horseradish yogurt crude protein content(2.84 g /100 g)is higher than the crude protein content of common yogurt(2.41g/100g).Horseradish yogurt contains calcium,iron,zinc,sodium,potassium,copper,manganese and other mineral elements,including calcium content of 1120 mg/kg,iron content of 18.5 mg/kg,zinc content of 4.2mg/kg,sodium content of 96.5mg/kg,potassium content of 28.45 mg/kg,copper content of 0.35 mg/kg,manganese content of 0.39mg/kg,are higher than ordinary yogurt.Horseradish yogurt contains 17 kinds of amino acids,and the content of essential amino acids is higherthan that of ordinary yogurt.The highest content of leucine is 0.2860g/100 g,and the lowest content of methionine is 0.0857 g/100 g.Both horseradish yogurt and plain yogurt contain 23 kinds of fatty acids,and the content of each fatty acid is close.The total amount of fatty acid of horseradish yogurt is 16.052g/100 g,which is lower than that of plain yogurt,which is16.634g/100 g.horseradish yogurt contains 32 kinds of volatile flavor substances,mainly composed of 7 kinds of aldehydes(17.96%),9 kinds of esters(19.6%),2 kinds of alcohols(5.6%),3 kinds of ketones(24.59%),7 kinds of acids(22.72%),acids,aldehydes,esters,ketones compounds is high than ordinary yogurt,and acid compounds was lower than those of plain yogurt,the alcohol,esters,ketones compounds increased and the acid compounds decreased,which made the horseradish yoghourt product taste softer and formed its unique spicy fragrance.