积雪草酸奶的加工工艺优化及其品质分析OA

In this study,the Centella asiatica yogurt was prepared using fresh milk and C.asiatica as raw materials,with Lactobacillus bulgaricus and Streptococcus thermophilus as fermentation starter.The processing technology was optimized through single-factor experiments and response surface methodology,and the quality was analyzed.The results showed that the optimal processing technology conditions of C.asiatica yogurt were as follows:C.asiatica juice addition 10％,sucrose addition 6％,inoculum 1％,fermentation time 7 h,temperature 42℃,and post-ripening time 16 h.Under the optimal condition,the sensory score of the yogurt was 89.97,with distinctive fresh aroma characteristic of C.asiatica,the water holding capacity was 79.5％,the titratable acidity was 87.1 °T,the soluble solids content was 14.1％,the pH was 4.24,the whey separation rate was 1.03％,the suspension stability was 1.31％,the fat content was 3.2 g/100 g,and the total lactic acid bacteria count was 3.3×107 CFU/g.All physicochemical parameters met the related national standards.