Optimization of Preparation Technology of Blueberry Candied Syrup-based Set Yoghurt
The concentrated blueberry candied syrup and the whole milk sterilized pure milk were used as raw material to prepare set yoghurt. The influence of addition amount for blueberry candied syrup, sugar content, starter inoculation quantity and fermentation time on the yogurt sensory quality, whey exhal...
| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-12-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022010208 |
| _version_ | 1811216416485933056 |
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| author | Li ZHI Meiqi SHENG Yurong SONG Xu SUN Liqiang ZHU Chengcheng ZHU Wenyi WEI Ze YIN Limei JIN Zhijiang LI |
| author_facet | Li ZHI Meiqi SHENG Yurong SONG Xu SUN Liqiang ZHU Chengcheng ZHU Wenyi WEI Ze YIN Limei JIN Zhijiang LI |
| author_sort | Li ZHI |
| collection | DOAJ |
| description | The concentrated blueberry candied syrup and the whole milk sterilized pure milk were used as raw material to prepare set yoghurt. The influence of addition amount for blueberry candied syrup, sugar content, starter inoculation quantity and fermentation time on the yogurt sensory quality, whey exhalation rate and acidity were investigated. Furthermore, the response surface experiment was carried out on the basis of single factor experiment to optimize the set yoghurt preparation technological parameters. Then the texture parameters of yoghurt were compared with those of commercial yoghurt. The results showed that the optimal preparation technology of blueberry set yoghurt was as follows: The addition amount of concentrate blueberry candied syrup (concentration ratio 2 with the total sugar content 0.679 mg/mL) in the yoghurt 7%, custer sugar 4%, starter inoculation amount 0.6%, whey protein powder 2%, and fermentation control time 11 h. Under these conditions, the whey release rate was 12.43%, the acidity was 83.66°T and the sensory score reached the highest score 88.13. The blueberry set yoghurt was purple with strong frankincense and blueberry flavor. The hardness, cohesiveness and adhesiveness of this product were lower than those of commercially available fermented milk, but the water holding capacity was stronger. It was more delicate and refreshing, which tasted better than the commercially available products with thickening agent addition. In this study, the basic preparation conditions of set yoghurt of blueberry preserved fruit syrup were determined, which provided useful reference for improving the comprehensive utilization value of blueberry preserved fruit syrup and developing new fruity set yoghurt. |
| first_indexed | 2024-04-12T06:38:50Z |
| format | Article |
| id | doaj.art-1995c526dc3d44d0b517ba45ebf15b99 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-12T06:38:50Z |
| publishDate | 2022-12-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-1995c526dc3d44d0b517ba45ebf15b992022-12-22T03:43:47ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-12-01432318319110.13386/j.issn1002-0306.20220102082022010208-23Optimization of Preparation Technology of Blueberry Candied Syrup-based Set YoghurtLi ZHI0Meiqi SHENG1Yurong SONG2Xu SUN3Liqiang ZHU4Chengcheng ZHU5Wenyi WEI6Ze YIN7Limei JIN8Zhijiang LI9College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, ChinaCollege of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, ChinaCollege of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, ChinaCollege of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, ChinaCollege of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, ChinaCollege of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, ChinaCollege of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, ChinaCollege of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, ChinaCollege of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, ChinaCollege of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, ChinaThe concentrated blueberry candied syrup and the whole milk sterilized pure milk were used as raw material to prepare set yoghurt. The influence of addition amount for blueberry candied syrup, sugar content, starter inoculation quantity and fermentation time on the yogurt sensory quality, whey exhalation rate and acidity were investigated. Furthermore, the response surface experiment was carried out on the basis of single factor experiment to optimize the set yoghurt preparation technological parameters. Then the texture parameters of yoghurt were compared with those of commercial yoghurt. The results showed that the optimal preparation technology of blueberry set yoghurt was as follows: The addition amount of concentrate blueberry candied syrup (concentration ratio 2 with the total sugar content 0.679 mg/mL) in the yoghurt 7%, custer sugar 4%, starter inoculation amount 0.6%, whey protein powder 2%, and fermentation control time 11 h. Under these conditions, the whey release rate was 12.43%, the acidity was 83.66°T and the sensory score reached the highest score 88.13. The blueberry set yoghurt was purple with strong frankincense and blueberry flavor. The hardness, cohesiveness and adhesiveness of this product were lower than those of commercially available fermented milk, but the water holding capacity was stronger. It was more delicate and refreshing, which tasted better than the commercially available products with thickening agent addition. In this study, the basic preparation conditions of set yoghurt of blueberry preserved fruit syrup were determined, which provided useful reference for improving the comprehensive utilization value of blueberry preserved fruit syrup and developing new fruity set yoghurt.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022010208blueberryset yoghurtsyrupresponse surfacetexture |
| spellingShingle | Li ZHI Meiqi SHENG Yurong SONG Xu SUN Liqiang ZHU Chengcheng ZHU Wenyi WEI Ze YIN Limei JIN Zhijiang LI Optimization of Preparation Technology of Blueberry Candied Syrup-based Set Yoghurt Shipin gongye ke-ji blueberry set yoghurt syrup response surface texture |
| title | Optimization of Preparation Technology of Blueberry Candied Syrup-based Set Yoghurt |
| title_full | Optimization of Preparation Technology of Blueberry Candied Syrup-based Set Yoghurt |
| title_fullStr | Optimization of Preparation Technology of Blueberry Candied Syrup-based Set Yoghurt |
| title_full_unstemmed | Optimization of Preparation Technology of Blueberry Candied Syrup-based Set Yoghurt |
| title_short | Optimization of Preparation Technology of Blueberry Candied Syrup-based Set Yoghurt |
| title_sort | optimization of preparation technology of blueberry candied syrup based set yoghurt |
| topic | blueberry set yoghurt syrup response surface texture |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022010208 |
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