China Dairy ›› 2025, Vol. 0 ›› Issue (3): 105-111.doi: 10.12377/1671-4393.25.03.17

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Study on Process Optimization and Quality of Fermented Milk with Chickpea Goat Milk

LIANG Yi, LIU Shuangbo, YANG Jingya*   

  1. College of Food Sciences & Technology,Shanghai Ocean University,Shanghai 201306
  • Published:2025-03-31

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Abstract: [Objective] To develop a new type of fermented goat milk with rich nutrition.[Method] Using chickpeas and goat milk as the main ingredients to compound fermentation milk. The production process was optimized by single-factor test and orthogonal test,and its quality was analyzed.[Result] The optimal compound ratio of chickpeas and goat milk was 20︰80,the content of sweetener was 8%,the content of stabilizer was 0.5%,the content of starter culture was 150 U,and the fermentation time was 6 hours. Under these conditions,the sensory score of fermented goat milk was 92.8,the acidity was 88.3 °T,and the lactic acid bacteria count was 10.6 l g（CFU/g）which met the current national standards. In addition,the content of aglycone isoflavones was rich,especially the content of chickpea was as high as 249.1 mg/kg.[Conclusion] The new fermented milk has good taste and rich nutrition,and could further diversify the types of fermented milk beverages.

Key words: chickpea, goat milk, fermented milk, orthogonal test

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