[Objective] A floral plant-based yogurt with grape flavor was developed using rose,grape juice,and soybean powder as raw materials, composite lactic acid bacteria as fermentation agents,and propylene glycol alginate（PGA） as stabilizer. [Method] The optimal process conditions for floral aroma grape plant-based yogurt were obtained by fixing the sucrose addition at 8%,adjusting the PGA addition at 0.2%,and fixing the fermentation temperature at 43 ℃ through single factor and orthogonal experiments,using fuzzy mathematical sensory evaluation method. [Result] Rose addition of 2%,grape juice addition of 12%,soybean powder addition of 24%,bacterial strain addition of 3%,fermentation time of 8 hours. [Conclusion] The sensory score of the yogurt produced under this optimal process is 92.4 points.The product has a light purple color,with the aroma of roses and the fruity aroma of grapes.The taste is delicate and the acidity and sweetness are moderate.
YU Senyan, LIANG Hailong, HUANG Zhang, HE Wen, MI Geng, LI Zhihong
. Optimization of Process for Plant-based Yogurt with Floral Aroma Grapes[J]. China Dairy, 2024
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DOI: 10.12377/1671-4393.24.08.24
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