Preparation of Rice-milk Dual Protein Yogurt Based on Screening Two Lactobacillus Strains
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Abstract:
The fermentation medium and process conditions of rice-milk dual protein yogurt were optimized by using rice protein and whole milk powder as the main raw materials, self-screening bacterium (Lactobacillus farraginis and Lactococcus lactis subsp. Lactis) as fermentation strains. Sensory evaluation, fermentation acidity and viscosity were used as the evaluation standard. The results showed that the fermentation medium was that rice protein hydrolysate (7.5% degree of hydrolysis) was added below 40% (protein powder by more than 60%). The best fermentation conditions as follows: the breeding ratio of Lactobacillus farraginis and Lactococcus lactis subsp. Lactis of 2:1, the percentage of rice protein and milk protein of 30:70, the inoculation amount of 3%, and the culture temperature of 42 ℃. The best food additives were that the optimal adding amount of sucrose is 4%~6%, and the optimal adding combination of thickener is 0.15% pectin +0.60% gelatin or 0.40% gelatin +0.60% HPDSP. The stable curd, uniform color, delicate taste, and distinct rice flavorrice-milk dual protein yogurt could be obtained under the optimum medium, food additives and process conditions.
