Preparation Process Optimization of Barley Leaf Broccoli Yogurt
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Abstract:
In order to increase the utilization of barley leaf and broccoli and increase the health value of yogurt, barley leaf broccoli yogurt was made with barley leaf, broccoli and skimmed milk powder as the main raw materials. In addition, the process and formula of barley broccoli acid are optimized by univariate test and orthogonal test, and the qualitative structure of yogurt under different processes and formulas was explored and analyzed. Finally, the antioxidant properties and acidity of barley leaf broccoli yogurt were studied. The results showed that the best formula of barley broccoli yogurt was as follows: Based on the reconstituted milk, barley juice 15%, broccoli juice 12%, sucrose 7%, starter inoculation amount 0.6%, fermentation time 6 h, and gelatin addition amount 0.1%. The final product retains the nutritional components of barley leaf broccoli, with uniform curd, no whey precipitation, light green wheat flavor, suitable acidity and sweetness, full color. The hardness of yogurt is 191.7 gf, the adhesion is 79.4 gf, and the cohesion is 0.39. At the same time, the antioxidant activity is greatly improved, and the acidity meets the national standard.
