The objective of this study is to formulate and assess technologies for producing yogurt with camu-camu pulp, which has market potential and can be included in school meals, providing the general population with a nut...The objective of this study is to formulate and assess technologies for producing yogurt with camu-camu pulp, which has market potential and can be included in school meals, providing the general population with a nutritious and functional product. Three formulations of yogurt with camu-camu pulp were prepared, F1 10%, F2 13%, and F3 15%, with the following ingredients: whole UHT (Ultra High Temperature) milk, camu-camu pulp, dairy culture, and sugar. The micro-biological characteristics of the final products were within the standards recommended by ANVISA. Regarding sensory assessment, formulation 1 achieved the highest acceptability. The chemical, physical, and microbiological parameters were within the limits established by the legislation, and the acceptability of the formulation containing 10% camu-camu pulp was satisfactory. This is a more quality food option for the Amazonian and Brazilian population.展开更多
[Objectives]This study was conducted to develop a bergamot yam soymilk yogurt.[Methods]With bergamot yam and soybeans as the main raw materials,the nutritious bergamot yam soymilk yogurt was finally obtained through s...[Objectives]This study was conducted to develop a bergamot yam soymilk yogurt.[Methods]With bergamot yam and soybeans as the main raw materials,the nutritious bergamot yam soymilk yogurt was finally obtained through soymilk deodorization,strain acclimation and process optimization.[Results]Soybeans were soaked in a 1∶1 mixture of 0.2%sodium chloride and 0.2%sodium bicarbonate for 10 h,and then added with water for grinding,and the obtained slurry was filtered.The filtrate was heated at 100℃for 20 min on a low fire and mixed with skim milk in a ratio of 6∶4,and the obtained soymilk achieved the best deodorizing effect.Strains adapted to the soybean milk fermentation system were obtained by gradually increasing the ratio of soybean milk in the acclimation medium and performing passage.The curding time before the product acclimation was 6.5 h,and that after acclimation was 5.8 h,which meant that the time was shortened by 0.7 h,and the acidity increased significantly.Finally,an orthogonal experiment was carried out,determining that the optimal fermentation process was soybean-to-water ratio 1∶5,sucrose 8%,bergamot yam 8%,and fermentation time 6 h.[Conclusions]This study provides a reference for the deep processing of bergamot yam.展开更多
文摘The objective of this study is to formulate and assess technologies for producing yogurt with camu-camu pulp, which has market potential and can be included in school meals, providing the general population with a nutritious and functional product. Three formulations of yogurt with camu-camu pulp were prepared, F1 10%, F2 13%, and F3 15%, with the following ingredients: whole UHT (Ultra High Temperature) milk, camu-camu pulp, dairy culture, and sugar. The micro-biological characteristics of the final products were within the standards recommended by ANVISA. Regarding sensory assessment, formulation 1 achieved the highest acceptability. The chemical, physical, and microbiological parameters were within the limits established by the legislation, and the acceptability of the formulation containing 10% camu-camu pulp was satisfactory. This is a more quality food option for the Amazonian and Brazilian population.
基金Supported by School-level Scientific Research Project of Huanggang Normal University(2011CA069)Outstanding Young and Middle-aged Scientific and Technological Innovation Team of Colleges and Universities in Hubei Province(T201820)。
文摘[Objectives]This study was conducted to develop a bergamot yam soymilk yogurt.[Methods]With bergamot yam and soybeans as the main raw materials,the nutritious bergamot yam soymilk yogurt was finally obtained through soymilk deodorization,strain acclimation and process optimization.[Results]Soybeans were soaked in a 1∶1 mixture of 0.2%sodium chloride and 0.2%sodium bicarbonate for 10 h,and then added with water for grinding,and the obtained slurry was filtered.The filtrate was heated at 100℃for 20 min on a low fire and mixed with skim milk in a ratio of 6∶4,and the obtained soymilk achieved the best deodorizing effect.Strains adapted to the soybean milk fermentation system were obtained by gradually increasing the ratio of soybean milk in the acclimation medium and performing passage.The curding time before the product acclimation was 6.5 h,and that after acclimation was 5.8 h,which meant that the time was shortened by 0.7 h,and the acidity increased significantly.Finally,an orthogonal experiment was carried out,determining that the optimal fermentation process was soybean-to-water ratio 1∶5,sucrose 8%,bergamot yam 8%,and fermentation time 6 h.[Conclusions]This study provides a reference for the deep processing of bergamot yam.