| Popis: |
The melon yoghurt were prepared by blending 20% milk with 30% melon juice before fermentation.The influences of melon juice,stabilizer,sucrose,inoculum,fermentation temperature and time were studied by the single factor experiment;the optimum conditions were investigated by the orthogonal experiment.Different chemical and microbiological characteristics and organoleptic assessment were analyzed to assay the quality of the yoghurt during refrigerated storage at 4°C for 21 days.The results show that melon juice dosage,sucrose amount,fermentation temperature and time have significant effect on the acceptability of yoghurt.The optimal conditions of melon yoghurt are: 35% melon juice,0.2%stabilizer,3%sucrose, 4%inoculation,fermentation at 43°C for 5h.The results of chemical analysis revealed protein contents is 4.0%,fat contents is 3.2%,the total solids content is 11.6%,the titratable acidity is between 70°T and 85°T. The microbiological examination revealed a tolerable level for the samples cultures.The sensory scores increased especially for yoghurt samples,which was obtained by the optimal conditions. |
