Optimization of Tendon Yogurt Jelly Formula by Response Surface Method

Taking yoghurt as the main raw material and collagen extracted from tendon as coagulant,the optimal formula of yoghurt jelly was studied by single factor experiment and Box-Behnken response surface experiment. The results showed that the optimized process parameters were 43% of the additive amount of colloidal solution,15.5% of the additive amount of sucrose and 0.11% of the additive amount of anhydrous citric acid. At this time,the elasticity of the yogurt jelly was 0.945 and the sensory score was 86.The optimized yogurt jelly had good texture and sensory quality,the physicochemical and physiological indexes of which were both in line with the national regulations. The processing technology could lay a theoretical basis for the development of yogurt jelly.