Optimization of Tendon Yogurt Jelly Formula by Response Surface Method

GUAN Jiaqi; KE Chuxin; HUANG He; LI Bailiang; JIAO Wenshu; LENG Youbin; HUO Guicheng

doi:10.13386/j.issn1002-0306.2020020156

Volume 42 Issue 3

Jan. 2021

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Science and Technology of Food Industry > 2021 > 42(3): 171-178. > DOI: 10.13386/j.issn1002-0306.2020020156

GUAN Jiaqi, KE Chuxin, HUANG He, LI Bailiang, JIAO Wenshu, LENG Youbin, HUO Guicheng. Optimization of Tendon Yogurt Jelly Formula by Response Surface Method[J]. Science and Technology of Food Industry, 2021, 42(3): 171-178. DOI: 10.13386/j.issn1002-0306.2020020156

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Optimization of Tendon Yogurt Jelly Formula by Response Surface Method

1. Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China;
2. Heilongjiang Provincial Center for Disease Control and Prevention, Harbin 150030, China;
3. Heilongjiang Feihe Dairy Co., Ltd., Beijing 100015, China

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Received Date: February 16, 2020
Available Online: February 02, 2021

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Abstract

Abstract

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.
- yogurt jelly,
- tendon,
- collagen,
- response surface

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References

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