The Development And Nutrition Analysis Of Dual Protein Probiotic Yogurt

The state council office of the state council issued "National Nutrition Program(2017-2030 years)" to put forward "developing and utilizing the rich and characteristic agricultural products resources of our country,aiming at the health needs of different people and developing new nutritious and healthy food,such as dual protein food." Strengthen the implementation of major projects such as dual protein engineering.With high-quality animal and plant protein as the main nutrient base,the basic research and processing technology of innovation would be strengthened,and the key products of dual protein engineering would be transformed and popularized.Therefore,the dual protein probiotic yogurt developed by the main nutritive materials including soybean protein and milk protein,and the compound probiotics was a kind of new nutritious and healthy food.The nutrition analysis of dual protein probiotic yogurt would be carried out.This paper studied the effect of dual protein ratio,milk sugar content,fermentation temperature and fermentation time on the dual protein probiotic yogurt’s pH value,acidity and viscosity by single factor analysis.Carried on nutrition analysis including protein content,fat content,amino acid content of dual protein probiotic yogurt,researching the changes of pH value,acidity,viscosity and sensory evaluation during the storage period.The results were as follows:(1)the development of dual protein probiotic yogurt was feasible,and the best process was soy protein: milk protein(weight ratio,w/w)=1:2,lactose content 1%,fermentation temperature 42℃,fermentation time 4 h;(2)the nutrition value of dual protein probiotic yogurt was higher than that of market yogurt;(3)The quality of dual protein probiotic yogurthe was stable during storage.The results show that the increase of soybean protein content leaded to the increase of pH value and viscosity,the decrease of acidity.the increase of milk sugar content,fermentation temperature and fermentation time leaded to the decrease of pH value and the increase of acidity,and viscosity.The protein contents of three kinds of dual protein probiotics yogurt(3.89%,3.95% and 3.93%)were higher than those of the commercial yogurt(3.24%,3.16%).Their fat contents were(2.15%,2.12% and 2.23%)lower than those of the market yogurt(3.41%,3.52%).After fermentation,the free essential amino acid content of dual protein probiotic yogurt increased(39.7%,10.7%,26.9%)than prefermentation.Compared with market yogurt the essential amino acid content of dual protein yogurt increased 19.4%,the essential amino acid index increased 43.1%,and Protein digestibility-corrected amino acid score(PDCAAS)of dual protein probiotics increased 70%.During the storage of dual protein probiotic yogurt,the pH value decreased,the acidity,viscosity and water-holding capacity increased.The sensory score of the dual protein probiotic yogurt did not change significantly in the first 15 daies,and had a decline in the twenty-first day,but was still in line with the quality requirements.The dual protein probiotics yogurt had the characteristics of high protein,low fat,rich amino acid.It was a nutritious and healthy food,it can improve the health level of residents.