The Application And Nutrient Analysis Of KGM In Solidified Yoghurt

With the improvement of the living standards,people pay more attention on their daily diet.Yogurt not only has a unique flavor,but also rich in nutrients.So satisfied most people's favorite.Konjac is rich in Konjac glucomannan(KGM),and KGM could help enhance human immunity,anti-tumor,promote the proliferation,anti-radiation,lose weight,lower blood sugar and pressure and has many other functions.Yoghurt has high nutritional value,and health yoghurt is the future direction of yogurt drinks in the yoghurt market of our country,therefore konjac yogurt has great potential market.In this study,through three factors and three levels of the response surface experiment determined the optimal fermentation technology,and analyzed its nutrient contents,and used fluorescent quantitative PCR to amplify the konjac yogurt bacteria,and determined the nutritional value of konjac solidified yoghurt.Through single factor experiments determined the optimal range of various factors,and then conducted the three factors and three levels experiment,determined the optimum fermentation conditions of konjac solidified yogurt,which was konjac hydrolyzate addition 3.9%,inoculum size 6.1%,and fermentation time 5h.At this point,the sensory evaluation score was the highest.This paper analyzed a series of nutritional indicators of the differences between regular yogurt and different konjac hydrolyzate additions in konjac yogurt,and the results showed that,konjac solidified yogurt could significantly increase the non-fat milk solids and micronutrient contents,and adjust the yogurt taste by decreasing its acidity.But the konjac solidified yogurt could not have a big influence to the content of fat and protein.Because of the new yogurt have the feature of low fat,it catering for the appetite for most of the people.As for these features,I believe that konjac yogurt has high nutritional value and can bring us a certain theoretical and practical significance.Utilized fluorescence quantitative PCR researched the accurate total number of bacteria in konjac solidified yoghurt,and compared with the traditional method of plate culture techniques.The two methods measured the acid bacteria in in the konjac solidified yoghurt and showed that it was significantly higher than the contrast yoghurt and commercial yogurt,and it stated that the adding of konjac hydrolyzate could greatly contributed the propagation of lactic acid bacteria.The number of lactic acid bacteria of three samples measured by plate count method was only 73.85%,70.83%and 62.99%of the fluorescence quantitative PCR method.It illustrated that traditional plate count method was difficult to effectively reflect the actual number of lactic acid bacteria in yogurt samples,and the fluorescence quantitative PCR technology based on bacterial DNA directly extracted from the sample better achieved our goal.