Development Of Oat Dietary Fiber Yogurt

In this study,we selected oat bran powder rich in dietary fiber in yogurt,and developed a kind of yogurt containing oat dietary fiber.In the process of development,the rich in dietary fiber raw material selection,study the curing process;the fermentation strains were activated and domestication,choose domestication between algebra and strain ratio;comparison of the various factors including oat dietary fiber yoghurt,choose the proper formulation and optimization of response surface.The optimum process parameters;screening and combination on the stabilizer,to obtain the optimum formulation of stabilizers.The main results are as follows:1.Through the oats,corn and soybean,wheat and barley were analyzed,the main nutrient content of 5 kinds of corn skin that protein content of oat bran was 21.5%;12%fat content;soluble dietary fiber content of 9.8%beta glucan content was 8.5%.Oat bran was selected as the raw material of dietary fiber.2.The treatment process of oat bran was studied.The results showed that the enzyme activity of oat bran after 100 centigrade was 0 after 30min boiled and cooked.Because the oat bran is not completely cured and the oat fragrance is weak,the oat bran is not completely cured by boiling and ripening and the oat bran is weak,so it is further cured and crushed.The baking temperature is 140 degrees centigrade,time 10min,crushing 3 times,each time 1min,and after smashing 100 mesh screens,the proportion of the under sifter is more than 90%.3.Domestication of selected strains of Lactobacillus bulgaricus and Streptococcus thermophilus,and acclimation to third generation,the acidity,pH and setting time of bacteria tended to be stable.The time of curd was shortened by 1.3h than before acclimatization,and the value of pH was 0.34 and 0.21 lower than that before domestication,and the acidity increased by 7 T than before acclimation.The influence of strain proportion on the quality of yogurt containing oat dietary fiber was studied.When the ratio of Streptococcus thermophilus and Lactobacillus bulgaricus was 1:1,the sensory score was 88.4.Through the study of oat bran powder adding amount,number,amount of sugar,compound bacteria inoculation effect on water oat dietary fiber yoghurt quality,determine the basic formula of various factors.On the basis of single factor test,the response surface test was used to optimize the basic formula containing oat dietary fiber yogurt with sensory score as the response value.Under the optimized condition,combined with the actual situation,choose the adding amount of oat bran powder,oat bran powder of 1.85%mesh 200 mesh,adding sugar 6.5%,compound 4%strains inoculation.Under this condition,the sensory score was 94.5.Because in the development process with oat dietary fiber yoghurt,whey and the color is not uniform,the product system is not stable,basic test comparison of carrageenan,guar gum,xanthan gum,CMC,glycerol monostearate,selection of carrageenan,glycerin monostearate,yellow the original gum as compound stabilizer containing oat dietary fiber yoghurt.Through the orthogonal design of three factors and three levels,the best formula for compound stabilizers was carrageenan 0.03%,glyceryl monostearate 0.09%and xanthan gum 0.01%.Under this condition,the water holding capacity is 93.97%and the viscosity is 8.82.