Study On Process Optimization And Quality Evaluation Of Ginseng Yogurt

As a health food suitable for all ages,yogurt can improve immunity,regulate intestinal flora and effectively improve the body's utilization of calcium and phosphorus.With the maturity of the yogurt preparation process and the increase in public popular demand,the research and development of Chinese herbal yogurt has become a research hot spot in related fields.Ginseng(Panax Ginseng C.A.Meyer),as a traditional Chinese medicine,is popular because of its medicinal and edible effects.Raw sun-dried ginseng,red ginseng and black ginseng are the main processed products of ginseng.After processing,the medicinal components of ginseng will be greatly changed,and its inherent properties and medical effects will be effectively improved.Therefore,in order to improve the health value of yogurt and promote the application of Chinese herbal medicine in the food field,this study combines human participation in yogurt,optimizes the fermentation conditions of yogurt through single factor,Plackett-Burman and Box-Behnken tests,and evaluates the quality of yogurt.Through comprehensive evaluation,ginseng yogurt with good taste and high value can be obtained.It not only provides theoretical basis and technical support for the development of new health products,but also provides direction for the application of ginseng in the food field.The main results of this text are as follows:1.The optimized process condition of raw sun-dried ginseng yogurt were:raw sun-dried ginseng powder 4.7 g,white sugar 23.6 g,bacterial powder 2.0 g,fermentation time 6.0 h and fermentation temperature of 39?.The obtained yogurt contained fat 3.69 g/100g,non-fat milk solids 8.30 g/100g,sucrose content 8.52g/100g,3.26%protein and acidity 96°T,the number of Streptococcus thermophilus,the number of bifidobacteria and the number of lactobacilli,respectively They were2.38×10~9 CFU/m L,7.60×10~8 CFU/m L and 1.58×10~7 CFU/m L.Compared with the control,the fat,protein,sucrose,and non-fat milk solid content of raw sun-dried ginseng yogurt increased slightly and the difference was not obvious;while the probiotic content increased significantly,and 10 ginsenosides were measured,among which Rg1,Re,and Rb1?The contents are 0.48 mg/g,0.61 mg/g and 0.82 mg/g,respectively.The results showed that the addition of raw sun-dried ginseng powder is beneficial to the improvement of the nutritional value and health function of yogurt.2.The optimized process conditions for red ginseng yogurt were:8.1 g red ginseng powder,1.7 g bacteria powder,18 g white sugar,add 300 m L milk,and ferment at 39°C for 8 hours.The obtained finished product has a protein content of3.33%,a fat content of 3.90 g/100g,a non-fat milk solid content of 9.39 g/100g,and an acidity of 98°T.All physical and chemical properties meet the national standards for fermented milk food safety,and are improved compared to the control.Among them,the protein content of red ginseng yogurt increased by 0.51%,the fat content increased by 0.57 g/100g,the non-fat milk solid content increased by 0.86 g/100g,and the number of three probiotics increased significantly to 1.09×10~9CFU/m L and6.80×10~8 CFU/m L and 7.20×10~6CFU/m L.At the same time,ten kinds of ginsenosides including Rh2,Rg3 and Rd were measured,and the content of Rd increased by 37.84%.In summary,the red ginseng yogurt developed by combining yogurt and red ginseng not only has higher nutritional value,but also has stronger health care properties.3.The optimized process conditions for black ginseng yogurt were:7.2 g black ginseng powder,34.9 g white sugar,1.0 g bacterial powder,and fermented at 41°C for10.0 h.The resulting yogurt tasted fine and had a taste and color similar to coffee.The fat content of yogurt was 3.89 g/100g,3.23%protein,10.50 g/100g sucrose,9.33g/100g non-fat milk solids,and acidity 92°T.The numbers of the three probiotics were 2.67×10~9 CFU/m L and 5.30×10~8 CFU/m L and 3.45×10~6 CFU/m L,respectively.The comparison showed that the conventional nutrient content of black ginseng yogurt has not increased significantly,but the number of Streptococcus thermophilus reaches 10~9.The results showed that the addition of black ginseng powder gave yogurt extra health characteristics.4.The comparison showed that the nutritional value and probiotic content of ginseng yogurt were higher than the fermented milk standard,and its fat,protein,and non-fat milk solid content increased by 23.44%,12.96%,and 11.18%respectively compared with CK.The nutritional value of red ginseng yogurt is similar to that of black ginseng yogurt.Combining T-Aoc,ABTS+and DPPH free radical scavenging ability showed that black ginseng yogurt has a strong comprehensive antioxidant capacity5.The storage period test showed that in addition to the acidity,the sensory score,fat content,protein content and the content of 3 kinds of probiotics of ginseng yogurt decreased with the increase of storage time.Due to the phenomenon of post-acidification,the acidity of yogurt increases with time,and the acidity of red ginseng yogurt were weak.After the 30-day storage period was over,its biochemical indicators still meet the national standards,indicating that ginseng yogurt has good stability for a certain period of time.Combining nutrients,probiotic content,double acetyl content,antioxidant capacity and storage period tests,it was concluded that black ginseng yogurt was a better quality ginseng yogurt.