The Optimization of Soy Yogurt's Fermented Processing

Using soymilk as raw materials and Lactobacillus bulgaricus and Streptococcus thermophilus( 1∶ 1) as starter to optimize the best fermentation process of soy yogurt. By improving the proportion of the soymilk during the fermentation,the fermented bacteria could gradually adapt to the environment in pure soymilk. The four factors and three levels of orthogonal experiment was adopted,four factors including inoculation amount,fermentation time,nutritional factors and soymilk solids content. Fussy mathematical evaluation method was used to evaluate the sensory score. The optimum fermentation conditions were as follows: the inoculation was 3%,fermentation time was 6 hours,addition of carrot juice concentration was 15% and milk solids content was 7°Bx.