Study on formulation optimization for soy-yogurt added mellorine making

• Main Authors: Tzu-Chun Liao, 廖姿淳
• Other Authors: Yih-Mon Jaw
• Format: Others
• Language: zh-TW
• Published: 2014
• Online Access: http://ndltd.ncl.edu.tw/handle/14661601085173272812

碩士 === 國立高雄餐旅大學 === 餐飲創新研發碩士學位學程 === 102 === The main ingredient of commercial ice-cream is made from dairy products. The fat content of ice-cream is normally around 10~12%, and excess consumption can cause obesity, high cholesterol and other diseases. Soy is considered that containing trace substances with health benefits, and it can promote physical functions and health. Lactic acid bacteria is also considered as safe probiotics. This study is aimed to make mellorine by using soymilk to replace dairy products as well as explores the optimizing process of adding soy-yogurt into mellorine. The study will be divided into 3 parts: (1) the fermentation time of soy-yogurt to produce the best quality of mellorine; (2) the adding amount of refined palm oil, stabilizer or emulsifier produce the best quality of mellorine; (3) the influence of mellorine quality by adding different percentage of soy-yogurt (0%, 10%, 20%, 30%). The result shows that soy-yogurt produces the maximum lactic acid bacteria (7.88 log CFU/g) under the condition of 45℃ for 8 hours by adding complex lactic acid bacteria powder to soymilk. Sensory evaluation shows 3 groups of formula have better quality, and they are: 0% refined palm oil+0.25% stabilizer+0.25% emulsifier; 2% refined palm oil; 2% refined palm oil+0.25% stabilizer. With the increasing amount of soy-yogurt, the viscosity of product rises and the total number of lactic acid bacteria reaches to 6.07 ~ 6.09 log CFU/g , and it also enhance the anti-melting and functional properties. By adding 2% refined palm oil to 4 different groups (0%, 10%, 20%, 30% of soy-yogurt) and then comparing with commercial ice-cream, the results indicate there is no significant differences among those groups in terms of sourness, flavor and overall acceptability. Therefore, this study shows that mellorine containing soy-yogurt should be acceptable by publics and can be consumed by vegetarian.