Optimization of fermentation condition for yogurt with rice bran and soybean

By using the single factor experiment and orthogonal experiment design,the yogurt with rice bran and soybean was studied and its best technology was selected.The ratio of rice bran and soybean milk was 1/2,the stabilizer was 0.13% sodium alginate and 0.13% AGAR of enzymatic hydrolysate of the rice bran,the fermentation temperature was 45℃,the fermentation time of 5 h.In this condition,the point of the sensory evaluation value was 93.83,the content of lactic acid was 58.28 μg/mL, the content of protein was 3.67 g/100 g.The plant-based foods contained important natural nutrients of rice bran and soybean which could develop a variety of nutrition health care function in order to set up a new approach for development and utilization of rice bran and soy bean and improve their economic utilities.