Study on the development and storage stability of solidified dehulled flaxseed fermented milk.

In this study, the fermentation process of dehulled flaxseed fermented milk was optimized by single factor test and response surface method, and its storage stability was studied by using dehulled flaxseed pure milk and whole milk as the main raw materials. The results showed that the optimum preparation conditions of solidified dehulled flaxseed fermented milk were as follows: the volume ratio of dehulled flaxseed pure mike Lo whole milk was 3:7, the sucrose addition was 74 g/L, the fermentation agent was 2. 3 g/L, the β-cyclodextrin addition was 2.0 g/L, the fermentation temperature was 42 °C, the fermentation time was 8 h. In addition, under the optimized conditions, the titratable acidity of fermented milk after 21 days of storage was 84 °T, pH 4. 3, water holding capacity was 84. 03%, viable count was 2.44 x 10⁸ CFU/g, hardness was 1.07 N, elasticity was 0.63 mm, chewiness was 0.45 N, viscosity was 0.71 N, cohesiveness was 0.66. The coagulated fermented milk was milky while in color, uniform in texture, no whey precipitation, had the aroma of flaxseed and good stability. The results provided research ideas and data reference for the fermentation process and storage characteristics evaluation of plant-based fermented milk. [ABSTRACT FROM AUTHOR]