Development of Jew's-ear soy-milk yoghurt

Using Jew's-ear extraction and soybean as main materials,Jew's-ear soy yoghurt was produced by the fermentation of lactic acid bacteria.The optimal production conditions and formula were determined by single-factor and orthogonal tests.The results showed that the optimal extraction conditions of Jew's-ear were: ratio of Jew's-ear and water 1∶40,temperature 70℃ and time 1h.The optimal formula and production conditions of Jew's-ear soy yoghurt were: ratio of Jew's-ear extraction and soymilk 1∶4,starter 3%,sodium alginate 0.03%,fermentation temperature 38℃ and fermentation time 6h.And the optimal conditions for soymilk preparation were: ratio of soybean and water 1∶14 and sucrose 9%.