Abstract: In order to improve the stability, taste and flavor of sweet corn fruit granule yogurt, the pretreatment conditions enzyme inactivation, starch liquefaction and strain domestication were optimized by one-factor-at-a-time method and central composite design method. A heating duration of 15 min at 100 ℃ was found optimal for enzyme inactivation before slurry beating. The optimal liquefaction conditions were solid-to-liquid ratio 1:3 (g/mL), α-amylase dosage 0.2 mL/100 g, temperature 91 ℃, and liquefaction time 32 min. The best results for strain domestication were achieved by culturing in a mixture of sweet corn slurry and milk at a ratio of 4:6. The yogurt obtained under these conditions was characterized by unique flavor and excellent palatability.

Key words: sweet corn, fruit granule yogurt, liquefaction, central composite design, strain domestication