Department of Dairy and Process Engineering, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland.
Sci Rep. 2021 Nov 25;11(1):22956. doi: 10.1038/s41598-021-02424-7.
The aim of the research was to check how the addition of honeydew honey and various compositions of starter cultures affects the water holding capacity, water activity, color, syneresis and consistency of the obtained kefir in the context of its sensory acceptability. In this research, 2.5% and 5% (w/w) honeydew honey was added to the samples of model kefir (K) and commercial kefir (K13). Kefirs differed by the type of used starter cultures and conditions of production. The addition of honeydew honey to kefir resulted in increased water holding capacity and a reduction in water activity. Honeydew honey kefir was characterized by the following flavor: astringent, fruity, pungent and waxy. As the honey content increased, the taste and waxy flavor became sweeter. In the sensory assessment, the attributes of texture and mouthfeel, creaminess, density and firmness, do not change because of the honey amount or storage time of the samples. The use of different starter cultures in kefir production with the addition of honeydew honey impacted texture parameters, resulting in up to a 4.8-fold increased viscosity index.
本研究旨在探讨添加花蜜蜂蜜和不同种类的发酵剂组合对所获得的酸乳的持水力、水分活度、颜色、离浆和稠度的影响，并结合其感官可接受性进行评估。在这项研究中，向模型酸乳（K）和商业酸乳（K13）的样品中分别添加了 2.5%和 5%（w/w）的花蜜蜂蜜。酸乳的差异在于所使用的发酵剂种类和生产条件。向酸乳中添加花蜜蜂蜜会增加其持水力并降低水分活度。花蜜蜂蜜酸乳的风味特征为：收敛性、果味、刺激性和蜡质味。随着蜂蜜含量的增加，味道和蜡质味变得更甜。在感官评估中，由于蜂蜜用量或样品储存时间的不同，质地和口感、奶油感、密度和紧实度等属性并未发生变化。在添加花蜜蜂蜜的酸乳生产中使用不同的发酵剂会影响质地参数，导致粘度指数最高增加 4.8 倍。
