Tian Yue, Zheng Shasha, He Laping, Li Cuiqin, Qiao Shunbin, Tao Han, Wang Xiao, Zeng Xuefeng
Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, PR China.
College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China.
Food Chem X. 2023 Oct 28;20:100969. doi: 10.1016/j.fochx.2023.100969. eCollection 2023 Dec 30.
can produce aromatic flavor in growth and development, widely used in food fermentation. This study used a One-Factor-at-a-Time (OFAT) test and response surface analysis to study the optimum fermentation parameters of tratt and coix seed yogurt by . The best fermentation process is as follows: skim milk powder 17 %, sucrose content 4 %, tratt and coix seed liquid 36 %, fermentation temperature 39 °C, inoculum 2 %, strain ratio 2:1:1(LB12: BLH1: Q-1), fermentation time 9.5 h. Under this fermentation process, the sensory score was 82.11, the contents of vitamin C, GABA, and total live bacteria in this yogurt were 13.89, 2.58, and 1.02 times higher than in common yogurt. Correlation analyses showed a significant contribution of the leavening agent to the GABA content of yogurt. This study provides a foundation for producing Rosa roxburghii tratt and coix seed yogurt with high sensory and nutritional value.
在生长发育过程中能产生芳香风味，广泛应用于食品发酵。本研究采用单因素试验（OFAT）和响应面分析，研究刺梨和薏苡仁酸奶的最佳发酵参数。最佳发酵工艺如下：脱脂奶粉17%，蔗糖含量4%，刺梨和薏苡仁液36%，发酵温度39℃，接种量2%，菌株比例2:1:1（LB12:BLH1:Q-1），发酵时间9.5小时。在此发酵工艺下，感官评分为82.11，该酸奶中维生素C、GABA和总活菌含量分别比普通酸奶高13.89、2.58和1.02倍。相关性分析表明，发酵剂对酸奶中GABA含量有显著贡献。本研究为生产具有高感官和营养价值的刺梨和薏苡仁酸奶奠定了基础。
