Compound Fermentation Process Optimization and Quality Analysis of Sugar-free Puinoa Fermented Milk

ZHANG Yu; WANG Ying; LI Zhifang; WANG Di; ZHANG Yanli; ZUO Zhaohang

doi:10.13386/j.issn1002-0306.2021020126

Volume 42 Issue 17

Aug. 2021

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Science and Technology of Food Industry > 2021 > 42(17): 209-216. > DOI: 10.13386/j.issn1002-0306.2021020126

ZHANG Yu, WANG Ying, LI Zhifang, et al. Compound Fermentation Process Optimization and Quality Analysis of Sugar-free Puinoa Fermented Milk[J]. Science and Technology of Food Industry, 2021, 42(17): 209−216. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021020126.

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Compound Fermentation Process Optimization and Quality Analysis of Sugar-free Puinoa Fermented Milk

ZHANG Yu^1,,
WANG Ying^{1, 2, 3, 4, ,},
LI Zhifang¹,
WANG Di¹,
ZHANG Yanli¹,
ZUO Zhaohang¹

1.
College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
2.
National Coarse Cereals Engineering Research Center, Daqing 163319, China
3.
Engineering Research Center of Processing and Utilization of Grain By-products, Ministry of Education, Daqing 163319, China
4.
Key Laboratory of Agro-Products Processing and Quality Safety of Heilongjiang Province, Ministry of Education, Daqing 163319, China

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Received Date: February 19, 2021
Available Online: June 30, 2021

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Abstract

Abstract

In order to develop a sugar-free quinoa fermented milk with high antioxidant capacity, single factor experiments were used to determine the fermentation ratio of the compound strain and the amount of xylitol added, and the response surface method was used to optimize the various products of the sugar-free quinoa fermented milk. The results showed that the best process for sugar-free quinoa fermented milk were: the compound starter ratio of Lactobacillus plantarum:Lactobacillus acidophilus was 2:1, the amount of xylitol added was 5%, the amount of lactic acid bacteria inoculated 3%, and the addition of quinoa pulp was 30%, the fermentation temperature was 38 ℃, and the fermentation time was 8 h. At this time, the superoxide dismutase (SOD enzyme) activity of fermented milk was the highest at 241.17 U/mL, and its physical and chemical indicators and microbiological indicators meet the requirements of national standards.
- sugar-free,
- compound fermentation,
- quinoa fermented milk,
- process optimization,
- quality analysis

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References

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