Optimization of Formulation Stabilizer and Analysis of Volatile Component in Fermented Walnut Milk

LI Xiceng; XIA Junxia; ZHAO Huibo; WU Yanbing; DAI Shengxing; LIU Lei; XU Shan; GAO Fei; LU Min

doi:10.13386/j.issn1002-0306.2022080033

Volume 44 Issue 10

May 2023

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Science and Technology of Food Industry > 2023 > 44(10): 203-210. > DOI: 10.13386/j.issn1002-0306.2022080033

LI Xiceng, XIA Junxia, ZHAO Huibo, et al. Optimization of Formulation Stabilizer and Analysis of Volatile Component in Fermented Walnut Milk[J]. Science and Technology of Food Industry, 2023, 44(10): 203−210. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022080033.

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Optimization of Formulation Stabilizer and Analysis of Volatile Component in Fermented Walnut Milk

1.
Hebei Yangyuan Zhihui Beverage Co., Ltd., Hengshui 053000, China
2.
Hebei Key Laboratory of Walnut Nutritional Function and Processing Technology, Hengshui 053000, China

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Received Date: August 02, 2022
Available Online: March 08, 2023

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Abstract

Abstract

Herein, walnut without pellicle was utilized as the raw material for the production of fermented walnut milk. The factors affecting quality of fermented walnut milk were investigated. The formulation of stabilizer in fermented walnut milk was optimized by a single factor experiment and orthogonal test with the amount of carboxymethylcellulose sodium (CMC-Na), pectin and gellan gum as investigation factors. The stability index and sensory score were used as evaluation indices. Gas chromatography-mass spectrometry (GC-MS) combined with headspace solid-phase microextraction (HS-SPME) was used to characterize the volatile profile of walnut milk before and after fermentation. The results showed that the optimal formulation was 2.5‰ CMC-Na, 1.1‰ pectin and 0.3‰ gellan gum. Under these conditions, the walnut milk exhibited good stability and sour-sweet and delicious taste with the stability index 1.1 and sensory score 94.5. There was a great variability in aldehydes, ketones and alcohols and the aroma quality of walnut milk was significantly improved.
- fermentation,
- walnut milk,
- stability index,
- taste,
- volatile components

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References (39)

References

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