Optimization of the Formula and Quality Evaluation of <i>Polygonatum kingianum</i> Yogurt

WANG Teng; JIANG Shuaihan; LIU Kunyi; LI Ruoyu; LIANG Zhengwei; BO Nianguo; MA Yan; TANG Qingyan; ZHAO Ming

doi:10.13386/j.issn1002-0306.2023080190

Volume 45 Issue 15

Jul. 2024

Turn off MathJax

Article Contents

Abstract

References

Supplements

Science and Technology of Food Industry > 2024 > 45(15): 195-202. > DOI: 10.13386/j.issn1002-0306.2023080190

WANG Teng, JIANG Shuaihan, LIU Kunyi, et al. Optimization of the Formula and Quality Evaluation of Polygonatum kingianum Yogurt[J]. Science and Technology of Food Industry, 2024, 45(15): 195−202. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080190.

Citation:

PDF (21545 KB)

Optimization of the Formula and Quality Evaluation of Polygonatum kingianum Yogurt

WANG Teng^{1, 2, 3,},
JIANG Shuaihan¹,
LIU Kunyi⁴,
LI Ruoyu^{1, 2, 3},
LIANG Zhengwei^{2, 3},
BO Nianguo^{1, 2, 3},
MA Yan¹,
TANG Qingyan^{1, 2, 3, ,},
ZHAO Ming^{1, 2, 3, ,}

1.
College of Tea Science & College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
2.
National & Local Joint Engineering Research Center on Germplasm Innovation & Utilization of Chinese Medicinal Materials in Southwestern China & The Key Laboratory of Medicinal Plant Biology of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
3.
Yunnan Characteristic Plant Extraction Laboratory, Kunming 650106, China
4.
College of Wuliangye Technology and Food Engineering, Yibin Vocational and Technical College, Yibin 644003, China

More Information

Received Date: August 17, 2023
Available Online: June 04, 2024

Graphical Abstract

Abstract

Abstract

Milk powder, Polygonatum kingianum paste and sucrose were used as the main ingredients and a P. kingianum yogurt was fermented and developed. The optimal formula of P. kingianum yogurt was optimized by sensory evaluation, single-factor combined with response surface test. In addition, yoghurt was prepared with the optimised formula to compare the physicochemical and microbiological indices and antioxidant capacity of P. kingianum yoghurt with that of plain yoghurt (without P. kingianum). The results showed that the optimal formula for P. kingianum yoghurt was 1.5% addition of P. kingianum paste, 10% addition of sucrose and 0.02% addition of starter culture. P. kingianum yogurt had a delicate taste, with a moderate ratio of sweet and sour, with a light flavor of P. kingianum and sensory score of 87.62. All physicochemical and microbiological indexes met the national standards. The antioxidant capacity and texture analysis showed that compared with plain yoghurt, the addition of P. kingianum paste significantly improved the antioxidant capacity and stability of the yoghurt. Microstructural analysis showed that P. kingianum paste was tightly bound to milk protein, forming a densely structured milk gel and improving the viscosity value of yogurt. Therefore, a functional yogurt was developed by compounding P. kingianum, which had a certain market value.
- Polygonatum kingianum paste,
- yogurt,
- formula optimization,
- product quality

FullText(HTML)

References (36)

References

[1]	FARAG A M, ABDELWARETH A, SALLAM E I, et al. Metabolomics reveals impact of seven functional foods on metabolic pathways in a gut microbiota model[J]. Journal of Advanced Research,2020,23(C):47−59.
[2]	SAKANDAR H A, ZHANG H P. Trends in probiotic(s)-fermented milks and their in vivo functionality:A review[J]. Trends in Food Science & Technology,2021,110:55−65.
[3]	MARÍA G B, JORGE M F, MARÍA J M A, et al. New perspectives in fermented dairy products and their health relevance[J]. Journal of Functional Foods, 2020, 72: 104059.
[4]	王圆圆, 杨晓桐, 陈伟. 白玉菇多糖发酵乳对小鼠肠道微生物的影响及抗氧化作用[J]. 中国食品学报,2023,24(3):127−135. [WANG Y Y, YANG X T, CHEN W. Effects of polysaccharide fermented milk from white Hypsizygus marmoreus on intestinal microflora in mice and antioxidant capacity[J]. Journal of Chinese Institute of Food Science and Technology,2023,24(3):127−135.] WANG Y Y, YANG X T, CHEN W. Effects of polysaccharide fermented milk from white Hypsizygus marmoreus on intestinal microflora in mice and antioxidant capacity[J]. Journal of Chinese Institute of Food Science and Technology, 2023, 24（3）: 127−135.
[5]	温永平, 唐季清, 韩冬, 等. 魔芋甘露寡糖对酸奶免疫调节活性的影响[J]. 食品科学,2021,42(17):133−142. [WEN Y P, TANG J Q, HAN D, et al. Effects of konjac mannano ligosaccharide fortification on immunomodulatory activity of yogurt[J]. Food Science,2021,42(17):133−142.] WEN Y P, TANG J Q, HAN D, et al. Effects of konjac mannano ligosaccharide fortification on immunomodulatory activity of yogurt[J]. Food Science, 2021, 42（17）: 133−142.
[6]	王丽爽, 赵秀红. 燕麦膳食纤维酸奶的研制[J]. 食品研究与开发,2017,38(3):91−95. [WANG L S, ZHAO X H. Development of oat dietary fiber yogurt[J]. Food Research and Development,2017,38(3):91−95.] WANG L S, ZHAO X H. Development of oat dietary fiber yogurt[J]. Food Research and Development, 2017, 38（3）: 91−95.
[7]	王宪青, 白吉敏, 陈文璐, 等. 姜黄牛初乳发酵乳的制备及其抗氧化活性研究[J]. 食品工业科技,2023,44(14):163−170. [WANG X Q, BAI J M, CHEN W L, et al. Preparation and antioxidant activity of turmeric colostrum fermented milk[J]. Science and Technology of Food Industry,2023,44(14):163−170.] WANG X Q, BAI J M, CHEN W L, et al. Preparation and antioxidant activity of turmeric colostrum fermented milk[J]. Science and Technology of Food Industry, 2023, 44（14）: 163−170.
[8]	马永强, 沈盈, 王鑫, 等. 不同品种和地区黄精成分的主成分分析及聚类分析[J]. 粮食与油脂,2021,34(11):141−145. [MA Y Q, SHEN Y, WANG X, et al. Principal component analysis and cluster analysis of the components of polygonatum from different varieties and regions[J]. Cereals & Oils,2021,34(11):141−145.] MA Y Q, SHEN Y, WANG X, et al. Principal component analysis and cluster analysis of the components of polygonatum from different varieties and regions[J]. Cereals & Oils, 2021, 34（11）: 141−145.
[9]	LI R S, TAO A, YANG R M, et al. Structural characterization, hypoglycemic effects and antidiabetic mechanism of a novel polysaccharides from Polygonatum kingianum Coll. et Hemsl[J]. Biomedicine & Pharmacotherapy,2020,131:110687.
[10]	LI B, WU P P, FU W W, et al. The role and mechanism of miRNA-1224 in the polygonatum sibiricum polysaccharide regulation of bone marrow-derived macrophages to osteoclast differentiation.[J]. Rejuvenation Research,2019,22(5):420−430. doi: 10.1089/rej.2018.2126
[11]	MA Y L, ZHANG Y L, ZHANG F, et al. Methyl protodioscin from Polygonatum sibiricum inhibits cervical cancer through cell cycle arrest and apoptosis induction[J]. Food and Chemical Toxicology,2019,132:110695. doi: 10.1016/j.fct.2019.110695
[12]	ZHAO H, WANG Q L, HOU S B, et al. Chemical constituents from the rhizomes of Polygonatum sibiricum red and anti-inflammatory activity in RAW264.7 macrophage cells[J]. Natural Product Research,2019,33(16):2359−2362. doi: 10.1080/14786419.2018.1440220
[13]	李锦松, 张超, 张怀山, 等. 黄精在酿造黄酒中的作用研究[J]. 中国酿造,2017,36(11):64−67. [LI J S, ZHANG C, ZHANG H S, et al. Effect of Polygonatum sibiricum on Chinese rice wine[J]. China Brewing,2017,36(11):64−67.] LI J S, ZHANG C, ZHANG H S, et al. Effect of Polygonatum sibiricum on Chinese rice wine[J]. China Brewing, 2017, 36（11）: 64−67.
[14]	梁正维, 王晓漫, 刘小苏, 等. 三七茎叶-滇黄精速溶粉提取工艺及抗氧化活性分析[J]. 食品与发酵工业,2023,49(2):91−98. [LIANG Z W, WANG X M, LIU X S, et al. Extraction technology and antioxidant activity analysis of stem and leaves of Panax notoginseng-Polygonatum kingianum instant powder[J]. Food and Fermentation Industries,2023,49(2):91−98.] LIANG Z W, WANG X M, LIU X S, et al. Extraction technology and antioxidant activity analysis of stem and leaves of Panax notoginseng-Polygonatum kingianum instant powder[J]. Food and Fermentation Industries, 2023, 49（2）: 91−98.
[15]	宋俊颐, 李朝梦, 邴博雅, 等. 黄精多糖乳饮品的研制[J]. 中国果菜,2023,43(2):18−23. [SONG J Y, LI C M, BING B Y, et al. Development of Polygonatum sibiricum polysaccharide milk beverage[J]. China Fruit & Vegetable,2023,43(2):18−23.] SONG J Y, LI C M, BING B Y, et al. Development of Polygonatum sibiricum polysaccharide milk beverage[J]. China Fruit & Vegetable, 2023, 43（2）: 18−23.
[16]	杨冰峰, 胥峰, 李淑立, 等. 黄精化学成分·生理功能及产业发展研究进展[J]. 安徽农业科学,2021,49(11):8−12. [YANG B F, XUE F, LI S L, et al. Research advances on chemical composition, physiological function and industrial development of Polygonatum sibiricum[J]. Journal of Anhui Agricultural Sciences,2021,49(11):8−12.] YANG B F, XUE F, LI S L, et al. Research advances on chemical composition, physiological function and industrial development of Polygonatum sibiricum[J]. Journal of Anhui Agricultural Sciences, 2021, 49（11）: 8−12.
[17]	中华人民共和国卫生部. GB 19302-2010食品安全国家标准发酵乳[S]. 北京:中国标准出版社, 2010. [Ministry of Health of the People's Republic of China. GB 19302-2010 National standard for food safety-Fermented milk[S]. Beijing:Standards Press of China, 2010.] Ministry of Health of the People's Republic of China. GB 19302-2010 National standard for food safety-Fermented milk[S]. Beijing: Standards Press of China, 2010.
[18]	国家食品药品监督管理总局, 国家卫生和计划生育委员会. GB 5009.5-2016食品安全国家标准食品中蛋白质的测定[S]. 北京:中国标准出版社, 2016. [State Food and Drug Administration, National Health and Family Planning Commission. GB 5009.5-2016 National standard for food safety-Determination of protein in food[S]. Beijing:Standards Press of China, 2016.] State Food and Drug Administration, National Health and Family Planning Commission. GB 5009.5-2016 National standard for food safety-Determination of protein in food[S]. Beijing: Standards Press of China, 2016.
[19]	国家食品药品监督管理总局, 国家卫生和计划生育委员会. GB 5009.6-2016食品安全国家标准食品中脂肪的测定[S]. 北京:中国标准出版社, 2016. [State Food and Drug Administration, National Health and Family Planning Commission. GB 5009.6-2016 National standard for food safety-Determination of fat in food[S]. Beijing:Standards Press of China, 2016.] State Food and Drug Administration, National Health and Family Planning Commission. GB 5009.6-2016 National standard for food safety-Determination of fat in food[S]. Beijing: Standards Press of China, 2016.
[20]	国家卫生和计划生育委员会. GB 5009.239-2016食品安全国家标准食品酸度的测定[S]. 北京:中国标准出版社, 2016. [National Health and Family Planning Commission. GB 5009.239-2016 National standard for food safety-Determination of acidity of food[S]. Beijing:Standards Press of China, 2016.] National Health and Family Planning Commission. GB 5009.239-2016 National standard for food safety-Determination of acidity of food[S]. Beijing: Standards Press of China, 2016.
[21]	国家市场监督管理总局, 国家卫生健康委员会. GB 4789.35-2023食品微生物学检验乳酸菌检验[S]. 北京:中国标准出版社, 2023. [State Administration for Market Regulation, National Health Commission. GB4789.35-2023 National standard for food safety-Food lactic acid bacteria inspection[S]. Beijing:Standards Press of China, 2023.] State Administration for Market Regulation, National Health Commission. GB4789.35-2023 National standard for food safety-Food lactic acid bacteria inspection[S]. Beijing: Standards Press of China, 2023.
[22]	国家卫生和计划生育委员会. GB 4789.15-2016食品微生物学检验霉菌和酵母菌的计数[S]. 北京:中国标准出版社, 2016. [National Health and Family Planning Commission. GB 4789.15-2016 National standard for food safety-Mold and yeast count[S]. Beijing:Standards Press of China, 2016.] National Health and Family Planning Commission. GB 4789.15-2016 National standard for food safety-Mold and yeast count[S]. Beijing: Standards Press of China, 2016.
[23]	王藤, 杨建兰, 魏光强, 等. 植物乳杆菌L3发酵乳的工艺优化及质量研究[J]. 中国奶牛,2023(6):35−42. [WANG T, YANG J L, WEI G Q, et al. Process optimization and quality study of Lactobacillus plantarum L3 fermented milk[J]. China Dairy Cattle,2023(6):35−42.] WANG T, YANG J L, WEI G Q, et al. Process optimization and quality study of Lactobacillus plantarum L3 fermented milk[J]. China Dairy Cattle, 2023（6）: 35−42.
[24]	RAWSON H L, MARSHALL V M. Effect of 'ropy' strains of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus on rheology of stirred yogurt[J]. International Journal of Food Science & Technology,2010,32(3):213−220.
[25]	LI X W, LÜ S, SHI T T, et al. Exopolysaccharides from yoghurt fermented by Lactobacillus paracasei:Production, purification and its binding to sodium caseinate-science direct[J]. Food Hydrocolloids,2020,102(C):105635.
[26]	杨昭, 姚玉静, 梁志理, 等. 木糖醇和蔗糖对酸乳品质的影响及风味成分分析[J]. 食品科技,2019,44(4):71−75. [YANG Z, YAO Y J, LIANG Z L, et al. Effects of xylitol and cane sugar on yogurt quality and analysis of flavor components[J]. Food Science and Technology,2019,44(4):71−75.] YANG Z, YAO Y J, LIANG Z L, et al. Effects of xylitol and cane sugar on yogurt quality and analysis of flavor components[J]. Food Science and Technology, 2019, 44（4）: 71−75.
[27]	李雪, 张慧敏, 许谦, 等. 桑黄风味酸奶发酵工艺优化[J]. 中国酿造,2022,41(5):194−198. [LI X, ZHANG H M, XU Q, et al. Optimization of fermentation technology of Phellinus igniarius flavor yogurt[J]. China Brewing,2022,41(5):194−198.] LI X, ZHANG H M, XU Q, et al. Optimization of fermentation technology of Phellinus igniarius flavor yogurt[J]. China Brewing, 2022, 41（5）: 194−198.
[28]	LIAO F, WEN R D, YANG L, et al. Oil tea soup formula optimization based on orthogonal test and fuzzy mathematics sensory evaluation[J]. Food Science and Engineering,2017,7(10):435−442.
[29]	ZHANG Y, ZHANG LY, VENKITASAMY C, et al. Improving the flavor of microbone meal with flavourzyme by response surface method[J]. Journal of Food Process Engineering,2019,42(4):e13040.1−e13040.11.
[30]	李靖, 陈伟, 程芳, 等. 灵芝-白灵菇酸奶配方的优化及其营养成分分析[J]. 食品与发酵工业,2012,38(6):122−127. [LI J, CHEN W, CHENG F, et al. Optimization of formula of the Ganoderma lucidum-Pleurotus yogurt by response surface methodology and nutrient analysis[J]. Food and Fermentation Industries,2012,38(6):122−127.] LI J, CHEN W, CHENG F, et al. Optimization of formula of the Ganoderma lucidum-Pleurotus yogurt by response surface methodology and nutrient analysis[J]. Food and Fermentation Industries, 2012, 38（6）: 122−127.
[31]	药璐. 益生菌发酵乳发酵工艺优化与品质研究[D]. 长春:吉林农业大学, 2013. [YAO L. The fermentation process optimization and researchon quality of probiotic fermented milk[D]. Changchun:Jilin Agricultural University, 2013].] YAO L. The fermentation process optimization and researchon quality of probiotic fermented milk[D]. Changchun: Jilin Agricultural University, 2013].
[32]	王芳, 张昊, 郭慧媛, 等. 酪蛋白与多糖相互作用研究及其在食品中的应用[J]. 中国乳业,2012,8:52−56. [WANG F, ZHANG H, GUO H Y, et al. Studies on casein-polysaccharide interactions and its application in foods[J]. China Dairy,2012,8:52−56.] WANG F, ZHANG H, GUO H Y, et al. Studies on casein-polysaccharide interactions and its application in foods[J]. China Dairy, 2012, 8: 52−56.
[33]	候文静, 高玥雯, 尉洁, 等. 大麦若叶青汁酸奶的研制及品质分析[J]. 中国乳品工业,2022,50(8):58−64. [HOU W J, GAO Y W, WEI J, et al. Development and quality analysis of barley leaf green juice yoghurt[J]. China Dairy Industry,2022,50(8):58−64.] HOU W J, GAO Y W, WEI J, et al. Development and quality analysis of barley leaf green juice yoghurt[J]. China Dairy Industry, 2022, 50（8）: 58−64.
[34]	WEI G Q, DAI X Y, ZHAO B, et al. Structure-activity relationship of exopolysaccharides produced by Limosilactobacillus fermentum A51 and the mechanism contributing to the textural properties of yogurt[J]. Food Hydrocolloids,2023,144:108993. doi: 10.1016/j.foodhyd.2023.108993
[35]	刘晶, 黄珊珊, 赵政, 等. 乳酸菌抗氧化性研究[J]. 中国乳品工业,2010,38(5):38−41. [LIU J, HUANG S S, ZHAO Z, et al. Research on antioxidative capacity of lactic acid bacteria[J]. China Dairy Industry,2010,38(5):38−41.] LIU J, HUANG S S, ZHAO Z, et al. Research on antioxidative capacity of lactic acid bacteria[J]. China Dairy Industry, 2010, 38（5）: 38−41.
[36]	FARVIN K H S, BARON C P, NIELSEN N S, et al. Antioxidant activity of yoghurt peptides:Part 2-Characterisation of peptide fractions[J]. Food Chemistry,2010,123:1090−1097. doi: 10.1016/j.foodchem.2010.05.029

[1]	WANG Xueli, LEI Chao, SHEN Kaiwei, CHENG Yanwei, LIU Xueting, LI Zhen, YU Lu. Degradation Performance of Biogenic Amines in Fermented Food by Lactobacillus casei FV006[J]. Science and Technology of Food Industry, 2023, 44(14): 137-144. DOI: 10.13386/j.issn1002-0306.2022090136
[2]	WANG Xiaojie, MENG Fanqiang, ZHOU Libang, LU Zhaoxin. Optimization of Brevibacillin Fermentation Medium with Brevibacillus laterosporus by Response Surface Methodology[J]. Science and Technology of Food Industry, 2022, 43(4): 153-160. DOI: 10.13386/j.issn1002-0306.2021070335
[3]	WU Jun-lin, BAI Jian-ling, MO Shu-ping, ZHANG Ju-mei. Optimization of fermentation medium of lactic acid bacteria cultured in high concentration[J]. Science and Technology of Food Industry, 2018, 39(9): 96-101. DOI: 10.13386/j.issn1002-0306.2018.09.017
[4]	ZHU Yun-peng, TIAN You-ming, HONG Qing-lin, NI Hui, XIAO An-feng, YANG Qiu-ming. Optimization of medium composition and culture conditions for Aspergillus tubingensis production[J]. Science and Technology of Food Industry, 2018, 39(3): 82-86,91. DOI: 10.13386/j.issn1002-0306.2018.03.017
[5]	HU Yan-xin, LIU Xiao-li, WANG Ying, DONG Ming-sheng, ZHOU Jian-zhong. Optimization on fermentation conditions and medium for bacteriocin produced by Lactobacillus farcimini[J]. Science and Technology of Food Industry, 2016, (10): 255-259. DOI: 10.13386/j.issn1002-0306.2016.10.043
[6]	WANG Can, ZHANG Wei, ZHANG Ming-liang, HUANG Jian-zhong. Optimization of Schizochytrium sp. FJU-512 fermentation medium producing DHA[J]. Science and Technology of Food Industry, 2015, (04): 171-174. DOI: 10.13386/j.issn1002-0306.2015.04.029
[7]	DONG Ting, ZHOU Zhi-jiang, HAN Ye. Optimization of fermentation medium and fermentation conditions for Pediococcus acidilactici PA003[J]. Science and Technology of Food Industry, 2014, (14): 192-196. DOI: 10.13386/j.issn1002-0306.2014.14.034
[8]	LIU Ying-ying, LIU Ying, ZHANG Guang, SUN Bing-yu, WANG Jin-feng, SHI Yan-guo. Optimum fermentation medium of high-yielding neutral protease of mucor[J]. Science and Technology of Food Industry, 2014, (06): 166-170. DOI: 10.13386/j.issn1002-0306.2014.06.032
[9]	AN Jun-ying, LIU Ying, ZHU Wen-juan, HU Xue-qiong, YE Li-zhen. Optimization of fermentation medium of Bacillus amyloliquefaciens ZJHD-06 by response surface methodology[J]. Science and Technology of Food Industry, 2014, (01): 191-195. DOI: 10.13386/j.issn1002-0306.2014.01.031
[10]	Optimization of solid state fermentation medium to produce β-galactosidase by Aspergillus oryzae[J]. Science and Technology of Food Industry, 2013, (08): 232-235. DOI: 10.13386/j.issn1002-0306.2013.08.033