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

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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.

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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

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

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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

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