Abstract: In order to improve the flavor of pea pulp and the quality of pea yoghurt, the effects of blanching, dehulling, and soaking in sodium hydroxide solution processes on the volatile flavor of pea pulp were studied. Based on the pea pulp prepared, the effects of different commercial yoghurt starter cultures (A,B,C,D,E,F) on pea yoghurt quality were studied. The results showed that the content of off-flavor compounds in pea pulp obtained by blanching, dehulling, and soaking in sodium hydroxide solution was significantly reduced compared to that by the traditional pulping process. The fermentation rate of six starter cultures in pea yoghurts was different, and the overall fermentation rate was in the order as C>B>A>F>D>E. In terms of texture characteristics, the gel structure of yoghurt fermented by starter A was the densest, while that fermented by starter E was the loosest. Regarding flavor, yoghurt fermented by starter A had the highest content of volatiles, while starter D had the lowest. The overall acceptance of yoghurt fermented by starter A was the highest while C was the lowest. In conclusion, the flavor of pea pulp was improved using the pulping process in this study compared with the traditional pulping process. Starter A was the most suitable fermentation strain for pea pulp, the texture and flavor of the yoghurt prepared with this starter were better and had higher overall acceptance than other starters.
马文艺,李兴飞,刘军,等. 制浆工艺和发酵剂分别对豌豆浆风味和豌豆酸奶品质的影响[J]. 食品与发酵工业, 2021, 47(20): 188-193.
MA Wenyi,LI Xingfei,LIU Jun,et al. Effects of pulping process and starter on the flavor of pea milk and the quality of pea yoghurt[J]. Food and Fermentation Industries, 2021, 47(20): 188-193.
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2021, Vol. 47 
