为解决发酵核桃乳的乳化稳定性和脂肪氧化问题,筛选合适的乳化稳定剂和抗氧化剂,并进行调配优化。结果表明:添加0.04%(质量分数,下同)果胶、0.02%结冷胶和0.6%羧甲基纤维素钠,发酵核桃乳的稳定性最好,此时乳化稳定系数为0.44,离心沉淀率为7.80%;比较维生素E、维生素C、D-异抗坏血酸钠和茶多酚对发酵核桃乳在储存过程中脂肪氧化的影响,通过分析亚油酸、亚麻酸等不饱和脂肪酸氧化产生的挥发性风味物质和脂肪酸组成,确定了当0.016%的维生素E作为抗氧化剂,能抑制2-十一烯醛、辛酸的产生,并明显减少己醛、2-戊基呋喃、己酸和2-壬烯醛的含量,抗氧化效果最好。在此基础上,在80 mL发酵核桃乳中添加75 μL的核桃香精和10%白砂糖的发酵核桃乳的总体喜好度最高,呈灰白色、质地均匀,兼具核桃香味和发酵风味。
To solve the problems of emulsification stability and fat oxidation of fermented walnut milk, appropriate emulsification stabilizers and antioxidants were selected and optimized. The results showed that the stability of fermented walnut milk was the best when 0.04% (w/w) pectin, 0.02% (w/w) gellan gum and 0.6% (w/w) carboxymethylcellulose sodium were added. Under these conditions, the emulsification stability coefficient was 0.44 and centrifugal precipitation rate was 7.80% (w/w) respectively. Besides, the effects of vitamin E, vitamin C, D-sodium erythorbate and tea polyphenols on the fat oxidation of fermented walnut milk during storage were also been compared. Through the analysis of volatile flavor substances produced from the oxidation of unsaturated fatty acids such as linoleic acid and linolenic acid, and the composition of fatty acids, it was found that adding 0.016% (w/w) of vitamin E could inhibit the production of 2-undecenal and caprylic acid, and significantly reduce the content of hexanal, 2-pentylfuran, caproic acid and 2-nonenal which performed the best antioxidant effects. On this basis, the fermented walnut milk with addition of 75 μL walnut essence (in 80 mL fermented walnut milk) and 10% (w/w) sugar had the highest overall preference, which had gray and white colors, uniform textures, good walnut and fermented flavors.
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