Please wait a minute...
Food and Fermentation Industries    2022, Vol. 48 Issue (20) : 130-136     DOI: 10.13995/j.cnki.11-1802/ts.030606
Effects of roasting conditions on rheological properties and flavor of walnut fermented milk
FU Weiming1,2, JIAO Bo2, ZHANG Yu3, CHEN Yiying2, LI Sisheng2, LI Wei2, YANG Jie1*, WANG Qiang2*
1(College of Life Science and Technology, Xinjiang University, Urumqi 830046, China)
2(Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affair, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China)
3(Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China)
Download: PDF(1588 KB)   HTML 
Export: BibTeX | EndNote | Reference Manager | ProCite | RefWorks
Abstract  Roasting is an essential way to enhance flavor in food processing, herein, the effects of roasting on the gel strength and flavor of walnut fermented milk were studied. Walnut fermented milk was prepared from non-roasted walnuts or roasted walnuts at 60, 90, 120 or 150 ℃ for 15 min. The changes in rheology, texture, and color of fermented milk were investigated. At the same time, the composition and content of volatile flavor compounds were analyzed quantitatively and qualitatively by headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that the fermented milk produced by roasted walnut at 90 ℃ for 15 min had the strongest gel structure. Its apparent viscosity, storage modulus, and loss modulus were significantly higher than those of other groups (P <0.05). Eighty-one volatile flavor compounds were identified in walnut fermented milk with different roasting conditions, including sixteen volatile flavor compounds with aroma activity value ≥1. The results of the principal component analysis showed that the volatile flavor compounds of walnut fermented milk were different from each other. When the roasting temperature was higher than 90 ℃, the increase of aldehydes, ketones, alcohols, furans and pyrazines was helpful to improve the flavor. This study will provide a guidance for the determination of roasting conditions in the production of walnut fermented milk.
Keywords walnut fermented milk      roasting      rheological properties      volatile flavor compounds      principal component analysis     
Issue Date: 18 November 2022
URL:     OR
[1] BERNAT N, CHÁFER M, CHIRALT A, et al.Vegetable milks and their fermented derivative products[J].International Journal of Food Studies, 2014, 3(1):93-124.
[2] MAO X Y, HUA Y F, CHEN G G.Amino acid composition, molecular weight distribution and gel electrophoresis of walnut (Juglans regia L.) proteins and protein fractionations[J].International Journal of Molecular Sciences, 2014, 15(2):2 003-2 014.
[3] SHI A M, JIAO B, LIU H Z, et al.Effects of proteolysis and transglutaminase crosslinking on physicochemical characteristics of walnut protein isolate[J].LWT, 2018, 97:662-667.
[4] 沈敏江, 刘红芝, 刘丽, 等.核桃蛋白质的组成、制备及功能特性研究进展[J].中国粮油学报, 2014, 29(1):123-128.SHEN M J, LIU H Z, LIU L, et al.Review on the composition, preparation and functional properties of walnut protein[J].Journal of The Chinese Cereals and Oils Association, 2014, 29(1):123-128.
[5] LIU B, CHANG Y, SUI X P, et al.Characterization of predominant aroma components in raw and roasted walnut (Juglans regia L.)[J].Food Analytical Methods, 2022,15(3):717-727.
[6] 雷勇刚, 李理.烘烤大豆制备发酵豆乳流变学特性的研究[J].食品工业科技, 2012, 33(14):124-127;131.LEI Y G, LI L.Study on rheological characteristic of fermented soymilk yogurt prepared from roasted soybean[J].Science and Technology of Food Industry, 2012, 33(14):124-127;131.
[7] JIAO B, SHI A M, LIU H Z, et al.Effect of electrostatically charged and neutral polysaccharides on the rheological characteristics of peanut protein isolate after high-pressure homogenization[J].Food Hydrocolloids, 2018, 77:329-335.
[8] YANG M, LI N N, TONG L T, et al.Comparison of physicochemical properties and volatile flavor compounds of pea protein and mung bean protein-based yogurt[J].LWT, 2021, 152:112390.
[9] GURKAN H, HAYALOGLU A A.Volatiles and sensory characteristics of yogurt manufactured by incorporating basil (Ocimum basilicum L.)[J].International Journal of Food Properties, 2017, 20:S779-S789.
[10] LAKHLIFI T, ES-SBATA I, ELOIRDI S, et al.Biopreservation of yogurt against fungal spoilage using cell-free supernatant of Lactiplantibacillus pentosus 22b and characterization of its antifungal compounds[J].Food Biotechnology, 2021, 35(4):327-348.
[11] 刘原野, 蔡文超, 张琴, 等.乳酸菌对沙棘汁中酚酸及挥发性化合物的影响研究[J].食品与发酵工业, 2022,48(11):156-161.LIU Y Y, CAI W C, ZHANG Q, et al.Changes of phenolic acids and volatile compounds in sea buckthorn juice fermented by lactic acid bacteria[J].Food and Fermentation Industries, 2022,48(11):156-161.
[12] 廖林, 贺稚非, 刘悦, 等.基于HS-SPME-GC-MS的卤烤兔肉丁加工过程中挥发性风味物质变化分析[J/OL].食品与发酵工业, 2022.DOI:10.13995/j.cnki.11-1802/ts.029062.LIAO L, HE Z F, LIU Y, et al.Analysis of volatile flavor substances during processing of halogen roast rabbit meat based on HS-SPME-GC-MS[J].Food and Fermentation Industries, 2022.DOI:10.13995/j.cnki.11-1802/ts.029062.
[13] QIAN M, REINECCIUS G A.Quantification of aroma compounds in parmigiano reggiano cheese by a dynamic headspace gas chromatography-mass spectrometry technique and calculation of odor activity value[J].Journal of Dairy Science, 2003, 86(3):770-776.
[14] HESS S J, ROBERTS R F, ZIEGLER G R.Rheological properties of nonfat yogurt stabilized using Lactobacillus delbrueckii ssp.bulgaricus producing exopolysaccharide or using commercial stabilizer systems[J].Journal of Dairy Science, 1997, 80(2):252-263.
[15] 沈敏江. 核桃蛋白粉的制备及其溶解性研究[D].北京:中国农业科学院, 2014.SHEN M J.Study on preparation and solubility of walnut protein flour[D].Beijing:Chinese Academy of Agricultural Sciences, 2014.
[16] 夏宁宁. 低温热处理对复合蛋清液性质的影响及其机理[D].天津:天津科技大学, 2019.XIA N N.Effect of low temperature heat treatment on properties of compound egg white and its mechanism[D].Tianjin:Tianjin University of Science and Technology, 2019.
[17] 焦博. 花生蛋白—多糖Pickering乳液的制备及稳定机理研究[D].北京:中国农业科学院, 2018.JIAO B.Preparation and stabilizing mechanism of peanut protein-polysaccharide composite particles stabilized pickering emulsions[D].Beijing:Chinese Academy of Agricultural Sciences, 2018.
[18] 张淇云,谢晶,邵则淮,等.大豆分离蛋白美拉德反应研究进展[J].中国粮油学报,2020,35(10):196-202.ZHANG Q Y, XIE J, SHAO Z H, et al.Research progress on Maillard reaction of soybean protein isolate[J].Journal of The Chinese Cereals and Oils Association,2020,35(10):196-202.
[19] LI X F, CHEN L Y, HUA Y F, et al.Effect of preheating-induced denaturation during protein production on the structure and gelling properties of soybean proteins[J].Food Hydrocolloids, 2020, 105:105846.
[20] SORGENTINI D A, WAGNER J R, ANON M C.Effects of thermal treatment of soy protein isolate on the characteristics and structure-function relationship of soluble and insoluble fractions[J].Journal of Agricultural and Food Chemistry, 1995, 43(9):2 471-2 479.
[21] HERNÁNDEZ A, HARTE F M.Manufacture of acid gels from skim milk using high-pressure homogenization[J].Journal of Dairy Science, 2008, 91(10):3 761-3 767.
[22] 徐月华, 蒋将, 孟宗,等.烘烤条件对核桃油品质的影响[J].中国油脂, 2014, 39(7):9-12.XU Y H, JIANG J, MENG Z, et al.Effect of roasting conditions on the quality of walnut oil[J].China Oils and Fats, 2014, 39(7):9-12.
[23] 李欢康, 杨佳玮, 刘文玉,等.不同工艺核桃油挥发性物质比对及关键香气成分表征[J].食品科学, 2021, 42(16):185-192.LI H K, YANG J W, LIU W Y, et al.Comparison of volatile components and characterization of key aroma components of walnut oil produced by different processes[J].Food Science, 2021, 42(16):185-192.
[24] 杨菲菲, 麻志宁, 王祎,等.不同菌株组成饮用型酸奶发酵剂指纹图谱的构建[J].食品与发酵工业, 2021, 47(19):244-251.YANG F F, MA Z N, WANG Y, et al.Fingerprints construction of starter cultures in drinking yogurt[J].Food and Fermentation Industries, 2021, 47(19):244-251.
[1] YI Yuan, ZHAO Minhui, ZUO Yong, MA Qian, HU Kun, HUANG Qin. Correlation between active substances and antioxidant capacity during mulberry Jiaosu fermentation[J]. Food and Fermentation Industries, 2022, 48(9): 117-122.
[2] YAN Hongguang, ZHANG Jianyang, LIN Li, YUAN Huawei. Volatile component analysis in Kaili rice sour soup using HS-SPME-GC-MS and HS-GC-IMS[J]. Food and Fermentation Industries, 2022, 48(9): 245-252.
[3] HAN Chang, LIN Jiangtao, YUE Qinghua, SU Dongmin. Effect of tartary buckwheat bran powder on dough characteristic and steamed bread quality[J]. Food and Fermentation Industries, 2022, 48(7): 140-145.
[4] ZHANG Peng, YU Hongtao, LI Chunyuan, JIA Xiaoyu, XUE Youlin, LI Jiangkuo. Effects of micro-environmental atmosphere on the quality of blueberries based on the principal component analysis[J]. Food and Fermentation Industries, 2022, 48(7): 186-194.
[5] ZHUO Junna, WU Weiyu, HE Shuang, ZHAO Jinsong. Identification of Maotai-flavor Baijiu with different brands based on ICP-MS and chemometrics[J]. Food and Fermentation Industries, 2022, 48(7): 269-275.
[6] WANG Ting, YUN Jianmin, BI Yang, AI Duiyuan, ZHAO Fengyun, ZHANG Wenwei. Study on the variation of flavor substances during the quality deterioration of Agaricus bisporus[J]. Food and Fermentation Industries, 2022, 48(6): 39-45.
[7] JIANG Bo, HUANG Jianhua. Principal component analysis and geographical origin traceability of tumorous stem mustard (Brassica juncea var. tumida Tsen et Lee) base on nutrient elements[J]. Food and Fermentation Industries, 2022, 48(6): 46-51.
[8] LI Qiongshuai, TANG Shanhu, LI Sining, MO Ran, LI Jinjin. Effects of pomegranate peel extract on the physico-chemical properties and rheological properties of yak minced meat products during storage[J]. Food and Fermentation Industries, 2022, 48(6): 90-97.
[9] YANG Huiru, GUO Jun, Gusilengtu, WANG Yuenan, ZHANG Chunhua, SUN Haizhou. Cluster analysis on amino acid properties of six livestock milk[J]. Food and Fermentation Industries, 2022, 48(6): 233-240.
[10] CHENG Yujiao, LI Guijie, OUYANG Zhu, WU Houjiu, LIANG Guolu, WANG Hua. Analysis of aroma compounds in clementine juice at different stages of maturity using GC-MS/PFPD[J]. Food and Fermentation Industries, 2022, 48(6): 241-249.
[11] LUO Xiaoye, ZHAO Haojing, BAN Shidong, WANG Xiaodan. Volatile components analysis by HS-SPME-GC-MS in different compound formulas of cultivated Lentinus edodes[J]. Food and Fermentation Industries, 2022, 48(6): 250-256.
[12] SHI Si, QIAO Zongwei, ZHENG Jia, LUO Qingchun, LIAO Qinjian, LIU Duotao. Production law of fusel oil in solid-state fermented Zaopei under macro climate conditions[J]. Food and Fermentation Industries, 2022, 48(4): 97-101.
[13] DONG Qiong, LI Shimin, GAO Shangjie, LI Yuxin, DUAN Huachao, ZHENG Xinhua, YAO Xianfu, ZI Qiang. Comparison and comprehensive analysis the quality of Cyphomandra betacea from different provenance[J]. Food and Fermentation Industries, 2022, 48(4): 266-273.
[14] TIAN Shiyu, FAN Wanning, WANG Fang. Flavor of Cheddar cheese fermented with Saccharomyces cerevisiae[J]. Food and Fermentation Industries, 2022, 48(3): 198-204.
[15] WANG Yin, TIAN Zhen, YANG Chenchen, WANG Xian, CAO Wei, YUE Tianli. Volatile components analysis of Lactobacillus sp. or Zygosaccharomyces spp.fermented jujube juices based on headspace gas chromatography-ion mobility spectrometry[J]. Food and Fermentation Industries, 2022, 48(3): 266-272.
Full text



Copyright © Food and Fermentation Industries, All Rights Reserved.
Powered by Beijing Magtech Co. Ltd