This study used walnut as the main raw material to produce walnut polypeptide yogurt beverages by lactic acid bacteria fermentation. Influences of sodium carboxymethyl cellulose (CMC-Na), high methoxyl pectin (HMP), and gum acacia (GA) on their quality were investigated. The effects of various stabilizers and their adding amounts on the quality of walnut polypeptide yoghurt beverages were studied by single factor and orthogonal optimization experiments, and the optimal formula was selected. The results showed that the beverage with a stabilizer composed of 0.12% CMC-Na, 0.09% HMP, and 7.0% GA obtained the highest comprehensive score. Moreover, the beverage became stable. It converted from Newtonian fluid to non-Newtonian fluid, and the uniformity of its protein distribution significantly increased. The results provide a theoretical basis for studying compounded stabilizers, and provide new ideas for developing walnut polypeptide yoghurt beverages.
YANG Yuanyuan
,
PAN Jianlong
,
YAN Zhengming
,
ZHANG Runguang
,
ZHANG Youlin
. Formula optimization and performance characterization of stabilizer used for walnut lactic acid bacteria fermented beverages[J]. Food and Fermentation Industries, 2019
, 45(8)
: 156
-161
.
DOI: 10.13995/j.cnki.11-1802/ts.018749
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