Food and Fermentation Industries >

2022 , Vol. 48 >Issue 7: 97 - 102

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028366

Effects of the proportion of yak milk to soy milk, probiotics and fruit juice concentrate on the quality of fermented beverages

  • ZHANG Yushuang ,
  • DAI Anna ,
  • DING Gongtao ,
  • LUO Li ,
  • WANG Baomin ,
  • LIU Hongna ,
  • DING Bo
Expand
  • 1(College of Life Science and Engineering,Northwest University for Nationalities,Lanzhou 730030,China)
    2(China-Malaysia National Joint Laboratory,Biomedical Research Center,Northwest University for Nationalities,Lanzhou 730030,China)
    3(Gannan Yak Milk Research Institute,Lanzhou 730000,China)
    4(Gansu Lvneng Agricultural Science and Technology Co.Ltd.,Wuwei 733000,China)

Received date: 2021-06-22

  Revised date: 2021-08-10

  Online published: 2022-04-27

Fold

Abstract

To explore yak milk and soy milk ratio (100∶0, 75∶25, 50∶50, 25∶50, 0∶100), probiotics (Lactobacillus acidophilus LA-5, Lactobacillus paracasei LC-01) and fruit juice concentrates (strawberry, pear, peach, blueberry) of different types on the quality of fermented beverages, the pH, acidity, viable probiotic bacteria count, lactic acid, acetic acid and other parameters of fermented beverages at the end of fermentation and the period of refrigeration(4 ℃, 21 d)were analyzed. The results showed that the type of probiotics, the ratio of yak milk to soy milk, and the type of concentrated juice had a significant impact on the sensory quality of fermented beverages and the number of viable probiotics (P<0.05). The optimal formulation was L.paracasei LC-01 as the probiotics with the yak milk to soymilk ratio of 50∶50, hoping to provide a theoretical basis for the preparation and industrial development of new fermented beverages.

Key words： probiotic; Lactobacillus acidophilus; Lactobacillus paracasei; yak milk; soy milk; fermentation beverage

Cite this article

ZHANG Yushuang , DAI Anna , DING Gongtao , LUO Li , WANG Baomin , LIU Hongna , DING Bo . Effects of the proportion of yak milk to soy milk, probiotics and fruit juice concentrate on the quality of fermented beverages[J]. Food and Fermentation Industries, 2022 , 48(7) : 97 -102 . DOI: 10.13995/j.cnki.11-1802/ts.028366

References

[1] 任卫合, 徐轶飞,罗龙龙,等.牦牛乳的研究进展[J].食品研究与开发,2020,41(24):219-224.
REN W H,XU Y F,LUO L L.et al.Research progress of yak milk[J].Food Research and Development,2020,41(24):219-224.
[2] LI H M,MA Y,LI Q M,et al.The chemical composition and nitrogen distribution of Chinese yak(Maiwa) milk[J].International Journal of Molecular Sciences,2011,12(8):4 885-4 895.
[3] ANI E,AMOVE J,IGBABUL B.Physicochemical,microbiological,sensory properties and storage stability of plant-based yoghurt produced from bambaranut,soybean and Moringa oleifera seed milks[J].American Journal of Food and Nutrition,2018,6(4):115-125.
[4] 周艳平. 大豆酸奶产品品质的影响因素及制备工艺研究[D].无锡:江南大学,2018.
ZHOU Y P.Studies on the factors influencing product quality and the processing technology of soy yoghurt[D].Wuxi:Jiangnan University,2018.
[5] 杨海龙, 李娜,王丽斯.灵芝菌发酵豆奶的研究[J].中国食品学报,2009,9(2):61-65.
YANG H L,LI N,WANG L S.Study on the fermentation of soymilk by Ganoderma lucidum[J].Journal of Chinese Institute of Food Science and Technology,2009,9(2):61-65.
[6] ZHANG W,LIU X S,YANG Z M,et al.Effect of soaking and temperature process on the volatile compounds in soymilk made by soymilk maker[J].Journal of Food Science and Technology,2018,55(4):1 591-1 598.
[7] 唐思颉, 涂传海,胡文秀,等.红茶菌发酵黄浆水的体外抗氧化活性[J].食品科学,2019,40(17):1-6.
TANG S J,TU C H,HU W X,et al.Antioxidant activity of fermented soy whey with kombucha consortium[J].Food Science,2019,40(17):1-6.
[8] 杨子燕, 赵世伟,马万平,等.干酪乳杆菌的筛选及其在活性乳酸菌饮料中的应用[J].食品工业科技,2018,39(3):106-111;116.
YANG Z Y,ZHAO S W,MA W P,et al.Screening of Lactobacillus casei and application in active lactic bacteria beverage[J].Science and Technology of Food Industry,2018,39(3):106-111;116.
[9] 周晓丹, 张昊,郭慧媛,等.发酵乳制品中益生菌生存能力影响因素的研究进展[J].中国乳业,2013(4):46-50.
ZHOU X D,ZHANG H,GUO H Y,et al.Research progress on the factors affecting the viability of probiotics in fermented dairy products[J].China Dairy,2013(4):46-50.
[10] 盛洁, 田欢,刘原野,等.响应面法优化红枣益生菌发酵饮料工艺[J].中国酿造,2021,40(2):203-209.
SHENG J,TIAN H,LIU Y Y,et al.Optimization of fermentation process of probiotics jujube beverage by response surface methodology[J].China Brewing,2021,40(2):203-209.
[11] PRATIWI N D N,MARIA I L,SIRAJUDDIN S.The effect of soybean milk and probiotic drink on total cholesterol in hypercholesterolemia women in Makassar City[J].Indian Journal of Public Health Research & Development,2019,10(4):827.
[12] 杨蕊莲. 豆浆工艺优化及预处理对其品质影响研究[D].重庆:西南大学,2016.
YANG R L.Study on optimization of soymilk processing and effect of different pretreatment on the quality of soymilk[D].Chongqing:Southwest University,2016.
[13] 李斌, 王颖.高效液相色谱法测定浓香型白酒中乳酸的含量[J].现代农业科技,2016(4):291-292.
LI B,WANG Y.Determination of lactic acid content in Chinese strong aromatic spirits by HPLC[J].Modern Agricultural Science and Technology,2016(4):291-292.
[14] HEYDARI S,MORTAZAVIAN A M,EHSANI M R,et al.Biochemical,microbiological and sensory characteristics of probiotic yogurt containing various prebiotic compounds[J].Italian Journal of Food Science,2011,23(2):153-164.
[15] 姚路. 活性益生菌羊乳发酵饮料工艺技术研究[D].杨凌:西北农林科技大学,2016.
YAO L.Research on the key technologies of active probiotic fermented beverage with goat milk[D].Yangling:Northwest A & F University,2016.
[16] 李启明. 乳成分和乳蛋白的多态性对牦牛乳热稳定性的作用[D].哈尔滨:哈尔滨工业大学,2015.
LI Q M.The effect of milk compositions and protein polymorphism on the heat stability of yak milk[D].Harbin:Harbin Institute of Technology,2015.
[17] LEE W J,LUCEY J A.Formation and physical properties of yogurt[J].Asian-Australasian Journal of Animal Sciences,2010,23(9):1 127-1 136.
[18] 韩之皓, 郭帅,黄天,等.复合益生菌在乳酸菌饮料中的发酵特性和功能性质研究[J].中国食品学报,2020,20(11):129-138.
HAN Z H,GUO S,HUANG T,et al.Studies on fermentation characteristics and functional properties of compound probiotics in lactic acid bacteria beverage[J].Journal of Chinese Institute of Food Science and Technology,2020,20(11):129-138.
[19] 田芬, 陈俊亮,粘靖祺,等.嗜酸乳杆菌和双歧杆菌益生特性的研究[J].食品工业科技,2012,33(7):139-142.
TIAN F,CHEN J L,ZHAN J Q,et al.Study on probiotic properties of Lactobacillus acidophilus and Bifidobacterium[J].Science and Technology of Food Industry,2012,33(7):139-142.
[20] 张倩茹, 尹蓉,王贤萍,等.乳酸菌发酵树莓饮料的工艺优化[J].食品科技,2021,46(5):99-103.
ZHANG Q R,YIN R,WANG X P,et al.Optimization of fermented raspberry beverage by lactic acid bacteria[J].Food Science and Technology,2021,46(5):99-103.
[21] 李晏蝶, 李珊,高云云,等.副干酪乳杆菌和马克斯克鲁维酵母混合发酵条件优化[J].中国乳品工业,2020,48(10):8-12.
LI Y D,LI S,GAO Y Y,et al.Optimization of the mixed fermentation conditions of Lactobacillus paracasei and Kluyveromyces marxianus[J].China Dairy Industry,2020,48(10):8-12.
[22] MORTAZAVIAN A M,EHSANI M R,SOHRABVANDI S,et al.MRS-bile agar:Its suitability for the enumeration of mixed probiotic cultures in cultured dairy products[J].Milchwissenschaft,2007,62(3):270-272.
[23] 王博, 张维清,杨国红,等.我国牦牛乳制品开发现状与前景[J].食品与发酵工业,2021,47(13):318-324.
WANG B,ZHANG W Q,YANG G H,et al.Recent progress of yak milk products in China[J].Food and Fermentation Industries,2021,47(13):318-324.
[24] 于素素, 杨佳杰,马向阳,等.含发酵乳杆菌HY01牦牛酸奶工艺优化及主体风味成分动态解析[J].食品科学,2021,42(2):105-113.
YU S S,YANG J J,MA X Y,et al.Process optimization for the development of fermented yak milk containing Lactobacillus fermentum HY01 and dynamic analysis of main flavor components[J].Food Science,2021,42(2):105-113.
[25] XU M W,JIN Z,GU Z X,et al.Changes in odor characteristics of pulse protein isolates from germinated chickpea,lentil,and yellow pea:Role of lipoxygenase and free radicals[J].Food Chemistry,2020,314:126184.
[26] DONKOR O N,SHAH N P.Production of β-glucosidase and hydrolysis of isoflavone phytoestrogens by Lactobacillus acidophilus,Bifidobacterium lactis,and Lactobacillus casei in soymilk[J].Journal of Food Science,2007,73(1):M15-M20.
[27] 束文秀, 吴祖芳,翁佩芳,等.植物乳杆菌和发酵乳杆菌对胡柚汁发酵品质及其抗氧化性的影响[J].食品科学,2019,40(2):152-158.
SHU W X,WU Z F,WENG P F,et al.Comparison of quality characteristics and antioxidant activity of the fruit juice of Citrus paradisi cv.Changshan Huyou fermented by Lactobacillus plantarum and Lactobacillus fermentum[J].Food Science,2019,40(2):152-158.
[28] CAPELA P,HAY T K C,SHAH N P.Effect of cryoprotectants,prebiotics and microencapsulation on survival of probiotic organisms in yoghurt and freeze-dried yoghurt[J].Food Research International,2006,39(2):203-211.
[29] 张金, 王美华,杨永龙,等.低聚果糖和低聚半乳糖的研究进展及在乳制品中的应用[J].中国食品添加剂,2020,31(10):129-134.
ZHANG J,WANG M H,YANG Y L,et al.Research progress and application in dairy products of fructo-oligosaccharide and galacto-oligosaccharide[J].China Food Additives,2020,31(10):129-134.
[30] PUUPPONEN-PIMIÄ R,NOHYNEK L,MEIER C,et al.Antimicrobial properties of phenolic compounds from berries[J].Journal of Applied Microbiology,2001,90(4):494-507.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.