To prepare a fermented soy whey beverage with good sensory quality and increase the added value of soy whey, this study used soy whey as the raw material, blended with passion fruit juice, and fermented using lactic acid bacteria.Using viable bacterial count and sensory score as comprehensive evaluation indicators, the optimal fermentation process for the passion fruit soy whey beverage was constructed and optimized by combining response surface methodology (RSM) experiments with artificial neural network-genetic algorithm (ANN-GA).Gas chromatography-ion mobility spectrometry (GC-IMS) and sensory evaluation were employed to study the changes in sensory flavor characteristics of the passion fruit soy whey beverage during fermentation under the optimal process conditions.Results showed that the optimal fermentation process was:passion fruit juice addition at 20%, lactic acid bacteria inoculum at 0.5%, fermentation time of 18 h, fermentation temperature of 35 ℃, initial pH of 4.1, and soluble solids content of 13 °Brix, soy whey beverage achieving a high sensory score of 89.98.GC-IMS identified a total of 53 volatile compounds at different fermentation times, primarily alcohols and esters.As fermentation progressed, the content of aroma compounds gradually increased.This promoted the formation of alcohols, terpenes, ketones, and esters, which contributed desirable flavors such as fruity, sweet, and wine-like notes, while inhibiting the production of off-flavors.The fruity aroma compounds were most abundant at 18 hours of fermentation.However, over-fermentation (24 h) led to deterioration of the beverage’s flavor.Orthogonal partial least squares discriminant analysis (OPLS-DA) identified 17 key aroma compounds as markers distinguishing the flavor characteristics of the passion fruit soy whey beverage at different fermentation stages.This study confirmed that the synergy of RSM and ANN-GA overcame the limitations of single-process optimization and significantly enhanced the sensory flavor of the fermented beverage.It provides a scientific theoretical basis for accelerating the comprehensive utilization of soy whey and developing high-quality lactic acid bacteria fermented beverages.
HU Xiaoting
,
CHEN Hao
,
ZHAO Dan
,
HUANG Jianfang
,
TANG Rui
,
ZHANG Zhihao
,
HUANG Zhanrui
,
WEN Ming
,
SU Weiming
,
ZHANG Yin
,
ZHOU Libo
. Optimization of fermentation process of passion fruit soy whey beverage based on response surface methodology and artificial neural network[J]. Food and Fermentation Industries, 2026
, 52(6)
: 211
-221
.
DOI: 10.13995/j.cnki.11-1802/ts.043414
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