Development of black wolfberry and seabuckthorn fermented milk beverage and the effect of collybia albuminosa polysaccharide on its quality
To study the fermented milk of black wolfberry and sea buckthorn,using raw cow milk,black wolfberry and sea buckthorn as the main raw materials,and using sensory scores and the total number of lactic acid bacteria as evaluation indexes, the production process of black wolfberry and sea buckthorn fermented milk was studied by using single factor,fuzzy mathematical evaluation and response surface method,and on the basis of the optimal process,different proportions of collybia albuminosa polysaccharide were added to increase the quality of fermented milk beverage,the indexes such as DPPH· scavenging rate of fermented milk before and after the addition were determined to study the effects of collybia albuminosa polysaccharide on the quality of fermented milk. The results show that the optimum preparation technology of the fermented milk is as follows:inoculated content 5.33％,white sugar content 8.45％,CMC content 0.56％,sea buckthorn juice content 3.00％ and black wolfberry juice content 4.61％. The sensory score is 93.5,and the total number of lactic acid bacteria is 20.92×108 CFU/mL. Under this condition, the fermented milk has fine texture,no whey precipitation,luster and natural flavor of fermented milk. DPPH· scavenging rate increases with the addition of polysaccharide,and DPPH· scavenging is higher after fermentation than before fermentation. The optimal addition amount of collybia albuminosa polysaccharide is 0.08％,DPPH· scavenging rate is increased by 5.12％,the protein content is increased by 15.1％ and the lactic acid content is increased by 9.3％. This study provides a reliable data reference for the development of black wolfberry and sea buckthorn fermented milk.
black wolfberrysea buckthornfermented milk beveragecollybia albuminosa polysaccharidefuzzy mathematical evaluationquality impact
万方数据
维普
