Optimization of Formulation Stabilizer and Analysis of Volatile Component in Fermented Walnut Milk

LI Xiceng; XIA Junxia; ZHAO Huibo; WU Yanbing; DAI Shengxing; LIU Lei; XU Shan; GAO Fei; LU Min

doi:10.13386/j.issn1002-0306.2022080033

Issue 10

May. 2023

Turn off MathJax

Article Contents

JOURNAL OF MECHANICAL ENGINEERING > 2023 > 44(10): 203-210.

LI Xiceng, XIA Junxia, ZHAO Huibo, et al. Optimization of Formulation Stabilizer and Analysis of Volatile Component in Fermented Walnut Milk[J]. Science and Technology of Food Industry, 2023, 44(10): 203−210. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022080033

Citation:

PDF( 1087 KB)

Optimization of Formulation Stabilizer and Analysis of Volatile Component in Fermented Walnut Milk

doi: 10.13386/j.issn1002-0306.2022080033

LI Xiceng^1
,,
XIA Junxia¹,
ZHAO Huibo¹,
WU Yanbing¹,
DAI Shengxing¹,
LIU Lei¹,
XU Shan¹,
GAO Fei¹,
LU Min^{1, 2,*
,
,}

1.
Hebei Yangyuan Zhihui Beverage Co., Ltd., Hengshui 053000, China
2.
Hebei Key Laboratory of Walnut Nutritional Function and Processing Technology, Hengshui 053000, China

Received Date: 03 Aug 2022
Issue Publish Date: 15 May 2023

Abstract

Abstract

Herein, walnut without pellicle was utilized as the raw material for the production of fermented walnut milk. The factors affecting quality of fermented walnut milk were investigated. The formulation of stabilizer in fermented walnut milk was optimized by a single factor experiment and orthogonal test with the amount of carboxymethylcellulose sodium (CMC-Na), pectin and gellan gum as investigation factors. The stability index and sensory score were used as evaluation indices. Gas chromatography-mass spectrometry (GC-MS) combined with headspace solid-phase microextraction (HS-SPME) was used to characterize the volatile profile of walnut milk before and after fermentation. The results showed that the optimal formulation was 2.5‰ CMC-Na, 1.1‰ pectin and 0.3‰ gellan gum. Under these conditions, the walnut milk exhibited good stability and sour-sweet and delicious taste with the stability index 1.1 and sensory score 94.5. There was a great variability in aldehydes, ketones and alcohols and the aroma quality of walnut milk was significantly improved.
- fermentation,
- walnut milk,
- stability index,
- taste,
- volatile components

FullText(HTML)

References(39)

References

[1]	WANG R, TIAN X, LI Q, et al. Walnut pellicle color affects its phenolic composition: Free, esterified and bound phenolic compounds in various colored-pellicle walnuts[J]. Journal of Food Composition and Analysis,2022,109:104470. doi: 10.1016/j.jfca.2022.104470
[2]	SZE-TAO K W C, SATHE S K. Walnuts (Juglans regia L.) proximate composition, protein solubility, protein amino acid composition and protein in vitro digestibility[J]. Sci Food Agr,2000,80(9):1393−1401. doi: 10.1002/1097-0010(200007)80:9<1393::AID-JSFA653>3.0.CO;2-F
[3]	张亭, 杜倩, 李勇. 核桃的营养成分及其保健功能的研究进展[J]. 中国食物与营养,2018,24(7):64−69. [ZHANG T, DU Q, LI Y. Nutritional component and health functions of walnuts[J]. Food and Nutrition in China,2018,24(7):64−69.
[4]	PEREIRA J A, OLIVEIRA I, SOUSA A, et al. Bioactive properties and chemical composition of six walnut (Juglans regia L.) cultivars[J]. Food Chem Toxicol,2008,46(6):2103−2111. doi: 10.1016/j.fct.2008.02.002
[5]	SOLAR A, COLARICM, USENIK V, et al. Seasonal variations of selected flavonoids, phenolic acids and quinones in annual shoots of common walnut (Juglans regia L)[J]. Plant Sci,2006,170(3):453−461. doi: 10.1016/j.plantsci.2005.09.012
[6]	冯春艳, 荣瑞芬, 刘雪峥. 核桃仁及内种皮营养与功能成分分析研究进展[J]. 食品工业科技,2011,32(2):408−411,417. [FENG C Y, RONG R F, LIU X Z. Research progress in nutritional and functional compositions analysis of walnut kernel and pellicle[J]. Science and Technology of Food Industry,2011,32(2):408−411,417.
[7]	封晓毓, 王江漫, 李奕迅, 等. 发酵酸豆乳加工工艺的探讨和优化[J]. 食品安全质量检测学报,2021,12(6):2189−2196. [FENG X Y, WANG J M, LI Y X, et al. Discussion and optimization on processing technology of fermented soybean milk[J]. Journal of Food Safety & Quality,2021,12(6):2189−2196.
[8]	夏君霞, 李喜层, 赵慧博, 等. 益生菌发酵纯核桃乳的工艺研究[J]. 现代食品科技,2018,34(7):175−180,272. [XIA J X, LI X C, ZHAO H B, et al. Study on fermentation technology of pure walnut milk with probiotics[J]. Modern Food Science and Technology,2018,34(7):175−180,272.
[9]	韩喜艳, 宋菲, 赵松林, 等. 椰子植物酸奶制备工艺优化研究[J]. 食品研究与开发,2021,42(20):55−62. [HAN X Y, SONG F, ZHAO S L, et al. Study on optimization of preparation process of coconut plant-based yoghurt[J]. Food Research and Development,2021,42(20):55−62.
[10]	王占东, 张居典, 邵景海, 等. 植物基酸奶作为市场乳制品替代的可行性研究[J]. 食品安全导刊,2021(12):166−167,169. [WANG Z D, ZHANG J D, SHAO J H, et al. Feasibility study of plant-based yogurt as a market dairy alternative[J]. China Food Safety Magazine,2021(12):166−167,169.
[11]	马志梅, 褚少兴. 植物蛋白发酵饮料的发展前景[J]. 食品工业科技,2014,35(11):36−37. [MA Z M, CHU S X. Development prospects of plant protein fermented drinks[J]. Science and Technology of Food Industry,2014,35(11):36−37.
[12]	裴璞花. 益生菌发酵核桃乳工艺研究及产品优化[D]. 贵阳: 贵州大学, 2019 PEI P H. Study on the processing technic of fermented walnut milk with probiotics and product optimization[D]. Guiyang: Guizhou University, 2019.
[13]	秦明, 贾英民. 发酵核桃乳研究现状及展望[J]. 食品工业科技,2020,41(14):354−360. [QIN M, JIA Y M. Research status and prospect of fermented walnut milk[J]. Science and Technology of Food Industry,2020,41(14):354−360.
[14]	LIU W, PU X, SUN J, et al. Effect of Lactobacillus plantarum on functional characteristics and flavor profile of fermented walnut milk[J]. LWT,2022,160:113254. doi: 10.1016/j.lwt.2022.113254
[15]	PENG X H, LIAO Y, REN K Y, et al. Fermentation performance, nutrient composition, and flavor volatiles in soy milk after mixed culture fermentation[J]. Process Biochemistry,2022,121:286−297. doi: 10.1016/j.procbio.2022.07.018
[16]	SUNNY-ROBERTS E O, OTUNOLA E T, IWAKUN B T. An evaluation of some quality parameters of a laboratory-prepared fermented groundnut milk[J]. European Food Research and Technology,2004,218(5):452−455. doi: 10.1007/s00217-004-0880-y
[17]	赵娟娟, 吴荣荣, 程书梅. 发酵型核桃乳发酵工艺的研究[J]. 食品研究与开发,2017,38(3):101−105. [ZHAO J J, WU R R, CHENG S M. Study on walnut milk fermentation process[J]. Food Research and Development,2017,38(3):101−105.
[18]	郑晓霞, 张慧芳, 罗文健, 等. 核桃发酵乳的制备工艺研究[J]. 农产品加工,2016(6):23−26. [ZHENG X X, ZHANG H F, LUO W J, et al. Preparation process development of walnut fermented drinks[J]. Farm Products Processing,2016(6):23−26.
[19]	黄周群. 含共轭脂肪酸的发酵核桃乳的研究[D]. 无锡: 江南大学, 2021 HUANG Z Q. Study on the fermented walnut milk containing conjugated fatty acid[D]. Wuxi: Jiangnan University, 2021.
[20]	姚奎章, 齐兵, 路敏, 等. 核桃乳酶解工艺及稳定性研究[J]. 现代食品科技,2016,32(8):259−264. [YAO K Z, QI B, LU M, et al. Study on enzymatic hydrolysis process and stability of walnut milk[J]. Modern Food Science and Technology,2016,32(8):259−264.
[21]	吕长鑫, 李萌萌, 徐晓明, 等. 利用Turbiscan稳定性分析仪检测紫苏酸性乳饮料乳化稳定性[J]. 中国食品学报,2014,14(4):239−245. [LÜ C X, LI M M, XU X M, et al. Detection of emulsifying stability of perilla acid milk beverage by turbiscan stability analyzer[J]. Journal of Chinese Institute of Food Science and Technology,2014,14(4):239−245.
[22]	王蔚瑜, 周雪松, 钟秀娟, 等. 利用Turbiscan Lab分散稳定性分析仪研究灭菌型褐色饮料稳定性[J]. 中国食品添加剂,2016(2):137−140. [WANG W Y, ZHOU X S, ZHONG X J, et al. Study on the stability of sterilized brown beverage by the Turbiscan Lab dispersion stability analyzer[J]. China Food Additives,2016(2):137−140.
[23]	王成祥, 刘辉, 段胜林, 等. 应用快速稳定性分析方法研究增稠剂对燕麦饮料稳定性的影响[J]. 食品与发酵工业,2018,44(3):253−259. [WANG C X, LIU H, DUAN S L, et al. Research on the effect of thickening on the stability of oat beverage using rapid stability analysis instrument[J]. Food and Fermentation Industries,2018,44(3):253−259.
[24]	钟秀娟, 张多敏, 周雪松, 等. 红枣豆奶稳定性分析[J]. 食品科技,2011,36(2):86−89. [ZHONG X J, ZHANG D M, ZHOU X S, et al. The determination of the stability of soy milk with red date[J]. Food Science and Technology,2011,36(2):86−89.
[25]	李艳如, 杨畅, 牛世祯, 等. 羧甲基纤维素钠在乳饮料体系中的应用评价[J]. 中国食品添加剂,2020,31(7):92−98. [LI Y R, YANG C, NIU S Z, et al. Evaluation on the application of sodium carboxymethyl cellulose in milk beverage[J]. China Food Additives,2020,31(7):92−98.
[26]	WEI F, CHEN Q, DU Y, et al. Effects of hulling methods on the odor, taste, nutritional compounds, and antioxidant activity of walnut fruit[J]. LWT,2020,120:108938. doi: 10.1016/j.lwt.2019.108938
[27]	HAO J, XU X, JIN F, et al. HS-SPME GC-MS characterization of volatiles in processed walnuts and their oxidative stability[J]. Journal of Food Science and Technology,2020,57(7):2693−2704. doi: 10.1007/s13197-020-04305-9
[28]	MU H, GAO H, CHEN H, et al. Study on the volatile oxidation compounds and quantitative prediction of oxidation parameters in walnut (Carya cathayensis Sarg. ) oil[J]. European Journal of Lipid Science and Technology,2019,121(6):1800521. doi: 10.1002/ejlt.201800521
[29]	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.
[30]	朱庆珍, 随新平, 王羽桐, 等. 焙烤对核桃乳关键性香气成分的影响分析[J]. 精细化工,2020,37(12):2562−2570. [ZHU Q Z, SUI X P, WANG Y T, et al. Analysis of the effect of roasting on the key aroma compounds of walnut milk[J]. Fine Chemicals,2020,37(12):2562−2570.
[31]	ELMORE J S, NISYRIOS I, MOTTRAM D S. Analysis of the headspace aroma compounds of walnuts (Juglans regia L.)[J]. Flavour and Fragrance Journal,2005,20(5):501−506. doi: 10.1002/ffj.1477
[32]	GROSSO A L, ASENSIO C M, NEPOTE V, et al. Antioxidant activity displayed by phenolic compounds obtained from walnut oil cake used for walnut oil preservation[J]. Journal of the American Oil Chemists' Society,2018,95(11):1409−1419. doi: 10.1002/aocs.12145
[33]	李开, 范誉川, 丁岚, 等. 核桃蛋白酶解过程中香气成分的动态变化[J]. 食品工业科技,2022,43(6):41−49. [LI K, FAN Y C, DING L, et al. Dynamic changes in volatile flavor components during enzymatic hydrolysis of walnut (Juglans regia L. ) protein[J]. Science and Technology of Food Industry,2022,43(6):41−49.
[34]	XU Y, BI S, NIU X, et al. Comparison of aroma active compounds in cold-and hot-pressed walnut oil by comprehensive two-dimensional gas chromatography-olfactory-mass spectrometry and headspace-gas chromatography-ion mobility spectrometry[J]. Food Research International,2023,163(11):112208.
[35]	王勇. HS-SPME-GC-MS结合ROAV法对市售核桃油香气成分的研究[J]. 粮食与油脂,2020,33(6):63−66. [WANG Y. Analysis of aroma component in commercial walnut oil by HS-SPME-GC-MS combined ROAV method[J]. Cereals & Oils,2020,33(6):63−66.
[36]	KALOGIOURI N P, MANOUSI N, ROSENBERG E, et al. Exploring the volatile metabolome of conventional and organic walnut oils by solid-phase microextraction and analysis by GC-MS combined with chemometrics[J]. Food Chemistry,2021,363:130331. doi: 10.1016/j.foodchem.2021.130331
[37]	GRILO F S, WANG S C. Walnut (Juglans regia L.) volatile compounds indicate kernel and oil oxidation[J]. Foods,2021,10(2):329. doi: 10.3390/foods10020329
[38]	DAN T, WANG D, WU S, et al. Profiles of volatile flavor compounds in milk fermented with different proportional combinations of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus[J]. Molecules,2017,22(10):1633. doi: 10.3390/molecules22101633
[39]	石天磊, 李晓颍, 左波, 等. 8份核桃资源坚果主要香气物质分析[J]. 果树学报,2020,37(7):1016−1024. [SHI T L, LI X Y, ZUO B, et al. Analysis of the main aroma substances in eight walnut accessions[J]. Journal of Fruit Science,2020,37(7):1016−1024.

Relative Articles

Supplements(0)

Cited By

Proportional views

Proportional views

Figures(5) / Tables(5)

Get Citation

PDF

XML

Article Metrics

Article views(79) PDF downloads(0)

Optimization of Formulation Stabilizer and Analysis of Volatile Component in Fermented Walnut Milk

doi: 10.13386/j.issn1002-0306.2022080033

Abstract

References

Proportional views

Catalog

Article Metrics

Proportional views

Related

Optimization of Formulation Stabilizer and Analysis of Volatile Component in Fermented Walnut Milk

doi: 10.13386/j.issn1002-0306.2022080033

Abstract

References

Proportional views

Catalog

Article Metrics

Proportional views

Related

Export File

Citation

Format

Content