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

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May. 2023

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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

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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

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References(39)

References

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

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

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