Quality Analysis of Semen Coicis Yoghurt Fermented by Human Lactobacillus Reuteri
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Abstract:
Abstract: Taking adlay and milk as raw materials, the adlay-yoghourt was synergistically fermented by Lactobacillus reuteri, Streptococcus thermophiles and Lactobacillus bulgaricus，analyze its physicochemical indexes, texture, taste properties and volatile flavor compounds. Results showed that the content of lactic acid in adlay-yoghourt was the highest and ranged from 11.40 ～ 18.38 mg/mL, followed by citric and tartaric acids. However, the chewiness（0.45 mj）, cohesion （0.73 Ratio）and gluing properties （0.05 N）of the yogurt（RTB）of the three strains co-fermented barley were significantly higher than the yogurt （RT、RB and TB） fermented by the other two strains (p<0.05); The response values of sour, sweet, salty, bitter and umami taste of different products were different (p<0.05), and the difference of sour was the biggest, the yogurt of the three strains co-fermented barley has the strongest sweet, bitter and umami taste, the weakest astringent and sour taste; The yogurt of the three strains co-fermented barley has the highest types and contents of total flavor substances, reaching 82 kinds and 1331.74 ng/mL,and the contents of alcohols（167.69 ng/mL）, acids（467.33 ng/mL）, acids（597.48 ng/mL）,and ketones（597.48 ng/mL） of the adlay-yoghourt synergistically fermented by three bacteria were higher than that of the adlay-yoghourt synergistically fermented by two bacteria. In conclusion, the adlay-yoghourt synergistically fermented by tree bacterial showed better texture properties, moderate taste, higher volatile compounds and content than 2 strains of fermented yogurt, as a new type of probiotic milk product, 3 strains of co-fermentation of barley yogurt has great market potential.
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Project Supported:
Key Agro-Technical Popularization Project of Guizhou Province (Guizhou Cainong [2017] No. 106);Construction Project of Modern Agricultural Industrial Technology System (Characteristic Coarse grain) of Guizhou Province (Guizhou Cainong [2018] No. 81);Guizhou Science and Technology Plan Project (Talent of Guizhou Science and Technology Cooperation Platform [2018] No. 5781);
