The Quality and Flavor Changes of Different Soymilk and Milk Mixtures Fermented Products during Storage
This study explored the effects of two mixed fermentation methods: one was fermenting a soymilk and milk mixture by a lactic acid bacteria fermenting agent at 0.1 g/kg and 42 °C until the acidity was 70 °T, which was set as the MFSM method, and the other was fermenting milk alone by lactic acid bact...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-11-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/8/12/668 |
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| author | Lina Zong Maolin Lu Wenqiong Wang Yunchao Wa Hengxian Qu Dawei Chen Yang Liu Yi Qian Qingyang Ji Ruixia Gu |
| author_facet | Lina Zong Maolin Lu Wenqiong Wang Yunchao Wa Hengxian Qu Dawei Chen Yang Liu Yi Qian Qingyang Ji Ruixia Gu |
| author_sort | Lina Zong |
| collection | DOAJ |
| description | This study explored the effects of two mixed fermentation methods: one was fermenting a soymilk and milk mixture by a lactic acid bacteria fermenting agent at 0.1 g/kg and 42 °C until the acidity was 70 °T, which was set as the MFSM method, and the other was fermenting milk alone by lactic acid bacteria at 42 °C for 12 h, placing it in a 4 °C refrigerator after acidification for 24 h and then mixing it with soymilk at a 1.5:1 ratio and storing the mixture at 4 °C, which was set as the SMFSM method. The quality and flavor of the soymilk and milk mixture products were investigated on the 0th, 15th and 30th days during storage. The changes in acidity, pH, number of viable bacteria, viscosity, water-holding capacity, texture, rheological properties, sensory quality and volatile flavors were determined. The results showed that compared with the fermented soymilk and milk mixtures under the MFSM method, the samples of fermented soymilk and milk mixtures under the SMFSM method showed a significant slowdown of acidification during storage, so that the sensory quality of the products was almost unaffected by acidity on the 30th day of storage. Furthermore, the number of viable bacteria was greater than 7 log cfu/mL. The water holding capacity did not change significantly until the 30th day. There was also no whey precipitation, indicating good stability. The samples in SMFSM mode had higher aromatic contents and beans during storage than the fermented soymilk and milk mixtures in MFSM mode. The rich variety of volatile flavors and the presence of acetoin, 2-heptanone, and (E,E)-3,5-octadien-2-one throughout the storage period allowed the samples to maintain a good sensory flavor during storage. |
| first_indexed | 2024-03-09T16:47:54Z |
| format | Article |
| id | doaj.art-6d409275cc6a46bb99153cf2e93e88a9 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-09T16:47:54Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-6d409275cc6a46bb99153cf2e93e88a92023-11-24T14:44:42ZengMDPI AGFermentation2311-56372022-11-0181266810.3390/fermentation8120668The Quality and Flavor Changes of Different Soymilk and Milk Mixtures Fermented Products during StorageLina Zong0Maolin Lu1Wenqiong Wang2Yunchao Wa3Hengxian Qu4Dawei Chen5Yang Liu6Yi Qian7Qingyang Ji8Ruixia Gu9College of Food Science and Engineering, Yangzhou University, Yangzhou 225000, ChinaJiangsu Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou 225000, ChinaJiangsu Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou 225000, ChinaJiangsu Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou 225000, ChinaJiangsu Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou 225000, ChinaJiangsu Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou 225000, ChinaJiangsu Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou 225000, ChinaJiangsu Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou 225000, ChinaJiangsu Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou 225000, ChinaJiangsu Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou 225000, ChinaThis study explored the effects of two mixed fermentation methods: one was fermenting a soymilk and milk mixture by a lactic acid bacteria fermenting agent at 0.1 g/kg and 42 °C until the acidity was 70 °T, which was set as the MFSM method, and the other was fermenting milk alone by lactic acid bacteria at 42 °C for 12 h, placing it in a 4 °C refrigerator after acidification for 24 h and then mixing it with soymilk at a 1.5:1 ratio and storing the mixture at 4 °C, which was set as the SMFSM method. The quality and flavor of the soymilk and milk mixture products were investigated on the 0th, 15th and 30th days during storage. The changes in acidity, pH, number of viable bacteria, viscosity, water-holding capacity, texture, rheological properties, sensory quality and volatile flavors were determined. The results showed that compared with the fermented soymilk and milk mixtures under the MFSM method, the samples of fermented soymilk and milk mixtures under the SMFSM method showed a significant slowdown of acidification during storage, so that the sensory quality of the products was almost unaffected by acidity on the 30th day of storage. Furthermore, the number of viable bacteria was greater than 7 log cfu/mL. The water holding capacity did not change significantly until the 30th day. There was also no whey precipitation, indicating good stability. The samples in SMFSM mode had higher aromatic contents and beans during storage than the fermented soymilk and milk mixtures in MFSM mode. The rich variety of volatile flavors and the presence of acetoin, 2-heptanone, and (E,E)-3,5-octadien-2-one throughout the storage period allowed the samples to maintain a good sensory flavor during storage.https://www.mdpi.com/2311-5637/8/12/668mixed fermentation methodsfermented soymilk and milk mixturesstorage periodflavorsensory quality |
| spellingShingle | Lina Zong Maolin Lu Wenqiong Wang Yunchao Wa Hengxian Qu Dawei Chen Yang Liu Yi Qian Qingyang Ji Ruixia Gu The Quality and Flavor Changes of Different Soymilk and Milk Mixtures Fermented Products during Storage Fermentation mixed fermentation methods fermented soymilk and milk mixtures storage period flavor sensory quality |
| title | The Quality and Flavor Changes of Different Soymilk and Milk Mixtures Fermented Products during Storage |
| title_full | The Quality and Flavor Changes of Different Soymilk and Milk Mixtures Fermented Products during Storage |
| title_fullStr | The Quality and Flavor Changes of Different Soymilk and Milk Mixtures Fermented Products during Storage |
| title_full_unstemmed | The Quality and Flavor Changes of Different Soymilk and Milk Mixtures Fermented Products during Storage |
| title_short | The Quality and Flavor Changes of Different Soymilk and Milk Mixtures Fermented Products during Storage |
| title_sort | quality and flavor changes of different soymilk and milk mixtures fermented products during storage |
| topic | mixed fermentation methods fermented soymilk and milk mixtures storage period flavor sensory quality |
| url | https://www.mdpi.com/2311-5637/8/12/668 |
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