China Dairy ›› 2024, Vol. 0 ›› Issue (10): 93-98.doi: 10.12377/1671-4393.24.10.16

• DAIRY INDUSTRY • Previous Articles     Next Articles

Research on the Processing Technology and Quality of Black Peanut Yogurt

XIE Yan1, AI Luyao1, LU Xianglong2, QIN Fei1,*   

  1. 1School of Food and Biotechnology,Wuhan Institute of Design and Sciences,Wuhan Hubei 430205;
    2School of Public Art,Wuhan Institute of Design and Sciences,Wuhan Hubei 430205
  • Online:2024-10-25 Published:2024-11-08

PDF (PC)

2

Abstract: [Objective] Black peanut yoghurt was prepared with black peanut and pure milk as main raw materials. The sensory score and acidity of yoghurt were influenced by four factors, which were the amount of black peanut, honey, fermented powder and fermentation time. [Method] According to the single factor result,the orthogonal experiment was designed to optimize the processing technology. [Result] The amount of black peanut was 25 g,the amount of honey was 8 g,the amount of fermented powder was 0.11% and the fermentation time was 8 h,the best processing technology of black peanut yoghurt was moderate in sweet and sour, smooth in taste and even in color, and the sensory score was 93.8.The results showed that the acidity was 87.15 °T,the protein content was 3.35%,the fat content was 3.75%,the glutamic acid content was 5.35%,and number of live lactic acid bacteria was 4.0×108 CFU/mL,which was 1.72 times of the common yoghurt. [Conclusion] The study provided a feasible reference scheme for the processing of black peanut yoghurt and a certain reference for the further development and utilization of black peanut.

Key words: black peanut, yogurt, acidity, sensory score, processing technology

[1] 黄韬睿,黄诗雅.富硒黑花生中硒元素含量在不同热处理时的变化特性研究[J].食品科技,2024,49(4):24-31.
[2] 韩贵芝,张正升,毛琦琦,等.黑花生中的矿物质元素的测定与分析[J].中国卫生检验杂志,2019,29(8):917-920.
[3] Fatemeh M,Rezvan P,Reza M E,et al.Improving effect of soy whey-derived peptide on the quality characteristics of functional yogurt[J].Food Science & Nutrition,2023,11(6):3287-3296.
[4] Min L,Qi Z,Hui Y,et al.Colorimetric indicator based on chitosan/gelatin with nano-ZnO and black peanut seed coat anthocyanins for application in intelligent packaging[J].Food Research International,2022,160,111664.
[5] 颜孙安,林香信,刘文静,等.福建名特花生氨基酸营养价值评价[J].食品工业科技,2022,43(17):316-321.
[6] Zolelwa H,A V J.Functional characteristics and microbiological viability of foam-mat dried Bambara groundnut(Vigna subterranea) yogurt from reconstituted Bambara groundnut milk powder[J].Food Science & Nutrition,2019,8(10):5238-5248.
[7] 吴海玥,张艳.普洱茶牦牛酸奶加工工艺研究[J].青海畜牧兽医杂志,2022,52(4):23-27.
[8] Hyseni A,Kalevska T,Nedelkoska N D,et al.Formulation and processing of functional yogurts:A review[J].International Journal of Sciences:Basic and Applied Research(IJSBAR),2022,65(1):301-309.
[9] 张静,王海波,杜王茜,等.玫瑰花酸奶加工工艺的研究[J].农产品加工,2022(12):41-45.
[10] 史硕硕,厉莉,赵喜红,等.低糖苦丁茶酸奶加工工艺的优化研究[J].保鲜与加工,2022,22(2):31-35.
[11] 陈玉胜,陈全战.一种功能性酸奶的研制及其抗氧化活性[J].江苏农业科学,2020,48(14):221-226.
[12] 李冬梅,郑培煜,黄子豪,等.木糖醇藤茶酸奶加工工艺及其抗氧化性[J].食品工业,2020,41(12):113-117.
[13] 叶若松,陈勇辉,邹嘉莹,等.白莲酸奶加工工艺及抗氧化性能的研究[J].中国乳品工业,2020,48(6):61-64.
[14] Satkn B,Aktas B A.The optimisation of processing and storage conditions of lyophilised purslane-fortified yoghurts by central composite design[J].International Journal of Dairy Technology,2023,77(2):282-291.
[15] 赵晓明,宋菲,赵松林,等.功能性椰子植物酸奶的加工工艺及抗氧化活性研究[J].食品与发酵工业,2022,48(11):150-155.
[16] 赖勇利,李哲新.谷氨酸含量的测定[J].发酵科技通讯,2007(4):46-47.
[17] 苏小琴,宋鹏鹏,孔俊豪,等.现制红茶奶茶开封后微生物动态变化规律初探[J].中国茶叶加工,2023(4):51-56.
[18] 赵凯艳,魏安池,郑彦芳,等.发酵条件对花生酸奶质地和酸度影响[J].粮食与油脂,2014,27(7):54-57.
[19] 童芳. 花生酸奶的制备、营养成分及品质研究[D].重庆:西南大学,2020.
[20] Ting Y X,Qi G R,Xuan Y L,et al.Fermentation process optimization and efficacy evaluation of functional yoghurt supplemented with Inonotus obliquus polysaccharide[J].Journal of Food Measurement and Characterization,2023,17(4):4002-4014.
[21] 于造辉,王殿夫,周禾,等.山药山楂酸奶加工工艺及其品质测定[J].中国调味品,2023,48(12):140-143.
[22] 顾凡,徐志涛,赵存朝,等.核桃冻干酸奶的研制[J].中国乳品工业,2023,51(1):57-64.
[23] Sakul S,Rosyidi D,Radiati E L,et al.The effect of different starter cultures on the fermentation of yogurt added with aqueous extract of White Oyster Mushroom(Pleurotus ostreatus)[J].Jurnal Ilmu dan Teknologi Hasil Ternak,2020,15(1):46-51.
[24] 刘贵忠. 黑花生原花青素优化提取条件的研究[J].赤峰学院学报(自然科学版),2018,34(7):27-30.
[25] 吴慧敏,刘兴泉,吴峰华,等.红花生芽和黑花生芽主要营养成分分析[J].营养学报,2018,40(3):310-312.
[1] TIAN Yuxiu, ZHANG Xiaoli, CHEN Shuxuan, WU Jiangyu. Study the Effect of Stabilizers on Stability of Fruity Goat Yogurt [J]. China Dairy, 2024, 0(9): 80-84.
[2] YU Senyan, LIANG Hailong, HUANG Zhang, HE Wen, MI Geng, LI Zhihong. Optimization of Process for Plant-based Yogurt with Floral Aroma Grapes [J]. China Dairy, 2024, 0(8): 130-136.
[3] ZOU Yang, PU Huiying, ZHANG Haijiao, ZHANG Jiaqi, YANG Yang, ZHANG Lu. Study on the Effect of Lactobacillus rhamnosus on the Quality of Yogurt During its Shelf Life [J]. China Dairy, 2024, 0(6): 85-89.
[4] PANG Xing, LIANG Yanzi, XU Baohui, QIN Liqiang, LI Yunhong. Effects of Different Storage Temperatures on Common Low-temperature Yogurt Quality [J]. China Dairy, 2024, 0(6): 96-102.
[5] MA Jing, LUO Min, SONG Yanmei, TAN Lianying, FAN Guangcai, ZHOU Huan, QIAN Chenglin, XIA Zhongyue. Isolation and Identification of One Plant of Meyerozyma guilliermondii in Yogurt [J]. China Dairy, 2024, 0(4): 51-55.
[6] GONG Yaozhong, SUN Liping, ZENG Pinguo, GUO Zhongqiang, SHANG Qiangsheng, WANG Yuanhui, DU Lijun, GONG Liqing. Study on the Necessity of Expanding the Acidity Index of Sterilized Milk [J]. China Dairy, 2024, 0(4): 72-76.
[7] GUO Shengyuan, ZHAO Chaofan, HU Yichen, ZOU Liang, ZHANG Lizhen, REN Guixing. Study on the Development and Activity Study of Tartary Buckwheat Plant-based Yogurt [J]. China Dairy, 2024, 0(4): 77-84.
[8] XIN Taiwei. Study on Processing Technology and Antioxidant Activity of Schisandra Chinensis Fermented Yogurt [J]. China Dairy, 2024, 0(4): 96-100.
[9] DU Baoxia. Technological Optimization of Fermented Yogurt with Lycium ruthenicum Murray and Exploration of Antioxidant Capacity [J]. China Dairy, 2024, 0(3): 88-92.
[10] YU Senyan, HUANG Zhang, LIANG Hailong, LU Zhenlan, XIA Jirong, LI Zhihong. Research on the Process of Osmanthus Flavored Yellow Peach Plant-Based Yogurt [J]. China Dairy, 2024, 0(2): 81-89.
[11] WU Weijun. Application Prospect Analysis of High Pressure Processing Technology in High Quality Milk Engineering [J]. China Dairy, 2024, 0(10): 70-77.
[12] LIU Yanyan, CHEN Wenlu, SUN Zhigang, ZHENG Yingying, LI Yalin, HAO Tingting. Effect of Whey Protein Hydrolysate on the Quality and Antioxidant Activity of Yogurt [J]. China Dairy, 2024, 0(10): 84-92.
[13] YANG Lihua, YANG Yun, SONG Zhenjuan, YU Jianchen, ZHANG Yunxian, LIU Liyun, ZHANG Guangfu. Effect of Sample Pretreatment on Determination of Protein in Fruit Yogurt [J]. China Dairy, 2024, 0(1): 78-83.
[14] LV Jing, LIU Haibo, CHEN Yalan, CHEN Long, SANG Daxi, ZHU Jing. Development of Xinyang Maojian Tea Low-sugar Konjac Yogurt [J]. China Dairy, 2023, 0(9): 114-118.
[15] LUO Wei, LIANG Haidi, LIAO Lingyun, FENG Fei. Optimization of Recipe of Low-sugar Purple Sweet Potato Chickpea Biscuit by Response Surface Methodology [J]. China Dairy, 2023, 0(5): 71-76.
Viewed
Full text


Abstract

Cited
  Shared   
  Discussed   
No Suggested Reading articles found!
Copyright © 2018 Editorial Board of China Dairy
Powered by Beijing Magtech Co. Ltd