Quality Changes During Processing And Storage Of Fermented Quinoa Milk Drink

Quinoa has extremely high nutritional value and it is suitable for human consumption,at the same time,fermented milk drinks are popular with consumers because of good taste and rich flavor.In this study,quinoa was mixed with milk and fermented by lactobacillus,developed a fermented quinoa milk beverage with high nutritional value and unique flavor,finally this paper analyzd the quality changes during processing and storage.The specific research content and results are as follows:1.The research on formula of fermented quinoa milk beverage.Firstly,we used the sensory score as evaluation standard to exam the ratio coefficient of quinoa and water: we got the optimal ratio of water is 1: 4(g:mL).Furthermore,the three-factor formula of quinoa rice milk: skim milk,stabilizer addition,and sucrose addition was studied.Based on the single-factor experiment,the three factors were optimized through orthogonal experiments to obtain the best formula: the quinoa rice milk: skim milk is 1:4(mL:mL),the amount of stabilizer added is 0.12% and the amount of sucrose added is 2.0%,At this time,the maximum sensory score is 85.3 points.2.The research on stability of quinoa milk beverages under homogeneous conditions.We used the precipitation rate as evaluation standard and studyed the effects of homogenization pressure,homogenization times,and homogenization temperature on the stability of quinoa milk beverages,we got the best homogenization process for quinoa milk beverages: homogenization pressure is 35 MPa,homogenization is 2 times,homogenization temperature is 70 ℃,at this time,the precipitation rate is lowest,it is0.66%.3.The research of sterilization condition on quinoa milk beverages microorganism and stability.we used the comprehensive index of total bacterial count,coliform group and precipitation rate as the evaluation standard and got the effects of sterilization time and sterilization temperature on the stability and sensory quality of quinoa milk drink,the best sterilization conditions for quinoa milk drinks: the ultra high temperature short time sterilization should be used,sterilizing at 135℃ continue 4 s.At this time,the milk beverage precipitation rate was 0.64%.4.The research of fermentation condition on acidity and viable bacteria count of quinoa milk beverages.By studying the effects of inoculum,fermentation time and fermentation temperature on the acidity and viable bacteria count of quinoa milk beverage.Based on a single factor,we got the optimal fermentation conditions obtained through orthogonal experiments: the inoculation volume is 0.15%,the fermentation time is 6h,the fermentation temperature is 40℃,the acidity of the fermented quinoa milk drink was50.07 °T,and the number of viable bacteria was 1.26×108 CFU/mL.5.The quality analysis of finished quinoa milk beverage.The quinoa milk drink obtained through the experimental research in this paper is uniform and stable,which has good taste and lightly brown color.Beverage protein content is 3.26 g/100 mL,total fat content is 1.24 g/100 mL,total sugar content is 18.4 g/100 mL,16 kinds of amino acids are detected,of which glutamic acid content is up to 0.70 g/100 mL,volatility is detected Flavor substances: 30 kinds of esters,acids,ketones and aldehydes.6.The quality change of quinoa milk beverage during storage.Stored under conditions of 4℃,during which the changes of acidity,centrifugation precipitation rate,viscosity,pH value and sensory score of the milk beverage were measured and analyzed,and the shelf life of the milk beverage was finally determined to be 24d(4℃),the nutritional components of milk beverages during storage,such as taste,color,stability,etc.,did not change significantly.