Study On The Processing Technology And Flavor Substance Of Whey Mixed Fermented Beverage

The basic material of whey beverages is whey, which is the by-Product in cheese making. whey beverages is a kind of nutritionnal and healthy drink fermented by yeast and Lactic acid bacteria. Firstly, the selection of bacterial strains for the Whey beverages production was studied. Secondly, the optimal formula processing technology of whey beverages was studied.Finally, Aroma components of whey beverages was preliminarily studied. Main contents and conclusions are as follows:1,With experiment and compare on the fermenting property of four single strains and four kinds of mixed strains,two kinds of strains,J4 (Lactococcus lactis) and J7 (Lactobacillus Helveticus:Lactococcus lactis= 1:1), which were fit to fermented whey beverage were screened.2,Sequence analysis of Dl/D2 region of 26S rDNA was used for the identification of 5 yeast strains, which were isolated from the Xinjiang cheeses and specialty drinks Ge Wasi.The 5 yeast strains were identified as:JM1 and JM9 strains were Issatchenkia orientaiis;JM2 and JM7 strains were Saccharomyces cerevisiae, JM4 strains was Pichia gullliermondii. Ultimately the best fermented strains JM2 was selected.3,The factors such as stabilizers,emulsifiers were also studied.On the basic of above,an orthogonal experiment was designed.The optional factors were as follows:CMC-Na addition quantity was 0.22%,xanthic acid addition quantity was 0.08%,sucrose fatty acid ester addition quantity was 0.12%,sugar addition quantity was 6%.4,The optimal formula of fermented whey beverages was obtained as,temperature 30℃～37℃, yeast 4%, lactic acid bacteria 2.5%, fermened time 52 hours. 5,Aroma components in whey beverages were extracted by solvent extraction firstly. Then they were analyzed with gas chromatography/mass spectrometry.Based on GC-MS determination,we ultimately obtained fermentation that lactic acid bacteria was added to ferment 8h, before adding best yeast. Contrasted with the library of NIST 2002,34 components were identified in whey beverages. Besides, the relative content ofsome flavoring substances was determined by peak area normalization method.