Development And Research Of Koumiss Whey Beverage

The koumisswhey beverage is a milk-containing beverage with Mongolian characteristics made by acid horse milk,white sugar,water,etc.which is prepared by blending,sterilizing and packaging.In this paper,the single-factor and orthogonal tests were carried out on the raw material ratio of the koumisswhey beverage to select the optimal formula,and the physical and chemical properties of the koumiss whey beverage were tested and analyzed,and the acid horse milk was observed.Changes in various indicators of whey beverage during storage.The main results are as follows:(1)The best formula obtained by single factor and orthogonal test of the raw material selection of the koumiss whey beverage is:The amount of koumiss is 20%,the amount of white sugar added is 6%,the amount of CMC-Na added is 0.3%,the amount of sucrose ester added is 0.02%,and the amount of sodium citrate added is 0.04%.3%of isomaltose,the amount of whey protein powder added was 2%,and the rest was sterile water.(2)The protein content of the koumisswhey beverage is 1.13±0.00%,the fat content is 0.36±0.02%,and the pH and titration acidity are 4.14±0.00 and 25.00±0.01,respectively.T,the energy value is 83.53 ± 0.74 KJ/100g.The koumisswhey drink has lower energy and is more suitable for people who control weight.The apparent viscosity of the koumiss whey beverage was relatively stable,and was 0.00526 Pa.s and 0.00561 Pa.s at 12s and 120s,respectively.From the comparison of koumiss,koumisswhey drink,and commercial Kalpis drink,the most common difference is the sour taste,followed by the sweet and salty taste.(3)A total of 16 amino acids were detected in the koumiss whey beverage,and the total content of amino acids was 0.28%.Among them,9 essential amino acids were detected,and the total content was 0.14%.A total of 24 fatty acids were detected in the koumiss whey beverage,with a total content of 100%,of which unsaturated fatty acid content accounted for 34.14%of the total content.(4)The koumisswhey beverage has certain anti-oxidation,cholesterol-lowering ability and ability to degrade nitrite.At a concentration of 10 mg/mL,the DPPH clearance was 9.6±0.33%,the reducing activity was 0.27±0.01%,the hydroxyl radical scavenging rate was 49.03±1.00%,and the superoxide anion scavenging ability was 22.36±1.00%.The cholesterol-lowering ability was 0.99±0.01%,and the nitritedegradation ability was 54.26±2.5%.From this it can be inferred that the koumisswhey beverage has good functional properties.(5)During the storage period,the acid milk whey beverage has a change in sedimentation amount and pH value within the normal range.Under the storage conditions of 4 ?,the sour taste,salty taste and umami taste of the koumiss whey drink changed the most.Under the storage conditions of 25 ?,the change of sour taste is more obvious.The microbial indicators of koumisswhey beverages were also within the normal range during storage,and the number of coliform bacteria,yeast and mold were in compliance with relevant standards.