| In this experiment,femiented Koumiss was used as the research object to develop a fermented Koumiss tablet.The main raw materials and processes were tested by single factor and orthogonal test to select the optimal ratio and process.The sensory,physical and chemical,microbiological indicators,quality and functional characteristics were tested and analyzed,and the quality changes during storage were observed to determine their shelf life.The research results are as follows:(1)The same amount of whole milk powder and skim milk powder were respectively added to the fermented Koumiss tablets,and the chewiness was 2802.93+92.61 and 331.17+12.89,respectively,compared with the commercial milk tablets control sample(2757.47+33.84).The whole milk powder was better.The sensory scores were 15.60+0.12 and 14.20+0.12,respectively.Therefore,the whole milk powder was selected as a raw material and added to the fermented Koumiss tablets.(2)Through different amounts of fermented Koumiss powder(70%,80%,90%,100%),whole milk powder(5%,10%,15%,20%),glucose powder(1%,3%,5%,7%)added to the fermented Koumiss tablets.The single factor and orthogonal test results showed that the best combination of fermented Koumiss tablets was fermented Koumiss powder powder,whole milk powder and glucose powder was 80%,15%and 5%,respectively.(3)The effects of stirring time,tableting speed and tableting pressure on the chewiness of fermented Koumiss tablets were analyzed by single factor and orthogonal test results.The order of the factors was:tableting pressure>stirring time>tableting speed.The optimum combination,stirring time was 20 min,tableting speed was 100 r/min and tableting pressure was 3.50 MPa.(4)The analysis results of nutrient composition of fermented Koumiss tablets showed that the protein content,the fat content,the moisture content,the ash content and acidity was 47.55±0.24%,19.20±0.70%,4.32±0.05%,4.60±0.01%and 102.06±1.03°T,respectively;the number of lactic acid bacteria nd yeast bacteria was 8.8×104CFU/g and 1.5×105 CFU/g,respectively.The fermented Koumiss tablets contained abundant amino acids and fatty acids,containing many kinds of essential amino acids.The content of essential fatty acids such as Linoleic acid and Linolenic acid were more prominent than other dairy products,which were 6.92%and 4.10%,respectively.(5)When the reconstituted water of the fermented Koumiss tablet was 10 mg/mL,the DPPH clearance rate,the hydroxyl radical scavenged rate,the reducing activity and the superoxide anion removed rate was 30.11±0.16%,50.10±0.18%,0.32±0.01 and 9.61±0.03%,respectively.The cholesterol removal rate,the ACE inhibition rate and the nitrite degradation rate was 41.10±1.64%,59.26±2.02%and 55.66±0.80%,respectively.(6)The electronic tongue and electronic nose were used to analyze and evaluate the taste and volatile flavor of the fermented Koumiss tablets,the results showed that the taste substances of the fermented Koumiss tablets were mainly sourness and astringency.The volatile flavors mainly included aromatic compounds,ammonia,hydrogen and aliphatic aromatic compounds(alkanes).(7)The changes of sensory and microbial indicators during storage of the fermented Koumiss tablets could be concluded that the fenlented Koumiss tablets could be stored for 10 months or more under refrigeration and freezing conditions,they should not be stored at normal temperature. |
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