Research On The Development And Quality Study Of Pine Pollen Milk Beverage

Pine pollen,also known as pine flower and pine yellow,is the dry pollen produced by the stamen of the pine,such as pinus massoniana,pinus tabulaeformis,pinus koraiensis,and pinus sylvestris,which is the genetic material of life.Due to contain abundant protein,trace elements,flavone,vitamins and other nutrient components and bioactive substances,pine pollen has the name of "micro-nutrient pool".The pine pollen has the effects of anti-aging,anti-fatigue,promoting growth and development,regulating body metabolism and others,which has been widely recognized and applied at home and abroad.The milk beverage is such a delicious beverage that tastes both sour and sweet,contains high nutritive value.For the milk beverage,the original nutritive value of the milk is not only preserved,but also the production and processing of certain aspects can enhance the benefits and decreade the shortcoming of the original milk,which can meet the requirements of different consumption groups.In this study,the nutrition and health-care functions of the pine pollen and the yogurt are combined,the optimum process of the ultrasonic wall-broken pine pollen was determined through the single factor and the orthogonal experiments,and then the wall-broken pollen solution was added to the milk to be fermented into the pollen-flavor milk beverage by the lactic acid bacteria.The optimum process formula was determined by single factor and response surface experiments,then analyzing its quality and volatile flavor,in addition,the transformation of the product in the storage period and the microbial index was studied.The main results are as follows:1.Determination of wall-breaking process of pine pollen of Pinus tabulaeformis.The optimum wall-breaking process conditions were as follows: the solid-liquid ratio was 20:1,the ultrasonic power was 400 W and the time was 14 min,the wall-breaking rate of the pollen was 75.9% and the content of the total flavone in the pollen solution was 3.382 mg/ g under the optimum condition.Then the content of the soluble protein,the reducing sugar,the flavone and the vitamin C in the solution after the pollen wall-breaking of the pollen was analyzed which showed an obvious increase.Therefore,the ultrasonic wall-breaking of the pollen was proved beneficial to the dissolution of the nutrient components.2.Determination of the production process of the flavor milk beverage of the pine pollen.The results of single factor tests and Box-Benhnken method were as follows: 2 g/ l of inoculation,8.87 h of fermentation time,45.5 ? of fermentation temperature and 4% of pine pollen solution.The average sensory score of the product was 90.72 for three parallel tests with the optimum conditions.Qualitative analysis of product flavor substances by solid-phase microextraction combined with GC-MS,the main flavor substances in pollen flavor yogurt are acetaldehyde,acetone,2-butanone,ethanol Wait.Then the oxidation resistance of normal milk beverage were measured and the result showed the oxidation resistance of milk beverage added with pine pollen solution was increased.3.The changes of the product indicators during the storage period were discussed,and it was obtained that the pine pollen milk beverage can maintain good quality for 10 days at 4?.4.Between the product and normal milk beverage,the physical and chemical biological indexes such as Vc,reducing sugar,total flavone and the like,the content of nutrient substances such as Vc,reducing sugar,total flavone and the like,the water holding rate,the total number of the bacterial colonies of the lactic acid bacteria and the like are compared,and the Vc of the pollen flavor product was compared,The contents of reducing sugar and total flavonoids increased significantly,but the water-holding rate and the titrating acidity decreased.In addition,the antioxidant activity and viscosity of milk beverage were measured.The antioxidant activity of milk beverage with pine pollen solution increased and the viscosity decreased slightly,which showed the addition of pollen solution is beneficial to the improvement of yogurt nutrients.