Study On The Influencing Factors Of The Quality Of Oat Fermented Milk

With the significant improvement of people’s economic level,the nutritional demand for healthy food is increasing.Oats have attracted more and more attention for their good nutrition,consumption and health care values.In this experiment,the effect of oat fermented milk formula on its quality was explored in view of the problems of long fermentation time,obvious granularity and poor flavor in the fermentation process.The effect of enzymatic hydrolysis of oat protein on its fermentation characteristics and texture and the method of improving the flavor of oat fermented milk were studied.The results are as follows:1.Study the effect of different recipes on the quality of oat fermented milk.The carbohydrate components and fermentation characteristics of reconstituted milk,soy milk and oat fermented milk were compared and analyzed,and the following conclusions were drawn: the total amount of metabolizable sugars in oat fermented milk was very small,and additional carbon sources needed to be added to accelerate fermentation.The suitable amount of sucrose is 7.0%;The optimal base is full-fat oat fermented milk with a protein concentration of 2%;The addition of buffer salts can improve the buffering capacity of oat fermented milk,but reduce its stability;Centrifugal defatting results in increased lactic acidity,decreased viable count,reduced texture,and lower sensory scores in oatmeal fermentation.2.The effects of five proteases(papain,alkaline protease,bromelain,flavor protease and glutaminase)on the fermentation performance and texture of oat fermented milk were explored by enzymatic hydrolysis.Experiments showed that protease enzymatic hydrolysis could significantly shorten the fermentation time of oat fermented milk,and the papain group with an addition amount of 0.1%(E/S)had the best effect.After enzymatic hydrolysis,the quality of oat fermented milk becomes more delicate,and the hardness and consistency are reduced.3.The effects of five direct-cast yogurt starter cultures(A,B,C,D,E)on the volatile flavor and quality of oat fermented milk were analyzed,among which starter culture D fermented the fastest and helped to improve the consistency,hardness and water retention capacity of oat fermented milk.Starter culture C can grow and reproduce in the oat fermented milk system,producing more viable bacteria;Starter culture A had a good effect on the viscosity and viscosity index of oat fermented milk,and the prepared oat fermented milk had the most delicate taste and the highest sensory score.