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首页> 外文期刊>American Journal of Chemical Engineering >Chemical Composition, Sensory Evaluation and Starter Activity in Cow, Soy, Peanut and Rice Milk
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Chemical Composition, Sensory Evaluation and Starter Activity in Cow, Soy, Peanut and Rice Milk

机译：牛，大豆，花生和米乳中的化学成分，感官评估和发酵剂活性

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摘要

The aim of this work was to study the effect of mixing various levels of soy, peanut or rice milk with cow milk on the chemical composition, sensory attributes, starter activity and culture bacteria counts during fermentation. The results showed that no clear differences in titratable acidity, pH and redox potential (Esubh/sub) values were noticed between cow or soy milk while acidity and Esubh/sub levels of peanut and rice milk were lower than those of cow milk. Total solids, fat, total protein and ash concentrations of cow milk were slightly higher than those of soy and rice milk. Peanut milk was richer in fat but poorer in ash than cow milk. Color, appearance, smell, taste, mouth feel, texture and body scores of cow milk were higher than those of soy, peanut or rice milk but rice milk gained the highest scores of color and appearance. Incorporation of cow milk with soy or peanut milk improved its sensory evaluation scores. Both acidity ratios and the development of acidity rates within fermentation were higher in cow milk than that of soy, peanut or rice milk. Culture bacteria not only were able to grow in soy, peanut or rice milk but also their numbers and viability were higher in them as compared with cow milk. Furthermore, incorporation of soy, peanut and rice milk with cow milk increased this influence.
机译：这项工作的目的是研究在发酵过程中将各种水平的大豆，花生或米浆与牛奶混合对化学成分，感官属性，发酵剂活性和培养细菌数量的影响。结果表明，牛奶或豆浆之间的可滴定酸度，pH和氧化还原电位（E h ）值没有明显差异，而花生和豆浆的酸度和E h 水平米浆低于牛奶。牛奶中的总固体，脂肪，总蛋白和灰分含量略高于豆浆和米浆。花生牛奶比牛奶富含脂肪，但灰分却较低。牛奶的颜色，外观，气味，味道，口感，质地和身体得分均高于大豆，花生或米浆，但米色和外观得分最高。将牛乳与豆浆或花生乳混合使用可改善其感官评估得分。牛奶中的酸度比和发酵过程中酸度的发展均高于豆浆，花生或米浆。与牛奶相比，培养细菌不仅能够在大豆，花生或米浆中生长，而且它们的数量和生存能力更高。此外，大豆，花生和米浆与牛奶的掺混增加了这种影响。

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