近年来,绿色健康食品备受关注。植物性食品已成为动物源性食品的替代品。在这项研究中,我们以核桃和紫米为主要原料生产植物发酵饮料。这个过程包括煮沸,混合,研磨,接种,发酵,和灭菌。然后我们分析了所得核桃紫米发酵植物饮料与未发酵核桃紫米植物饮料的异同,以及基于乳制品的酸奶,在物理化学方面,风味,和感官特征。我们还研究了核桃和紫米发酵植物饮料与室温酸奶之间的异同。研究结果表明,核桃和紫色大米发酵植物饮料的粘度高于核桃和紫色大米未发酵植物饮料和室温酸奶。此外,前者表现出增强的稳定性和恢复能力。值得注意的是,在未知挥发物的存在和鲜味信号方面,三个样品之间观察到明显的差异,如电子鼻/舌和GC-IMS分析所示。核桃和紫色大米发酵植物饮料的鲜味超过了室温酸奶,虽然它的味道比核桃和紫米植物饮料咸。尽管拥有比乳制品酸奶更弱的香气,它比核桃和紫色水稻植物饮料更有效。此外,它相对丰富的烯烃,酮,和酒精增强其独特的风味特征,超越其他两种选择。基于感官分析,由此可以推断,核桃紫米发酵植物饮料的总体接受率最高。
In recent years, green and healthy foods have attracted much attention. Plant-based foods have become an alternative to animal-derived foods. In this study, we used walnut and purple rice as the primary raw materials to produce a fermented plant drink. The process included boiling, mixing, grinding, inoculation, fermentation, and sterilization. We then analyzed the similarities and differences between the resulting walnut and purple rice fermented plant drink and an unfermented walnut and purple rice plant drink, as well as dairy-based yoghurt, in terms of physical chemistry, flavor, and
sensory characteristics. We also examined the similarities and differences between the walnut and purple rice fermented plant drink and room-temperature yoghurt. The study results revealed that the walnut and purple rice fermented plant drink exhibited greater viscosity than the walnut and purple rice unfermented plant drink and room-temperature yoghurt. Additionally, the former displayed enhanced stability and recovery ability. Notably, distinguishable differences were observed between the three samples in terms of the presence of unknown volatiles and the umami signal, as indicated by electronic nose/tongue and GC-IMS analyses. The umami flavor of the walnut and purple rice fermented plant drink surpasses that of room-temperature yoghurt, while its taste is less salty than that of the walnut and purple rice plant drink. Despite possessing a weaker aroma than dairy-based yogurt, it is more potent than the walnut and purple rice plant drink. Additionally, its relative abundance of olefins, ketones, and alcohols enhances its unique flavor profile, surpassing both other options. Based on
sensory analysis, it can be deduced that walnut and purple rice fermented plant drink has the highest overall acceptance rate.