Authors:Sun Sisheng1,Qin Cheng1*,Zhang Xiaojuan2,Zheng Yu1,Zhu Xiaoyun1,Luo Xirong1,Jiang Cun1,Yu Jiaqi3,Liu Peihong3,Yang Zhonglan3
Units: 1. Department of Modern Agriculture, Zunyi Vocational and Technical College/Key Laboratory of Conservation and Development and Utilization of Characteristic Biological Resources in Karst Region; 2. Institute of Systems Engineering, Academy of Military Sciences; 3. The First People's Hospital of Zunyi City
Introduction:Sun Sisheng, male, from Fanxian County, Henan Province, associate professor, Ph.D., engaged in the comprehensive development and utilization of medicinal and edible plant resources. *Corresponding author, professor, Ph.D., engaged in research on pepper genetics and breeding.
Funds: Guizhou Provincial Science and Technology Support Program (Guizhou Kehe Support [2022] General No. 117, Qiankehe Support [2021] General No. 267, Qiankehe Support [2019] No. 2258); Zunyi Science and Technology Plan Project (Zunyi Kehe HZ Zi [2022] No. 1); 2020 Academy-level Scientific Research and Innovation Team Training Project (Zunzhi Yuan Ban Fa [2020] No. 87).
Source: Anhui Agricultural Sciences, Issue 8, 2024
Citation format: Sun Sisheng, Qin Cheng, Zhang Xiaojuan, et al. Research and development of cooked yogurt from Dendrobium officinale[J].Journal of Anhui Agricultural Sciences,2024,52(8):155-158.)
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Medicinal and edible materials refer to substances that are not only listed in the Pharmacopoeia of the People's Republic of China, but also substances that have a history of being eaten as food. Health food or food processed from medicinal and edible materials has both the health care function of traditional Chinese medicine and the nutritional function of food, and long-term consumption can effectively reduce the risk of potential diseases caused by poor diet, thereby improving the health level of the whole society. In 2019, the National Health Commission and other departments released the addition of 9 new medicinal and edible substances, namely Codonopsis, Cistanche, Dendrobium, American ginseng, Astragalus, Ganoderma lucidum, Cornus officinalis, Gastrodia, Eucommia ulmoides, etc.
Dendrobium officinale is a plant of the genus Dendrobium in the orchid family, named for its iron-green skin. Because Dendrobium officinale has a wide range of health care effects, it has always been regarded as a treasure in Dendrobium, and the fresh stems of Dendrobium officinale can be eaten directly, usually processed into dried maple buckets, Dendrobium biscuits, etc. Dendrobium officinale mainly contains active substances such as dendrobium polysaccharides, dendrobine, amino acids and a variety of volatile components. Modern pharmacology has proved that Dendrobium officinale has the effects of hypoglycemia, anti-aging, anti-tumor and improving immunity. Rehmannia is the root of the plant Rehmannia of the Radix Radix family, which is concocted by wine stewing or steaming process, which has the effect of nourishing blood and nourishing yin and filling in the lean marrow. Rehmannia rehmannia extract can improve memory, has anti-anxiety, anti-tumor and promote endothelial cell proliferation. In addition, cooked land can be used to prepare health wine.
Xylitol is extracted from crops such as corn cob and sugarcane, and is a new type of pure natural sweetener. Xylitol is metabolized in the body without inducing an increase in blood sugar and does not require the involvement of insulin, making it an ideal sweetener for diabetics. With the continuous improvement of the living standards of mainland residents, the number of diabetic patients has increased significantly. A healthy diet plays a positive role in regulating blood sugar in diabetic patients. Yogurt has high nutritional value and physiological function, but there are few types of yogurt suitable for diabetic patients.
objective
It is necessary to fully develop the utilization value of Dendrobium officinale and Rehmannia rehmannia, which are dual-purpose materials for medicine and food, and enrich the varieties of yogurt, and also provide new ideas and directions for the development of the abundant cultivation resources of Dendrobium officinale and Rehmannia in mainland China.
way
The effects of Dendrobium officinale extract addition, cooked ground extract addition, xylitol addition, milk powder addition, strain addition and fermentation time on the quality of Dendrobium officinale cooked yogurt were investigated through single factor test and orthogonal test, and the optimal process was determined. The test factors and levels are shown in Table 1. The sensory evaluation criteria are shown in Table 2.
outcome
◆ Single-factor test results
Effect of milk powder addition on the quality of cooked yogurt of Dendrobium officinalis. When the milk powder addition was 11%, the tissue state of Dendrobium officinale cooked yogurt was uneven and broken, the color was not bright, and the sensory score was not high (66.5); when the milk powder addition was 17%, the surface of Dendrobium cooked yogurt was smooth, the tissue state was uniform, the taste was smooth and delicate, and there was no roughness, and the comprehensive sensory score was the highest (81.0); when the amount of milk powder was increasing, the taste of Dendrobium cooked yogurt was rough and gradually covered by the strong milk powder taste. Therefore, the optimal dosage of milk powder is 17% (Figure 1).
Fig.1 Effect of milk powder addition on the quality of cooked yogurt of Dendrobium officinalis
Effect of xylitol addition on the quality of cooked yogurt of Dendrobium officinalis. The sweetness of yogurt is an important factor that affects its taste. When the xylitol addition was 7%, the fermentation effect of Dendrobium officinale cooked yogurt was not good, the taste was sour, the tissue state was uneven, and there was whey precipitation, and the score was lower (66.5); when the xylitol addition amount was 11%, the yogurt of Dendrobium officinale cooked ground was uniform, the taste was sweet and sour, and there was no roughness. The comprehensive sensory score was the highest (82.0), and when the amount of xylitol was added, the proliferation rate of bacteria was inhibited, the fermentation time was prolonged, and the yogurt curdled unevenly within the specified time, the taste was too sweet, and the unique flavor of fermented milk was lost. It can be seen that the optimal dosage of xylitol is 11% (Figure 2).
Fig.2 Effect of xylitol addition on the quality of Dendrobium officinalis cooked yogurt
Effect of strain addition on the quality of cooked yogurt of Dendrobium officinalis. It can be seen from Figure 3 that with the increase of the amount of culture, the comprehensive sensory evaluation of Dendrobium officinale cooked yogurt first increased and then decreased. When the amount of strains added was 3.2%, the sour and sweet sour of Dendrobium officinale cooked ground was moderate, the surface was smooth, the taste was smooth and delicate, the texture was uniform, and the sensory score was the highest (82.5), while when the amount of strains added was less than 3.2%, the cooked yogurt of Dendrobium officinale was sweet, rough and uneven. When the amount of bacteria added was greater than 3.2%, the yogurt of Dendrobium officinale cooked was sour, rough, and whey was precipitated. This is due to the fact that the excessive inoculation amount not only accelerates the fermentation process, but also accelerates the decline of lactic acid bacteria, resulting in a decrease in the total number of lactic acid bacteria. In addition, it will accelerate the rate of acid production, which will dehydrate and shrink the protein, resulting in whey precipitation and rough tissue status, thus reducing the overall sensory score.
Fig.3 Effect of strain addition on the quality of dendrobium cooked yogurt
Effect of fermentation time on the quality of cooked yogurt of Dendrobium officinalis. When the fermentation time was 4 h, the curd tissue of Dendrobium officinale cooked yogurt was uneven. When the fermentation time was 6 h, the sensory score was the highest (82.5), and the yogurt had a smooth and delicate taste after fermentation, while when the fermentation time was increased to 8 h, whey precipitation was carried out of the cooked yogurt of Dendrobium officinalis, which affected the taste (Fig. 4). It can be seen that the best time for yogurt fermentation of Dendrobium officinale cooked ground is 6h.
Fig.4 Effect of fermentation time on the quality of cooked yogurt of Dendrobium officinalis
Effect of the amount of cooked ground extract on the quality of cooked ground yogurt of Dendrobium officinalis. The amount of cooked ground extract was too low, and the color of Dendrobium officinale cooked yogurt was the same as that of ordinary coagulated yogurt, and the flavor of cooked ground was not obvious. If the amount of cooked ground extract is too high, the yogurt of Dendrobium officinale will turn earthy yellow, which will affect the appearance quality. The highest sensory score was 86.5 when the amount of cooked ground extract was 6%, and the yogurt was pale yellow, shiny, and uniform in color (Fig. 5). Therefore, 6% was determined to be the optimal amount of cooked ground extract.
Fig.5 Effect of the amount of cooked ground extract on the quality of yogurt of Dendrobium officinalis
Effect of Dendrobium officinale extract on the quality of Dendrobium officinale cooked yogurt. It can be seen from Figure 6 that with the increase of the amount of Dendrobium officinale extract, the comprehensive sensory score of Dendrobium officinale cooked yogurt first increased and then decreased. When the amount of Dendrobium officinale extract was 5%, the sensory score was the highest, and the grass flavor of Dendrobium officinale in yogurt and the aroma of lactic acid bacteria fermentation reached a perfect fusion. When the amount of Dendrobium officinale extract is too small, there is no grassy flavor of Dendrobium officinale in yogurt; When the amount of Dendrobium officinale extract is too large, the grassy aroma of Dendrobium officinale in yogurt masks the aroma of malolactic fermentation. It can be seen that the optimal addition amount of Dendrobium officinale extract is 5%.
Fig.6 Effect of Dendrobium officinale extract on the quality of cooked yogurt from Dendrobium officinalis
◆ Orthogonal test results
On the basis of the single factor test, the amount of Dendrobium officinale extract, the amount of cooked ground extract, the amount of xylitol and the fermentation time were expressed as A, B, C and D, respectively, and the orthogonal test factor design and results of Dendrobium officinale cooked yogurt are shown in Table 3.
From Table 3, it can be seen that the range of each factor is B>A>C>D, that is, the influence degree of the four factors on the yogurt of Dendrobium officinale is the amount of refrigerated ground extract, the amount of Dendrobium officinale extract, the amount of xylitol added and the fermentation time. According to the K value, the optimal combination was A2B2C2D2, that is, the addition of Dendrobium officinale extract was 5%, the amount of cooked ground extract was 6%, the addition of xylitol was 11%, and the fermentation time of 6h was the most suitable process formula for Dendrobium officinale cooked yogurt.
◆ Verification test
The optimal combination of intuitive analysis A1B2C2D2 the optimal combination of direct comparison analysis in the orthogonal table was A2B2C2D2 to carry out the verification test, and the results are shown in Table 4. It can be seen from Table 4 that the combined A2B2C2D2 had a higher comprehensive sensory score (90.5 points), which was the most suitable formula, that is, the addition of Dendrobium officinale extract was 5%, the addition of cooked ground extract was 6%, the addition of xylitol was 11%, the fermentation time was 6h, the addition of milk powder was 17%, and the addition of bacteria was 0.32%.
◆ Product indicators
Sensory indicators. The quality of Dendrobium officinale cooked yogurt made by this process is light yellow, shiny, uniform in color, with the special grass flavor of Dendrobium officinale and the fragrance of pure lactic acid fermentation, moderate sweetness and sourness, smooth and delicate taste, and stable tissue state.
Physical and chemical indicators. The protein content was (2.8±0.10)%, the fat content was (3.0±0.20)%, the acidity was (72±0.25)°T (the volume of 0.1mol/LNaOH standard solution required to neutralize 100g of sample), and the soluble solid content was 12%, all of which met the requirements of GB 19302-2010.
conclusion
The addition of Dendrobium officinale extract was 5%, the addition of cooked ground extract was 6%, the addition of xylitol was 11%, the addition of milk powder was 17%, and the addition of bacteria was 0.32%, and the comprehensive sensory score of the product was 90.5. The dendrobium cooked yogurt obtained by fermentation at 42 °C for 6 hours and then placed in the refrigerator at 4 °C for 11 hours is moderately sweet and sour, with smooth taste, delicate texture, stable and uniform light yellow, with the special grass flavor of Dendrobium officinale, and the physical and chemical indexes and microbial indexes meet the requirements of national standards.
The first author is Sun Sisheng
Male, born in 1982
A native of Puyang, Henan
Ph.D., Associate Professor
Research Field: Comprehensive Development and Utilization of Medicinal and Edible Plant Resources and Fruit Preservation Technology.
Dissertation patents: published more than 40 academic papers, participated in the compilation of 1 textbook, and participated in the compilation of 1 monograph. 2 invention patents and 4 utility model patents have been authorized.
Fund projects: He has presided over, guided and participated in more than 10 scientific research projects such as Henan Provincial Science and Technology Research Project, Henan Provincial Department of Education Project, College Student Innovation and Entrepreneurship Project, and Zunyi Science and Technology Project.
Awards and honors: won the "Xuchang Talent", the second prize of excellent scientific and technological papers of Henan Provincial Department of Education, and the eighth batch of thousand-level innovative talents in Guizhou Province.
Corresponding author: Qin Cheng
Male, born in 1982
doctor
professor
Position: Now he is the deputy director of the Department of Modern Agriculture of Zunyi Vocational and Technical College (presiding over the work).
Research Field: Pepper Genetics and Breeding.
论文专利：现已在PNAS、BMC Genomics、Frontiers in Plant Science和Scientific Reports等杂志发表论文36篇，主编教材2部。 授权专利26件（其中发明专利4项）。
Funds: He has presided over the completion of 2 national-level projects, 2 provincial-level projects and 3 municipal-level projects, and is now presiding over 4 teaching and scientific research projects at or above the provincial level.
Awards and honors: He has been selected as a high-level innovative talent in Guizhou Province (2014), a second-level talent in Zunyi City's "15851 Talent Elite Project" (October 2017), and won the 13th Youth Science and Technology Award in Guizhou Province (2015) and one of the top ten figures in China's life sciences in 2014.
Team Profile
There are 22 people in the team, including 5 professors, 10 associate professors, 5 lecturers and 2 others. At present, there are 8 doctors, 1 winner of the National May Day Labor Medal, 1 candidate for the national "Ten Thousand Talents Program" teaching teacher, 1 provincial model worker, 5 provincial vocational teachers, 2 provincial excellent teaching teams, 1 provincial skill master studio, 4 thousand-level innovative talents in Guizhou Province, and 4 second-level talents in Zunyi City.
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