Effect of starter inoculation proportions on the attributes of a superior new variety Osmanthus glutinous rice-fermented milk beverages

Abstract

This study aimed to reveal different inoculation proportions starters (Lactobacillus bulgaricus and Streptococcus thermophilus) on the quality of Osmanthus glutinous rice fermented-milk1/2/3 (GRFM1/2/3), which was a superior new variety of glutinous rice with rich nutrition, but its refined development was still lacking. The results showed during fermentation stages, pH of GRFM1 decreased faster (6.95 ± 0–4.67 ± 0.02), and acidity increased faster (25 ± 0–78.33 ± 2.89°T). In 21-day preservation period, Day11 was an important turning point. At the begin of storage period, there were 7 main categories of volatile flavour compounds (VFCs): esters, alcohols, acids, ketones, aldehydes, hydrocarbons, and phenols, but the main different VFCs were hexanal. At the end, main VFCs differences were propane, 2-chloro-2-nitro, etc. In brief, GRFM1 was the best inoculation proportions starter in superior new variety Osmanthus glutinous rice-fermented milk for quality properties.