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

Abstract

SummaryThis 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.