豆渣膳食纤维蓝莓饮料的工艺研究

目的研究一种豆渣膳食纤维蓝莓饮料的工艺条件。方法以新鲜豆渣为主要原料,以保加利亚乳酸杆菌和粗壮脉纹孢菌(1:1,V:V)为发酵菌种,利用混合发酵法提取豆渣可溶性膳食纤维(solubledietaryfiber,SDF)。通过单因素实验探讨发酵时间、菌种接种量、脱脂奶粉和白砂糖添加量以及发酵温度等因素对发酵工艺的影响,并利用正交试验进行工艺优化。添加新鲜蓝莓汁,以膳食纤维含量、稳定剂选择、感官评价、理化性质等指标研究豆渣可溶性膳食纤维饮料的工艺。结果制备SDF的最佳发酵工艺为:发酵时间72h,菌种接种量4%,脱脂奶粉3%,白砂糖0.5%,发酵温度32℃。膳食纤维饮料最佳工艺配方为:豆渣纤维4%,白砂糖9%,柠檬酸0.15%,复配稳定剂0.1%(0.033%黄原胶+0.067%羧甲基纤维素钠盐)、食用香精0.01%、维生素C 0.02%。结论该膳食纤维蓝莓饮料风味独特、口感极佳、营养成分丰富、性质稳定,是一款适合多种人群、具有较好品质和市场的功能性保健饮料。

Study on the technology of soybean residue dietary fiber blueberry beverage

Objective To study the technological conditions of a kind of soybean dregs dietary fiber blueberry beverage. Methods Using fresh soybean dregs as the main raw material, Lactobacillus bulgaricus and Neurospora crassa (1:1, V:V) were used as fermentation strains to extract soluble dietary fiber (SDF) from soybean dregs by mixed fermentation. The effects of fermentation time, inoculum size, skim milk powder and white sugar addition, fermentation temperature and other factors on the fermentation technology were investigated by single factor experiment, and the orthogonal experiments were used to optimize the preparation technology. Fresh blueberry juice was added to develop the technology of soluble dietary fiber beverage of soybean dregs with dietary fiber content, stabilizer selection, sensory evaluation, physical and chemical properties, etc. Results The optimal fermentation process for preparing SDF was: the fermentation time 72 h, the inoculum of strain 4%, the skimmed milk powder 3% and white sugar 0.5%, and the fermentation temperature 32 °C. The best formula of the dietary fiber beverage was: 4% soybean dregs fiber, 9% white sugar, 0.15% citric acid, 0.1% compound stabilizer (0.033% Xanthan gum + 0.067% CMC-Na), 0.01% food flavor, 0.02% vitamin C. Conclusions This dietary fiber blueberry beverage has a unique flavor, excellent taste, rich nutrients and stable properties, and is a functional health drink suitable for a variety of people and having better quality and market.