凝固型黑豆酸豆奶生产工艺的研究

目的 确定以带皮黑豆为主要原料的凝固型乳酸菌发酵黑豆酸豆奶的生产工艺.方法 将带皮黑豆制备成培养液,通过对发酵产物进行感官评价,从干酪乳杆菌FJAT-7928、嗜热链球菌FJAT-7927和植物乳杆菌FJAT-7926的不同组合中筛选出最佳组合作为发酵剂,通过单因素和正交试验确定培养液中乳糖、番茄汁、奶粉和白砂糖的最佳...

Study on the production technology of solidifying black soybean yogurt

Objective To develop a production technology of solidifying black soybean yogurt with unpeeled black soybean as the main raw material.Methods The culture medium was prepared from black soybean with peel.Through the sensory evaluation of the fermentation products,the best combination of Lactobacillus casei FJAT-7928,Streptococcus thermophilus FJAT-7927 and Lactobacillus plantarum FJAT-7926 was selected as the fermentation agent.The technological parameters such as the content of lactose,tomato juice,milk powder and sucrose in the culture medium as well as the fermentation time were determined by single factor or orthogonal test.The optimal production process was determined by measuring the nutrient composition of the product,the change of amino acid content before and after fermentation and the change of the number of viable lactic acid bacteria,pH and acidity during low temperature storage.Results The mixture of L.casei FJAT-7928 and S.thermophilus FJAT-7927 with equal volume for each was selected as the fermentation agent;the ingredients were 2%lactose,4%milk powder and 6%white granulated sugar;the fermentation time was 12 h.The prepared black soybean yogurt presented light jujube red because it retained the black soybean skin.It contained strong tissue,sticky and smooth taste with flavors of both black soybean and lactic acid bacteria products.The yogurt contained complete amino acids,except that the content of lysine and glutamate decreased significantly after fermentation(P<0.05),the content of other amino acids and total amino acids did not change significantly.When the yogurt was stored at 4℃for 5 days,there was no significant change in the number of viable lactic acid bacteria,pH and acidity.Conclusion The solidifying black soybean yogurt fermented by the optimized production process can meet the sensory and nutritional requirements of national standard GB/T 30885—2014 Vegetable protein-Drinks soy milk and soy milk drinks,and has good storage stability at low temperature.