五色豆类发酵乳的研制

Development of 5-color bean fermented milk

将鲜牛乳与5种豆类食品,即绿豆、黄豆、白豆、红豆、黑豆组合,采用高效混菌发酵剂,研制一种高品质、营养全面、风味独特、经济适用的新型保健发酵乳。通过感官综合评定确定出最佳工艺条件。结果表明:5种豆子的最佳配比为35%:35%:20%:5%:5%;最佳豆奶比为2:8;最佳发酵条件为加糖量6%,接种量3%,发酵温度42℃,发酵时间4 h;最佳稳定剂组合:果胶0.09%,黄原胶0.10%,羧甲基纤维素钠0.08%。采用最佳工艺条件制备五色豆类发酵乳,并对成品进行感官综合评定和理化指标、微生物指标的检测。结果为:产品感官综合评定为优;脂肪质量分数4.0962 g/100 g,蛋白质质量分数4.9157 g/100 g,总糖为8.37%,酸度为94.294°T,钙质量分数121.67 mg/100 g,钠质量分数80.79 mg/100 g;乳酸菌数1.5×108mL-1,未检测出大肠菌群和致病菌。

A new type of health ＆ fitness fermented milk, i.e. 5-color bean fermented milk which is high-quality, nutritious, uniquely fla-vored and affordable, can be produced by combining raw milk and five kinds of beans, i.e. mung bean, soybean, white bean, red bean, and black bean, with an efficient leaven of mixed strains. Optimum technological conditions are determined through sensory comprehensive evalu- ation. It is indicated by test result that the best ratio of mung bean, soybean, white bean, red bean, and black bean is 35% ： 35% ： 20% ： 5% ： 5%, that the best soy milk ratio is 2 ： 8, that the best fermentation conditions are 6% of sugar amount, 3% of inoculum amount, 42 ℃ of fer-mentation temperature, and 4 hours of fermentafon time, and that the optimum combination of stabilizers consists of 0.09% of pectin, 0.10% of xanthan gum and 0.08% of sodium carboxymethyl cellulose. 5-color bean fermented milk is produced under the optimum technological conditions, and sensory comprehensive evaluation and physiochemical and microbiological tests are conducted on the product. Results： the sensory comprehensive evaluation of the product reaches A level; fat content, protein content, total sugar content, acidity, calcium content, and sodium content are 4.0962 g/100 g, 4.9157 g/100 g, 8.37 %, 94.294 °T, 121.67 mg/100 g, and 80.79 mg/100 g respectively; and lactic acid bacteria content is 1.5×10^8 cfu/mL, with no coliforms and pathogenic bacteria detected.