豆渣膳食纤维酸奶的研制

Development of soybean dregs dietary fiber yoghurt

以压榨豆浆后得到的豆渣为原料,用超声波辅助化学法提取豆渣膳食纤维.超微粉碎改性后与低聚木糖等辅料一并添加至全脂乳中发酵,制成一种膳食纤维保健酸奶。其最佳配方为:全脂乳粉添加量10%,豆渣膳食纤维添加量10%,低聚木糖添加量0.4%,白砂糖添加量5%,海藻酸钠添加量0.3%,琼脂添加量0.3%。豆渣膳食纤维酸奶的最佳发酵工艺条件为:发酵温度42℃,发酵时间7 h,菌种接种量3%,德氏乳杆菌保加利亚亚种与嗜热链球菌比例为1︰1.5。制成的豆渣膳食纤维酸奶活菌数达5.0×106cfu/mL以上,色泽乳黄,凝乳质地致密,具有柔和的乳香。

By taking soybean dregs as the raw materials which were the remains of squeezing soybean milk, the soybean dregs dietary fiber yoghurt has been developed. Whole milk powder were used as materials, soybean dregs dietary fiber was extracted by ultrasonic auxiliary chemical method, and then modified by ultra micro smashing technology. The soybean dregs dietary fiber, xylooligosaccharides and other auxiliary materials were mixed with whole milk. The optimum process parameters were determined by orthogonal experiments for lactic acid fermentation. And the quality of the products was evaluated. It was proved that the optimum formula were as follows： 10% whole milk powder, 10% soybean dregs dietary fiber, 0.4% xylo-oligosaccharides, 5% sugar, with composite stabilizer of 0.3% sodium alginate and 0.3% agar. The optimal fermentation conditions were as follows： fermented at 42℃ for 7 hour. 3% lactic acid bacteria, the ratio of Lactobacillus delbrueckii subsp bulgaricus and Str.thermophilus .was 1 ： 1.5. This product contained living bacteria more than 5.0 × 10^6 cfu/mL. Meanwhile, it had milky color, soft milk aroma, and compact texture and was rich in dietary fiber. It was a nutritious and healthy new type of yoghurt.