四棱豆乳酸发酵饮料的研制

4652010,Vol.31,No.1812(1.4270002.416000)1:108%(m/m)8520min3%(V/V)42443.5h466hPreparationofFermentationBeveragewithWingedBeanXIAOZhuo-bing1CHENShang2(1.HunanProvincialKeyLaboratoryforForestProductsandChemicalIndustryEngineering,JishouUniversity,Zhangjiajie427000,China2.CollegeofChemistryandChemicalEngineering,JishouUniversity,Jishou416000,China)AbstractWingedbeanwasusedasthemajorrawmaterialtopreparefermentationbeveragethroughLactobacillusfermentation.Resultsindicatedthatoptimalpreparationprocessingconditionswerebean-waterratioof1:10formilling,sterilizationfor20minat85aftertheadditionofsucrose8%(m/m),3%(V/V)inoculationamountofLactobacilliincoolingmilk,fermentationat4244for3.5h,andmatureat466hinrefrigerator.Anutritiousfermentationbeverageofwingedbeanwithmildsourandsweettastewasobtained.KeywordswingedbeanfermentationbeverageprocessingTS224.4B1002-6630(2010)18-0465-062010-05-23(08C670)(2009FJ3045)(1961)[e-mail](Psophocarpustetragonolobus(L.)D.C.)[1-4]11.1(32%)()(Lactobacillusbulgaricus)(Streptococcusthermophilus)1.22010,Vol.31,No.18466SZX-ZPYXQ-LS-50SITG328BPHS-2FpH5415DEffendorfDNP-9082SHY-2ATCL216TCLXSP-18A1.3[5]1.3.15000r/min15min10815min1.3.220g5g10g0.04%25mL1000mLpH7.411515min10g10g2g17g2%Y20mL0.65%10mL1000mLpH7.112115min20g0.04%35mL10g1000mLpH7.411515min1.3.3GB/T47892003[5]1.4()1.51.5.11%(V/V)424445h46[6]1.5.21:92:84:66:48:29:16(10mL)20mm200mm(10mL)0.1MPa20min1%(V/V)424445h1:1[7]1.61.6.10.511.5g1L0.05%0.1%0.15%0.05%0.1%0.15%3(23)101214h33[8]1.6.21.6.3[9]3(a)8590510min(b)pH3.04.5(c)pH8.09.085901.6.41:81:101:121:14(g/mL)pHpH[10]1.6.54%6%8%10%12%(m/m)54%(V/V)[11]1.6.60%5%10%15%20%(V/V)58%4%(V/V)[12]4672010,Vol.31,No.181.6.775808590420MPa[13]1.6.8(a)12110min(b)8520min[14]1.71.7.11%2%3%4%(V/V)43[15]1.7.2383940424353.5h[16]1.7.3425.54.53.52.5h[17]1.7.446h1.8[18]12520201515101Table1Standardofsensoryevaluation1.9[19]1.10GB/T47892003[5]22.12++1:92:84:66:48:29:1++++++++2Table2ResultsofLactobacillusspeciesdomestication+.+./h/%1012140++0.05++++0.1+++++++0.15++++3Table3Effectofalkalinesolutionwithvariousconcentrationsonthepeelingofwingedbean/%23.585258420904Table4Resultsofsoymilkdeodorizationusingdifferentmethods28:22.2330.1%12h2.3342010,Vol.31,No.18468(g/mL)pH1:85.11:105.151:125.21:145.35Table5Effectofbean-waterratioonsoybeanmilkfermentation4pH8.09.012h85902.4(g/mL)pH551:10(g/mL)2.56/%(10)47.067.589.0108.5128.06Table6EffectofsucroseamountonproductqualitypH/%051015205.65.45.14.84.47Table7Effectofmilkamountonproductquality68%(m/m)2.6778.5:1.52.78/758085908Table8Effectofhomogenizationtemperatureontasteandcolorofsoybeanmilk885858590852.89/h53.59Table9Effectofsterilizationconditiononproductquality9(8520min)2.910103%(m/m)4692010,Vol.31,No.18/%1234/h64.53.53.510Table10Effectofinoculationamountonproductquality/383940424311Table11Effectoffermentationtemperatureonproductquality/h5.54.53.52.512Table12Effectoffermentationtimeonproductquality123A/%51015B/%6810C/%123D:1:81:101:1213Table13FactorsandlevelsoforthogonalexperimentsABCD111115821222803133370421236652231906231270731328683213609332182K1208210188230K2226230228236K3228222246196k169.337062.6776.67k275.3376.677678.67k376748265.33R6.676.6719.3313.3414L9(34)Table14ResultofL9(34)orthogonalexperiments2.1011422.11123.5h2.12()()313144CDA=BA3B2C3D215%8%3%1:10922.133.02%2.0%88T7.9106CFU/mL3MPN/100mL30.1%12hpH8.09.012h851:10(g/mL)15%(V/V)8%(m/m)(8520min)3%(V/V)423.5h[1].[J].,2006(3):49-50.142010,Vol.31,No.18470[2]ADEBOWALEYA,ADEYEMIIA,OSHODIAA.FunctionalandphysicochemicalpropertiesoffloursofsixMucunaspesies[J].AfricanJournalofBiotechnology,2005,4(12):1461-1468.[3],,.[J].,1996(2):84-89.[4]IGENEFU,OBOHSO,ALETORUA.Effectsofsomeprocessingtechniquesonthefunctionalpropertiesofwingedbeanseedflours[J].JorunalofFood,AgricultureandEnvironment,2005,3(2):28-31.[5]GB/T47892003[S].:,2003.[6].[J].,1989,10(6):18-20.[7].:[M].:,1996:88-92.[8].[J].,2003,31(2):337-338.[9].[J].,2002,23(2):29-30.[10].[J].,1997(1):34-39.[11].[J].,1999(6):42-43.[12],,,.[J].,2001,17(5):135-138.[13],.[J].,2009,30(22):406-411.[14].[J].,2004,20(6):49-51.[15],,,.[J].,1999,20(6):38-39.[16],.[J].,2001(3):43-45.[17],,,.[J].,2009,25(4):121-123.[18],.[M].:,2003:330-435.[19]QB/T21322008()[S].:,2008.