Screening Of Probiotic Bacteria For Mungbean Milk Fermentation And Mungbean Milk Medium Optimization

With the growth of the national economy and the improvement of living standard, people pay more and more attention to food health problems today. Diet prandial collocation is transferred gradually from the food with high animal protein-meat and eggs with milk to some beans which own low energy, low quantity of heat. Mung beans have been planted since 2000 years and are very rich in China with a medicine, food ingredients and a nutrition composition. Mungbean food included with kinds of futional and nutritional components benefits the health of human being and also can reproduce the growth of probiotics; Furthermore, the live bacteria and their metabolites contained in the products can effectively restrain human intestinal harmful bacterium growth products; In sum,the mungbean products with probiotics can improve human immunity, enhance the capacity of resistance and reduce serum cholesterol.we studied four parts in the paper. Firstly,3 strains of probiotics were screened from 13 strains of lactic acid bacteria for mungbean milk fermentation; secondly, the optimal addition concentration of mungbean milk were determined; thirdly, the key points were studied in the mungbean milk preparation process; fourthly, the effects of fermented mungbean milk were researched while adding with different materals.Strains of probiotic bacteria which were isolated from dairy products, health products and probiotics internationally recognized were chose as test strains. Through the domestication, their characteristics were studied by evaluation the curd, curd time, sensory quality, viable count of probiotics, and pH value of the fermented mungbean milk to obtain several strains with high reproductively ability and fermentation activity. The result indicates: Lactobacillus casei 07-211、Lactobaccillus helveticus AS 1.1877T, 05-29 and Lactobacillus plantarum AS.1.2986,07-191 were screened from 13 strains of lactic acid bacterias for mungbean milk fermentation, with which all could form the curd uniform state at 6h, with mungbean milk fragrance, the viable cell number reached 3.9×10~8 cfu/mL、1.6×10~8 cfu/mL、1.4×10~8 cfu/mL seperately, pH value 4.16、4.30、4.32, acidity of the fermented soybean milk reached 83.5°T、81.0°T、75.2°T, and can be used as mungbeans yoghurt fermentation strains for development of functionnal probiotics yoghurt.The effect of addition concentration of milk, soybean milk and sucrose in mungbean milk on fermented curd time, cell growth, sense and flavor of products were studied.The optimal addition concentration of milk, soybean milk and sucrose were determined as 25%, 5% and 5% respectively.The key points were studied in the mungbean milk preparation process, such as: the effect of the skin, ratio of bean to water, starch treatment methods, sterilization temperature, homogeneous pressure, colour fixative, stabilizers. By experiment, the optimal technological conditions were concluded as: Choose beans (choose no mildew no metamorphic and gloss of green beans), 120℃bake for 10 mins, 1:1 distilled water immersion at 45℃for 5h(soak in hot to green beans saturated), skin, peel of skins of beans by hand, and then craft of grinding ratio between material and water 1:9, amylase digestion at 70℃for 30min, add 3‰dillenii, 0.010 g/kg GuoLv, 0.2% blends with edible glue, 0.2% blends with phosphate, 20 Mpa homogenizer homogeneous 10mins, and then get the green bean milk medium, sterilization at 100℃for 10mins,set aside in refrigerator at 4℃.The effect of addition concentration of yeast powder, peptone, corn steep liquor, phosphates in mungbean milk on fermented curd time, cell growth, sense and flavor of products were studied. Based on this, we optimized the the best composites by orthogonal experiment of Lactobacillus casei 07-211.Results showed that the optimal composites were adding yeast powder, peptone and corn steep liquor as 0.3% and 1.5%, 0.2% in the mungbean milk.The curd form state at 6h,with mungbean milk fragrance, the viable cell number reached 8.4×10~9 cfu/mL, pH value 4.6, acidity of the fermented soybean milk reached 78.2°T.2 strains of probiotic bacteria had been screened which could ferment efficiently in mungbean milk in the study; and the key problems had been solved in the mungbean milk preparation process, which could make a foundation for the development of the mungbean milk products and also could provide a scientific basis for industial production.