Study On The Technology Of Mungbean Milk Fermentation By Lactobacillus Casei And Lactobacillus Helveticus

Mungbean is a kind of valuable cash crop in nutrition and medicinal aspects. In nutrition aspect mungbean has rich protein and carbohydrate; In medicinal aspect because mungbean contains various kinds of alkaloid it has the funtion heat disinfection. Besides the functional composition dietary fiber and flavonoid make mungbean valuable to use. As the reserch of bean goes deep and the health consciousness of people improves the functional bean research has become hotspot of bean industry. Lactobacillus casei and Lactobacillus helvaeticus are typical probiotics and their probiotic function have been approved internationally. In this research the fermentation character of Lactobacillus casei and Lactobacillus helvaeticus was researched; the technology of fermentation of mungbean milk by single strain and mixed strains was researched too; Besides the quality evaluation and storage stability were study.Selected two strains Lactobacillus casei and Lactobacillus helvaeticus which were isolated from probiotic milk were used as the test strains. The inoculation amount, strains ratio, starting pH, temperature and Oxygen resistance were ascertained in the duration of fermentation by single strain and mixed strains by determining viable count, titratable acidity and pH. Based on those research the technology of fermentation by Lactobacillus casei and Lactobacillus helvaeticus was optimized by Orthogonal test design. The quality of mungbean milk fermented by single strain and mixed strains was evaluated. The stability of mungbean milk was study too. The result shows: the opimized technology of mungbean milk fermented by Lactobacillus casei were: the inoculation amount 3%(viable count 7×10~6cfu/mL), starting pH 7.0, temperature 37℃, aerobic fermentation and the viable count of total probiotics is 6.8×10~8cfu/mL, pH 4.4; the opimized technology of mungbean milk fermented by Lactobacillus helvaeticus were: the inoculation amount 2%(viable count 7×10~6cfu/mL), starting pH 7.0, temperature 37℃, aerobic fermentation and the viable count of total probiotics is 4.3×10~8cfu/mL, pH 4.6; the opimized technology of mungbean milk fermented by Lactobacillus casei and Lactobacillus helvaeticus were: the inoculation amount 2%(viable count 7×10~6cfu/mL), the mixed ratio of Lactobacillus casei and Lactobacillus helvaeticus 2:1, starting pH 7.0, temperature 37℃, aerobic fermentation and the viable count of total probiotics is 7.1×10~8cfu/mL, pH 4.5.The quality of mungbean milk fermented by single strain and mixed strains were evaluated and the nutrition and functional index and stablity were determined. The results show that: the colour of fermented mungbean milk is aqua; firm solidification; fine and smooth character; homogeneous and stable; pleasing sweet and sour; full bodied frangrance of mungbean; the composition of mungbean milk can equal it of pure milk; besides mungbean milk contains flavonoid and dietary fiber which are funtional ingredient not found in pour milk. The fermented mungbean milk can be store at 4℃for 15 days. To sum up the fermented mungbean milk synthesizes the function character of mungbean milk and Lactobacillus casei and Lactobacillus helvaeticus.This research provides scientific proof for the industrialized production of the mungbean milk fermented by single strain and mixed strains Lactobacillus casei and Lactobacillus helvaeticus. And the same time it provides new way to develop other functional foods.