Preparation Of Fermented Black Beans Soy Milk And Study On The Storing Property Of It

The main materials of this study are black beans and milk. Choose three typical lactic acid bacterium:Bulgaria lactobacillus, Streptococcus thermophilus and Lactobacillus acidophius. Ferment black beans soy milk respectively. Set models to determine the best technology of fermentation for this three lactic acid bacterium.Study on storage characteristic of fermentation products. Based on the application conditions of several typical edible glues, improve waterholding capacity and gelstrength of the fermentation system. Through the studies above,conclusions were made as follows.1. Through domesticating three typical lactic acid bacterium, get bacterium suit for black beans soy milk fermentation system. The test results show that:the acidity of black beans soy milk reach98.60T fermented by Bulgaria lactobacillus, the acidity of fermentation system increases by63.5%,the time of black beans soy milk solidification reduce by32.2%; the acidity of black beans soy milk reach90.10T fermented by Streptococcus thermophilus, the acidity of fermentation system increases by55.3%, the time of black beans soy milk solidification reduce by27.0%; the acidity of black beans soy milk reach107.30T fermented by Streptococcus thermophilus, the acidity of fermentation system increases by69.8%, the time of black beans soy milk solidification reduce by34.8%.2.Make Model to optimize the process conditions.The test results show that:the best fermentation parameters of Bulgaria lactobacillus is that inoculation amount is3.1%, fermentation temperature is42degrees Celsius and the fermentation time is10.4hours; the best fermentation parameters of Streptococcus thermophilus is that inoculation amount is4.6%, fermentation temperature is42.9degrees Celsius and the fermentation time is8.7hours; the best fermentation parameters of Lactobacillus acidophius is that inoculation amount is2.6%, fermentation temperature is36.6degrees Celsius and the fermentation time is8.8hours.3. Contrast storage characteristic of three different black beans soy milk fermented respectively by three typical lactic acid bacterium. In general, the apparent viscosity is decreasing, the viscous modulus and elastic modulus is increasing. The apparent viscosity reduces by78.52%of black beans soy milk fermented by Bulgaria lactobacillus, the viscous modulus increases by82.48%, elastic modulus increases by81.86%; the apparent viscosity reduces by76.52%of black beans soy milk fermented by Streptococcus thermophilus, the viscous modulus increases by82.53%, elastic modulus increases by82.68%; the apparent viscosity reduces by63.68%of black beans soy milk fermented by Lactobacillus acidophius, the viscous modulus increases by82.41%, elastic modulus increases by82.11%;4. Analyse differences of protein between before and after fermentation, Through the way of DSC. The denaturation temperature of black beans protein before fermentation is16.65degrees below zero, the value of DSC is3.92below zero. The denaturation temperature of black beans protein after fermentation is14.70degrees below zero, the value of DSC is6.45below zero. The denaturation temperature of casein is18.70degrees below zero, the value of DSC is8.64degrees below zero. They all have peak value.5. Choose agarophyte, gelatin, pectinin and sodium alginate control milk serum exhalation, the results show that, agarophyte and sodium alginate have significant effect.