Research And Development Of The Kefir Active Soy-bean Milk Products

The research (20130206048NY) was supported by the foundation of JilinProvinical Science and Technology Department.kefir has a history of hundreds of years,kefir is popular among foreignconsumers,more and more studies have shown that kefir have rich nutritional valueand health function,its product has various patterns.In China,the research of kefirstarted relatively late, there is few patterns of kefir products in the dairy market,because the kefir’s peculiar flavor substances that our nation’s consumers can’taccept.In China,soy-bean milk is a traditional ethnic drink,suitable for people of allages, with rich nutritional value and health function.This paper try to research anddevelop a kind of kefir that suitable for Chinese consumer’s tastes----kefir activesoy-bean milk beverage and kefir active soy-bean milk powder.(1)Soy-bean milk、skim milk、sucrose were used in this test,kefir grains asculture starter.With single factor experimental test and orthogonal experimentaltest,the optimum fermentation conditions for kefir soy-bean milk were screenedout.The ratio of soy-bean milk and skim milk as (8∶2),the addition of source as12%,the inoculant size as3%,the fermentation temperature as23℃,the fermentationtime as8h.The kefir soy-bean milk manufactured by the optimum fermentationconditions has good texture,suitable sweetness and acidity,nice taste and color.(2)By the above formulation optimization manufacture the kefir active soy-beanmilk,through the centrifugal separation technology, get the supernatant and precipitate,and carry on a comprehensive utilization of them.Developed a kind of kefir activesoy-bean milk beverage by using the supernatant,the beverage taste delicious,lookscooler,has highly nutritive value.In the beverage,the raffinose content is(0.25±0.016)mg/mL,the stachyose content is(2.26±0.003)mg/mL, the pH value is4.57±0.35,the titration acidity is41.5±0.37，the total solid content is (10±0.53)%,theprotein content is（2.98±0.19）%,the fat content is（1.95±0.25）%, the carbohydratecontent is（3.71±0.21）%,the ash content is(0.51±0.13)%,,the ethyl alcohol content is(0.23±0.21)%, the total flavonoids content is (159.24±0.024)μg/mL, the lactic acid bacteria is5.7×106cfu/mL,the yeast is7.6×103cfu/mL,the acetic acid bacteria is2.3×103cfu/mL,the beverage has high DPPH radical-scavenging activity and ferrousions chelating activity.(3)By the precipitate manufacture kefir active soy-bean powder,With singlefactor experimental test andorthogonal experimental test,the optimum Spray dryingconditions for kefir active soy-bean powder were screened out,the Inlet airtemperatreis（125±1）℃,the outlet air temperature is（55±1）℃. add4%trehalose as Livingbacterium protectant.In the kefir active soy-bean powder,thedry matter content is（6.23±0.02）%,the protein content is（38.48±0.01）%,the fat content is（6.25±0.12%,the carbohydrate content is（53.56±1.23）%,the ash content is(4.28±0.78)%.the kefirsoy-bean milk powder is ivory white powder, no bonding phenomenon,with bean flavorand the peculiar flavor of kefir,the disperal is good.the lactic acid bacteria count canreach106cfu/mL after56days during the storage.