Study On The Technology Of Functional Cereals-soybean Milk Production

Soybean(Gliycine Max(L.)Merrill)as an important source of plant proteins and oils and fats in the human diet structure,it has a broad prospect of development and utilization.Brown rice is rich in vitamins,minerals,fiber and other nutrients and glutathione,inositol,γ-aminobutyric acid(GABA),and their contents are higher than the polished white rice.Developing new type of grain and soy milk,which is based on germinating and nutritional improvement,plays an important role in promoting the traditional agricultural food product.In this study,using soybean and brown rice as raw material,adopting the processing mode of hypoxia stress during germination,soybean polypeptide and γ-aminobutyric acid as examining index,respectively,to optimize the best composition of culture medium.On this basis,to handle good germinated soybean and brown rice as raw materials,functional bean grains beverage recipe research.At the same time,the HACCP(Hazard Analysis Crtical Control Point)was used for production management,to get a balanced,delicious functional grain and soybean milk products.The main results were summarized as follows:1.The optional conditions for hypoxia stress soybean germination enriched peptide were:ventilation 1.2 L/min,sodium chloride concentration 1.2 mmol/L,the concentration of calcium chloride 0.3 mmol/L,germination time of 72 h.The peptide content in soybean was 27.93 ± 0.65 mg/g DW.The optimum conditions for hypoxia stress germinated brown rice enriched γ-amino butyric acid were:ventilation 1.2L/min,sodium chloride concentration 46.6mmol/L,the concentration of calcium chloride 14.8 mmol/L,germination time of 72h.γ-aminobutyric acid content in brown rice was 298.93±10.25 μg/g DW.2.The germinated soybean and brown rice were made into a kind of peptide andγ-amino butyric acid-enriched grain-soy milk after the above process.Results showed that the basic ingredients of peptide and γ-aminobutyric acid-enriched soy milk were as follows:The optimum ratio of sample and solution was 1:8,germinated brown rice adding amount was 25%;the optimized formula of the drink for sucrose addition amount was 2.5%;emulsifier selection monoglyceride and sucrose esters obtained by 4:6 compound emulsifier,and adding amount of 0.1%;combined stabilizers of 0.02%xanthan gum and 0.04%guar gum.The beverage was placed for 15d at 4℃ with no.turbidity and precipitation phenomena.Comprehensive evaluation results showed that functional grain soybean milk beverage reached "love" level,reaching the consumer demand for drinking.3.The main hazards of functional grain soymilk processing were:pesticide residues,heavy metals and pathogenic bacteria.The functional grain soymilk processing has three critical control points which were obtained through the Food and Drug Administration(FDA)Hazard Analysis Worksheet:raw materials inspection,sterilization(Ultra High Tenperature instantaneous sterilization/UHT and pasteurization)and refrigeration.According to the three critical control points in the production of functional grain soymilk,set up a table of HACCP plan as well.