Substantiation and development of technology for a new assortment of combined sour-milk drinks based on bio modified bean raw materials

Abstract Biologically complete combination products have a balanced chemical composition due to the combination of raw materials of animal and vegetable origin. In this aspect, research aimed at the development and creation of dairy and vegetable food of functional purpose are relevant. The article deals with the creation of a combined fermented milk drink such as kefir using milk from sprouted horse bean seeds and natural cow's milk. The possibility of obtaining and applying bean milk from germinated sprouted seeds for the development of the technology of combined fermented milk kefir beverage has been investigated. The mode and technology of obtaining bean milk and kefir drink with it was justified. The inclusion of bean milk from germinated seeds of horse beans, which are completely free from the presence of anti-nutritional components and the action of antitrypsin and hemagglutinin enzymes, is successfully combined with natural milk to develop a new assortment of milk-vegetable sour-milk beverage. Organoleptic evaluation and quality characteristics of acidity showed that the use of milk from beans sprouted seeds instead of part of the milk in the manufacture of kefir drinks, leads to the preparation of samples with improved technological parameters and contributes to the development of healthy milk microflora.

摘要 生物完整型复合产品因复配动植物来源原料，化学组成均衡。在此领域中，针对功能性乳蔬食品开发与创制的相关研究具有重要学术与应用价值。本文以发芽马豆种子乳与天然牛乳为原料，开展开菲尔（kefir）类复合发酵乳饮品的开发研究。本研究探究了利用发芽马豆制备豆乳，并将其应用于复合发酵开菲尔乳饮品工艺开发的可行性，明确了以该豆乳制备豆乳及开菲尔饮品的工艺模式与技术参数。发芽马豆种子制备的豆乳完全不含抗营养因子，且无抗胰蛋白酶与血凝素酶活性，将其与天然牛乳复配，可成功开发出新型乳蔬发酵乳饮品品类。感官评定与酸度等品质指标检测结果显示，在开菲尔饮品生产中以发芽马豆乳替代部分牛乳，可制得工艺参数更优的样品，同时有助于构建健康的牛乳源微生物菌群。