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：生物全组合产品通过结合动植物来源原料，可获得均衡的化学成分。在此研究方向下，开发与制备功能性乳类及植物类食品的相关研究具有重要现实意义。本文以发芽蚕豆籽乳与天然牛乳为原料，研制开菲尔（kefir）型复合发酵乳饮品。本研究探讨了利用发芽蚕豆籽制备豆乳，并将其应用于复合开菲尔发酵乳饮品工艺开发的可行性，确定了豆乳及该复合开菲尔饮品的制备工艺与操作参数。发芽蚕豆籽不含抗营养成分，且无抗胰蛋白酶与血凝素酶活性，将此类豆乳与天然牛乳复配，可开发出新型乳-植物基发酵饮品品类。感官评价与酸度品质特性分析结果表明，在开菲尔饮品生产中以发芽蚕豆籽乳替代部分牛乳，可制备出工艺性能更优的样品，且有助于促进牛乳中有益微生物菌群的增殖。