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
生物全价复合产品通过复配动植物来源原料，可实现化学组成的均衡。在此领域，针对功能性乳蔬食品的开发与创制研究具备重要现实价值。
本文以发芽马豆籽制得的豆乳与天然牛乳为原料，开发一款类似开菲尔（kefir）的复合发酵乳饮品。本研究探讨了采用该豆乳开发复合发酵乳-开菲尔饮品工艺的可行性，并确定了豆乳及以此制备开菲尔饮品的合理工艺参数与流程。
本研究选用的发芽马豆籽豆乳可完全脱除抗营养成分，且无抗胰蛋白酶与血凝素酶活性，将其与天然牛乳复配后，成功开发出新型乳蔬酸乳饮品品类。感官评价与酸度等品质特性检测结果显示：在开菲尔饮品生产中，用发芽马豆籽豆乳替代部分牛乳，可制得工艺性能更优的样品，并有助于构建健康的牛乳微菌群。