Study On Soybean Dregs Fermented Milk Beverage

Soybean dregs is the byproduct of tofu, soybean milk and bean skin. China is a major soybean production and consumption country in the world, soybean processing capacity, in order to produce a lot of by-products of bean dregs.Every year about millions of tons of soybean dregs produced, resulting in a large number of by-products of bean dregs.every year about millions of tons of bean dregs produced, except as a livestock feed, the rest mostly abandoned, eating little, resulting in a great waste of resources, but also caused great environmental pollution. However, soybean contains rich protein, fat and minerals and dietary fiber.The dietary fiber can prevent anorectal diseases, cardiovascular diseases,reduce weight, to improve the health status of patients with diabetes mellitus, to improve the oral teeth function, to prevent gallstones and other physiological effects, there is important significance to promote human health.An urgent problem is By using the method of advanced science and technology,on the comprehensive development and utilization of soybean dregs resources and to prevent the pollution of the environment in this experiment, in order to solve this problem, design a soybean dregs fermented milk beverage.This experiment first by microwave, ultrasonic and high temperature steaming three pretreatment method of treatment soybean dregs, objective is to find out the optimum process method to improve soybean soluble dietary fiber. First by single factor experiment, to investigate the effects of each single factor on the extraction of water soluble dietary fiber from soybean dregs, then the design of Box-Behnken combined test, the analysis of response surface experiments to determine the optimal extraction conditions to extract soybean soluble dietary fiber.Finally, comparing the three kinds of pretreatment methods, method of optimal pretreatment residue is determined by microwave treatment, the optimum conditions for the extraction of soybean soluble dietary fiber for:liquid material ratio (water:bean dregs) for10:1mL/g, microwave power450W, microwave time90s, pH5.5. According to the optimum extraction conditions extraction of1g soybean dregs soluble dietary fiber is114.3mg, and without a control group treated by microwave soybean dregs soluble dietary fiber extraction of46mg Increased by60%.The experiment finally as main raw material by microwave treatment of soybean residue and skimmed milk powder, adding sugar, through the fermentation, adding stabilizer, after sterilization, finally developed a soybean flavor, water soluble dietary fiber content is higher in soybean dregs fermented milk beverage. Studied in this experiment adding amount of bean dregs, added amount of skim milk powder, inoculation amount of fermentation agent and the temperature of fermentation, selection and the addition amount of stabilizers, sterilization methods, effects on the quality of soybean dregs fermented milk beverage, through the orthogonal experiment research on the results. The best production soybean dregs fermented milk beverage process parameters: soybean dregs addition8%, milk powder12%, white sugar9%, fermentation agent1%, fermentation temperature43℃. Addition of stabilizer:Gum Arabic is0.05%, the PGA0.007%, Sodium alginate0.027%. Sterilization:sterilization temperature is90℃,10minsterilization. Developed a soybean dregs fermented milk beverage, bean and milk rich flavor, milk yellow, a small amount of precipitate. Compared to other residue fermented milk beverage, because the soybean dregs after microwave treatment, taste good, water soluble dietary fiber is higher. This kind of soybean dregs fermented milk beverage can be used for a milk beverage in food industry.