Study On Instant Sprouts Powder And Its Preparation Fermented Yogurt

In preliminary studies at laboratory, the nutrients and functional ingredients of three varieties of soybeansuch as Kennong29, Kennong30, Heinong53were detected during their germinations. The results showedthat soy protein content was slightly declined during germination, proteins of large were graduallydecomposed meanwhile the proteins in small molecular weight were increased, the pattern of essential aminoacid was much closer to the amino acid pattern of human. During germination of soybean, the fat contentdecreased, the proportion of saturated fatty acids increased, the content of linoleum acid and linoleum acid ofunsaturated fatty acids decreased, but the trend of diminishing is not significant. In the process of Soybeangermination, the content of mineral elements such as calcium, iron, phosphorus, total ash and soybean trypsininhibitor was decreased; the content of vitamin C and isoflavones had a more substantial increase. So on thebasis of preliminary studies in the laboratory, by the comprehensive analysis on the changes of nutrients andfunctional ingredients in soybean germination process, the best time to germination was determined.At last thesprouts which were germinated for96h as the starting material,the technology of instant sprouts powder wasstudied, then Instant sprouts powder and fresh milk as raw material and the bacteria, Lactobacillus andStreptococcus spermophile as strains, a yogurt in flavor of bean with health care function was developed. Thefindings in detail are as follows：(1)Study on the technology of the instant sprouts powderThe results show that the best pulping was by ultrasonic wave, the best condition of ultrasonic pulpingprocess is at a solid-liquid ratio1:10, ultrasound for40min, ultrasonic temperature of45℃. In the process ofmaking instant sprouts powder,95℃was for pulp cooking,10min was for the pulp cooking,60℃was for theconcentrating of soy milk in vacuum,0.090MPa was for the vacuum degree,185℃was for intaking the airfor spray drying, the venting air temperature was85℃.(2) Analysis of instant sprouts powderThe content of protein, fat, moisture in instant sprouts powder protein was55.3%,14.1%,3.6%ofGBT18738-2006soybean meal and soybean milk powder nutritional standards. Appearance, odor and taste,impurities and other sensory indicators meet the above criteria. E. coli, pathogenic bacteria and fungi also meetthe above criteria. The total number of colonies exceeded slightly with the experimental conditions.(3) Study on the fermented yogurt was made by instant sprouts powderFresh milk as raw material, a kind of instant sprouts powder fermented yogurt was developed which wascreamy yellow, delicate taste, texture and in a uniform instant sprouts powder. The effect of White sugar, theinstant sprouts powder and β-cyclodextrin quality on instant sprouts powder yogurt was studied. The bestformula for the instant sprouts powder yogurt was determined by4%instant sprouts powder,8%sugar,0.2%β-cyclodextrin, fermentation was at42℃for5h.