Development And Functional Effects Of Mung Bean Yogurt

Mung bean in China has more than 2000 years of cultivation history,in most parts of our country are planted,was widely consumed.Mung bean in addition to fresh taste and unique flavor,but also has a certain nutritional value and health effects.Mung bean has a detoxification,heatstroke,anti-oxidation and so on.Its active ingredients are mainly mung bean skin,mung bean skin is rich in dietary fiber and antioxidant substances.Intestinal microbes can be part of the dietary fiber degradation of lower fatty acids,thereby reducing the intestinal pH,is conducive to the growth of acidic probiotics,thereby inhibiting the growth of alkaline harmful bacteria.In the process of processing mung bean hull often as a feed or discarded as a waste,which resulted in a lot of waste.At present,China's yogurt market competition,yogurt products gradually become the direction of functional yogurt development.This study is aimed at the growing demand for new products for yogurt in the increasingly popular health-care function yogurt in the market.In this paper,the following results are obtained:1.The extraction rate of soluble dietary fiber was significantly increased after ultrafine crushing,Soluble dietary fiber extraction rate from 2.8% to 15.6%,extraction efficiency increased by about 5 times,but the extraction rate of insoluble dietary fiber decreased,from the original 46.8% down to 41.3%.The extraction rate of flavonoids after ultrafine crushing reached 15.56 mg / g.Mung bean skin on the adsorption capacity of cholesterol has increased slightly,little change in the adsorption capacity of sodium cholate.Mung bean skin holding oil from 1.15 g / g to1.23 g / g,holding water from 2.75 g / g to 3.72 g / g,expansion force from 3.05 g / g to3.86 g / g.2.The results showed that the addition of mung bean powder,bacteria and sucrose had the greatest effect on fermentation,when the addition amount of mung bean powder was 9%,the addition amount of sucrose was 10% and the dosage of powder was 1.5g / L.The yogurt prepared under the conditions of this process is moderate,delicate taste,uniform state of tissue,whey precipitation less.3.Experiments also studied the changes in yogurt oxidation and storage.The antioxidant activity of yogurt yoghurt was related to the content of yogurt.When the yoghurt concentration reached 50 mg / mL,the DPPH free radical scavenging rate of green bean yoghurt was 39.8% the DPPH free radical scavenging rate was 27.4%.When the concentration of yogurt was 30 mg / mL,the scavenging rate of hydroxyl radical of mung bean curd was 58%,and the scavenging rate of hydroxyl radical was42%.Acidity is also an indicator of yogurt taste,yogurt storage pre-acid,is conducive to improving the yogurt taste,and can promote the formation of yogurt flavor substances,but yogurt yogurt accumulated to a certain extent,so that consumers can not accept,never lost the goods.In the storage process,the trend of acidity of mung bean curd was always in the rising state,from the first day 68 oT rose to the thirteenth day of 97 oT,compared with the control yogurt acidity trend is slow.Yogurt lubrication and mellow feeling with the viscosity of yogurt has a great relationship,the viscosity from the first day of 2502 mPa·s rose to the seventh day 3237 mPa·s,as lactic acid bacteria life activity continues,acidity continues to rise,leading to protein The joint was destroyed,and then the viscosity began to drop,and the 13 th day had a viscosity of 2125 mPa·s.The number of lactic acid bacteria from the first day to the third day has been on the rise,from the first three days after the start of the number of viable count,the first 11 days of lactic acid bacteria reached 1.7×106cfu / mL,which still meet the national standard,to 13 days,lactic acid bacteria The number of 9.6×104cfu /mL,which is already not in line with national standards.Acetaldehyde and diacetyl content changes are in the first rise and then decline.