The bean sprout milk was fermented by the combination of laboratory isolated lactic acid bacterial (LAB) strains and commercial yogurt starter. By analyzing viable LAB count, viscosity, water holding capacity and sensory evaluation, the formula of soybean sprouts milk was achieved as (mass fraction/ratio): Lactobacillus plantarum 2%, Lactobacillus reuteri 1% and starter (containing equal amount of Streptococcus thermophiles and Lactobacillus bulgaricus) 1%, sugar 8%, citric acid 0.02%, bean-water ratio 1∶5 and lotus root starch 2%. The fermentation condition was 39 ℃, 5 h. The resulting product gained 93.6 points in sensory evaluation, with pH 4.2 and 3.6×108 CFU/mL LAB. The content of soybean isoflavone (ISO) was analyzed by high performance liquid chromatography(HPLC). The results showed that after the sprouts of soybean, the amount of daidzin, daidzein and genistein increased by 34.1%, 30.2% and 59.4%. After fermentation with LAB, glycitein and genistein contents increased by 41.1% and 69.6%, respectively. A better set-type bean sprout milk with enriched ISO was obtained by optimizing fermentation conditions.
LUO Yang
,
CHEN Weiwei
,
ZHENG Xi
,
GAO Mengfeng
,
GAO Meianqi
,
YI En
,
TAN Haiqing
,
SHANG Panfei
,
LIANG Xiaobo
. Formula optimization of set-type bean sprout milk with enriched soybean isoflavone[J]. Food and Fermentation Industries, 2020
, 46(20)
: 154
-158
.
DOI: 10.13995/j.cnki.11-1802/ts.024146
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