Development of a Technology for a Fermented Dairy–Soy-Milk Drink Using Soy Bean Varieties of the All-Russian Scientific Research Institute of Soybeans

Russian Agricultural Sciences Pub Date : 2024-02-29 DOI:10.3103/s1068367423080177

E. S. Statsenko, O. V. Litvinenko, N. Yu. Korneva

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Abstract

The research aimed to develop a technology for a fermented dairy–soy-milk drink. To select the best raw material to produce soy milk, a comparative assessment of the chemical composition and technological properties of soybean of three varieties (Kruzhevnica, Zhuravushka, and Sentyabrinka) has been carried out. At an average moisture content of 10.11%, the protein content in soybean seeds of the Kruzhevnica variety is 38.54%, of the Zhuravushka variety, 37.58%, and of Sentyabrinka, 38.70%; the fat content is 18.25, 18.97, and 19.14%, respectively. The highest yield of soy milk is provided by beans of the Sentyabrinka variety (78.58%); in the variants with the varieties Kruzhevnica and Zhuravushka the yields are 77.40 and 75.90%, respectively. The most pronounced taste has the soy milk made from the beans of the Sentyabrinka variety. A mixture of soy milk and cow milk in ratios of 50 : 50, 60 : 40, 70 : 30, 80 : 20, and 90 : 10 has been pasteurized at a temperature of 90–95 degrees Celsius for 5–6 minutes, a starter culture has been added in an amount of 0.1% of the total mass, and the mixture has been fermented in a thermostat at a temperature of 38–40 degrees Celsius for 5–6 hours. The mixture with a ratio of 60 : 40 has gotten the top average score based on the results of the organoleptic assessment (4.7 points); it is used in further studies. The use of soy milk in the formulation of a fermented dairy—soy-milk drink increases the content of choline, iron, and magnesium by 11.94, 0.32, and 5.0 mg per 100 g of the product and reduces the content of carbohydrates by 1.62%. The shelf life of the developed fermented drink at a temperature of 4 ± 2 degrees Celsius with no sealed packaging is 72 hours. The cost of 1 ton of fermented dairy–soy-milk drink is 78 760.00 rubles, and the cost of a fermented dairy milk drink is 11 641.86 rubles, or 12.88% higher.

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利用全俄大豆科学研究所的大豆品种开发发酵乳豆奶饮料技术

摘要该研究旨在开发一种发酵乳豆奶饮料技术。为了选择生产豆奶的最佳原料，对三个品种（Kruzhevnica、Zhuravushka 和 Sentyabrinka）大豆的化学成分和技术特性进行了比较评估。在平均含水量为 10.11% 的情况下，Kruzhevnica 品种大豆种子的蛋白质含量为 38.54%，Zhuravushka 品种为 37.58%，Sentyabrinka 为 38.70%；脂肪含量分别为 18.25%、18.97% 和 19.14%。Sentyabrinka 品种的豆子豆浆产量最高（78.58%）；在 Kruzhevnica 和 Zhuravushka 两个品种的变种中，豆浆产量分别为 77.40% 和 75.90%。用 Sentyabrinka 品种的豆子制作的豆奶味道最明显。豆奶和牛奶的混合比例为 50:50、60:40、70:30、80:20 和 90:10，在 90-95 摄氏度的温度下巴氏灭菌 5-6 分钟，加入占总质量 0.1%的起始培养物，在 38-40 摄氏度的恒温器中发酵 5-6 小时。根据感官评估结果，比例为 60 : 40 的混合物平均得分最高（4.7 分），并被用于进一步研究。在发酵乳豆奶饮料的配方中使用豆奶，每 100 克产品中胆碱、铁和镁的含量分别增加了 11.94、0.32 和 5.0 毫克，碳水化合物含量减少了 1.62%。在温度为 4±2 摄氏度、无密封包装的情况下，所开发的发酵饮料的保质期为 72 小时。1 吨发酵乳豆奶饮料的成本为 78 760.00 卢布，而发酵乳奶饮料的成本为 11 641.86 卢布，高出 12.88%。

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Russian Agricultural Sciences

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