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

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.