Abstract: Fermented okara with good processing suitability containing 13.4% soluble dietary fiber (SDF) was homogenized with a blender. After addition of other ingredients, the homogenate was formulated to produce a healthy high SDF milk beverage that was uniform and tasted good. Using one-factor-at-a-time method and response surface methodology, the optimum homogenization conditions were determined as follows: blender treatment time 15 min, blender rotation rate 10 000 r/min, stabilizer mixture 0.2%, temperature 45 ℃, pressure 30 MPa, and homogenization time 120 s, and the optimum combination of ingredients was fermented okara 7% (particles sieved through 60 mesh), white sugar 6%, and milk powder 9%. The milk beverage prepared under the optimized conditions had a good particle size distribution. Its soluble solids content was 11%, stability coefficient 0.8 and centrifugal sedimentation rate 2.3%. The product was milky white, and it was a uniform system with good taste and good stability.

Key words: fermented okara; milk beverage; dietary fiber

摘要： 以具有良好加工性能且水溶性膳食纤维含量为13.4%的新鲜发酵豆渣为原料,利用组织捣碎机进行匀浆处理得到豆渣匀浆,添加辅料混合调配成体系均匀、味道纯正、具有一定保健功能的膳食纤维乳饮料。通过单因素试验和响应面优化得到产品的最优生产工艺条件和配方为:组织捣碎机处理时间15 min、转速10000 r/min、复合稳定剂添加量0.2%、均质温度45 ℃、均质压力30 MPa、均质时间120 s;发酵豆渣添加量7%、发酵豆渣添加粒度60 目、白砂糖添加量6%、乳粉添加量9%。在此最优条件下制成的产品粒度分布状态良好;饮料中可溶性固形物含量为11%,稳定系数为0.8,离心沉淀率为2.3%;产品呈乳白色,体系均匀、滋味纯正、稳定性好。

关键词: 发酵豆渣; 乳饮料; 膳食纤维