Optimization of Fermentation and in Vitro Digestion of Fermented Mixed-Bean Milk by Response Surface Methodology

Optimization of Fermentation and in Vitro Digestion of Fermented Mixed-Bean Milk by Response Surface Methodology

In this study, red beans, black beans and soybeans were utilized to produce fermented mixed-bean milk. The changes of total phenols, total flavonoid and antioxidant capacity of the product were investigated by single factor experiment and response surface methodology. The results showed that the opt...

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Bibliographic Details
Main Authors: Mingshou LÜ, Yixin GAO, Yanguo SHI, Linlin LIU, Bingyu SUN, Xiuqing ZHU
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2022-05-01
Series:Shipin gongye ke-ji
Subjects:
fermented mixed-bean milk
optimization of fermentation process
in vitro digestion simulation
antioxidant activity
total phenol
flavonoid content
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021080234

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021080234

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