Preparation of Instant Mung Bean Yogurt

[Objective] The aim of the research was to study the process and product characteristic of instant mung bean yogurt.[Method] With good mung bean as tested material,they were prepared into the instant mung bean yogurt after they were dunked,grinded,saccharified,filtrated,fermented by lactic acid bacteria,blended,homogenized and vacuum dry freezing etc.[Result] The living cell count of lactic acid bacteria in the instant mung bean yogurt was ≥108 cfu/g,the acidity was 80 °T,the protein was 25%-30%,the water was ≤5.0% and the fat was 0.3%-1.0%.The instant bean yogurt had good stability without delamination and precipitating after it was diluted in water.The dedustagion evaluation showed that this product had the frankincense smaell of mung bean and the flavor of lactic acid fermentation,with exquisite taste,no peculiar smell, thick aroma and sour and sweet taste.[Conclusion]The product had good quick solubility and had some living cell of lactic acid bacteria,showing both health function in mung bean and lactobacillus.The vacuum freeze drying technology could prolong the shelf life of the product and make it convenient to eat.