Research on instant mung bean yogurt

The process of instant mung bean yogurt was studied in this article.High-quality mung bean was soaked,ground,hydrolyzed with high-temperature-resistant α-amylase and filtered to give mung bean juice,which was in turn fermented with Lactobacillus to obtain mung bean yogurt.The fermented yogurt was mixed with PGA 0.2%,CMC-Na 0.2%,monosterin 0.6% and fucose 3%,and subjected to high-pressure homogenization and vacuum freeze-drying to produce instant mung bean yogurt powder.Featured by good quick solubility,the product has health functions of both mung bean and Lactobacillus.With the vacuum freeze-drying technology,it has longer quality-guaranteed period and better edible convenience.