Abstract:

Winged bean was used as the major raw material to prepare fermentation beverage through Lactobacillus fermentation. Results indicated that optimal preparation processing conditions were bean-water ratio of 1:10 for milling, sterilization for 20 min at 85 ℃ after the addition of sucrose 8% (m/m), 3% (V/V) inoculation amount of Lactobacilli in cooling milk, fermentation at 42－44 ℃ for 3.5 h, and mature at 4－6 ℃ 6 h in refrigerator. A nutritious fermentation beverage of winged bean with mild sour and sweet taste was obtained.

Key words: winged bean, fermentation, beverage, processing