Optimization of Processing Conditions and Prediction of Shelf Life of Probiotic-rich Miscellaneous Bean Powder

Mung beans as raw materials were used to prepare probiotic-rich mung bean powder, the preparation process conditions were optimized. The applicability of the preparation process conditions to different miscellaneous beans were verified, and the shelf life of different miscellaneous bean powders were explored. The Plackett-Burman design was used to select soaking temperature, homogenization pressure, and inlet temperature as three of the eight significant factors that affect the fermentation in mung bean powder. The best process parameters were as follows: soaking temperature 50 ℃, homogenizing pressure 200 Bar and inlet temperature 115 ℃ as determined by the Box-Behnken design. Under these conditions, the experimental value of Lactobacillus fermentum in mung bean powder was 2.39×10⁸ CFU/g, which was not significantly different from the predicted value of 2.46×10⁸ CFU/g. In addition, by examining the effects of this optimized condition on red beans, chickpeas, cowpeas, peas and tiger skin kidney beans, it was found that the bacterial activity in the bean powder could exceed 10⁷ CFU/g. This was met the requirements of probiotic foods. Among them, tiger skin kidney bean powder was the highest, reaching 3.27×10⁸ CFU/g, indicating that these conditions had universal applicability for miscellaneous beans. The Arrhenius model predicted that the storage temperature of the bean powder products for one year should be less than 10 ℃. In addition, the moisture content in the miscellaneous bean powder were low, which were conducive to storage.