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Fermented beverage by using corn and Soya bean as raw materials and method for preparing the same

A technology for fermented beverages and raw materials, which is applied in the field of fermented beverages and their production using corn and soybeans as raw materials, which can solve the problems of not soft sour taste, poor nutrition of beverages, and bad taste, and achieve low sugar content and diet adjustment Well-balanced, varied effects of corn composition

Inactive Publication Date: 2009-07-29
林凤媛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to overcome the problem that the taste of fermented beverage made from soybeans is not good, and the sour taste of fermented beverage made from corn is not soft, and particularly provide a method for manufacturing fermented beverages made from corn and soybeans , to solve the problem of poor nutrition of beverages

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0017] Soak 450g of corn dregs and 50g of soybeans (accounting for 10% of the raw material) after soaking, mix them, and grind them with water 5-7 times as much as the raw materials. The small test is to grind with a soybean milk machine to remove the slag of beans and corn, take the filtrate to heat and gelatinize, add saccharification enzyme to saccharify at 63°C-75°C for about 2 hours, then raise the temperature to 90°C, and keep it for about 20 minutes to sterilize . After sterilization, cool to 35-30°C and add starter to keep warm for fermentation. Start to monitor the degree of fermentation after 8 hours of fermentation. You can measure the pH value by conventional methods or measure the acid content by chemical methods. You can measure it every 2 hours. When the taste is good, stop the fermentation. (The time of fermentation is related to the fermentation temperature, the activity of the starter and the ratio of raw materials. After the fermentation is terminated, it i...

specific Embodiment 2

[0019] 417 grams of raw corn dregs and 83 grams of soybeans (accounting for 16.6% of the raw material) are selected according to the method described in Example 1, pulping, and saccharification to make a beverage. The consistency of the beverage is relatively large, so the amount of water should be appropriately increased when grinding , reaching more than 8 times that of raw materials.

[0020] Although the above two embodiments are all 500 grams of raw materials, due to the different ratios of soybeans and corn, the consistency of the beverage is different, and the drinkability is also different.

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PUM

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Abstract

The invention relates to a fermented beverage and the production method, especially fermented beverage taking corn and soybean as raw material and the production method. The soybean weight proportion is 8.5-16.6%, and the weight ratio between raw material and water is 1: 5.8-1: 10.The method comprises following steps: selecting raw material, batching, immersing and washing, grinding to get slurry, saccharifying, disinfecting, cooling, fermenting, adding sugar, adjusting taste, filtering, homogenizing, disinfecting and loading. The invention is characterized by perseveration of abundant nutrition in soybean and nice taste.

Description

technical field [0001] The invention relates to a fermented beverage and a manufacturing method thereof, in particular to a fermented beverage using corn and soybeans as raw materials and a manufacturing method thereof. Background technique [0002] Although there are many varieties in the beverage market at present, such as compound carbonated beverages, juiced fruit and vegetable beverages, fermented yogurt, milk and fruit and vegetable beverages, as well as sour adzuki beans and fruit and vegetable beverages reported in the literature. However, in terms of the overall requirements of drinkability, nutrition, and zero side effects, these beverages have their own unsatisfactory points. In particular, high-sugar malnutrition generally exists, and some have side effects. So in recent ten years people have tried hard to use the nutrient-rich soybeans and corns that everyone favors to make beverages to solve the nutritional problems of beverages. , high temperature, high pres...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L1/10A23L1/20A23L7/10A23L11/50A23L11/65
Inventor 林凤媛
Owner 林凤媛