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Soybean peptide lactic acid bacteria beverage and its preparation method

A lactic acid bacteria beverage, soybean peptide technology, applied in dairy products, food preparation, milk substitutes, etc., can solve the problem of high cholesterol content, and achieve the effect of rich nutrition and delicate taste

Active Publication Date: 2008-02-20
陕西天宝大豆食品技术研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

As we all know, fermented milk has high nutritional value, and the most common one is yogurt, but this kind of yogurt based on animal milk has high cholesterol content

Method used

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Examples

Experimental program
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Embodiment Construction

[0019] 1) Take 10 kilograms of soybeans, wash them and soak them at 25-30°C for 9 hours, add water to a total of 80 kilograms, grind them and separate them from pulp and slag with a fineness of 200 mesh to obtain protein liquid;

[0020] 2) Grind the above-mentioned protein liquid for 30 minutes at 120°C, 5 atmospheric pressure, and 250 mesh fineness to make it completely deodorize;

[0021] 3) cooling the deodorized soybean protein liquid to 40°C, adding 0.04% papain, and performing biochemical treatment for 4 hours;

[0022] 4) heating the above-mentioned biochemically treated material to 80°C for enzymatic inactivation treatment;

[0023] 5) Calculated on the basis of 80Kg of materials, take out an appropriate amount of the above-mentioned enzyme-inactivating materials, place them in a sterile room at a constant temperature of 35°C, and then add 1-8% of lactic acid bacteria (Bacillus bulgaricus, Streptococcus thermophilus, Streptococcus acidophilus and Bifidobacteria) make...

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Abstract

The present invention discloses a soy albumen acidophilus beverage that contains soy albumen amino acid and a preparation method. The present invention solves the problem of fermentation of acidophilus in the soy bean fluid and degradating the protein to produce peptide-amino. The content of soy bean in the beverage is 4 to 10 percent, the content of the peptide-amino is 0.06 to 0.1 percent and the content of the protein is no less than 0.7 percent and the rest is counterbalance water. The preparation method is that: the fishy smell of the soy bean thin white is removed, bromelin or paparin are added for biochemical processing and enzyme-distinguishing processing; a part of the enzyme-distinguished materials are fetched and added with lactobacillus, such as lactobacillus bulgaricus and so on to cultivate hametz that is used for producing soy albumen lactobacillus beverage; the enzyme-distinguished materials are heated to 30 to 40 DEG C and added with isomaltooligosaccharide, hametz and appropriate granulated sugar for fermentation to produce soy albumen acid milk which is added with water and processed with serum synthesis to produce the soy albumen acidophilus beverage.

Description

technical field [0001] The invention relates to beverages containing soybean nutrients, in particular to a lactic acid bacteria beverage containing prebiotics and soybean peptides obtained from pure soybeans using microbial and enzyme engineering technology and a preparation method thereof. Background technique [0002] Soybean is rich in protein, unsaturated fatty acids, various vitamins, trace elements, isoflavones, oligosaccharides, and various amino acids that are necessary for the human body and cannot be synthesized by itself. Oligosaccharides in soybeans are rich in prebiotics, which have the health effects of activating the proliferation of probiotics in the body, inhibiting the growth of harmful bacteria, stimulating cell vitality, and enhancing immune vitality. [0003] Although soybeans have high nutritional value, the side effects in soybeans have always been one of the world's grain and oil processing problems. Up to more than 60%), so that soybean food is stil...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23C11/10A23C9/127A23L1/305A23L2/38A23L1/29A23L2/84A23J3/16A23J3/34A23L11/50A23L11/65A23L33/12A23L33/125A23L33/135A23L33/15A23L33/18A23L33/185
Inventor 郭凯惠小毅
Owner 陕西天宝大豆食品技术研究所
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