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Soya fiber lactobacillus beverage and preparation method thereof

A technology of lactic acid bacteria beverage and soybean fiber, which is applied in the field of food and beverage, can solve the problems that lactic acid bacteria cannot grow and multiply, and do not stratify, so as to achieve the effects of reducing cholesterol absorption, no cholesterol, and preventing the occurrence of gastrointestinal cancer

Active Publication Date: 2009-01-07
陕西天宝大豆食品技术研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Because soybean fiber contains very little protein and carbohydrates, lactic acid bacteria cannot grow and reproduce well in the fiber liquid. This is the first problem to be solved in the production of soybean fiber lactic acid bacteria; the second is to completely overcome the inherent characteristics of soybean fiber. The four major side effects are goiter, gastrointestinal discomfort, nausea, flatulence and bitter taste; thirdly, because soybean fiber is insoluble in water, it is necessary to solve the emulsion problem of soybean fiber lactic acid bacteria drink to ensure that the soybean fiber lactic acid bacteria drink does not delaminate

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Get 100 kilograms of soybean dregs that have extracted protein, and process it for 15 minutes under the condition that the steam pressure is 0.2 MPa;

[0019] (2) Dilute the above-treated bean dregs with 700 kg of water, adjust the temperature to 25°C, add 10 μ / g of cellulase, and dissolve for 40 minutes to partially degrade the cellulose to form cellobiose, cellotriose, and cellodextrin Wait;

[0020] (3) Heat the above fiber liquid to 60-80°C, inactivate the enzyme for 2-10 seconds, then adjust the colloid mill to grind twice under the condition that the fineness is 200-500 mesh;

[0021] (4) Adjust the temperature of the ground fiber slurry to 36-38°C with a plate heat exchanger, pour it into a fermenter, add 40 kg of white sugar, and 8 kg of general-purpose lactic acid bacteria starter, stirring at 25 rpm Fully stir under the condition of ~50 / min, and control the fermentation temperature to 38°C, and ferment for 4.5 hours;

[0022] (5) Pour the fermented fiber...

Embodiment 2

[0028] Get 100 kilograms of soybean dregs that have extracted protein, and the process is basically the same as in Example 1, except that:

[0029] The steam pressure for processing soybean dregs is 0.5MPa, and the processing takes 10 minutes;

[0030] Dilute the above treated okara with water and adjust the temperature to 45°C, add cellulase to dissolve for 15 minutes;

[0031] The fermentation temperature is 36°C, and the fermentation is 6 hours;

[0032] Homogeneous pressure is 120MP.

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PUM

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Abstract

The present invention relates to a soybean fiber lactobacillus beverage and a preparation method thereof, wherein, the beverage contains a plurality of high grade dietary fiber and is made mainly from soybean residue. The preparation method comprises the steps of extracting protein from soybean residue, and then treating the soybean residue under the steam pressure of 0.2-0.5 M Pa; diluting by water and adding cellulase for partially degrading the cellulose; heating to 60-80 DEG C for sterilizing; grinding in a colloid mill having a fineness of 200-500 mesh; fermenting the slurry for 4.5-6 hours at the temperature of 36-38 DEG C; blending the slurry with water, emulsifying agent and tartaric acid; grinding again in the colloid mill, and then homogenizing under the pressure of 70-120 M Pa in a homogenizer; finally, sterilizing and packaging the obtained product.

Description

technical field [0001] The invention relates to food and drink, in particular to a soybean fiber lactic acid bacteria beverage and a preparation method thereof. Background technique [0002] With the advancement of science and technology, the efficacy of dietary fiber has been gradually recognized by people, and modern people have listed it as the "seventh nutrient". It has six health care functions: first, it is a natural anti-carcinogen without side effects; second, it chelates cholesterol, lowers serum cholesterol, and prevents atherosclerotic heart disease; Reduce the heat source that causes obesity; Fourth, it can absorb intestinal toxins, remove fat and garbage in the intestinal tract, and help to lose weight; Fifth, reduce the damage of long-term heavy drinking to the pancreas and liver, and improve the nitrogen excretion function of nephrectomy patients; The sixth is to improve the absorption function and prevent intestinal cancer. In developed countries such as Eu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/84A23L1/202A23L1/211A23L1/29A23L11/30A23L11/50A23L11/65A23L33/00
Inventor 郭凯惠小毅郭鹏抟许翔周赵礼铮王艳
Owner 陕西天宝大豆食品技术研究所
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