Functional soy peptide fermented milk and preparation method thereof
A technology of soybean polypeptide and fermented milk, which is applied in the field of food processing, can solve the problems of large loss of active substances, unstable product quality, and long production cycle, and achieve the effects of low production cost, increased product flavor, and increased content
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
example 1
[0029] 1. Preparation of fermentation base material
[0030] a: After the soybeans are selected and cleaned, use 0.25% NaHCO which is 3 times the weight of dry beans 3 The solution is soaked at room temperature for 8 hours, washed and peeled, blanched in water at 95°C for 8 minutes, and then added with water 8 times the weight of dry beans for grinding;
[0031] b: adjust the temperature of the obtained slurry to 40° C., and treat it with ultrasonic waves for 25 minutes under the condition of 600 W. Then use a 120-mesh filter cloth to filter and remove the residue to obtain soybean milk.
[0032] c: add sucrose accounting for 5% of the weight of the soymilk to the filtered soymilk, and then use a colloid mill and a homogenizer to refine and emulsify and homogenize;
[0033] d: After homogenization, sterilize instantaneously at 118°C for 6 seconds, and cool down for later use;
[0034] 2. Preparation of mother starter
[0035] Get appropriate amount of above-mentioned 1 fer...
example 2
[0043] 1, the preparation of fermentation base material, the preparation of mother starter are all the same as example 1.
[0044] 2. Synchronous enzymatic hydrolysis and fermentation.
[0045] Cool the sterilized fermentation base material obtained in the above process 1 to 42°C, add protease accounting for 0.02% of the weight of soy milk by aseptic operation, and add 4% of the volume of the sterilized fermentation base material obtained by the above process 2. agent, and then cultured at 42°C for 5h, and then placed at 4°C for 12h.
[0046] 3, deployment, homogeneous with example 1.
[0047] 4. Ultra-high pressure sterilization and filling.
[0048] The homogenized material was treated at 10°C and 300Mpa pressure for 5min. Then aseptic filling can be carried out. Then determine the polypeptide content of the sample and the number of live lactic acid bacteria. The measurement results are listed in Table 1.
example 3
[0050] 1, the preparation of fermentation base material, the preparation of mother starter are all the same as example 1.
[0051] 2. Synchronous enzymatic hydrolysis and fermentation.
[0052] Cool the sterilized fermentation base material obtained in the above process 1 to 42°C, add protease accounting for 0.04% of the weight of soy milk by aseptic operation, and add 4% of the volume of the sterilized fermentation base material obtained by the above process 2. agent, and then cultured at 42°C for 5h, and then placed at 4°C for 12h.
[0053] 3, deployment, homogeneous with example 1.
[0054] 4. Ultra-high pressure sterilization and filling.
[0055] The homogenized material was treated at 20°C and 100Mpa pressure for 25min. Then aseptic filling can be carried out. Then determine the polypeptide content of the sample and the number of live lactic acid bacteria. The measurement results are listed in Table 1.
PUM
Login to view more Abstract
Description
Claims
Application Information
Login to view more - R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap