Fermented soy-based beverage
A soybean protein and matrix technology, applied in food preparation, plant protein processing, milk substitutes, etc.
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Embodiment 1
[0117] A soy base was prepared by mixing 5.6% soymilk powder (Soy Supreme Fiber Reduced soybean powder, SunOpta Grains and Food Group, Hope, MN, USA) in hot water (75-85°C). The powder had a lipoxygenase activity of less than 5 kU / g soy protein and was hydrated for at least 15 minutes before adding 2% sucrose, 1% glucose and 0.35% HM pectin. The mixture was then pasteurized at 72°C for 20 seconds and homogenized at 150 bar. The soy base was kept at 5°C until further use.
[0118] 500 ml of soybean base were inoculated by adding 2% preculture of Lactobacillus brevis LB20-CBS 122,084 (deposited at Centraal Bureau voor Schimmelcultures, Baarn, Netherlands) at 30°C. The mixture was incubated at 30°C for 4 hours, during which time the pH of 6.7 did not change. The fermentation process was stopped by rapid cooling to 4°C. During this 4-hour fermentation, the viable count went from 1.4 x 10 7 increased to 2.8×10 7 Cfu / ml. During the fermentation, it was found that the lactic ac...
Embodiment 2
[0139] 500 ml of the soybean base prepared according to Example 1 were inoculated by adding 2% of a preculture of Lactobacillus brevis LB20-CBS 122,084 at 30°C. The mixture was incubated at 30°C for 4 hours, during which time the pH of 6.7 did not change. Subsequently, the temperature was raised to 43° C., and 0.02% of commercially available frozen yogurt culture concentrate T-071016 (defined mixed culture of Streptococcus thermophilus strains, by Chr Hansen, provided by Denmark). The fermentation was continued for a further period of 4 h to obtain a final pH of 4.8, after which the process was stopped by rapidly cooling the mixture to 4°C. During the fermentation process after inoculation with yogurt culture, the Lactobacillus viable count changed from 2.8×10 7 increased to 7.6×10 7 Cfu / ml, Streptococcus viable count from 4.4×10 7 increased to 5.4×10 8 Cfu / ml. It was found that in the latter stage of fermentation the lactic acid level had increased to 2.1 g / l.
[0140...
Embodiment 3
[0160] A soy base was prepared by mixing 5.6% soymilk powder (Soy Supreme Fiber Reduced soybean powder, SunOpta Grains and Food Group, Hope, MN, USA) in hot water (75-85°C). The powder had a lipoxygenase activity of less than 5 kU / g soy protein and was hydrated for at least 15 minutes before adding 2% sucrose and 0.35% HM pectin. The mixture was then pasteurized at 72°C for 20 seconds and homogenized at 180 bar. The soy base was kept at 5°C until further use.
[0161] 180 ml soybean base was inoculated by adding 2% preculture of Lactobacillus brevis at 30°C (preculture was prepared by inoculating MRS medium from a cryopreserved strain and culturing at 30°C for 24h). The mixture was incubated at 30°C for 2-6 hours. The fermentation process was stopped by rapid cooling to 4°C and pasteurization at 85°C for 30 minutes. Five different Lactobacillus brevis strains were tested. The different Lactobacillus brevis strains tested were:
[0162] · Lb20 (the same strain as in Exampl...
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