Method for producing small peptide beverages by fermenting yellow serofluid produced by processing beancurd

A yellow syrup water and beverage technology, which is applied in the preparation of alcoholic beverages, microorganism-based methods, biochemical equipment and methods, etc., can solve the problem of high cost, achieve strong health care effects, reduce environmental pollution, and unique product flavor.

Inactive Publication Date: 2011-02-09
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are data reports that using modern high-tech means to ferment yellow pulp water to obtain B vitamins can not only use waste, but also create greater value; the use of membrane separation technology can no

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The first step, enzymatic hydrolysis: the temperature of fresh yellow pulp water is reduced to the optimal condition for the action of flavor compound protease (enzyme activity is not less than 120units / mg, provided by Ruibio company) while it is hot, and the enzyme addition is 0.05%. The hydrolysis temperature is 45°C, and the time is 4 hours. After the hydrolysis is completed, the content of amino acid nitrogen in the hydrolyzed solution is 0.1%:

[0020] Step 2: Enzyme inactivation: heat the hydrolyzate to 85°C for 15 minutes, perform enzyme inactivation treatment, and filter;

[0021] The third step, dissolving sugar: add white sugar to a certain amount of water to dissolve, filter to remove impurities, add to the hydrolyzate, and control the sugar content at 6%;

[0022] Step 4, Alcoholic fermentation: After activating the active dry yeast, add 0.3% into the hydrolyzate, stir evenly, and control the alcoholic fermentation at 28-32°C. After 48 hours of fermentation,...

Embodiment 2

[0025] The first step, enzymatic hydrolysis: reduce the temperature of the fresh yellow pulp water to the optimal condition for the action of flavor compound protease (enzyme activity not less than 120units / mg, provided by Ruibio company) while it is hot, and the enzyme addition is 0.05% , the hydrolysis temperature is 45°C, the time is 4h, and the content of amino acid nitrogen in the hydrolyzate after the hydrolysis is completed is 0.1%;

[0026] Step 2: Enzyme inactivation: heat the hydrolyzate to 85°C for 15 minutes, perform enzyme inactivation treatment, and filter;

[0027] The third step, dissolving sugar: add white sugar to a certain amount of water to dissolve, filter to remove impurities, add to the hydrolyzate, and control the sugar content at 8%;

[0028] Step 4, Alcoholic fermentation: After activating the active dry yeast, add 0.3% to the hydrolyzate, stir evenly, and control the alcoholic fermentation at 28-32°C. After 48 hours of fermentation, the alcohol conte...

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PUM

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Abstract

The invention mainly relates to a method for producing small peptide beverages by fermenting yellow serofluid produced by processing beancurd, comprising the following steps: cooling the fresh yellow serofluid and adding flavourzyme (with activity being not lower than 120units/mg) for hydrolysis, and ensuring the content of amino acid nitrogen to be over 0.1% after hydrolysis of lactalbumin is completed; killing enzyme: heating the hydrolyzate to 90 DEG C and maintaining the temperature for 15min; adding 6-8% of dissolved white sugar while the hydrolyzate is hot, stirring the mixture uniformly and lowering the temperature to 28 DEG C; inoculating 0.5% of saccharomyces cerevisiae solution, maintaining the temperature between 28 DEG C and 32 DEG C for fermentation for 2d and finally maintaining the alcoholic strength between 1% and 2%; and carrying out post-fermentation, filtering and clarifying and pasteurization, thus producing the peptide beverages containing alcohol. The method has the following advantages: the method is reasonable in process, simple in operation and short in process period; fewer nutrients in the yellow serofluid are lost and the yellow serofluid contains soluble protein peptides; and isoflavone is transformed to active aglycone after microbial fermentation, thus the small peptide beverages are rich in nutrients and can realize industrial production.

Description

Technical field: [0001] The invention relates to a comprehensive development process of tofu leftovers, belonging to the technical field of food industry applications. Background technique [0002] Yellow jelly water is a by-product of processing soybean milk, tofu and other soybean products. my country, as a big country in soybean product processing and consumption, produces an astonishing amount of yellow jelly water every year. Except for a small part as livestock feed, most of the yellow jelly water is discarded. Yellow pulp is the main by-product in the production of traditional soybean food. If 1 ton of soybean raw material is processed, 8t-10t of yellow pulp will be produced. The yellow pulp water contains about 2.5% solids, mainly protein, oligosaccharides, isoflavones, etc., and some trace components (vitamins, lipids, and minerals, etc.) in addition. Yellow jelly water is the wastewater discharged from soybean product factories, which is suitable for the growth of...

Claims

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Application Information

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IPC IPC(8): C12R1/865C12G3/06C12G3/02
Inventor 蒋立文廖卢燕聂乾忠
Owner HUNAN AGRICULTURAL UNIV
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