Method for preparing bean drink by using immobilized enzyme

The technology of immobilized enzyme and immobilized protease is applied in the field of soybean beverage preparation by fermenting soybean with immobilized papain, which can solve the problem of low nutrition and achieve the effects of improving nutritional value, wide specificity and easy control of conditions.

Inactive Publication Date: 2011-08-03
宾丽萍
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the so-called soybean beverages on the market are directly fermented by adding milk to soy milk, and the obtained semi-fermented yogurt has lower nutrition than fully fermented milk yogurt

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A method for preparing bean drinks with immobilized enzymes, comprising the following steps:

[0032] (1) preparing immobilized papain: immobilizing papain with calcium alginate gel to obtain immobilized papain;

[0033] (2) Preparation of fermentation broth

[0034] Weigh 50g of soybeans, wash them, and boil them with some water for 5 minutes. Then put it into the soybean milk machine, add water to 1000ml for beating (soybean: water = 5%). Then, let the soybean milk stand still for 5 minutes, pour out 800ml of the supernatant, add 4g of stabilizer, and 1g of sodium chloride to prevent precipitation. Finally, take 250ml and put them into three flasks respectively, and add different amounts of glucose for factor analysis. Finally, it is sterilized in a sterilizing pot.

[0035] (3) Fermentation: adding immobilized protease to the fermentation broth to ferment to obtain a fermentation broth, the fermentation temperature is controlled to be 48° C., the fermentation tim...

Embodiment 2

[0039] This example is basically the same as Example 1, the difference is that the fermentation conditions are different, the fermentation conditions of this implementation are: fermentation temperature is 50°C, enzyme amount is 0.032%, and fermentation time is 10h.

Embodiment 3

[0041] This example is basically the same as Example 1, except that the fermentation conditions are different. The fermentation conditions in this implementation are: fermentation temperature is 52°C, enzyme amount is 0.004%, and fermentation time is 12h.

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PUM

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Abstract

The invention provides a method for preparing a bean drink by using immobilized enzyme, which comprises the following steps of: (1) immobilizing enzyme, namely immobilizing the enzyme by using calcium alginate gel to obtain immobilized protease; (2) preparing soybean culture solution, namely cleaning soybeans, boiling in water for 5 minutes, smashing to form thick liquid, adding water, standing, removing supernate, adding a stabilizing agent and glucose, and sterilizing to obtain the soybean culture solution; (3) fermenting, namely putting the immobilized protease in the step (1) into a flask, and fermenting in a shaker at constant temperature to obtain fermentation liquor; (4) filtering, and taking filter liquor; and (5) blending to obtain a finished product. In the method, a process is simple, the fermentation time is short, and large-scale industrial production is easy. The invention also provides a soybean drink which has good mouthfeel and abundant nutrition, and the high economic and social value.

Description

technical field [0001] The invention relates to the technical field of biological fermentation, in particular to a method for preparing beverages by using immobilized enzymes, especially a method for preparing soybean beverages by using immobilized papain to ferment soybeans. Background technique [0002] At present, there are many types of soybean drinks in my country, but they are all pure soy milk or some drinks that have been blended and added on the basis of soy milk, and there are few fermented soybean drinks. Most of the soybean fermented foods on the market are solid foods, not drinks. In Europe and the United States, milk drinks are the main products, and there are few such products. Occasionally, some soybean fermented yoghurt will appear. Most of the so-called soybean beverages on the market are directly fermented by adding milk to soymilk, and the resulting semi-fermented yogurt has lower nutrition than fully fermented milk yogurt. Contents of the invention ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/50A23L11/65
Inventor 宾丽萍宾丽英
Owner 宾丽萍
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