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Production method for probiotics fermentation-type acid mung bean milk

A production method and technology of probiotics, which are applied to milk replacers, frozen desserts, dairy products, etc., can solve the problems of long production time, affect quality, and complicated separation, and achieve the advantages of shortening fermentation cycle, improving safety, and simple process flow. Effect

Inactive Publication Date: 2011-10-12
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the extract contains ethanol, and it is cumbersome to separate from the original liquid after extraction, and some ethanol may also be mixed in, which will affect the quality
Moreover, the extraction process requires daily stirring, continuous extraction for 4 to 10 days, and the production time is relatively long

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A production method of probiotic fermented sour bean juice, the steps are as follows:

[0033] (1) Weigh 300g of mung beans, wash them, add 1200mL of water and soak for 8-12 hours.

[0034] (2) Add the soaked mung beans into clear water and use a refiner to grind them into a thin paste (the finer the grinding, the better), then pass through a colloid mill to further refine the soymilk, and pass through a 130-150 mesh filter after grinding, And add cold water (about 1800mL) to filter continuously, about 2500mL of slurry can be filtered out, and the filtered slurry can be separated from starch through a starch separator, and about 2000mL of upper layer slurry can be obtained (bean dregs and starch are reserved for other processes) ;

[0035] (3) Add 50-60g of lactose to the obtained slurry, heat it at 95-100°C for 4-5 minutes, remove the bacteria in the original bean juice and passivate the harmful enzymes in it, cool it to about 40°C, and press 1:1 : 1 ratio into each ...

Embodiment 2

[0039] A production method of probiotic fermented sour bean juice, the steps are as follows:

[0040] (1) Weigh 500g of mung beans, rinse them, soak them in 1500mL of water for 8-12 hours, and wait for the bean skins to fall off after twisting with your hands;

[0041] (2) Add the soaked mung beans into clean water and grind them into a thin paste (the finer the grinding, the better), after the grinding is completed, pass through a 130-150-mesh filter, and add cold water (about 3000mL) to filter continuously. Filter out 3800mL of slurry, and separate starch from the filtered slurry through a starch separator to obtain about 3200mL of upper layer slurry (okara and starch are reserved for other processes).

[0042] (3) 80-90g of lactose added to the obtained slurry was heated at 95-100°C for 4-5 minutes to remove the bacteria in the original soybean juice and passivate harmful enzymes therein, cooled to about 40°C, and press 2: The ratio of 2:1 to insert bacteria content is 3% ...

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Abstract

The invention relates to a production method for probiotics fermentation-type acid mung bean milk, comprising the following steps: cleaning mung beans, dipping, jordaning, accurately grinding, filtering to obtain upper-layer powder slurry after starch is separated; adding probiotics for fermentation; then, adding stabilizing agent and bifidogenic factors; and finally, sterilizing to obtain the acid mung bean milk. Compared with traditional technology, the acid mung bean milk produced by the production method has the advantages of easily controlled condition, short production period and safer product, and flavour can be accepted by most people; in addition, the acid mung bean milk has the function on clearing away heat and toxic material, diminishing pharyngitis, benefiting lung and the like; the added bifidogenic factors can improve intestinal tract microenvironment, accelerate digestive absorption and enhance immunity of the organism; the product is dark green and has the natural color of the mung bean; the natural and fresh odour of the mung bean is reserved; and the probiotics fermentation-type acid mung bean milk is a functional beverage with abundant nutritional value.

Description

technical field [0001] The invention belongs to the field of bean products, and in particular relates to a production method of probiotic fermented sour bean juice. Background technique [0002] Sour bean juice is a well-known traditional snack in Beijing. It has the characteristics of gray-green color, rich sour bean juice, sour and slightly sweet taste. It is a winter and spring liquid snack with unique flavor in Beijing. Sour bean juice is a traditional drink produced by natural fermentation of the liquid after adding water to mung beans, grinding and removing most of the starch (used to produce vermicelli jelly, etc.). It generally tastes sour, slightly bitter, and has a slight sour smell. Although the sour bean juice is unattractive, it is rich in nutritional and health value: it is very rich in protein, vitamin C, crude fiber and sugar, and has the functions of dispelling heat, clearing heat, warming yang, invigorating the spleen, appetizing, detoxifying, and removing ...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L1/20A23G9/42A23L11/50A23L11/60
Inventor 刘会平董丹张新源
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY