Method for making brown soybean lactobacillus drink

The technology of a lactic acid bacteria beverage and a production method is applied in the production field of soybean milk beverage and soybean brown lactic acid bacteria beverage, which can solve the problems of complicated process and high cost, and achieve the effects of unique fermentation process, reduced cost and rich source of lactic acid bacteria.

Active Publication Date: 2012-09-26
TIANNING FLAVOR JIANGSU
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the lactic acid bacteria drinks on the market are all based on animal protein (cow's milk), which has high cost and complicated process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] A kind of preparation method of soybean brown lactic acid bacteria beverage, this method makes soybean milk through a series of biochemical reactions such as Maillard reaction, lactic acid bacteria fermentation, etc., and specific process is as follows:

[0018] soy milk preparation

[0019] The traditional wet soaking bean beating process is adopted. Select commercially available soybean bad particles, add purified water 4 times the weight of soybeans, add baking soda 3% of the weight of dry beans, dissolve in purified water and stir well, soak at room temperature for 8 hours, wash with purified water, peel, heat at 75-85°C Hydrocolloid mill beating (wet beans: water = 1:1), pulp residue classification, 120 mesh filtration of effluent, 60-65℃ 40MPa homogenization for later use.

[0020] browning

[0021] The parameters related to browning are: 1. The ratio of protein to reducing sugar (such as glucose) in the base; 2. The time and temperature of browning reaction. B...

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PUM

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Abstract

The invention discloses a method for making a brown soybean lactobacillus drink, wherein soybean milk is subjected to a series of biochemical reactions such as Maillard reaction, lactobacillus fermentation and the like, so that a milk drink is obtained; and the process comprises soybean milk preparation, browning, soybean yogurt fermentation and lactobacillus drink preparation. The brown soybean lactobacillus drink made by the method provided in the invention is a vegetable protein drink containing full vegetable protein source, and having rich lactobacilli, and unique, fresh and cool flavor;and compared with the brown drinks in the present market, the cost of the drink is greatly reduced.

Description

technical field [0001] This product belongs to vegetable protein beverage, which involves a soybean milk beverage made from soybean (reduced) pulp through a series of biochemical reactions such as Maillard reaction and lactic acid bacteria fermentation. Specifically, it is a method for preparing soybean brown lactic acid bacteria beverage. technical background [0002] At present, the health of plant-based beverages has been further recognized by people. The excessive intake of animal food has become a social topic. "Three highs", "cholesterol" and "sulfur-containing amino acids" have become sensitive words for health. In recent years, frequent food safety issues of animal food are even more serious. Touching the nerves of every consumer, consumers also have a full understanding of the intake of various plant foods, for example: red beans can help improve kidney function, have the effects of nourishing blood, diuresis, reducing edema, and promoting heart function ; soybean...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/50A23L11/65
Inventor 牛凯张树林周春飞
Owner TIANNING FLAVOR JIANGSU
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