Soybean milk beverage prepared through using Lactobacillus casei Zhang and Bifidobacterium animalis subsp.lactis V9, and its preparation method

A technology of Lactobacillus casei and Bifidobacterium, which is applied in the field of soy milk beverage and preparation, can solve the problems of single species, cow milk allergy consumers and vegetarians are discouraged, and achieve the prevention of constipation, alleviating allergic reactions and high survival content Effect

Inactive Publication Date: 2012-12-12
北京和美科盛生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Currently, the fermented products containing probiotics in the market, such as yogurt and fermented beverages, basically use milk as raw material, which not only causes a single type of products for consumers, but also discourages consumers with milk allergies and vegetarians

Method used

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  • Soybean milk beverage prepared through using Lactobacillus casei Zhang and Bifidobacterium animalis subsp.lactis V9, and its preparation method
  • Soybean milk beverage prepared through using Lactobacillus casei Zhang and Bifidobacterium animalis subsp.lactis V9, and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Raw materials used in this example: 300kg of freshly ground soybean milk (protein content 3.6-4.0%), glucose 10kg, white granulated sugar 110kg, pectin 3kg, Lactobacillus casei (Lactobacillus casei Zhang) starter 0.015kg, bifidobacterium (Bifidobacterium animalis subsp. lactis V9) starter 0.015kg, acid solution 0.1kg, food essence 0.1kg.

[0018] The preparation process of this example: dissolve glucose, white sugar, and pectin in softened water at 70°C, add soybean milk, mix well, homogenize at 30MPa, sterilize at 95°C for 10 minutes, cool to 37°C, add Lactobacillus casei casei Zhang) and Bifidobacterium animalis subsp.lactis V9 starter, stir evenly, ferment at 37°C for 22-24 hours, stop fermentation, cool to below 20°C, add acid and food flavoring, after homogenization at 40MPa Aseptic filling to get the finished product. The pH value of the finished product is 3.9~4.1, and the total number of viable bacteria is ≥3.8×10 8 cfu / mL.

[0019] The isoflavone content of ...

Embodiment 2

[0021] Raw materials used in this example: 13kg of defatted and fishy soybean powder, 10kg of glucose, 110kg of white granulated sugar, 3kg of pectin, 0.015kg of starter of Lactobacillus casei Zhang, 0.015kg of starter of Bifidobacterium animalis subsp.lactis V9 kg, acid liquid 0.1kg, edible essence 0.1kg.

[0022] The preparation process of this example: dry mix soybean powder, glucose, white granulated sugar and pectin, dissolve in 70°C demineralized water, homogenize at 30MPa, sterilize at 95°C for 10min, cool to 37°C, insert Lactobacillus casei (Lactobacillus casei Zhang) and Bifidobacterium animalis subsp.lactis V9 starter, stir evenly, ferment at 37°C for 22-24 hours, stop fermentation, cool to below 20°C, add acid liquid and food flavoring, after homogenization at 40MPa Aseptic filling to get the finished product. The pH value of the finished product is 3.9~4.1, and the total number of viable bacteria is ≥3.8×10 8 cfu / mL.

[0023] The isoflavone content of the soybea...

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Abstract

The invention discloses a soybean milk beverage prepared through using Lactobacillus casei Zhang and Bifidobacterium animalis subsp.lactis V9, and its preparation method. A technical scheme adopted in the invention is that the soybean milk beverage is characterized in that the beverage is composed of 300kg of soybean milk or soybean powder reduction milk, 10-15kg of glucose, 100-120kg of sucrose, 2-4kg of a stabilizing agent, 0.1-0.3kg of an acid solution, 0.1-0.3kg of an edible perfume, 0.015-0.03kg of a Lactobacillus casei Zhang fermentation agent, and 0.015-0.03kg of a Bifidobacterium animalis subsp.lactis V9 fermentation agent, wherein strains of the above fermentation agents are preserved in China General Microbiological Culture Collection Center, and the preservation numbers of the strains are CGMCC No.5469 and CGMCC No.5470 respectively. The invention discloses the preparation method of the beverage.

Description

technical field [0001] The invention relates to a soymilk beverage prepared with Lactobacillus casei and Bifidobacterium and a preparation method thereof. technical background [0002] Probiotics are living microorganisms that, when ingested in certain quantities, can have a beneficial effect on the health of the host. Probiotics can benefit the stability of the digestive system by competing and inhibiting the growth of harmful microorganisms in the colon and small intestine. In addition, probiotics also have the functions of preventing intestinal infection, anti-tumor and improving the utilization rate of lactose in human digestive tract. Regular consumption of fermented dairy products containing probiotics is beneficial to human health. [0003] Currently, the fermented products containing probiotics in the market, such as yogurt and fermented beverages, basically use milk as raw material, which not only causes a single type of products for consumers, but also discourage...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/50A23L11/65
Inventor 其木格苏都
Owner 北京和美科盛生物技术有限公司
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