Unlock instant, AI-driven research and patent intelligence for your innovation.

Black soya bean protein yeast and preparation method thereof

A technology of black soybean protein and black soybean protein powder, which is applied in the field of black soybean protein fermentation and its preparation, can solve the problems of lactose intolerance, high cholesterol content, unstable milk source, etc., and achieve high nutritional value, low temperature and energy saving Effect

Active Publication Date: 2014-06-04
张璟
View PDF7 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a preparation method of black soybean protein fermentation to solve the shortcomings of high cholesterol content in yoghurt in the prior art, instability of milk source and many Chinese people being intolerance to lactose, and the prior art Can not meet the technical problems of black soybean fermented products required by the market

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0035] The preparation method of black soybean protein fermentation of the present invention comprises the following steps:

[0036] The first step, the preparation of raw materials, the raw materials include plant protein activating bacteria strains and black soybean protein powder, wherein the preparation of black soybean protein powder includes the following steps:

[0037] (1) After cleaning and soaking the selected black beans, add 5-15 times of water for grinding, and then separate and filter the ground bean dregs to obtain black soybean milk puree; among them, the selected black beans are selected with full particles, no Moth-eaten and mildew-free black soybeans produced in the same year;

[0038] (2) Grinding the above-mentioned black soybean milk puree under the condition that the grinding fineness is 150-250 mesh;

[0039] (3) Completely deodorize the ground black soybean milk puree by grinding and pressing method, the grinding and pressing method includes the follo...

Embodiment 1

[0059] The preparation method of black soybean protein fermentation of the present embodiment comprises the following steps:

[0060] The first step, the preparation of raw materials, the raw materials include plant protein activating bacteria strains and black soybean protein powder, wherein the preparation of black soybean protein powder includes the following steps:

[0061] 1) 10Kg of selected green kernel black beans are washed and soaked for 6-12 hours, so that the bean navel is basically flattened, and the bean skin can be removed by rubbing with hands. Add 50Kg~150Kg of water to the soaked green kernel black soybeans for grinding, then separate the pulp and residue on the secondary separator, separate and filter the ground soybean dregs to obtain black soybean milk puree.

[0062] 2) The separated puree is ground on a grinder with a grinding fineness of 150-250 mesh.

[0063] 3) Pour the ground slurry into the No. 1 tank, No. 2 tank, No. 3 tank, No. 4 tank and No. 5 t...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a black soya bean fermentation product-black soya bean yeast, and a preparation method thereof. The preparation method of the black soya bean protein yeast comprises a first step of grinding the black soya bean in to a thick liquid, separating, deodorizing via a molding method, emulsifying and homogenizing to obtain black soya bean protein power, and performing subculture on the black soya bean protein power in a mixed solution with the volume percentage of the black soya bean protein liquid increased successively but the volume percentage of the mile liquid decreased successively to obtain plant protein activating bacteria strains suitable for fermentation in the black soya bean protein liquid, wherein the black soya bean protein liquid is an emulsion formed by the black soya bean protein power and water; and a second step of fermenting the obtained plant protein activating bacteria strains in the black soya bean protein liquid according to a certain proportion to obtain the fermentation product-black soya bean yeast. The preparation method is simple and practical; and the obtained black soya bean yeast has high nutrition and health-care value, has no additive, and is safe to eat.

Description

technical field [0001] The invention relates to the field of lactic acid bacteria fermented food that can be fermented in pure plant protein, in particular to a black soybean protein ferment and a preparation method thereof. Background technique [0002] With the continuous improvement of people's material and cultural living standards, people have paid more attention to the reasonable nutritional structure and health care function of meals. Fermented milk has high nutritional value. The most common one at present is yogurt, but this yogurt based on animal milk has the following disadvantages as a beverage: the cholesterol content in yogurt is high, the milk source is unstable and many Chinese people are not sensitive to lactose. tolerance. And most of the yogurt products on the market have added food additives such as pigments and flavoring agents. Compared with animal protein, plant protein has the characteristics of low fat, low calorie and no cholesterol, and the plan...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23C11/10A23L11/50A23L11/65
Inventor 张璟
Owner 张璟