Lactobacillus planetarium product and production technology

A production process and technology of lactic acid products, applied in the field of plant lactic acid products, can solve the problems of short shelf life, unfavorable absorption, affecting physical health, etc., and achieve the effect of adjusting the balance of flora and reducing the damage of harmful substances

Inactive Publication Date: 2014-04-30
朱琴
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented technology describes an improved method for producing natural food products called nutrients like milk without containing any impurity (such as sour taste). These processes involve extracting valuable ingredients from plants through various methods including separation and dry cleaning techniques. By doing this, these new sources become easier to use because they don't require expensive equipment during their manufacturing cycle. Additionally, there may exist different types of flavors made up mostly of essential amino sugars found within certain parts of each type of edible bean. Overall, this innovative approach allows create healthier drinkings while maintaining good quality texture and taste characteristics over time.

Problems solved by technology

The technical problem addressed in this patented text relates to improving the quality and quantity of dairy products used today without compromising their beneficial effects over humans due to excessive intake of fats from these food sources.

Method used

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Embodiment Construction

[0018] A preferred embodiment of the present invention will be described below.

[0019] Step 1. Mix 7 kg of washed soybeans and 1 kg of washed walnuts with inner and outer skins removed, soak for 6-12 hours, and then separate the pulp residue to make the soybean content 7% and the walnut content 1 %, other vegetable protein is 2% mixed slurry 100 kg, after mixing soybeans, walnuts, etc., the pulp residue is separated, the soybean content is 5%-8%, the walnut content is 1%-2%, and the other vegetable protein content is 1%-3% of the mixed slurry; the mixed slurry is subjected to a colloid mill with a fineness of 80-300 mesh for 5-30 minutes;

[0020] Step 2. The separated mixed slurry is subjected to impulse deodorization treatment with pulse steam at a pressure of 3-6 atmospheres and a temperature of 130~(2-200℃;

[0021] Step 3. Cool down the separated and deodorized mixed slurry to 20°C-70°C, add appropriate amount of sugar, and inject it into the fermenter, and access 2%-10% of d...

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Abstract

The invention discloses a lactobacillus planetarium product obtained by lactobacillus-based natural fermentation of separated and odor-removed high-quality vegetable proteins of soybean, walnut and the like, and a production technology thereof. The production technology comprises the following steps of 1, mixing soybean and walnut, and carrying out slag-slurry separation, 2, completely removing the odor of the mixed slurry, 3, adding lactobacilli subjected to acclimation culture into the mixed slurry, and carrying out fermentation, 4, adding water into the fermentation product and carrying out grinding, 5, carrying out high-rate grinding, 6, carrying out superhigh-temperature instant sterilization, carrying out cooling and carrying out packaging. Through the production technology, the lactobacillus planetarium product which has high protein content, contains a plurality of trace elements, vitamins, isoflavone and bifidusfactor, has no cholesterol and no animal fat and has health care effects is obtained. The beverage does not product precipitates, is not layered and has a quality guarantee period of more than three months.

Description

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Claims

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Application Information

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Owner 朱琴
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