Plant lactic acid product and production process thereof

Abstract

The invention relates to a plant lactic acid product prepared by separating and deodorizing soybeans, walnuts and other high-quality vegetable proteins and performing natural fermentation with lactic acid bacteria, and a production process thereof. The process comprises the following steps: 1, mixing soybeans and walnuts, and performing pulp and dreg separation; 2, performing complete deodorization treatment on the mixed pulp; 3, adding lactic acid bacteria subjected to habituated culture for fermenting; 4, adding water and grinding; 5, grinding at a high speed; and 6, performing ultra-high temperature instant sterilization, cooling and packaging. According to the invention, the plant lactic acid product prepared by the method contains high proteins, multiple trace elements, vitamins, isoflavone and bifidus factors, does not contain cholesterol or animal fat and has a health-care effect. The drink does not contain precipitate, is not layered and has the shelf life of over three months.

Description

technical field [0001] The invention relates to a plant lactic acid product obtained by natural fermentation of lactic acid bacteria after separating and deodorizing soybean walnut and other high-quality plant proteins and a production process. Background technique [0002] With the continuous improvement of people's material and cultural life, people have paid more attention to the reasonable nutritional structure and health care function of meals. However, most of the lactic acid beverages currently on the market are formulated, which is not conducive to human body absorption; and some beverages that are actually fermented by lactic acid bacteria are also animal protein lactic acid bacteria beverages such as cow's milk or goat milk. , which has the disadvantages of high animal fat, namely saturated fatty acid and high cholesterol, it is not suitable for some people who suffer from cardiovascular and cerebrovascular diseases, hypertension, obesity, diabetes and other specia...

AI Technical Summary

Problems solved by technology

However, most of the lactic acid beverages currently on the market are formulated, which is not conducive to human body absorption; and some beverages that are actually fermented by lactic acid bacteria are also animal protein lactic acid bacteria beverages such as cow's milk or goat milk. , which has the disadvantages of high animal fat, namely saturated fatty acid and high cholesterol, it is not suitable for some people who suffer from cardiovascular and cerebrovascular diseases, hypertension, obesity, diabetes and other special diseases to drink. For ordinary people, long-term regular and quantitative Drinking this type of animal milk lactic acid bacteria drink can also easily lead to high blood fat and high cholesterol, which will affect your health; however, the "soy milk" we usually see is also a non-fermented drink mixed with milk powder and unseparated soy powder , which has a heavy beany smell, poor taste, short shelf life and is not easy to digest and absorb