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Probiotics active soybean milk beverage and preparation method thereof

A technology for probiotics and soymilk, applied in dairy products, milk replacers, applications, etc., to achieve the effects of reducing pollution risks, good stability and uniform organization

Inactive Publication Date: 2015-01-07
INNER MONGOLIA AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Effectively solve the problem of the stability of active soy milk beverages during the shelf life and improve product quality

Method used

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  • Probiotics active soybean milk beverage and preparation method thereof
  • Probiotics active soybean milk beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1. Raw material formula (calculated in 1000 grams)

[0023] 15 grams of defatted soybean protein powder; 65 grams of fructose; 90 grams of soybean polysaccharide; 0.01 grams of Lactobacillus casei Zhang; 0.005 grams of Bifidobacterium lactis V9, and the balance of water.

[0024] 2. Preparation method

[0025] 1. Fermentation process

[0026] Dry mix soybean protein powder, fructose and soybean polysaccharide, dissolve in demineralized water at 55°C, hydrate for 30 minutes, homogenize at 30MPa, sterilize at 90°C for 8 minutes, cool to 37°C, add Lactobacillus casei Zhang and Bifidobacterium V9, Stir evenly, ferment at a constant temperature of 37°C for 24 hours, then stir and lower the temperature to 20°C and continue to ferment for 24 hours, when the pH value reaches 4.0, cool to stop fermentation, and set aside.

[0027] 2. Filling process

[0028] Cool the fermentation feed liquid to 8°C, homogenize it at 20 MPa under aseptic conditions, until it is aseptic to be f...

Embodiment 2

[0031] 1. Raw material formula (calculated in 1000 grams)

[0032] 15 grams of defatted soybean protein powder; 50 grams of fructose; 60 grams of soybean polysaccharide; 0.01 grams of Lactobacillus casei Zhang; 0.01 grams of Bifidobacterium lactis V9; the balance of water.

[0033] 2. Preparation method:

[0034] 1. Fermentation process

[0035] Dry mix soybean protein powder, fructose and soybean polysaccharide, dissolve in demineralized water at 55°C, hydrate for 35min, homogenize at 40MPa, sterilize at 95°C for 5min, cool to 37°C, add Lactobacillus casei Zhang and Bifidobacterium V9, Stir evenly, ferment at a constant temperature of 37°C for 24 hours, then stir and lower the temperature to 20°C and continue to ferment for 24 hours, when the pH value reaches 4.0, cool to stop fermentation, and set aside. 2. Filling process

[0036] Cool the fermentation feed liquid to 8°C, homogenize it at 18MPa under aseptic conditions, wait until it is aseptic to be filled in cans, and as...

Embodiment 3

[0038] 1. Raw material formula (calculated in 1000 grams)

[0039] 12 grams of defatted soybean protein powder; 50 grams of fructose; 60 grams of soybean polysaccharide; 0.005 grams of Lactobacillus casei Zhang; 0.01 grams of Bifidobacterium lactis V9; the balance of water.

[0040] 2. Preparation method:

[0041] 1. Fermentation process

[0042] Dry mix soybean protein powder, fructose and soybean polysaccharide, dissolve in demineralized water at 55°C, hydrate for 35min, homogenize at 40MPa, sterilize at 95°C for 5min, cool to 37°C, add Lactobacillus casei Zhang and Bifidobacterium V9, Stir evenly, ferment at a constant temperature of 37°C for 24 hours, then stir and lower the temperature to 20°C and continue to ferment for 24 hours, when the pH value reaches 4.0, cool to stop fermentation, and set aside. 2. Filling process

[0043] Cool the fermentation feed liquid to 8°C, homogenize it at 18MPa under aseptic conditions, wait until it is aseptic to be filled in cans, and...

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Abstract

The invention provides a probiotics active soybean milk beverage and a preparation method thereof. The active soybean milk beverage is prepared from the following raw materials in percentage by weight: 1.2%-1.6% of degreased soybean protein powder, 5%-7% of crystal fructose, 5%-10% of soybean polysaccharide and the balance being water; the materials are prepared into a soybean milk base material; and the inoculating amount of a lactobacillus casei fermenting agent and a bifidobacterium fermenting agent is 0.0015%-0.002% of the amount of a finished product, wherein the ratio of the lactobacillus casei fermenting agent to the bifidobacterium fermenting agent ranges from 1:2 to 2:1. An experiment shows that in the active soybean milk beverage prepared by the preparation method, the viable counts of lactobacillus casei and bifidobacteria can reach up to 1.33*10<9>cfu / ml and are more than 6 times as much as the viable counts of commercially available like products. The product can be refrigerated for 42 days at 6-10 DEG C without unacceptable layering and precipitation phenomena; and the whole product has sour and sweet taste, is fresh, cool and delicious and has a unique flavor.

Description

technical field [0001] The invention relates to a probiotic active soybean milk beverage and a preparation method thereof, in particular to an active soybean milk beverage containing Lactobacillus casei and Bifidobacterium and a preparation method thereof. Background technique [0002] my country is the hometown of soybeans, and there are many kinds of soybean products with different styles. Soybean is rich in fatty acids, protein, multivitamins, minerals and other nutrients, including 8 kinds of amino acids and essential fatty acids necessary for the human body. It has all the nutrients of milk, but the cholesterol content is almost 0, which is very healthy ingredients. At the same time, soy milk is rich in oligosaccharides and prebiotics, which is a good medium for the growth of lactic acid bacteria. [0003] At present, the fermented products containing probiotics on the market, such as yogurt and fermented beverages, basically use milk as raw material, which not only c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/50A23L11/65
Inventor 王记成张和平陈永福
Owner INNER MONGOLIA AGRICULTURAL UNIVERSITY
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