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Preparation method for active probiotic fermentation sour soybean milk

A sour soy milk and active technology, which is applied in the field of preparation of active probiotic fermented soy milk, can solve the problem of not easy taste, etc., and achieve the effects of good coagulation and stability, super long shelf life, good taste and flavor

Inactive Publication Date: 2015-06-24
柳陈坚 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the taste of traditional fermented soy milk is not easily accepted by consumers, it is urgent to develop fermented soy milk with good coagulation and stability, good taste and flavor

Method used

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  • Preparation method for active probiotic fermentation sour soybean milk
  • Preparation method for active probiotic fermentation sour soybean milk
  • Preparation method for active probiotic fermentation sour soybean milk

Examples

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Effect test

Embodiment 1

[0034] Example 1 : the preparation method of active probiotic fermented soy milk of the present invention, concrete operation is as follows:

[0035] Step 1, preparation of self-made soybean milk, soaking 50 g of soybeans in warm water for 12 hours to prepare original soybean milk, filtering the original soybean milk with a 100-mesh sieve, and diluting the filtered soybean milk to 200ml with pure water;

[0036] Step 2: Preparation of soy milk for fermentation. 200 ml of soy milk obtained in step 1 filtered with pure water was sterilized at 105°C for 10 minutes, and the sterilized soy milk and pasteurized milk were mixed evenly in a ratio of 8:2. Subsequent homogenization treatment is fermented soybean milk;

[0037] Step 3: Purchase 100 g of Lactobacillus plantarum and Pediococcus pentosacea from the market, conduct conventional activation and expansion culture of Lactobacillus plantarum and Pediococcus pentosacea, and store Lactobacillus plantarum and Pediococcus pentosace...

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Abstract

The invention belongs to the technical field of functional food, and particularly relates to a preparation method for active probiotic fermentation sour soybean milk. The soybean milk for fermentation is prepared by uniformly mixing self-made soybean milk and pasteurized milk at the ratio of 8 to 2, performing homogenization treatment, and lactobacillus plantarum and lactococcus lactis are added into the soybean milk for fermentation at a ratio for fermentation. The preparation method comprises the following steps: preparing the self-made soybean milk; preparing the soybean milk for fermentation; performing activation and enlarge cultivation on lactobacillus plantarum and pediococcus pentosaceus; performing fermentation and post-fermentation on sour soybean milk.

Description

technical field [0001] The invention belongs to the technical field of functional food, and in particular relates to a preparation method of active probiotic fermented soy milk. Background technique [0002] With the continuous improvement of people's living standards in our country, European and American eating habits continue to penetrate into the daily life of ordinary people in our country, resulting in a rapid increase in the incidence of metabolic syndrome, mainly manifested by hypertension, hyperlipidemia and hyperglycemia. , It poses a considerable threat to the health of our people, and also causes huge losses to our economy. In order to effectively prevent the occurrence of metabolic syndrome, in addition to having healthy eating habits, eating functional health foods is also an extremely effective means. [0003] Soybean is a plant protein with rich nutrition and balanced amino acid. Among them, soy isoflavone is also an excellent estrogen. Fermentation breaks th...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L11/50A23L11/65
Inventor 柳陈坚李强坤李晓然
Owner 柳陈坚
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