Method for preparing fresh edible soybean fermented beverage

A soybean fermentation and beverage technology, applied in dairy products, milk substitutes, applications, etc., can solve the problems of beverages without plant protein, and achieve the effects of preventing intestinal diseases, increasing flavor, and lowering cholesterol

Inactive Publication Date: 2016-06-15
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, although there are many vegetable protein beverages on the market, there are no vegetable protein beverages developed with fresh soybeans as raw materials. The development of fermented beverages with fresh soybeans as raw materials has opened up a broad market space for the development of fermented beverages and has a good market. Market prospects, the perfect combination of plant protein and bifidobacteria can not only meet consumers' requirements for nutritional value and health care functions, but also meet people's pursuit of special taste

Method used

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  • Method for preparing fresh edible soybean fermented beverage
  • Method for preparing fresh edible soybean fermented beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 1.1. Preprocessing

[0028] Select 100 kg of fresh edible soybean kernels with full and complete grains after peeling off the pods, wash and soak in 0.5 wt% sodium bicarbonate solution at room temperature for 12 hours;

[0029] 1.2. Refining

[0030] Inject the pretreated fresh soybean kernels into a refiner, add 500kg of water for grinding, and obtain soybean slurry;

[0031] 1.3. Enzyme hydrolysis

[0032] At 55°C, add α-amylase to the soybean slurry, the amount of α-amylase added per milliliter of soybean slurry is 25U, and enzymolysis for 60min; then add cellulase at 60°C, the cellulose in each milliliter of soybean slurry The amount of enzyme added is 100U, and the enzymolysis is 150min; finally, neutral protease is added, and the amount of neutral protease in each milliliter of soybean slurry is 350U, and the enzymolysis is at 45°C for 30min; filtered through a 200-mesh filter cloth, and the filtrate is retained; the soybean slurry is and enzymatically hydrolyz...

Embodiment 2

[0044] 1.1. Preprocessing

[0045] Wash 300kg of soybeans and soak them in 1wt% sodium bicarbonate solution at room temperature for 12 hours;

[0046] 1.2. Refining

[0047] Inject the pretreated soybeans into a refiner, add 2100kg of water for refining, and obtain soybean slurry;

[0048] 1.3. Enzyme hydrolysis

[0049] At 58°C, add α-amylase to the soybean slurry, the amount of α-amylase added is 50U / mL, and the enzymolysis is 50min; then add cellulase at 60°C, the amount of cellulase added is 150U / mL , enzymatic hydrolysis for 160min; finally add neutral protease, the amount of neutral protease added is 400U / mL, enzymatic hydrolysis for 35min at 50°C; filter through 200 mesh filter cloth, and keep the filtrate;

[0050] 1.4. Enzyme elimination and sterilization

[0051] Heat the filtrate to 70°C, add 144kg white granulated sugar, 4.8kg fructo-oligosaccharide and 2.4kg xylo-oligosaccharide, then heat the filtrate to 85°C to kill enzyme and sterilize for 12 minutes;

[0...

Embodiment 3

[0061] 1.1. Pretreatment of fresh soybeans

[0062] Select 200 kg of fresh edible soybean kernels with full and complete grains after peeling off the pods, wash and soak in 0.5 wt% sodium bicarbonate solution at room temperature for 12 hours;

[0063] 1.2. Refining

[0064] Inject the soaked fresh soybean kernels into a refiner, add 1200kg of water for grinding, and obtain a soybean slurry;

[0065] 1.3. Enzyme hydrolysis

[0066]At 60°C, add α-amylase to soybean slurry, the amount of α-amylase added is 65U / mL, enzymatic hydrolysis for 40min, then add cellulase at 60°C, the amount of cellulase added is 180U / mL , enzymatically hydrolyze for 180min, finally add neutral protease, the amount of neutral protease added is 450U / mL, enzymatically hydrolyze for 35min at 55°C, filter through 200 mesh filter cloth, and keep the filtrate;

[0067] 1.4. Enzyme elimination and sterilization

[0068] Heat the filtrate to 70°C, add 98kg white granulated sugar, 4.2kg fructo-oligosaccharide...

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Abstract

The invention discloses a method for preparing fresh edible soybean fermented beverage.The method includes cleaning soybeans, soaking the soybeans in sodium bicarbonate solution at the normal temperature, adding water into the soybeans and grinding the soybeans to obtain soybean slurry; carrying out enzymatic hydrolysis on the soybean slurry by the aid of alpha-amylase, cellulase and neutral protease sequentially, filtering the soybean slurry by the aid of 200-mesh filter cloth to obtain filter liquid, heating the filter liquid until the temperature of the filter liquid reaches 70 DEG C, adding white granulated sugar, fructooligosaccharide and xylooligosaccharide into the filter liquid, uniformly mixing the white granulated sugar, the fructooligosaccharide, the xylooligosaccharide and the filter liquid with one another to obtain soybean slurry, deactivating enzymes in the soybean slurry and sterilizing the soybean slurry; cooling the soybean slurry until the temperature of the soybean slurry reaches 45 DEG C after the enzymes in the soybean slurry are deactivated, adding bifidobacteria and lactic acid bacteria into the soybean slurry and fermenting the soybean slurry; adding sucrose fatty acid ester and sodium carboxymethyl celluloses into the fermented soybean slurry, uniformly stirring the sucrose fatty acid ester, the sodium carboxymethyl celluloses and the fermented soybean slurry and homogenizing the sucrose fatty acid ester, the sodium carboxymethyl celluloses and the fermented soybean slurry to obtain the fresh edible soybean fermented beverage.The method has the advantages that processes for producing the fresh edible soybean fermented beverage are simple, and accordingly the fresh edible soybean fermented beverage is easy to industrially produce; the fresh edible soybean fermented beverage is high in soluble protein content owing to composite enzymatic hydrolysis, products with low molecular weights can be obtained, and flavor of the fresh edible soybean fermented beverage can be increased; the fresh edible soybean fermented beverage contains abundant nutrition and has excellent healthcare functions of preventing intestinal diseases and reducing cholesterol.

Description

technical field [0001] The invention belongs to the field of preparation of fermented vegetable protein beverages, in particular to a preparation method of fresh soybean fermented beverages. Background technique [0002] Fresh soybeans are rich in vegetable protein, a variety of beneficial minerals, vitamins and dietary fiber. Among them, the fat content is significantly higher than other types of vegetables, and most of them are unsaturated fatty acids, such as linoleic acid and Linolenic acid can improve fat metabolism and help lower triglycerides and cholesterol in the human body. Lecithin in fresh soybeans is one of the indispensable nutrients for brain development. It helps to improve the memory and intelligence of the brain. The rich dietary fiber contained in it can not only improve constipation, but also help lower blood pressure and cholesterol. Fresh food Soybean also contains trace functional flavonoids, especially soy isoflavones, known as natural phytoestrogens...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/50A23L11/65
CPCA23C11/106
Inventor 刘贺朱丹实韩璐李君王胜男宋一茉何余堂朱力杰马涛王勃
Owner BOHAI UNIV
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