Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Lactobacillus fermentation vegetable protein beverage and manufacturing method thereof

A plant protein beverage and lactic acid bacteria fermentation technology, applied in the field of plant protein beverages, can solve problems such as unacceptable odor, and achieve the effect of solving unacceptable taste and good taste

Inactive Publication Date: 2016-07-06
白林春
View PDF6 Cites 16 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In order to solve the above technical problems, the purpose of the present invention is to provide consumers with a vegetable protein beverage fermented by lactic acid bacteria, which not only meets the nutritional needs of consumption, but also has a unique flavor. Problems with unacceptable smell

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Lactobacillus fermentation vegetable protein beverage and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

no. 1 example

[0029] A method for preparing a lactic acid bacteria fermented vegetable protein beverage, comprising:

[0030] Step 1, preparation of fermentation base material

[0031] Among them: instant soybean powder 7.0%, anhydrous dextrose 3.0%, walnut powder 2.0%, water to make up to 100%;

[0032] (1), ingredients

[0033] Raise the temperature of the ingredients with water to 40°C and the stirring speed is 2500r / min, add instant soybean powder, other vegetable protein powder, and glucose, and keep stirring for 5 minutes.

[0034] (2), homogeneous:

[0035] Homogenization was performed at 20°C with a pressure of 160 bar.

[0036] (3), hydration:

[0037] Raise the temperature of the feed solution to 60°C, stop stirring, and let stand for 30 minutes.

[0038] (4), Browning:

[0039] Raise the temperature of the feed liquid to 94°C and keep it for 1.5 hours, and determine the end point of browning by judging the color of the feed liquid.

[0040] (5), fermentation:

[0041] Aft...

no. 2 example

[0060] A method for preparing a lactic acid bacteria fermented vegetable protein beverage, comprising:

[0061] Step 1, preparation of fermentation base material

[0062] Instant soybean powder 15.0%, anhydrous dextrose 7.0%, almond flour 2.0%, water to 100%,

[0063] (1), ingredients

[0064] Raise the temperature of ingredients with water to 45°C and stir at 4000r / min, add instant soybean powder, almond powder, and glucose, and keep stirring for 5 minutes.

[0065] (2), homogeneous:

[0066] Homogenize the feed solution at 65°C with a pressure of 400 bar.

[0067] (3), hydration:

[0068] Raise the temperature of the feed solution to 65°C, stop stirring, and let it stand for 60 minutes.

[0069] (4), Browning:

[0070] Raise the temperature of the feed liquid to 97°C and keep it for 3 hours, and determine the end point of browning by judging the color of the feed liquid.

[0071] (5), fermentation:

[0072] After the browning is completed, the feed liquid is cooled to ...

no. 3 example

[0092] A method for preparing a lactic acid bacteria fermented vegetable protein beverage, comprising:

[0093] Instant soybean powder 10.0%, anhydrous glucose, 5.0%, almond powder 1.0%, hazelnut powder 0.5%, walnut powder 0.2%, almond powder 0.3%, water to 100%,

[0094] Step 1, preparation of fermentation base material

[0095] (1), ingredients

[0096] Raise the temperature of ingredients with water to 44°C and the stirring speed is 3500r / min, add instant soybean powder, almond powder, and glucose, and keep stirring for 5 minutes.

[0097] (2), homogeneous:

[0098] Homogenize the feed solution at 55°C with a pressure of 280 bar.

[0099] (3), hydration:

[0100] Raise the temperature of the feed solution to 64°C, stop stirring, and let stand for 40 minutes.

[0101] (4), Browning:

[0102] Raise the temperature of the feed liquid to 96°C and keep it for 2.5 hours, and determine the end point of browning by judging the color of the feed liquid.

[0103] (5), fermenta...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a manufacturing method of a lactobacillus fermentation vegetable protein beverage.The lactobacillus fermentation vegetable protein beverage is manufactured through the steps that 1, a fermentation base material is manufactured; 2, a lactobacillus fermentation plant protein beverage is manufactured, wherein the base material in the first step is diluted, saccharose, a stabilizing agent and an acid agent are added, and after acid of essence is adjusted, homogeneity is performed to obtain the lactobacillus fermentation vegetable protein beverage.According to the method, soybean protein is adopted as the main material, different plant proteins are added for fermentation, and the beverage has the good taste and high-quality nutrients are provided for consumers after the treating process is executed.According to the lactobacillus fermentation vegetable protein beverage, no animal products are adopted, no cholesterol or other substances are contained, and consumers can drink the lactobacillus fermentation vegetable protein beverage at ease.

Description

technical field [0001] The invention relates to vegetable protein beverage technology, in particular to a vegetable protein beverage fermented by lactic acid bacteria and a preparation method thereof. Background technique [0002] With the enhancement of consumers' health awareness, people's requirements for beverages will become higher and higher. The markets of carbonated food, tea drinks, milk drinks, etc. are basically saturated, and the products are aging seriously. Consumers will gradually shift from dairy products to plant products, from conventional beverages to fermented foods, and pay more attention to the nutrition, safety and innovation of food in their continuous choices. [0003] The "2012-2016 China Plant Protein Beverage Market Research and Future Development Trend Report" released by China Industry Information Network pointed out that in 2013, the consumption of my country's plant protein drink market reached 2.622 billion liters, a year-on-year increase of ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L2/38A23L2/52A23L33/10A23L11/50A23L11/65
CPCA23L2/382A23L2/52A23V2002/00A23V2250/032A23V2250/042A23V2250/044A23V2250/5072A23V2250/61A23V2250/628A23V2250/5024A23V2250/5026A23V2250/5054A23V2250/5086A23V2250/51A23V2250/51082
Inventor 白林春王斌吴春梅
Owner 白林春
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com