Chinese garlic bean beverage and making method thereof

A technology for Hua Suan Bean and Beverage is applied in the field of Hua Suan Bean beverage and its production, which can solve the problems of pungency and inability to adapt to the taste, and achieve the effects of improving the taste, good sensory quality and improving nutritional value.

Inactive Publication Date: 2016-10-12
湖北华蒜豆生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Garlic and onion are also foods that are beneficial to the human body, but they are spicy when eaten, and some people cannot adapt to their taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] A Chinese garlic bean beverage, said beverage comprises the following components by weight:

[0060] 60~80 parts of soybeans, 3~10 parts of buckwheat;

[0061] Excipient 1: 0.2-2 parts of glutamic acid, 0.2-20 parts of calcium lactate;

[0062] Accessory 2: 10-20 parts of garlic, 3-15 parts of onion, 5-18 parts of wolfberry, 4-12 parts of hawthorn, 4-10 parts of walnut, 5-15 parts of black sesame;

[0063] Excipient 3: 0.1-5 parts of maltitol, 0.03-0.06 parts of emulsifier;

[0064] Starter: 0.04~0.08 parts.

[0065] The starter is yeast or lactic acid bacteria or Rhizopus or Bacillus natto or a combination thereof, and the yeast starter concentration is 3.2×10 7 -3.6×10 7 CFU / g;

[0066] The concentration of the lactic acid bacteria starter is 1.5×10 8 -1.8×10 8 CFU / g;

[0067] The concentration of the Bacillus natto starter is 1.3×10 8 -1.6×10 8 CFU / g;

[0068] The number of spores of the rhizopus starter is 1.8 × 10 7 -2.2×10 7 piece / g dry koji;

Embodiment 2

[0070] A Chinese garlic bean beverage, said beverage comprises the following components by weight:

[0071] 65~75 parts of soybeans, 5~8 parts of buckwheat;

[0072] Excipient 1: 0.5-1.8 parts of glutamic acid, 0.5-15 parts of calcium chloride;

[0073] Accessory 2: 12-18 parts of garlic, 4-12 parts of onion, 8-15 parts of wolfberry, 5-10 parts of hawthorn, 6-8 parts of walnut, 8-12 parts of black sesame;

[0074] Excipient 3: 0.5-3 parts of maltitol, 0.04-0.05 parts of emulsifier;

[0075] Starter: 0.05~0.07 parts, the starter is yeast or lactic acid bacteria or rhizopus or natto or a combination thereof, and the concentration of the yeast starter is 3.2×10 7 -3.6×10 7 CFU / g;

[0076] The concentration of the lactic acid bacteria starter is 1.5×10 8 -1.8×10 8 CFU / g;

[0077] The concentration of the Bacillus natto starter is 1.3×10 8 -1.6×10 8 CFU / g;

[0078] The number of spores of the rhizopus starter is 1.8 × 10 7 -2.2×10 7 piece / g dry koji;

[0079] The emuls...

Embodiment 3

[0081] A Chinese garlic bean beverage, said beverage comprises the following components by weight:

[0082] 68~72 parts of soybeans, 6~7 parts of buckwheat;

[0083] Excipient 1: 0.6-1.5 parts of glutamic acid, 5-10 parts of calcium chloride;

[0084] Accessory 2: 13-16 parts of garlic, 6-10 parts of onion, 9-12 parts of wolfberry, 6-8 parts of hawthorn, 6.5-7 parts of walnut, 9-10 parts of black sesame;

[0085] Excipient 3: 1.5-2 parts of maltitol, 0.045-0.048 parts of emulsifier;

[0086] Starter: 0.05 ~ 0.06 parts, the starter is yeast, lactic acid bacteria, its weight ratio is 1:0.5,

[0087] The yeast starter concentration is 3.4×10 7 CFU / g;

[0088] The concentration of the lactic acid bacteria starter is 1.6×10 8 CFU / g;

[0089] The emulsifier is sucrose fatty acid ester or monoglyceride or sodium alginate or sodium hexametaphosphate or a combination thereof.

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PUM

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Abstract

The invention belongs to the field of food processing, and relates to a Chinese garlic bean beverage and a making method thereof. The Chinese garlic bean beverage is prepared from, by weight, 60-80 parts of soybeans, 3-10 parts of buckwheat, 0.2-2 parts of glutamic acid, 0.2-20 parts of calcium lactate, 10-20 parts of garlic, 3-15 parts of onion, 5-18 parts of medlar, 4-12 parts of hawthorn fruits, 4-10 parts of walnut, 5-15 parts of black sesame, 0.1-5 parts of maltitol, 0.03-0.06 part of emulgator, and 0.04-0.08 part of a leavening agent. The making method of the beverage comprises the steps that the soybeans are soaked, cured and fermented, and the buckwheat is puffed, ground into thick liquid, blended, cooked, homogenized and sterilized. The beverage components are matched, combined and limited, the infiltration, curing and fermentation technology treatment is adopted, active ingredients in the raw materials are excited, the obtained beverage is high in functional ingredient, the effect is remarkable, and body absorption is promoted.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a Huasuandou drink and a preparation method thereof. Background technique [0002] There are many methods for the deep processing of soybeans, such as making natto, etc. Natto, which is obtained by fermenting soybeans with bacteria natto, has been studied. It is known that the protein of soybean is insoluble, and after being made into natto, it becomes It is soluble and produces amino acids, and various enzymes that do not exist in the raw materials will be produced by Bacillus natto and related bacteria to help digestion and absorption in the stomach. Garlic and onion are also foods that are beneficial to the human body, but they are pungent when eaten, and some people cannot adapt to their taste. In addition, with the improvement of living standards, the health problems of the human body in terms of blood lipids are becoming more and more prominent, and it is necessary to consum...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/00A23L11/50A23L11/65
CPCA23L2/382A23V2002/00A23V2400/11A23V2200/30
Inventor 鲁发连
Owner 湖北华蒜豆生物科技有限公司
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