Soybean molasses-based kombucha-fermented beverage and preparation method thereof

A soybean molasses and fermented beverage technology, which is applied in the field of beverages, can solve the problems of low utilization rate of soybean molasses, time-consuming, high time cost, etc., and achieve significant health benefits, save time and cost, and have strong palatability

Active Publication Date: 2016-12-07
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there is no drink on the market that combines the effects of three substances: corn flour, soybean molasses and kombucha
In addition, the utilization rate of soybean molasses, a by-product of the industrial production of soybean prote

Method used

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  • Soybean molasses-based kombucha-fermented beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 124

[0038] Example 1 Preparation of 24 ° Bx corn saccharification solution

[0039]1) Raw material selection: select commercially available high-quality corn flour;

[0040] 2) Gelatinization: Mix one part by weight of fine corn flour and three parts by weight of water, stir evenly, and heat at 55°C for 30 minutes for gelatinization;

[0041] 3) Liquefaction: Add 4000 U / g of liquefaction enzyme in an amount of 1% by weight to the gelatinized corn paste and heat it at 95°C for 90 minutes to obtain a liquefied product of corn flour;

[0042] 4) Saccharification: Boil the liquefied product of fine corn flour to kill enzymes, cool to 65°C, add 10% by weight of 0.5% 4 U / g of glucoamylase was saccharified at 65°C for 120 minutes to obtain corn flour saccharification liquid;

[0043] 5) Filtration and centrifugation: Boil the saccharification solution of fine corn flour to inactivate enzymes, filter through 10 layers of gauze, and centrifuge at 3600r / min to get the supernatant to obtai...

Embodiment 2

[0044] Embodiment 2 A kind of preparation method of soybean molasses kombucha fermented beverage

[0045] The soybean molasses kombucha fermented beverage is prepared from corn saccharification liquid, purified soybean molasses, kombucha and purified water according to the following method, as follows: figure 1 Shown is the preparation process flow chart of the present invention.

[0046] (1) Kombucha mother liquor culture

[0047] Mix the maize saccharification solution with a soluble solid content of 24°Bx prepared in Example 1 with pure water according to the addition amount of 30% (v / v), stir evenly, boil, sterilize, and cool to obtain the kombucha mother liquor culture medium According to the inoculum amount of 10% (v / v), the kombucha strains were inserted, and aseptically cultured for 70 hours under the condition of 30° C., to obtain the kombucha mother liquor.

[0048] (2) Preparation of soybean molasses medium

[0049] The soybean molasses raw material was centrifug...

Embodiment 3

[0054] Example 3 A preparation method of soybean molasses kombucha fermented beverage

[0055] The soybean molasses kombucha fermented beverage is prepared from corn saccharification liquid, purified soybean molasses, kombucha and purified water according to the following method:

[0056] (1) Kombucha mother liquor culture

[0057] Mix the maize saccharification solution with a soluble solid content of 24°Bx prepared in Example 1 with pure water according to the addition amount of 30% (v / v), stir evenly, boil, sterilize, and cool to obtain the kombucha mother liquor culture medium According to the inoculum amount of 10% (v / v), the kombucha strains were inserted, and aseptically cultured for 80 hours under the condition of 28° C., to obtain the kombucha mother liquor.

[0058] (2) Preparation of soybean molasses medium

[0059] The soybean molasses raw material was centrifuged at 3600r / min for 5min, and the supernatant was taken to obtain purified soybean molasses with a solu...

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Abstract

The invention provides a biological beverage prepared from soybean molasses as a main raw material and a preparation method thereof and belongs to the technical field of beverages. The preparation method utilizes a corn saccharification liquid as a kombucha culture mother liquor, soybean molasses as a medium and kombucha as a fungus source to prepare the novel special soybean molasses-based kombucha-fermented beverage. Through the preparation method, the purified soybean molasses, corn saccharification liquid and kombucha are combined and produce synergism so that the tea beverage has obvious health care effects and comprehensive effects far higher than those of a food prepared only from soybeans and corn and the traditional kombucha beverage. The prepared soybean molasses-based kombucha-fermented beverage has short fermentation time and an ideal form, well retains original nutrition and function components of soybeans and corn, can be easily digested and absorbed, has a sour-sweet taste and good palatability, has a wide application range and is an ecological health beverage with beverage and medicine effects.

Description

technical field [0001] The invention belongs to the technical field of beverages, and in particular relates to a fermented beverage with soybean molasses and fine corn powder as main raw materials and a preparation method thereof. Background technique [0002] Corn contains a large amount of nutritional and health-care substances. In addition to carbohydrates, protein, fat, and carotene, corn also contains nutrients such as riboflavin. Experts have compared various indicators of nutritional value and health care effects of corn, rice, wheat and other staple foods, and found that the vitamin content in corn is very high, which is 5 times and 10 times that of rice and wheat respectively. Contains a large amount of amino acids and glutathione, which can inhibit the side effects of anticancer drugs on the human body and inhibit tumor growth. Research by the German Nutrition and Health Association shows that among all staple foods, corn has the highest nutritional value and heal...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/60A23L2/72A23L33/00
CPCA23L2/382A23L2/60A23L2/72A23V2002/00A23V2200/30
Inventor 徐速程建军董勇
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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