A kind of boozy soybean whey beverage and its production process

Abstract

The invention belongs to the field of food processing, and in particular relates to a wine-flavored soybean whey beverage and a production process thereof. A wine-flavored soybean whey beverage, wherein the raw materials of the wine-flavored soybean whey beverage include the following raw material components in parts by weight: 100 parts of yellow pulp water, and 0.2-0.6 parts of a starter. The manufacturing process includes soybean soaking, grinding, filtering and collecting the filtrate, adding water to boil, cooling and solidifying, adding the yellow pulp water into a starter to ferment, and mixing. The boozy soybean whey beverage of the invention has better flavor and palatability, and provides a new soft drink product.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a wine-flavored soybean whey beverage and a production process thereof. Background technique [0002] Yellow pulp water is the wastewater generated during the production of soybean products. During the processing of tofu, add water about 10 times the dry weight of soybeans to grind into pulp, and about 1 / 2-1 / 3 of the liquid is used in the subsequent processing. Because of its yellow color, it is also called "yellow swill". Yellow pulp water is rich in nutrients, including a large amount of protein, sugar, oil and a small amount of physiologically active ingredients, and contains a variety of metal elements such as calcium, iron, zinc, manganese, magnesium, copper, sodium, potassium, directly The discharge of yellow pulp water not only causes waste of resources, but also seriously pollutes the environment, which is not conducive to the development of circular economy. ...

AI Technical Summary

Problems solved by technology

However, the preservation period of jiuxiang tofu can reach more than half a year, and the production technology of jiuxiang tofu has not been reported