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Sour soybean milk and preparation technology thereof

A sour soy milk, the technology of the production method, applied in the field of food processing, to achieve the effect of preventing dental caries, lowering serum cholesterol, and promoting proliferation

Inactive Publication Date: 2017-02-22
XUZHOU INSTITUTE OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no functional food that uses germinated black beans, black garlic, and black onions at the same time in the market.

Method used

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  • Sour soybean milk and preparation technology thereof
  • Sour soybean milk and preparation technology thereof
  • Sour soybean milk and preparation technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Its preparation method comprises the following steps:

[0050] (1) Raw material pretreatment

[0051] A. Preparation of germinated black soybean milk:

[0052] a1) Select black soybeans without pests and mildew, wash them with clear water, and soak them in water at 27°C for 18 hours;

[0053] a2) germinate at 32°C for 50 hours, and take out when the buds are 3mm long;

[0054] a3) adding 3 times the weight of black soybeans themselves, and hot water defibrination at a temperature of 97°C, filtering the slurry through a 110-mesh sieve, removing the bean dregs and retaining the soymilk;

[0055] a4) Heat the soymilk to boiling with constant stirring, and keep it for 12 minutes;

[0056] B. Preparation of black garlic powder and black onion powder: peel off the black garlic and black onion, cut into thin slices, and dry them in a vacuum oven at 52°C and -0.1Mpa for 13 hours. After drying the black garlic and black onions, use a universal Pulverize with a pulverizer, pa...

Embodiment 2

[0071] Its preparation method comprises the following steps:

[0072] (1) Raw material pretreatment

[0073] A. Preparation of germinated black soybean milk:

[0074] a1) Select black soybeans without pests and mildew, wash them with clear water, and soak them in water at 25°C for 15 hours;

[0075] a2) germinate at 30°C for 40 hours, and take out when the buds are 2mm long;

[0076] a3) Adding hot water with a weight twice the weight of black soybeans and refining at a temperature of 95°C, filtering the slurry through a 100-mesh sieve, removing bean dregs and retaining soymilk;

[0077] a4) Heat the soymilk to boiling with constant stirring, and keep it for 10 minutes;

[0078] B. Preparation of black garlic powder and black onion powder: peel off the black garlic and black onion, cut into thin slices, and dry them in a vacuum oven at 50°C and -0.1Mpa for 10 hours. After drying the black garlic and black onions, use a universal Pulverize with a pulverizer, pass through a ...

Embodiment 3

[0093] Its preparation method comprises the following steps:

[0094] (1) Raw material pretreatment

[0095] A. Preparation of germinated black soybean milk:

[0096] a1) Select black soybeans without pests and mildew, wash them with clear water, and soak them in water at 30°C for 20 hours;

[0097] a2) germinate at 35°C for 60 hours, and take out when the buds are 4mm long;

[0098] a3) adding 4 times the weight of the black soybeans themselves, and refining with hot water at a temperature of 100°C, filtering the slurry through a 110-mesh sieve to remove the bean dregs and retain the soymilk;

[0099] a4) Heat the soymilk to boiling with constant stirring, and keep it for 15 minutes;

[0100] B. Preparation of black garlic powder and black onion powder: peel off the black garlic and black onion, cut into thin slices, and dry them in a vacuum oven at 55°C and -0.1Mpa for 16 hours. After drying the black garlic and black onions, use a universal Pulverize with a pulverizer, ...

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Abstract

The invention discloses sour soybean milk and a preparation technology of the sour soybean milk. The sour soybean milk is prepared by taking black soya beans, black garlic and black onions as major raw materials, mixing with whole milk powder, functional oligosaccharide, black fungus polysaccharide and lentinan, and further mixing with sucrose, a composite sweetening agent, xanthan gum, sucrose ester and the like. The preparation technology comprises the steps: (1) pretreating the raw materials, namely the black soya beans, the black garlic and the black onions, (2) mixing the treated raw materials, (3) performing homogeneity, sterilization and cooling, (4) performing inoculation and fermentation, and (5) performing mixing, homogeneity, canning and sterilization. The sour soybean milk can promote lactobacillus plantarum proliferation, avoid constipation, reduce serum cholesterol and boost body immunity and corresponds with a health life concept of modern people; the fungus active polysaccharides are added, so that a health-care effect of the milk is further improved; the composite sweetening agent is used to substitute part of sucrose, so that decayed teeth are further prevented; and the diabetes mellitus risk is reduced.

Description

technical field [0001] The invention relates to sour soy milk and a production process thereof, belonging to the technical field of food processing. Background technique [0002] Black beans are rich in protein, fat, vitamins, trace elements and crude fiber. According to measurements, the amount of flavonoids and flavonoid compounds contained in black soybeans is 5-7 times higher than that of ordinary soybeans; its dietary fiber content is 12.26%, which is 1 times higher than that of black rice; the amino acid content in black soybeans is also higher than that of other black soybeans No grain can compare. [0003] Black garlic and black onion are obtained by Maillard reaction of ordinary garlic and onion, and taste better than fresh garlic and onion, and have no fresh garlic smell and pungent taste. According to reports, the organic sulfides, SOD, polyphenols and other active ingredients in black garlic and black onion are higher than those in common garlic and onion, so t...

Claims

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Application Information

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IPC IPC(8): A23C11/06
CPCA23C11/06
Inventor 孙月娥王卫东周晓琴
Owner XUZHOU INSTITUTE OF TECHNOLOGY
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