Fermented soybean processing wastewater lactic acid beverage and preparation method thereof

Abstract

The invention provides a fermented soybean processing wastewater lactic acid beverage and a preparation method thereof. The fermented soybean processing wastewater lactic acid beverage comprises the following components in parts by mass: 10-50 parts of fermented soybean processing wastewater, 4-12 parts of white sugar, 5-25 parts of red jujube juice obtained by leaching in a water-material ratio being 1 to 10, 5-25 parts of rhizoma polygonati odorati juice obtained by leaching in a water-material ratio being 1 to 40, and 20-76 parts of drinking water. According to the peptide, red jujube and rhizoma polygonati odorati beverage provided by the invention, the fermented soybean processing wastewater is added, the fermented soybean processing wastewater, red jujubes and rhizoma polygonati odorati are used as raw materials, and the composite type fermented soybean processing wastewater lactic acid beverage which concurrently has the special flavor of the fermented soybean processing wastewater, the special flavor of the red jujubes and the special flavor of the rhizoma polygonati odorati is researched and developed, so that the kinds of lactic acid beverages can be enriched, the nutritive efficacy of the fermented soybean processing wastewater, the nutritive efficacy of the red jujubes and the nutritive efficacy of the rhizoma polygonati odorati are fully exerted, the fermented soybean processing wastewater lactic acid beverage concurrently has treble advantages of beneficial components of the rhizoma polygonati odorati, the beneficial components of the red jujubes and the beneficial functions of lactic acid fermentation, the soybean processing wastewater as bean curd production wastewater can be effectively and comprehensively utilized, and the fermented soybean processing wastewater lactic acid beverage has the characteristics of being moderate in sour and sweet degree, good in mouth feel, fine, smooth and gentle.

Description

technical field [0001] The invention relates to the technical field of food preparation, in particular to a bean clear fermented liquid lactic acid beverage and a preparation method thereof. Background technique [0002] Soybean clear liquid is a by-product produced during the coagulation process of soybean milk and the pressing process of soybean brain during the production of tofu. It is rich in protein, soluble dietary fiber, polysaccharides, soybean isoflavones, saponins, soybean oligosaccharides and other physiologically active beneficial ingredients , Direct discharge not only wastes resources, but also pollutes the environment. Soybean clear liquid is commonly known as Physalis and Yellow Syrup after natural energy fermentation. It is a traditional natural tofu coagulant. [0003] Traditional naturally fermented bean clear fermentation liquid, due to the complex bacterial flora and serious bacterial contamination in the fermentation process, leads to uncontrollable f...

AI Technical Summary

Problems solved by technology

[0007] The first purpose of the present invention is to provide a lactic acid beverage of bean clear fermented liquid, to solve the direct discharge of bean clear liquid by soy product manufacturers, and at the same time to make resourceful utilization of its rich polypeptide nutrients, and to solve the problem of existing jujube And Polygonatum Polygonatum drink single nutritional problem, the polypeptide red date Yuzhu drink added bean clear fermented liquid, with soybean clear fermented liquid, red dates and Polygonatum odoratum as raw materials, research and development with soybean clear fermented liquid, red dates and jade The compound lactic acid drink with bean clear fermented liquid with special bamboo flavor can not only enrich the types of lactic acid drinks, but also give full play to the nutritional effects of bean clear fermented liquid, red dates and Polygonatum odoratum, so that the product has both the beneficial ingredients of Polygonatum and red dates and lactic acid The triple advantages of beneficial functions of fermentation, and the comprehensive utilization of soybean clear liquid, have the characteristics of moderate sweet and sour taste, delicate and soft

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