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A technology for lactic acid beverages and fermented liquids, applied in dairy products, milk substitutes, applications, etc., can solve problems such as single nutrition, and achieve the effects of moderate sour and sweet taste, rich variety, and easy operation.
Inactive Publication Date: 2017-05-31
SHAOYANG UNIV +1
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[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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Embodiment 1-20
[0049] Examples 1-21 are to prepare 100 kg of bean clear fermented liquid lactic acid beverage, the composition of which is shown in Table 1.
[0053] The preparation method of the bean clear fermented liquid lactic acid beverage provided by embodiment 1-21 specifically comprises the following steps:
[0054] (1) Red dates were added to water with 10 times its mass, then water extracted in a constant temperature water bath for 3 hours, centrifugally filtered to obtain jujube juice; Polygonatum odoratum was added to water with 40 times its mass, then water extracted in a constant temperature water bath for 3 hours, Obtain Polygonatum Polygonatum Juice by Centrifugal Filtration;
[0055] (2) Centrifuge the soybean clear fermented liquid obtained by mixing lactic acid bacteria fermentation for 10 minutes at 4500 rpm, and filter to obtain the filtrate;
[0056] (3) mix the jujube juice and Polygonatu...
Embodiment 22-50
[0058] Embodiment 22-50 is on the basis of embodiment 1-21, according to the Box-Behnken test design principle, with the total score of sensory evaluation (Y) as the response value, select A (bean clear fermentation broth addition), B (sugar Addition amount), C (addition amount of red jujube juice), D (addition amount of Polygonatum odoratum juice) 4 factors that have a great influence on the sensory quality of soy milk fermented liquid lactic acid beverage were subjected to response surface optimization experiments, a total of 29 test points, Box- See Table 2 for the Behnken test factor coding level table, and see Table 3 for the raw material composition of Examples 22-50.
[0059] Table 2 Experimental coding level table
[0060]
[0061] The raw material composition of table 3 embodiment 22-50
[0062]
[0063]
[0064] The preparation method of the soy milk fermented liquid lactic acid beverage provided in Examples 22-50 specifically includes the following steps: ...
Embodiment 51
[0069] The present embodiment is prepared by the following method:
[0070] (1) with the step 1 of embodiment 1;
[0071] (2) with the step 2 of embodiment 1;
[0072] (3) 21kg jujube juice in step (1) and 15kg Polygonatum odoratum juice are mixed with 28kg filtrate in step (2), and add 8kg white sugar and 0.15kg sodium citrate, make up water to 100kg, at 500rpm / min Stir until completely dissolved to obtain the soy milk fermented liquid lactic acid drink.
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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...
Claims
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