Functional soybean whey beverage with refreshing flavor and production method thereof

A technology of soybean whey and production method, applied in the directions of Lactobacillus, milk substitutes, dairy products, etc., can solve problems such as beany smell, achieve the effects of refreshing taste, improving resource waste, and regulating intestinal flora

Active Publication Date: 2018-03-06
SOUTH CHINA UNIV OF TECH
View PDF3 Cites 11 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because brine tofu whey contains a large amount of metal ions and has defects such as beany smell, it is mainly discharged directly as wastewater or discharged after treatment to reduce BOD and COD

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Functional soybean whey beverage with refreshing flavor and production method thereof
  • Functional soybean whey beverage with refreshing flavor and production method thereof
  • Functional soybean whey beverage with refreshing flavor and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] Example 1 Isolation, identification and fermented soybean whey characteristics of Lactobacillus rhamnosus

[0051] (1) Lactobacillus rhamnosus (Lactobacillus rhamnosus) is isolated from Physalis water in Kaiping, Guangdong. The separation and purification method is as follows: Take 1ml of Physalis water supernatant, dilute and spread it on MRS agar medium, and culture it upside down at 37°C overnight , pick a single colony on the plate to obtain strains.

[0052] (2) Genomic DNA extracted by a DNA extraction kit was subjected to agarose gel electrophoresis, and then 16S rDNA primers were designed for PCR amplification. The purified and recovered 16S rDNA fragments were sequenced, and the sequencing results are shown in the sequence table SEQ.ID.NO1. Then use BLAST software to compare with the reported 16Sr DNA, and the comparison results show that the similarity between the DNA sequence and Lactobacillus rhamnosus reaches 99%, so it is identified as Lactobacillus rhamn...

Embodiment 2

[0055] Embodiment 2 (comparative example) unfermented soybean whey drink

[0056] (1) Take 2×300mL of fresh tofu yellow slurry water, add 15g of sucrose, fully dissolve, filter to remove insoluble matter, treat with high-pressure steam at 121°C for 15min, cool down and refrigerate overnight at 4°C. Take 300ml subpackages, after chemical analysis and sensory evaluation, it is found that: ① The acidity value of soybean whey beverage is 16.49°T, and the overall acceptability score of sensory evaluation is 5.63 points, of which the odor score is 5.25 points, and the color score is 8.25 points , with a taste score of 5.75. ② The ability of fermented yellow pulp water to scavenge DPPH free radicals is 13.81 μmol Trolox / L, and the ability to reduce Fe 3+ The capacity is 436μmol Trolox / L.

[0057] (2) Juice the fresh pineapple pulp, filter to remove the filter residue, treat with high-pressure steam at 115°C for 15 minutes, and cool for later use.

[0058] (3) Take 15 mL of the pin...

Embodiment 3

[0060] Example 3 Streptococcus thermophilus (Streptococcus.thermophilus) joint Lactobacillus amylolyticus (Lactobacillus amylolyticus) fermented soybean whey drink

[0061] (1) Take 300mL of fresh tofu yellow slurry water, add 15g of sucrose, fully dissolve, filter to remove insoluble matter, treat it with high-pressure steam at 121°C for 15min, and cool it for later use.

[0062] (2) Measure 3 mL of Streptococcus thermophilus seed culture solution and 3 mL of Lactobacillus amyloliquefaciens seed culture solution and inoculate them into the yellow pulp water prepared in (1) above, shake well, divide into 50 mL small beakers, and ferment at 42°C 36h. The preservation number of Streptococcus.thermophilus is CGMCC NO.11943; it was preserved on December 28, 2015, and its location is No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing.

[0063] (3) Centrifuge the soybean whey beverage after the above-mentioned fermentation, and take the supernatant and store it in a refri...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a functional soybean whey beverage with refreshing flavor and a production method thereof. The production method comprises the following steps: selecting fresh wintercherry bean curd yellow serofluid as a preparation raw material of the functional soybean whey beverage, adding saccharose into the fresh wintercherry bean curd yellow serofluid, after sufficient dissolution, disinfecting the mixture, adding the mixture into freshly pressed pineapple juice according to the volume ratio of 10 to 1-20 in an aseptic environment, and after cooling, introducing 2% to 6% of a leavening agent through activation. The culture is Streptococcus thermophilus and probiotic lactobacillus amylovorus or lactobacillus rhamnosus, the culture is inoculated into the bean curd yellow serofluid for cultivation at the temperature of 35 to 45 DEG C, and then carrying out cold storage to obtain the fermented soybean whey beverage. The wintercherry bean curd yellow serofluid is taken as theraw material, and through the application of pineapple juice and the high-quality leavening agent, the soybean whey beverage with refreshing flavor and outstanding antioxidant activity is obtained. The environmental pollution of bean curd processing byproducts is avoided, the technological process is further simplified, the production cost is reduced, and a new approach is provided for effective and high-valued utilization of soybean resources.

Description

technical field [0001] The invention relates to the technical field of production technology of soybean whey beverage, in particular to a soybean whey beverage with light yellow color, refreshing taste, pleasant fragrance and remarkable antioxidant activity and a production method thereof. Background technique [0002] Whey, a by-product of the use of animal milk to make cheese, contains high amounts of acid-soluble nutrients and is often further processed into a variety of high-value products. Similar to this, in the process of using soybean milk to make tofu in my country, yellow draining water will also be produced, commonly known as tofu yellow pulp water. The main differences between whey and soybean whey are: ① Different sources. Whey comes from the serum precipitated when casein in animal milk coagulates due to fermentation of lactic acid bacteria to produce acid. The supernatant that precipitates when coagulated by magnesium salts or acids. ②Different chemical comp...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/50A23L11/65
CPCA23C11/106A23L11/65A23V2400/175A23V2400/249
Inventor 李理费永涛李穗君黄可
Owner SOUTH CHINA UNIV OF TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap