A functional soybean whey drink with refreshing flavor and production method thereof

A soybean whey and production method technology, applied in the direction of lactobacillus, milk substitutes, dairy products, etc., can solve the problem of beany smell, achieve the regulation of intestinal flora, benefit cardiovascular health, and increase the antioxidant activity index high effect

Active Publication Date: 2021-07-20
SOUTH CHINA UNIV OF TECH
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  • 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

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  • A functional soybean whey drink with refreshing flavor and production method thereof
  • A functional soybean whey drink with refreshing flavor and production method thereof
  • A functional soybean whey drink 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, 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 pineapp...

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) Take 3mL Streptococcus thermophilus seed culture solution and 3mL Lactobacillus amyloliquefaciens seed culture solution and inoculate them into the yellow slurry water prepared in (1) above, shake well, divide into 50mL 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 refrigerator at...

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Abstract

The invention discloses a functional soybean whey beverage with refreshing flavor and a production method thereof. Select fresh physalis bean curd yellow slurry water as the raw material for the preparation of functional soybean whey beverage, add sucrose to it, fully dissolve it, sterilize it, and add it to freshly squeezed water in a sterile environment at a volume ratio of 20:1‑2 Pineapple juice, cooled with 2‑6% activated starter. The strains are Streptococcus thermophilus, probiotic Lactobacillus Lactobacillus amyloliquefaciens or Lactobacillus rhamnosus, inoculated into bean curd yellow slurry water, cultured at 35-45 DEG C, and then refrigerated to obtain a fermented soybean whey beverage. In the present invention, soybean whey beverage with refreshing and pleasant taste and outstanding antioxidant activity is obtained by using physalis bean curd yellow pulp water as raw material, and through the application of pineapple juice and high-quality leavening agent. It not only avoids the environmental pollution of by-products of tofu processing, but also simplifies the process links, reduces the production cost, and provides a new way for the effective and high-value 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

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L11/65A23L11/50
CPCA23C11/106A23L11/65A23V2400/175A23V2400/249
Inventor 李理费永涛李穗君黄可
Owner SOUTH CHINA UNIV OF TECH
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