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Functional active probiotic soybean milk and preparation method thereof

An active probiotic and functional technology, applied in the field of functional active probiotic soymilk and its preparation, can solve problems such as reducing the absorption rate of nutrients, and achieve good product stability, good texture and flavor, and broad market prospects. Effect

Inactive Publication Date: 2018-05-25
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, soy products often have bad flavors such as beany and grassy flavors and flatulence factors, such as trypsin inhibitors and phytic acid, which reduce the absorption rate of nutrients in the body
[0004] At present, the difficulties in the research of fermented soymilk at home and abroad are: (1) Eliminate the beany and bitter taste of soymilk

Method used

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  • Functional active probiotic soybean milk and preparation method thereof
  • Functional active probiotic soybean milk and preparation method thereof
  • Functional active probiotic soybean milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] This example provides a preparation of functional active probiotic soymilk, which is prepared by fermentation with the following components as raw materials:

[0054] Based on the total weight of raw materials as 1000g, it includes 907g of soy milk, 70g of white sugar, 20g of coconut oil, stabilizer (2.5g of acetylated distarch adipate, 0.5g of pectin), 100U / T of starter (SYAB1:0.1 U).

[0055] 1. The preparation of the soymilk raw material: select complete soybeans with plump and uniform grains and no moth-eaten and mildew. The optimum conditions for soybean germination: place soybeans at 27°C with a mass concentration of sodium glutamate of 4.0 mg / L, vitamin B6 Soak in an aqueous solution with a molar concentration of 3mol / L for 19 hours, wash with pure water, blanch, grind with hot water at 80°C, the mass ratio of soybeans to water is 1:8, and finally ultrasonically treat the coarsely ground germ soybean slurry. With a power of 150W and an ultrasonic time of 30 minu...

Embodiment 2

[0077] This example provides a preparation of functional active probiotic soymilk, which is prepared by fermentation with the following components as raw materials:

[0078] Based on the total weight of raw materials as 1000g, it includes 910g of soybean milk, 70g of white sugar, 15g of coconut oil, stabilizer (3g of acetylated distarch adipate, 0.5g of agar, 1.5g of whey protein), and 100U / T of starter (SYAB1:0.1U).

[0079] 1. The preparation of the soymilk raw material: select intact soybeans with plump and uniform grains and no moth-eaten and mildew, and the optimum conditions for soybean germination: at 27°C, place the soybeans at a concentration of 4.0 mg / L sodium glutamate, and vitamin B6 in an aqueous solution with a molar concentration of 3 mol / L for 19 hours, washed with pure water, blanched, refined with hot water at 80°C, the mass ratio of soybean water to 1:8, and passed through a 200-mesh sieve to make soybean milk for later use;

[0080] Two, the preparation of...

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Abstract

The invention provides functional active probiotic soybean milk and a preparation method thereof. The soybean milk is prepared from the following steps: placing selected soybeans which are suitable for preparing soy milk in an aqueous solution containing sodium glutamate and vitamin B6, conducting soaking, then subjecting the soaked soybeans to pulping treatment, and conducting sieving to form thesoy milk; mixing the prepared soy milk with auxiliary materials; and fermenting the obtained mixed solution with a starter culture to obtain the functional active probiotic soybean milk. The fermented soybean milk of the invention has a natural and soft fragrance, a lasting fragrance and no soybean odor. Compared with fermented soybean milk in the prior art, the fermented soybean milk of the invention contains multiplied functional substances of gamma-aminobutyric acids; the auxiliary materials are decomposed into small molecules which are easier for human body to absorb; the intrinsic stability of the product is obviously improved and enhanced; and the product is endowed with better texture and flavor.

Description

technical field [0001] The invention relates to a functional active probiotic soybean milk and a preparation method thereof, belonging to the field of food. Background technique [0002] With the development of science and technology, the improvement of people's living standards and the progress of people's research on food nutrition and health, food structure, etc., people have realized that the onset of metabolic syndrome, which is mainly manifested by hypertension, hyperlipidemia and hyperglycemia rate showed a rapid increase. Therefore, nutritionists suggest that plant protein should be increased in the dietary structure. Soybean is an important source of vegetable protein. The nutritional value of soybean protein is comparable to that of animal protein. It is an ideal protein source in human food, and its amino acid ratio is close to the ideal ratio required by the human body. [0003] Fermented soymilk is a functional soymilk product with unique flavor and rich nutri...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L11/50A23L11/65A23L11/70
CPCA23C11/106A23V2400/137A23V2400/147A23V2400/125A23V2400/123A23V2400/113A23V2400/175A23V2400/515A23V2400/249A23V2400/533
Inventor 李浩张丽媛杨梅谷宝玉潘洪宝孙云峰张海斌
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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