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Fermented kudzuvine-root soybean milk and preparation method thereof

A technology of soybean milk and kudzu root, which is applied to bacteria, dairy products, and milk substitutes used in food preparation, can solve the problems of nutrient loss, narrow application range, and denaturation of isoflavone compounds, so as to improve health care, taste, and The effect of preserving nutrients

Inactive Publication Date: 2018-06-01
HUBEI ONLYLONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies in the prior art, the present invention provides a kudzu root fermented soymilk, which is used to solve the problem that the existing kudzu root drinks either have narrow applicability or contain animal fat, and the isoflavones are denatured during the heating process. , thus leading to the problem of nutrient loss, and a method for preparing kudzu root fermented soybean milk of the present invention is proposed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Raw materials: soybean 8kg, sucrose 5kg, kudzu root 3kg, maltose 0.5kg, composite stabilizer: carrageenan 0.024kg, agar 0.032kg, sucrose stearate 0.344kg, emulsifier: glyceryl monostearate 0.15kg, distearate Fatty acid glyceride 0.15kg.

[0023] production method:

[0024] (1) Raw material processing: After washing the soybeans, soak them in a 0.3% sodium bicarbonate solution with a pH ≤ 7.5 at a temperature of 80°C for 1 hour, then rinse them, grind them roughly, and perform two-stage separation of pulp and residue, of which the first stage of separation is used 75-mesh sieve, use 95-mesh sieve to separate the secondary pulp and residue, and obtain soybean milk after completion; wash the kudzu root and slice it according to the thickness of 2mm, mix the kudzu root and 0.3% sodium bicarbonate solution at a mass ratio of 1:3 and soak for 10 minutes, and then use A high-speed homogenizer was beaten for 5 minutes to obtain a kudzu root homogenate, and then filtered with a...

Embodiment 2

[0030] Raw materials: soybean 10kg, sucrose 6kg, kudzu root 4kg, glucose 1.5kg, compound stabilizer: carrageenan 0.042kg, agar 0.06kg, sucrose stearate 0.498kg, emulsifier: polyglycerol ester 0.15kg, phospholipid 0.15kg, sucrose Ester 0.15kg.

[0031] production method:

[0032] (1) Raw material processing: After washing the soybeans, soak them in a 0.3% sodium bicarbonate solution with a pH ≤ 7.5 at a temperature of 85°C for 2.5 hours, then rinse, coarsely grind, and perform two-stage separation of pulp and residue, of which the first stage of separation of pulp and residue Use a 90-mesh sieve, use a 110-mesh sieve for the secondary separation of pulp and residue, and obtain soybean milk after completion; wash the Pueraria root and slice it according to a thickness of 2mm, mix and soak the Pueraria root and 0.3% sodium bicarbonate solution at a mass ratio of 1:4.5 for 10 minutes, and then Beat for 5 minutes with a high-speed homogenizer to obtain a kudzu root homogenate, and...

Embodiment 3

[0037] Raw material: soybean 15kg, sucrose 8kg, kudzu root 5kg, fructose 3kg, compound stabilizer: carrageenan 0.064kg, agar 0.096kg, sucrose stearate 0.64kg, emulsifier: sucrose ester 0.15kg, diacetyl tartaric acid mono-diglyceride 0.2kg, 0.25kg of phospholipids.

[0038] production method:

[0039] (1) Raw material processing: After washing the soybeans, soak them in a 0.3% sodium bicarbonate solution with a pH ≤ 7.5 at a temperature of 90°C for 4 hours, then rinse, coarsely grind, and perform two-stage separation of pulp and residue, of which the first stage of separation is used 95-mesh sieve, use 130-mesh sieve for secondary separation of pulp and residue, and obtain soybean milk after completion; wash the pueraria root and slice it according to the thickness of 2mm, mix the pueraria root and 0.3% sodium bicarbonate solution at a mass ratio of 1:6 and soak for 10 minutes, and then use A high-speed homogenizer was beaten for 5 minutes to obtain a kudzu root homogenate, an...

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Abstract

The invention provides fermented kudzuvine-root soybean milk. The fermented kudzuvine-root soybean milk comprises the following components in percentage by weight: 8-15% of soybeans, 5-8% of sucrose,3-5% of kudzuvine roots, 0.5-3% of reduced sugar, 0.4-0.8% of a compound stabilizer, 0.3-0.6% of an emulsifier, and the balance of purified water. The invention further provides a production method ofthe fermented kudzuvine-root soybean milk. The production method of the fermented kudzuvine-root soybean milk comprises the following steps of processing raw materials, mixing intermediate products,treating auxiliary materials, carrying out fermentation treatment, and so on. The reduced sugar is used in the production method of the fermented kudzuvine-root soybean milk so that beany flavor and swill smell of the soybeans can be effectively removed, and thus, the taste is improved. Moreover, the prepared fermented kudzuvine-root soybean milk is a pure plant product containing no animal fats so that range of applicable people of the fermented kudzuvine-root soybean milk is very wide. In addition, denaturation of isoflavones in the kudzuvine roots is avoided during the processing proceduresso that the nutrients of the kudzuvine roots can be preserved to the maximum extent; and thus, the fermented kudzuvine-root soybean milk has improved health-caring, health-preserving and beautifyingeffects and so on.

Description

technical field [0001] The invention relates to the field of fermented soybean milk products, in particular to a fermented soybean milk with kudzu root added as an ingredient and a preparation method thereof. Background technique [0002] Soy milk is a white milky beverage obtained from soybeans as the main raw material through grinding, extraction and other steps. It makes full use of plant protein resources, uses plant protein to increase protein titer and biological value, contains multiple vitamins and minerals, and has high nutritional value. Most of its products are in the form of light yellow solid powder, which can be dissolved quickly when brewed with warm water. The taste is rich and mellow, smooth but not greasy. It is beneficial to drink regularly. Soy milk is rich in nutrients, especially rich in protein and more trace element magnesium. In addition, it also contains vitamins B1, B2, etc., and is an excellent nutritious food. Soy milk is also called "brain-bui...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/50A23L11/65
CPCA23C11/106A23V2400/125A23V2400/123
Inventor 曾立民肖石高汪文靖杨倩
Owner HUBEI ONLYLONG FOOD
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