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A series of nutritional synergism-type bean sprout fermented milk beverages and preparation technology thereof

A fermented milk beverage and bean sprouts technology, which is applied in dairy products, milk substitutes, applications, etc., can solve the problems of unfavorable diversification and market development of fermented milk products with bean sprouts, failure to consider actual needs, and easy rot of bean sprouts. Achieve the effects of increasing flavor components and health factors, ensuring product flavor and taste, and solving beany smell

Pending Publication Date: 2018-06-22
KUNMING UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in these studies, the germination time is long, and the bean sprouts are too long. Because the bean sprouts are easily lost in the grinding of bean sprout milk, the loss of nutrition is relatively large. At the same time, the bean sprouts are prone to rot and odor due to the long germination time
On the other hand, the reported studies all used the method of milk compounding to carry out simple lactic acid bacteria fermentation experiments, which did not take into account the market's actual demand for a variety of plant protein drinks, which is not conducive to the diversification of bean sprouts fermented milk product research and development and marketization to develop

Method used

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  • A series of nutritional synergism-type bean sprout fermented milk beverages and preparation technology thereof
  • A series of nutritional synergism-type bean sprout fermented milk beverages and preparation technology thereof
  • A series of nutritional synergism-type bean sprout fermented milk beverages and preparation technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Embodiment one: the preparation of coagulated bean sprouts yoghurt

[0037] Soybean sprouts yoghurt is a nutritional beverage prepared from high-quality soybeans through two biological processes of germination and lactic acid bacteria fermentation. In this example, soybean sprouts are used as the only fermented nutrient substrate to prepare a coagulated all-vegetable protein beverage. The formula and process provide a new nutritional solution for vegetarians and people who are unfit for animal dairy products, and are also the basic formula and basic process for further development of other types of bean sprouts fermented milk. In this process, after soybeans are germinated for 48 hours, they are refined to make bean sprout milk, which is then filtered, degreased, blended, homogenized, sterilized, cooled, inoculated, fermented, post-ripened, and then refrigerated. The specific steps are as follows:

[0038] 1. Raw material selection: choose fresh, mildew-free, high-matu...

Embodiment 2

[0047] Embodiment 2: the preparation of mixed fermented yoghurt with milk bean sprouts

[0048] The mixed fermented milk prepared by mixing fresh cow's milk with bean sprouts and then fermented by lactic acid bacteria takes into account the nutritional composition of bean sprouts and cow's milk. It not only maintains the nutrients such as protein and fat shared by both, but also contains the unique soybeans in bean sprouts. Saponins, isoflavones, lecithin, and dozens of substances beneficial to the human body, as well as unique biological calcium in milk, B vitamins, and antibody substances that enhance immunity. It has excellent health care functions for young children and the elderly. In this example, high-quality soybeans and cow's milk are used as the main raw materials, germinated for 48 hours, and refined to make bean sprout milk. Mix 50% of bean sprout milk with 40% of skim milk or mix 60% of bean sprout milk with 30% of skim milk powder, and filter , degreasing, blend...

Embodiment 3

[0058] Embodiment three: the preparation of sterilized mung bean sprouts yoghurt

[0059] In order to adapt to different storage conditions and market demands of bean sprout fermented milk products, a preparation process of sterilized mung bean sprout fermented yoghurt was adopted. Sterilized bean sprout yoghurt can be stored at room temperature for a long time under the premise of maintaining its nutritional composition and excellent flavor. In this example, high-quality mung beans are used as the main raw material, germinated for 36 hours, and refined to make bean sprout milk, which is made after filtration, degreasing, blending, homogenization, sterilization, cooling, inoculation, fermentation, post-ripening, and sterilization. Proceed as follows:

[0060] 1. Raw material selection: select fresh, mildew-free, high-maturity mung beans with intact germs, full and mature grains, and undamaged mung beans produced in the current year;

[0061] 2. Germination and refining: Wash...

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Abstract

The invention discloses a series of nutritional synergism-type bean sprout fermented milk beverages and a preparation technology thereof. The bean sprout fermented milk beverages comprise bean sproutmilk, skimmed milk, white granulated sugar, glucose, lactic acid bacteria, sodium citrate and the like. The preparation method comprises the following steps of selecting raw materials, performing germination, performing grinding to obtain pulp, performing filtration, performing defatting, performing mixing, performing homogenizing, performing sterilization, performing cooling, performing inoculation, performing fermentation, performing after-ripening, performing cold storage and the like. Leuconostoc mesenteroides fermentation is used for the first time, so that the beany flavor of bean products can be weakened, and the preparation technology is simple and high in efficiency. The prepared series of fermented bean sprout milk beverages are novel vegetable protein beverages concurrently having mouth feel, flavor and health-care nutritive functions, and a favorable development idea is provided for efficient utilization of the nutrients of bean type foods such as soybeans.

Description

technical field [0001] The invention relates to a nutritionally synergistic bean sprout fermented milk beverage prepared by fermenting bean sprout milk with lactic acid bacteria and a preparation process thereof, belonging to the field of functional fermented food. Background technique [0002] Soy is an ideal raw material for the development of plant-derived nutritional products and fermented dairy products. The protein content in soybean is 20-40%, and it is rich in lysine. The content of unsaturated fatty acids in lipids is high, rich in vitamins and mineral elements such as potassium, sodium, calcium, iron, phosphorus, etc., and contains various physiologically active substances such as soybean oligosaccharides, soybean isoflavones, soybean saponins, etc., and its nutritional value is very high. Comparable to other plant foods. In the five-year "design food" research plan of the National Cancer Institute of the United States, soybeans are listed as one of the six most ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/06
CPCA23C11/06
Inventor 梁小波高梅安琪罗扬高猛峰梁世豪韩鹏唐艳梅张世强
Owner KUNMING UNIV OF SCI & TECH
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