Probiotic fermented bean milk and preparation method thereof

Abstract

The invention discloses probiotic fermented bean milk and a preparation method thereof. The probiotic fermented bean milk is prepared from bean milk, high fructose syrup and refined Japanese raisin tree fruit extract, wherein the bean milk is any one of soybean milk, small red bean milk, red bean milk, mung bean milk, cowpea milk, peanut milk, black bean milk, hyacinth bean milk, red bean milk, pea milk and kidney bean milk. The preparation method comprises the following steps: after raw material beans are subjected to treatment by a special process, adding 10% of the high fructose syrup and 2% of the refined Japanese raisin tree fruit extract to obtain raw material bean milk; inoculating the raw material bean milk with lactobacillus plantarum according to an inoculum concentration of 108CFU / g, meanwhile, adding 0.2-0.5% of sterilized fructus momordicae powder and 0.1-0.3% of sterilized bee glue, performing fermenting at constant temperature of 37 DEG C until the pH value is 4.5 or below, and performing post maturation at a condition of 4 DEG C for 12h to obtain the fermented bean milk. The fermented bean milk disclosed by the invention has the probiotic functions of both the beanmilk and the lactic acid bacteria, no beany flavor, high protein content, rich nutrients, good sensory evaluation indices, good mouthfeel and flavor, high viable count and good stability.

Description

technical field [0001] The invention belongs to the technical field of food and preparation, and relates to probiotic fermented soybean milk and a preparation method thereof. Background technique [0002] Fermented soymilk is a product that is inoculated with lactic acid bacteria after refining different beans, and is fermented to give it a special flavor. It can not only make up for the lack of public plant-based milk sources, but also the product itself is rich in nutrition, high in protein content, easy to digest and absorb, and can regulate the stomach. function, to overcome lactose intolerance, is a very promising fermented products. Studies have found that the exopolysaccharides produced by lactic acid bacteria when fermenting soybean milk have a good adsorption effect on heavy metals such as lead; Volatile flavor substances such as , acid, etc. can improve the flavor of soy milk, and at the same time, oligosaccharides such as raffinose in beans can be used to ferment...

AI Technical Summary

Problems solved by technology

However, there are currently few types of plant-derived lactic acid bacteria fermented soymilk beverages in the market, and most of them are fermented for a single type of soymilk, or the fermentation substrate is a mixture of soymilk and cow's milk or cow's milk powder, and the strains selected are mostly traditional yogurt fermentation strains Such as Lactobacillus bulgaricus, Streptococcus thermophilus, etc., but less fermented soymilk beverages targeting plant-sourced probiotics

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