Drink prepared from soybean yellow slurry and preparation method thereof

A beverage and bean clearing technology, which is applied in the direction of yeast-containing food ingredients, food ultrasonic treatment, food ingredients as taste improvers, etc., can solve the problems of high preparation cost, complicated process, and few applications, so as to achieve the improvement of anti-oxidation function and easy The degree of fermentation, the effect of controlling the degree of fermentation

Inactive Publication Date: 2018-07-27
ZHENYUAN LEDOUFANG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The development and utilization of soybean yellow pulp in the prior art is generally divided into two categories, one is to use membrane separation, freeze concentration, foam classification and other means to extract the active ingredients such as protein, oligosaccharides, and isoflavones contained in soybean yellow pulp. Extraction and preparation; the second is to use yellow pulp water as a fermentation substrate for lactic acid bacteria and microalgae, or for biological hydrogen production, or for fermentation to prepare VB12, kojic acid, lactic acid, γ-aminobutyric acid and other products; the above-mentioned technical process is relatively Complicated, and the preparation cost is high, which leads to very little application of actual investment, and in the process of recycling soybean yellow pulp water, new waste liquid is produced, resulting in new pollution

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A bean-clear beverage, the raw materials in parts by weight are: 80 kg of soy milk, 0.1 kg of probiotics, and 20 kg of peaches;

[0023] The probiotic raw material is prepared by mixing lactic acid bacteria, yeast, and Clostridium butyricum according to a weight ratio of 1:1:2;

[0024] The peaches are crushed, mixed with water at a weight ratio of 1:3, heated to a water temperature of 35°C, treated at a constant temperature for 10 minutes, then allowed to stand and cooled to 15°C, and then added with 0.1% of the mass of the mixture citric acid, after stirring evenly, let it stand at room temperature for 5 minutes, then concentrate it under reduced pressure until the volume is reduced by 30%, and then spray dry it into powder;

[0025] After described peach is through pulverizing, cross 40 mesh sieves;

[0026] The preparation method of above-mentioned bean clear beverage comprises the following steps:

[0027] Mix soybean milk water with probiotics, stir evenly, plac...

Embodiment 2

[0032] A bean-clear beverage, the raw materials in parts by weight are: 100kg of soy milk, 0.5kg of probiotics, and 30k of peaches;

[0033] The probiotic raw material is prepared by mixing lactic acid bacteria, yeast, and Clostridium butyricum according to a weight ratio of 1:1:2;

[0034] The peaches are crushed, mixed with water at a weight ratio of 1:3, heated to a water temperature of 50°C, treated at a constant temperature for 20 minutes, then allowed to stand and cooled to 20°C, and then adding 2% of the mixture mass citric acid, after stirring evenly, let it stand at room temperature for 10 minutes, then concentrate it under reduced pressure until the volume is reduced by 50%, and then spray dry it into powder;

[0035] After described peach is through pulverizing, cross 60 mesh sieves;

[0036] The preparation method of above-mentioned bean clear beverage comprises the following steps:

[0037] Mix soybean milk water with probiotics, stir evenly, place in a shaker f...

Embodiment 3

[0042] A bean clear beverage, raw materials in parts by weight: 90 kg of soy milk, 0.4 kg of probiotics, 22 kg of peaches;

[0043] The probiotic raw material is prepared by mixing lactic acid bacteria, yeast, and Clostridium butyricum according to a weight ratio of 1:1:2;

[0044] The preparation method of above-mentioned bean clear beverage comprises the following steps:

[0045] (1) Crush the peaches, pass through a 40-mesh sieve, mix them with water at a weight ratio of 1:3, heat the water to a temperature of 40°C, treat it at a constant temperature for 10 minutes, then let it stand and cool it down to 15°C, and then Add citric acid to adjust the pH to 4.5, stir evenly, let it stand at room temperature for 5 minutes, then concentrate it under reduced pressure until the volume is reduced by 30%, spray dry it into powder, and obtain peach powder;

[0046] (2) Mix soybean milk water with probiotics, stir evenly, place in a shaking table and shake and ferment for 30 minutes, ...

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PUM

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Abstract

The invention belongs to the technical field of drink preparation and particularly relates to a drink prepared from soybean yellow slurry and a preparation method thereof. Peaches and soybean yellow slurry are adopted as raw materials, and the peach aroma can reduce the bitterness of the soybean yellow slurry and improve the taste of the soybean yellow slurry and is introduced into the soybean yellow slurry to improve the bad smell caused by the soybean yellow slurry. Due to addition of probiotics, effective ingredients in the peaches and the soybean yellow slurry can undergo microreactions under the action of probiotics, and the prepared product has the characteristics of unique flavor, proper sourness and sweetness, mellow taste and moderate viscosity.

Description

technical field [0001] The invention belongs to the technical field of beverage preparation, in particular to a bean clear beverage and a preparation method thereof. Background technique [0002] my country is a large soybean producing country with a history of planting and eating soybeans for thousands of years. Nowadays, there are many varieties of soybean products on the market, and the consumption is large. The amount of by-products such as yellow pulp water or bean clear liquid) is large, and most of them are treated by direct discharge, which causes waste of resources and environmental problems. Because soybean yellow pulp water also contains active ingredients such as oligosaccharides, isoflavones, and proteins , if it can be fully utilized, it will inevitably have a huge role in promoting the development of the soy product industry; studies have shown that soy milk contains rich prebiotic ingredients, which can promote the cecal fermentation of mice and the balance of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/10A23L19/00A23L11/50A23L11/65
CPCA23L2/382A23L19/09A23L33/10A23V2002/00A23V2200/16A23V2200/14A23V2200/15A23V2200/30A23V2200/32A23V2250/032A23V2250/5112A23V2250/6422A23V2250/76A23V2300/10A23V2300/48
Inventor 潘连云李建华
Owner ZHENYUAN LEDOUFANG FOOD CO LTD
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