Fermented microalgae vegetable protein composite beverage and preparation method thereof

The technology of vegetable protein and vegetable protein powder is applied in the field of fermented microalgae vegetable protein composite beverage and its preparation, which can solve the problems of unacceptable taste and odor, and achieve the effects of enhancing the richness of taste, milky white color, and intensifying flavor.

Inactive Publication Date: 2018-08-07
FOSHAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the shortcomings and deficiencies of the prior art, the primary purpose of the present invention is to provide a fermented microalgae plant protein compound drink; the microalgae plant protein compound drink fermen

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A method for preparing a fermented microalgae vegetable protein compound beverage, comprising the following steps:

[0026] (1) Add soybean powder, microalgae powder, other plant protein powders (walnut powder and almond powder) and anhydrous glucose into water, and undergo chemical material, hydration, homogenization, sterilization, and browning to obtain preliminary fermentation base material; The raw materials of the fermentation base material include the following ingredients by mass percentage: 7.0% soybean powder, 3.0% microalgae powder, 3.0% anhydrous glucose, 0.5% walnut powder, 0.5% almond powder, and the rest are water; 35°C for 10 minutes; the hydration temperature is 60°C for 60 minutes; the homogenization temperature is 20°C and the homogenization pressure is 400bar; the sterilization temperature is 87°C and the sterilization time is 5 Minutes; the temperature of the browning is 94 ℃, and the browning time is 3 hours;

[0027] (2) Add kombucha gluconoaceti...

Embodiment 2

[0030] (1) Soybean powder, microalgae powder, plant protein powder (walnut powder and almond powder) and anhydrous glucose are added to water, and the primary fermentation base material is obtained through chemical material, hydration, homogenization, sterilization and browning; The raw materials of the preliminary fermentation base material include the following ingredients by mass percentage: soybean powder 15.0%, microalgae powder 5.0%, anhydrous glucose 7.0%, walnut powder 1.0%, almond powder 1.0%, and the rest is water; The temperature of the chemical material is 35°C, and the time is 20 minutes; the temperature of the hydration is 65°C, and the time is 30 minutes; the temperature of the homogenization is 65°C, and the homogenization pressure is 160bar; the temperature of the sterilization is 87°C. The time is 5 minutes; the browning temperature is 97°C, and the browning time is 1.5 hours;

[0031](2) Add kombucha gluconoacetic acid bacteria and lactic acid bacteria to th...

Embodiment 3

[0034] (1) Soybean powder, microalgae powder, plant protein powder (almond powder and hazelnut powder) and anhydrous glucose are added to water, and the primary fermentation base material is obtained through chemical material, hydration, homogenization, sterilization and browning; The raw materials of the primary fermentation base material include the following ingredients by mass percentage: soybean powder 8.0%, microalgae powder 4.0%, anhydrous glucose 5.0%, almond powder 1.0%, hazelnut 0.5%, and the rest is water; The material temperature is 35°C and the time is 30 minutes; the hydration temperature is 62°C and the time is 40 minutes; the homogenization temperature is 45°C and the homogenization pressure is 300bar; the sterilization temperature is 87°C and the sterilization time 5 minutes; the browning temperature is 95°C, and the browning time is 2 hours;

[0035] (2) Add kombucha gluconoacetic acid bacteria and lactic acid bacteria to the preliminary fermentation base mat...

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PUM

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Abstract

The invention belongs to the field of foods, and discloses a fermented microalgae vegetable protein composite beverage and a preparation method thereof. The method comprises the following steps: adding soybean powder, microalgae powder, other vegetable protein powder and anhydrous glucose to water, and conducting melting, hydration, homogenization, sterilization and browning so as to obtain a preliminarily fermented base material; adding kombucha gluconacetobacter and lactic acid bacteria into the preliminarily fermented base material for fermentation, and conducting demulsification, homogenization and cooling to obtain a fermented base material after reaching fermentation end; and diluting the fermented base material by 1.5 times, adding lactic acid and ingredients, and conducting homogenization to obtain the fermented microalgae vegetable protein composite beverage. The beverage not only reserves the nutritional ingredients of plant protein beverages, but also contains active lacticacid bacteria and kombucha, and can inhibit harmful microbes in human bodies. The method utilizes the acid production, aroma generation and deodorization of lactic acid bacteria to carry out protein degradation and acid production on plant seed kernel emulsions. The finished product is milk white in color and fine in taste, and has mild sourness and a refreshing flavor.

Description

technical field [0001] The invention belongs to the field of food products, in particular to a fermented microalgae vegetable protein compound beverage and a preparation method thereof. Background technique [0002] Kombucha is a symbiont composed of various acetic acid bacteria, yeast and lactic acid bacteria. Kombucha produces a series of nutrients through metabolism, which has the effects of resisting cancer, resisting cardiovascular diseases, improving digestion, stimulating the immune system, and reducing inflammation. As the birthplace of kombucha, our country started relatively late in the research on kombucha. As the research on kombucha has reached a climax abroad, my country has also gradually strengthened the research in this area. Successful kombucha products at this stage are still relatively few and relatively single. Tea fungus beverage needs multi-faceted and multi-level research. The status quo of vegetable protein beverages has developed rapidly in rece...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L11/50A23L11/65
CPCA23C11/106
Inventor 辛美果黄彩梅杨奕彬罗佩珊冯灏强文泽豪陈震浩林曼樱
Owner FOSHAN UNIVERSITY
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