Unlock instant, AI-driven research and patent intelligence for your innovation.

Fermentation technology of vegetable protein soy milk

A technology of plant protein and fermentation process, which is applied in the field of plant protein soybean milk fermentation process to achieve the effect of improving unique flavor, increasing nutritional content, and increasing nutritional value

Pending Publication Date: 2019-07-23
湖北万禾源豆奶制品有限公司
View PDF8 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of people's living standards, traditional soy milk can no longer satisfy people's pursuit of nutritional value and taste.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The present invention proposes a vegetable protein soybean milk, the raw materials of which are formulated in parts by weight as follows: 60 parts of dried soybeans, 5 parts of raw peanuts, 5 parts of raw walnut kernels, 5 parts of raw almonds, 5 parts of dried red beans, and 1 part of starter , 1 part of lactose, 1 part of glucose, 3 parts of skimmed milk powder, 0.5 part of trisodium citrate, 0.7 part of stabilizer, 0.5 part of food nutrition enhancer, 0.5 part of food flavoring agent, 800 parts of water.

[0023] The starter comprises Streptococcus thermophilus, Lactobacillus bulgaricus and Lactobacillus acidophilus, and the weight ratio of Streptococcus thermophilus, Lactobacillus bulgaricus and Lactobacillus acidophilus is 1:1:1. The stabilizer includes sodium carboxymethyl cellulose, pectin and propylene glycol alginate, and the weight ratio of sodium carboxymethyl cellulose, pectin and propylene glycol alginate is 1:1:1.

[0024] The present invention also propos...

Embodiment 2

[0034] The present invention proposes a vegetable protein soybean milk, the raw materials of which are formulated in parts by weight as follows: 68 parts of dried soybeans, 7 parts of raw peanuts, 7 parts of raw walnut kernels, 7 parts of raw almonds, 7 parts of dried red beans, and 1.8 parts of starter , 1.2 parts of lactose, 1.2 parts of glucose, 3.4 parts of skim milk powder, 0.7 parts of trisodium citrate, 0.9 parts of stabilizer, 0.7 parts of food nutrition enhancer, 0.7 parts of food flavoring agent, 880 parts of water.

[0035] The starter comprises Streptococcus thermophilus, Lactobacillus bulgaricus and Lactobacillus acidophilus, and the weight ratio of Streptococcus thermophilus, Lactobacillus bulgaricus and Lactobacillus acidophilus is 1:1:1. The stabilizer includes sodium carboxymethyl cellulose, pectin and propylene glycol alginate, and the weight ratio of sodium carboxymethyl cellulose, pectin and propylene glycol alginate is 1:1:1.

[0036] The present invention...

Embodiment 3

[0046] The present invention proposes a vegetable protein soybean milk, the raw materials of which are formulated in parts by weight as follows: 75 parts of dried soybeans, 8 parts of raw peanuts, 8 parts of raw walnut kernels, 8 parts of raw almonds, 8 parts of dried red beans, and 2.3 parts of starter , 1.4 parts of lactose, 1.4 parts of glucose, 4.5 parts of skimmed milk powder, 0.9 parts of trisodium citrate, 1 part of stabilizer, 0.9 parts of food nutrition enhancer, 0.9 parts of food flavoring agent, and 900 parts of water.

[0047] 60-80 parts of dried soybeans, 5-10 parts of raw peanuts, 5-10 parts of raw walnut kernels, 5-10 parts of raw almonds, 5-10 parts of dried red beans, 1-3 parts of starter, 1-1.5 parts of lactose, glucose 1-1.5 parts, 3-5 parts of skimmed milk powder, 0.5-1 part of trisodium citrate, 0.7-1.2 parts of stabilizer, 0.5-1 part of food nutrition enhancer, 0.5-1 part of food flavoring agent, 800-1000 parts of water share.

[0048] The starter compr...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention relates to the technical field of soy milk and particularly vegetable protein soy milk. The vegetable protein soy milk comprises the following raw materials according to the following parts by weight: 60-80 parts of dried soybeans, 5-10 parts of raw peanuts, 5-10 parts of raw walnut kernels, 5-10 parts of raw apricot kernels, 5-10 parts of dried red beans, 1-3 parts of a fermentation agent, 1-1.5 parts of lactose, 1-1.5 parts of glucose, 3-5 parts of skim milk powder, 0.5-1 parts of trisodium citrate, 0.7-1.2 parts of a stabilizer, 0.5-1 part of a food nutrition enhancer,0.5-1 part of a food flavoring agent and 800-1,000 parts of water. The present invention also discloses a fermentation technology of vegetable protein soy milk. The fermentation technology comprisesthe following steps: S1, material selecting; S2, soaking, S3, hot blanching and rinsing; S4, grinding; S5, heat treating and sterilizing; and S6, fermenting. The raw peanuts, raw walnut kernels, raw walnut kernels and dried red beans are added to the soy milk to improve nutrient compositions of the soy milk, and besides, the fermentation agent is added to the soy milk to conduct fermentation of the soy milk to improve nutritional value and unique flavor of the soy milk.

Description

technical field [0001] The invention relates to the technical field of soybean milk, in particular to a vegetable protein soybean milk fermentation process. Background technique [0002] Soy milk is a milky white to light yellow milky liquid product with good extraction properties after soybeans are ground. With the improvement of people's living standards, traditional soy milk can no longer satisfy people's pursuit of nutritional value and taste. Contents of the invention [0003] The purpose of the present invention is in order to solve the shortcoming that exists in the prior art, and proposes a kind of vegetable protein soybean milk fermentation process. [0004] In order to achieve the above object, the present invention adopts the following technical solutions: [0005] Design a kind of vegetable protein soybean milk, its raw material formula is as follows according to weight part number: 60-80 parts of dried soybeans, 5-10 parts of raw peanuts, 5-10 parts of raw w...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23C11/06A23L11/30
CPCA23C11/065A23L11/31A23V2400/123A23V2400/113A23V2400/249
Inventor 何士洪闫永春汪贵莉黄飞黄松
Owner 湖北万禾源豆奶制品有限公司