Soybean milk powder which does not cause abdominal distension and preparation method thereof

A production method and technology of soybean milk powder, which are applied in the field of food processing, can solve the problems of high price of α-galactosidase preparation, unfavorable industrial production and application, etc., and achieve the effects of low production cost and complete biodegradation.

Active Publication Date: 2019-10-18
GUANGDONG IND TECHN COLLEGE +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The enzymatic hydrolysis method mainly uses α-galactosidase to enzymatically hydrolyze raffinose and stachyose, but the high price of α-galactosidase preparations is not conducive to industrial production and application

Method used

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  • Soybean milk powder which does not cause abdominal distension and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] A kind of manufacturing project of soybean milk powder that does not cause abdominal distension, such as figure 1 As shown, the specific description is as follows:

[0058] (1) Preparation of soybean milk medium

[0059] Weigh 2 kg of soybeans, soak them in water for 7 hours, remove the skins, and drain the water. Put the dehulled soybeans into a beater, add 0.8kg of food-grade wort extract powder, add 24L of purified water, and beat under the condition of 7000r / min. Filter with a 200-mesh sieve, take the liquid under the sieve, and obtain 28.2L soybean milk culture medium. Put the soymilk medium into the fermenter, adjust the pH to 6.5, sterilize at 121°C for 12 minutes, cool down and set aside.

[0060] (2) Fermentation and decomposition of soybean oligosaccharides

[0061] Weigh 90g of food-grade malt extract powder, add 1800mL of water, stir to dissolve, adjust the pH to 6.5, and prepare it as a yeast culture medium. Divide the yeast culture medium into nine 1000...

Embodiment 2

[0066] (1) Preparation of soybean milk medium

[0067] Weigh 2.5kg of soybeans, soak the soybeans in water for 6 hours, remove the bean skins, and drain the water. Put the dehulled soybeans into a beater, add 0.75kg of food-grade wort extract powder, add 25L of pure water, and beat under the condition of 8000r / min. Filter with a 200-mesh sieve, take the liquid under the sieve, and obtain 30.8L soybean milk medium. Put the soymilk medium into the fermenter, adjust the pH to 6.0, sterilize at 121°C for 10 minutes, cool down and set aside.

[0068] (2) Fermentation and decomposition of soybean oligosaccharides

[0069] Weigh 44.4g of food-grade malt extract powder, add 800mL of water, stir to dissolve, adjust the pH to 6.0, and prepare it as a yeast culture medium. Divide the yeast culture medium into four 1000mL Erlenmeyer flasks, the volume of each bottle is 200mL, sterilize at 121°C for 15 minutes, after cooling, insert 1 loop (inoculation loop) of Kluyveromyces lactis CICC...

Embodiment 3

[0074] (1) Preparation of soybean milk medium

[0075] Weigh 2.5kg of soybeans, soak them in water for 8 hours, remove the bean skins, and drain the water. Put the dehulled soybeans into a beater, add 1.25kg of food-grade wort extract powder, add 35L of pure water, and beat under the condition of 6000r / min. Filter with a 200-mesh sieve, take the liquid under the sieve, and obtain 40.6L soybean milk culture medium. Put the soymilk medium into the fermenter, adjust the pH to 7.0, sterilize at 121°C for 15 minutes, cool down and set aside.

[0076] (2) Fermentation and decomposition of soybean oligosaccharides

[0077] Weigh 190.9g of food-grade malt extract powder, add 4200mL of water, stir to dissolve, adjust the pH to 7.0, and prepare it as a yeast culture medium. Divide the yeast culture medium into 21 1000mL Erlenmeyer flasks, the volume of each bottle is 200mL, sterilize at 121°C for 15 minutes, after cooling, insert 1 loop (inoculation loop) of Kluyveromyces lactis CICC...

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Abstract

The invention discloses soybean milk powder which does not cause abdominal distension and a preparation method thereof. According to the method provided by the invention, firstly, soybean milk and malt extract are prepared into a fermentation culture medium, microbes which can be used in the food field are used for fermentation, and raffinose and stachyose in the soybean milk are decomposed; then,the processing steps of filtering, concentrating, sweetening agent adding, sterilizing, homogenizing, drying and the like are executed to prepare the fermented liquid into soybean milk powder. The soybean milk powder prepared by the preparation method does not contain raffinose and stachyose, and the soybean milk made by brewing with water has strong bean flavor, does not cause abdominal distension symptoms after drinking and has a good application prospect.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a soymilk powder which does not cause abdominal distension and a preparation method thereof. Background technique [0002] Soy milk is a delicious drink loved by many consumers. It is rich in nutrients such as protein, fat, minerals and vitamins, and is known as "vegetable milk". At the same time, soybeans are also rich in soybean oligosaccharides mainly composed of raffinose and stachyose, which can promote the reproduction and growth of beneficial bacteria such as bifidobacteria and lactobacilli in the intestinal tract. However, the digestive system of some people lacks α-galactosidase and cannot directly decompose raffinose and stachyose. When raffinose and stachyose are fermented by intestinal microorganisms, the microorganisms will produce gas and cause abdominal distension symptom. Soymilk powder is one of the important soybean products. Both soymilk a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10
CPCA23C11/106
Inventor 邓毛程李静王瑶谢俊宏黄怀兴蔡亮王富程黄洁华赵祥源林铿淳廖民聪邹小娜吴志东周秋桃吴林杰
Owner GUANGDONG IND TECHN COLLEGE
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