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Plant protein fermented food and preparation method thereof

A technology of fermented food and vegetable protein, applied in the field of fermented food, can solve the problem of less research on coconut fermentation, and achieve the effect of strong adaptability and growth promotion

Inactive Publication Date: 2019-11-08
沈阳华椰精宝食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, relatively little research has been done on coconut fermentation,

Method used

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  • Plant protein fermented food and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] 1) Pretreatment of raw materials: fresh coconut meat is washed, dried, and crushed by high-speed machinery, and apples and carrots are washed and sorted; the mass ratio of coconut meat, apples, and carrots is 7:2:1.

[0039] 2) beating and filtering step: mixing the pretreated raw material with water for beating and mixing treatment, the mixing mass ratio of the pretreated raw material and water is 9:1, and filtering the mixed slurry to obtain a raw material mixed liquid;

[0040] 3) Homogenization and sterilization step: heating the raw material mixture to 65°C, homogenizing at 16MPa, and then sterilizing at 90°C for 30 minutes;

[0041] 4) Inoculation step: cooling the homogenized and sterilized raw material mixture to 35°C, and inoculating probiotics under aseptic conditions;

[0042] Probiotics Lactobacillus bulgaricus 1 x 10 7 cfu / mL, Streptococcus thermophilus 1×10 7 cfu / mL, Bifidobacterium animalis 1×10 7 cfu / mL and Lactobacillus acidophilus 1×10 7 cfu / mL;

...

Embodiment 2

[0047] 1) Pretreatment of raw materials: fresh coconut meat is washed, dried, and crushed by high-speed machinery, chestnuts are peeled after baking at 120° C. for 1.0 hour, and apples are cleaned and picked; the mass ratio of coconut meat, apples, and chestnuts is 7: 2.5:0.5.

[0048] 2) Beating and filtering step: mixing the pretreated raw material with water for beating and mixing treatment, the mixing ratio of the pretreated raw material and water is 9:1 by mass, filtering the mixed slurry, and retaining the filtrate;

[0049] 3) Homogenization and sterilization step: heating the raw material mixture to 75°C, homogenizing at 20MPa, and then sterilizing at 95°C for 30 minutes;

[0050] 4) Inoculation step: cooling the homogenized and sterilized raw material mixture to 40°C, and inoculating probiotics under aseptic conditions;

[0051] Probiotics Lactobacillus bulgaricus 1 x 10 7 cfu / mL, Streptococcus thermophilus 1×10 7 cfu / mL, Bifidobacterium planta 1×10 7 cfu / mL and L...

Embodiment 3

[0055] 1) Pretreatment of raw materials: fresh coconut meat is washed, dried, and crushed by high-speed machinery, peanuts are peeled after baking at 130°C for 1.0 hour, strawberries are cleaned and picked; the mass ratio of coconut meat, strawberries, and peanuts is 7: 2.5:0.5.

[0056] 2) beating and filtering step: mixing the pretreated raw material with water for beating and mixing treatment, the mixing ratio of the pretreated raw material and water is 9:1, and filtering the mixed slurry to obtain a raw material mixed liquid;

[0057] 3) Homogenization and sterilization step: heating the raw material mixture to 70°C, homogenizing at 18MPa, and then sterilizing at 95°C for 25 minutes;

[0058] 4) Inoculation step: cooling the homogenized and sterilized raw material mixture to 45°C, and inoculating probiotics under aseptic conditions;

[0059] Probiotics Lactobacillus bulgaricus 1 x 10 7 cfu / mL, Streptococcus thermophilus 1×10 7 cfu / mL, Bifidobacterium longum 1×10 7 cfu / ...

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Abstract

The invention relates to the field of fermented food, in particular to a plant protein fermented food and a preparation method thereof. Probiotics are added to raw materials, and the raw materials areused as carbon and nitrogen sources for probiotic fermentation, the fermentation products are vegetable protein fermented foods. The raw materials are coconuts or coconuts and ingredients, and the ingredients are one or more of nuts, vegetables and fruits. According to the preparation method, additional carbon sources are no longer added, and one or more strains of lactobacillus bulgaricus, streptococcus thermophilus and lactobacillus acidophilus, Bifidobacterium animalis, bifidobacterium lactis, bifidobacterium breve, bifidobacterium longum and plant bifidobacterium are used, so that the probiotics make full use and absorb the carbon sources in the raw materials, a large number of fermentation metabolites are produced, and the viable bacteria number and acid degree of the fermentation products is controlled, and the growth of probiotics in an intestinal canal is promoted.

Description

technical field [0001] The invention relates to the field of fermented food, in particular to a vegetable protein fermented food and a preparation method thereof. Background technique [0002] Coconut is beneficial to human health and has attracted much attention in recent years. The medium-chain fatty acids rich in coconut can provide energy for the brain, support brain activity, and make people energetic. Coconut has a bactericidal and disinfecting effect and helps to improve human immunity. Coconut is rich in vitamin E which has anti-aging effects. Vitamin E can inhibit the aging of the body. The fat in coconut not only does not contain trans fatty acids, but also contains lauric acid, which is also found in breast milk. Therefore, the digestion and absorption efficiency is high, and it can be burned immediately for energy, so it is not easy to accumulate fat in the body. [0003] Lactobacillus bulgaricus, Streptococcus thermophilus and Lactobacillus acidophilus, Bifid...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10
CPCA23C11/106A23V2400/123A23V2400/515A23V2400/113A23V2400/533A23V2400/249
Inventor 杨翰南兰诗宇杨舒
Owner 沈阳华椰精宝食品有限公司
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