A soy whey-derived beverage
A technology for soybean whey and beverages, applied in the preparation of whey, alcoholic beverages, milk replacers, etc., can solve problems such as waste generation
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Embodiment 1
[0096] Example 1 - Effect of different Saccharomyces cerevisiae on formed beverages
[0097] Four different species of commercial Saccharomyces cerevisiae were used in this example. These species are S. cerevisiae Merit, S. cerevisiae EC1118, S. cerevisiae R2 and S. cerevisiae 71B.
[0098] Different yeast strains were inoculated into soybean whey at a rate of 1% (volume ratio), and fermented at 20°C for 10 days. Samples were taken periodically for analysis.
[0099] Yeast activity
[0100] figure 1 Yeast viability of all four Saccharomyces yeasts used in this example is shown. All yeasts used showed growth and remained viable in soy whey medium until the end of the fermentation. This suggests that soy whey contains enough nutrients to promote yeast growth.
[0101] pH and soluble solids content
[0102] figure 2 (a) shows the pH of the beverage (i.e. soybean wine) during fermentation, figure 2 (b) shows the change in soluble solids content during fermentation.
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Embodiment 2
[0120] Example 2 - Effect of Non-Saccharomyces Yeasts on Formed Beverages
[0121] Five different species of commercial non-Saccharomyces yeasts (Torula delbica Biodiva, Kluyveromyces thermotolerant Concerto, Maggimechime Flavia, Pichia kluyveri Frootzen and Saturninus) were used in this experiment. Yele yeast NCYC2251). Different yeast strains were inoculated into soybean whey at a rate of 1% (volume ratio), and fermented at 20°C for 10 days. Samples were taken periodically for analysis.
[0122] In this example, an analysis similar to Example 1 was performed.
[0123] Yeast activity
[0124] From Figure 8 As can be seen in , all five yeast species were able to grow in soy whey and experienced 2-2.5 log CFU / mL growth at the end of the fermentation. This suggests that soy whey contains sufficient nutrients to promote the growth of non-Saccharomyces yeasts.
[0125] pH and soluble solids content
[0126] Figure 9 (a) shows the pH of the beverage (i.e. soybean wine) du...
Embodiment 3
[0149] Example 3 - Effect of Coagulant in Soy Whey on Beverage Formed
[0150]In this example, soybean whey produced by the method described above was used. Apart from this, other soy wheys are used in which different coagulants are used. In particular, the method of making soy whey is the same except for the coagulant used to make the original soy.
[0151] Therefore, soybeans were prepared using the method explained above (production of soybean curd whey), using three commercially available coagulants (gypsum, glucono-δ-lactone, and bittern), and using Delb's The corresponding soybean whey produced was used for fermentation at 20°C for 10 days by Torula spp. Biodiva. Samples were taken periodically for analysis.
[0152] Yeast activity
[0153] from Figure 15 It can be seen that yeast grows well in tofu whey regardless of the coagulant used, and by the end of the fermentation period, the growth of yeast is about 2 log CFU / mL. This indicates that the presence of differ...
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