Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of fermented soya-bean milk

A technology of bean juice and soaking beans, which is applied in the preparation of fermented beans - old Beijing bean juice, and in the field of fermented bean products. The effect of shortening the fermentation time, good palatability, and slightly sour taste

Inactive Publication Date: 2020-04-10
BEIJING VOCATIONAL COLLEGE OF AGRI
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides a method for preparing fermented beans-Old Beijing Douzhi, in order to solve the technical problems such as the existing traditional Old Beijing Douzhi process is highly dependent on natural conditions, the taste and flavor are difficult to unify, and the fermentation time is long.

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of fermented soya-bean milk
  • Preparation method of fermented soya-bean milk
  • Preparation method of fermented soya-bean milk

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0031] The preparation method of a kind of fermented bean of the present invention - Old Beijing Douzhi comprises the following steps:

[0032] Step 1, soak beans;

[0033] Soaking beans: at room temperature, soak the washed mung beans and water at a ratio of 1:8 by weight for 10-15 hours, and there is no need to change the amount of water in subsequent operations;

[0034] In the present invention, "no need to change the amount of water in the follow-up operation", on the one hand, it can ensure that the ingredients in the original soaked bean water, such as amino acids, are not lost, and on the other hand, it can also avoid the uneven texture of the mung bean slurry caused by the addition of water in the later stage. To a certain extent, the stratification phenomenon of soybean juice is improved.

[0035] Step 2, beating;

[0036] Beating: Pour the soaked mung beans and water into the beater and beat for 5-10 minutes to get a uniform mung bean slurry until there are no par...

Embodiment 1

[0049] use as figure 2 The process shown in the process of processing fermented mung beans - old Beijing bean juice

[0050] Step 1, soak beans;

[0051] Soaking beans: Soak the washed mung beans and water at a ratio of 1:8 by weight for 15 hours at 22°C, and there is no need to add water in subsequent operations;

[0052] Step 2, beating;

[0053] Beating: Pour the soaked mung beans and water into the Joyoung brand soybean milk machine. After beating for 5 minutes, pour it into an open glass bowl to get a uniform mung bean slurry until there are no particles;

[0054] Step 3, static filtration;

[0055] Static filtration: After standing the mung bean slurry in an open glass bowl for 45 minutes, take the supernatant and filter to complete the powder-slurry separation operation, and obtain the filtered slurry;

[0056] Step 4, natural fermentation;

[0057]Natural fermentation: Pour the filtered slurry into a sterilized fermenter, seal it with a parafilm and place it in a...

Embodiment 2

[0073] use as figure 2 The process shown in the process of processing fermented mung beans - old Beijing bean juice

[0074] Step 1, soak beans;

[0075] Soaking beans: Soak the washed mung beans and water at a ratio of 1:8 by weight for 10 hours at 26°C, and do not need to add water in subsequent operations;

[0076] Step 2, beating;

[0077] Beating: Pour the soaked mung beans and water into the Joyoung brand soybean milk machine. After beating for 3 minutes, pour it into an open glass bowl to get a uniform mung bean slurry until there are no particles;

[0078] Step 3, static filtration;

[0079] Static filtration: After standing the mung bean slurry in an open glass bowl for 30 minutes, take the supernatant and filter to complete the powder-slurry separation operation, and obtain the filtered slurry;

[0080] Step 4, natural fermentation;

[0081] Natural fermentation: Pour the filtered slurry into a sterilized fermenter, seal it with a parafilm and place it in a con...

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

PropertyMeasurementUnit
Viscosityaaaaaaaaaa
Viscosityaaaaaaaaaa
Login to View More

Abstract

The invention discloses a preparation method of fermented soya-bean milk, and belongs to the technical field of deep processing of agricultural products. The main raw material of the fermented soya-bean milk is mung beans. The method comprises the following steps: firstly, soaking washed mung beans in water for 10-15 hours according to the weight ratio of 1 to 8, performing pulping, standing slurry for 30-45 minutes, and performing filtering to finish powder-slurry separation; pouring filtered slurry into a sterilized fermentation tank, sealing the tank with a sealing film, performing naturalfermentation in a 37 DEG C constant-temperature incubator for 6 hours, adding a proper amount of Lactobacillus sakei, and continuing to perform fermentation for 6 hours; after the fermentation is finished, adding proper NaHCO3 to adjust an isoelectric point so as to obtain raw bean juice; and finally, boiling the raw bean juice, and performing decocting with soft fire for 15-30 minutes to obtain the product. The preparation process disclosed by the invention solves the technical problems that traditional old Beijing fermented soya-bean milk processes have great dependence on natural conditions, the taste and flavor are difficult to unify, the fermentation time is long and the like. The method is simple and easy to operate and popularize, and the fermentation time is greatly shortened on the basis of reserving the traditional process; and the interference caused by the environment in the natural fermentation process of the bean juice is resisted to a certain extent. Therefore, the tasteof the bean juice is uniform, the texture is uniform, the palatability is good, the nutrition is rich, and the standardized production is favorably realized.

Description

technical field [0001] The invention belongs to the technical field of deep processing of agricultural products, and relates to a bean fermented product, in particular to a preparation method of fermented bean - old Beijing bean juice. Background technique [0002] Douzhier originated in Beijing. It is a unique and well-known traditional liquid food in Beijing. It is also the representative and embodiment of Beijing's profound food culture. Its unique flavor and rich nutrition are deeply loved by local residents in Beijing. [0003] "Food Science" 2010, Vol.31, No.02 281, Ding Yuzhen, "Study on the Production Technology of Beijing Traditional Snack "Soy Juice"" figure 1 The traditional production process of soybean juice is disclosed. Soybean juice is a traditional fermented food with mung beans as the main raw material. Its nutritional and physiological functions have both the functional characteristics of beans and beneficial bacteria. The fermentation process is mainly b...

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): A23L11/00A23L11/50A23L11/60
CPCA23L11/50
Inventor 罗红霞袁钰林少华
Owner BEIJING VOCATIONAL COLLEGE OF AGRI
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com