Soybean milk fermentation liquor, beverage and preparation method
A technology for fermentation liquid and soymilk, which is applied to bacteria, milk substitutes, dairy products and other directions used in food preparation, can solve the problems of poor stability of fermentation liquid and too many strains, and achieves good taste, easy absorption and good stability. sexual effect
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[0051]
[0052] The preparation method of the soybean milk fermented liquid of the present invention comprises the following steps: 1) mixing materials; 2) sterilizing; 3) fermenting.
[0053] In step 1), glucose and stabilizer are added to soybean milk and mixed uniformly to obtain a mixture. The consumption of each component is as above, and will not be repeated here. Soymilk can be homemade soymilk or commercially available soymilk, preferably homemade soymilk.
[0054] In step 2), the mixture is sterilized at 80-100° C. for 20-40 minutes to obtain a sterilized liquid. The sterilization temperature is preferably 82 to 95°C, more preferably 85 to 90°C. The sterilization time is preferably 25-35 minutes, more preferably 28-32 minutes. The method of sterilization can adopt conventional methods such as ultra-high temperature instantaneous sterilization.
[0055] In step 3), the temperature of the sterilizing solution is lowered to 40-50°C, the solution of fermented bacter...
Embodiment 1
[0087] The preparation of embodiment 1 soybean milk fermented liquid
[0088] Soymilk fermented liquid is made from the raw materials of the following components: 3950kg soymilk, 85kg glucose, 13kg compound emulsification thickener S-065A, 0.18kg Lactobacillus bulgaricus, 0.18kg Streptococcus thermophilus and 0.18kg casei lactic acid bacteria; among them, Bulgaria The effective bacterial content of Lactobacillus is 200 billion CFU / g; the effective bacterial content of Streptococcus thermophilus is 350 billion CFU / g; the effective bacterial content of Lactobacillus casei is 200 billion CFU / g.
[0089] The preparation steps of above-mentioned soybean milk are as follows:
[0090] A) Soaking: Wash the dry soybeans and soak them with 0.5% NaHCO 3 Soak in water for 11 hours, until the skin of the soybeans swells and has no hard core, and the soaking solution is obtained; wherein, when soaking, dry soybeans are mixed with 0.5% NaHCO 3 The weight ratio of water is 1:3;
[0091] ...
Embodiment 2
[0098] The preparation of embodiment 2 soybean milk fermented liquid
[0099] Except the raw material ratio of soymilk fermented liquid, all the other conditions are identical with embodiment 1:
[0100] Soymilk fermented liquid is made from the raw materials of the following components: 4000kg soymilk, 78kg glucose, 15kg compound emulsification thickener S-065A, 0.22kg Lactobacillus bulgaricus, 0.22kg Streptococcus thermophilus and 0.22kg casei lactic acid bacteria; among them, Bulgaria The effective bacterial content of Lactobacillus is 200 billion CFU / g; the effective bacterial content of Streptococcus thermophilus is 350 billion CFU / g; the effective bacterial content of Lactobacillus casei is 200 billion CFU / g.
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