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Double-fermentation double-protein milk beverage and preparation method thereof

A double-protein, double-fermentation technology, applied in dairy products, milk preparations, applications, etc., to achieve the effects of promoting intestinal health, improving beany smell and lack of freshness, and facilitating operation and production

Active Publication Date: 2020-06-05
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This series of beverages can, for example, use instant soybean powder, raw milk, white sugar, pectin, etc. The status quo of low-temperature double-fermentation double-protein milk beverage vacancies in the market

Method used

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  • Double-fermentation double-protein milk beverage and preparation method thereof
  • Double-fermentation double-protein milk beverage and preparation method thereof
  • Double-fermentation double-protein milk beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Preparation of Live Bacteria Double Fermentation Double Protein Milk Beverage

[0030] 1. Preparation of milk base: Weigh 1kg of milk (protein content 3.3wt%), after pasteurization (95±2°C / 300s) and homogenization steps, add starter (Lactobacillus bulgaricus (Danisco 90694) and The 1:1 mixture of Streptococcus thermii (Danisco 91022) was fermented (fermentation temperature 40-43°C, fermentation time 5-8h), and was used as a milk base.

[0031] 2. Soy beverage base preparation:

[0032] a. Preparation of soybean base: Weigh 100g of instant soybean powder (commercially available soybean powder, protein ≥ 35%) and add water (900g) to form a solution (protein content 4.0wt%), then add 5g / kg of xylose Carry out Maillard reaction (condition 115°C / 8-15min), cool down after reaction, add paracasei strain (Danisco, 91068) for fermentation (fermentation temperature 35-39°C, 48h).

[0033] b. Preparation of sugar solution:

[0034] water White sugar pectin soybea...

Embodiment 2

[0048] Preparation of Live Bacteria Double Fermentation Double Protein Milk Beverage

[0049] It is the same as Example 1 except the following: the mixing ratio of soy base and sugar liquid is adjusted to 1:2 and 1:6 respectively (marked as bean drinks D and E).

[0050] The number of viable bacteria in the finished product is monitored, and the results are shown in the table below.

[0051] Table 4. The number of live bacteria in the finished product prepared by mixing milk base and soybean beverage D according to different proportions

[0052]

[0053] Table 5. The number of live bacteria in the finished product prepared by mixing milk base and soybean beverage E according to different proportions

[0054]

[0055] By comparing the above Tables 1-5, it can be seen that compared with the use of soybean beverages D and E (the mixing ratio of soybean base and sugar liquid is 1:2 and 1:6 respectively), when using soybean beverages A, B, C (soybean base When the mixing ra...

experiment example

[0057] 1. The influence of different mixing ratios of milk-based and soybean beverages on product flavor

[0058] The samples prepared in Examples 1 and 2 (respectively using soybean beverage A, B, C, D or E mixed with milk base) were used to study the influence of different mixing ratios of milk base and soybean beverage on product properties.

[0059] Tasting method: 120 people scored and evaluated by anonymous scoring method (3 parallel tests for each group), and tested from three test indicators: bean aroma, sweet and sour ratio, and comprehensive overall preference. See Table 6 for the evaluation basis of each index. Use soybean beverage A, soybean beverage B, soybean beverage C, soybean beverage D or soybean beverage E to mix with milk base respectively, conduct mathematical statistical analysis on the tasting results, and collect and organize the data by taking the average value. The specific results are shown in the following table (“ "Product ratio" refers to the wei...

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Abstract

The invention provides a method for preparing a double-fermentation double-protein milk beverage. The method comprises the steps that milk is taken for fermentation so as to prepare a milk base, beanflour is taken and soaked in water and fermenting is carried out to prepare a bean base, the bean base is mixed with sugar liquid contained sucrose to prepare a bean beverage, and the milk base and the bean beverage are mixed. The invention further provides the double-fermentation double-protein milk beverage prepared by the method.

Description

technical field [0001] The invention relates to the field of beverages. More specifically, it relates to a double-fermentation double-protein milk drink and a preparation method thereof. Background technique [0002] Vegetable protein beverages are milky beverages made from plant nuts and pulp (such as soybeans, peanuts, almonds, walnut kernels, coconuts, etc.), processed and blended, and then subjected to high-pressure sterilization or aseptic packaging. They belong to protein beverages. kind. Vegetable protein beverages are popular among consumers because of their low or no cholesterol content, rich in protein and amino acids, appropriate amount of unsaturated fatty acids, and relatively complete nutritional components. [0003] The per capita consumption of vegetable protein beverages in mainland China is low, and there is still room for improvement compared with developed markets. The current per capita annual consumption of vegetable protein drinks in mainland China ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1315
Inventor 魏巍马国文张海斌
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD