Fermented lactic acid product and preparation method thereof

A fermented soy product, inoculation and fermentation technology, applied in the field of fermented lactic acid products and its preparation, to achieve the effects of good nutrition and health, high content of viable bacteria, and stable system

Inactive Publication Date: 2020-06-23
张全权
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, soy products do not contain cholesterol, but there are few reports on using it as a fermented product at this stage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Preparation:

[0017] Soybean and broad bean are selected as raw materials, soaked in water for 24 hours, pulverized to obtain soybean powder, add the soybean powder to the soybean milk and mix thoroughly, and then sterilize at 92°C for 6 minutes before use;

[0018] Lactobacillus bulgaricus and Streptococcus thermophilus are used as starter to inoculate in the above-mentioned soybean milk; the inoculation amount of the starter is 1×10 6 cfu / mL, ferment at 27°C, stop fermentation after 80 hours, and cool to 6°C for the second time to obtain a fermentation broth;

[0019] The sweetener, stabilizer and water were stirred and mixed at 64°C for 16 minutes, sterilized at 92°C for 6 minutes, and then cooled to 6°C to obtain an additive solution.

[0020] The flavoring agents are sweeteners and stabilizers; wherein, the sweeteners are white granulated sugar, fructose and fructose syrup; the added amount of the sweeteners is 5%; the stabilizers are pectin, starch and agar; Th...

Embodiment 2

[0024] Preparation:

[0025] Soybean, mung bean and broad bean are selected as raw materials, soaked in water for 48 hours, pulverized to obtain soy flour, the soy flour is added to the soy milk mixed with water, and then sterilized at 92° C. for 6 minutes, ready for use;

[0026] Lactobacillus bulgaricus, Streptococcus thermophilus and Lactobacillus lactis are used as starter to inoculate in the above-mentioned soybean milk; the inoculation amount of the starter is 1×10 9 cfu / mL, ferment at 35°C, stop fermentation after 80 hours, and cool to 6°C for the second time to obtain a fermentation broth;

[0027] The sweetener, stabilizer and water were stirred and mixed at 64°C for 16 minutes, sterilized at 92°C for 6 minutes, and then cooled to 6°C to obtain an additive solution.

[0028] The flavoring agents are sweeteners and stabilizers; wherein the sweeteners are arabinose, xylitol, erythritol, sorbitol, aspartame and steviol glycosides; the added amount of the sweeteners is ...

Embodiment 3

[0031] Using adzuki bean, mung bean, and pea as raw materials, after selection, soak in water for 48 hours, pulverize to obtain soybean powder, add soybean powder to water and mix well with soy milk, and then sterilize at 92°C for 6 minutes before use;

[0032] Streptococcus thermophilus and Lactobacillus lactis are used as starter to inoculate in above-mentioned soybean milk; the inoculation amount of described starter is 1×10 8 cfu / mL, ferment at 30°C, stop fermentation after 80 hours, and cool down to 6°C for the second time to obtain a fermentation broth;

[0033] The sweetener, stabilizer and water were stirred and mixed at 64°C for 16 minutes, sterilized at 92°C for 6 minutes, and then cooled to 6°C to obtain an additive solution.

[0034] The flavoring agents are sweeteners and stabilizers; wherein the sweeteners are arabinose, xylitol, aspartame and steviol glycosides; the added amount of the sweeteners is 0.1%; the stabilizers are agar and stevioside One or more of s...

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PUM

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Abstract

The present invention relates to the technical field of food and particularly to a fermented lactic acid product and a preparation method thereof. The preparation method of the fermented lactic acid product is as follows: sterilizing a soybean product, then inoculating a fermentation agent, conducting fermentation, conducting cooling to obtain fermented soybean product juice, then adding a flavoring agent, conducting even mixing, and conducting homogenization to obtain the fermented lactic acid product. The fermented lactic acid product prepared by using the preparation method is stable in system and high in content of live bacteria during the shelf life, also contains flavor of fermented milk and fermented juice, is smooth and tender in mouthfeel, is better in appearance, color and luster, texture state, mouthfeel, flavor, sourness and sweetness, etc., than existing products on the market, maintains original taste and flavor of the fermented milk, also has flavor of fermented soybeanproducts, and is excellent in nutrition and health.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a fermented lactic acid product and a preparation method thereof. Background technique [0002] Dairy products are rich in protein, fat, carbohydrates and minerals. It is not only rich in nutritional value, but the added live bacteria and metabolites are beneficial to intestinal peristalsis and improving immunity. Some proteins are decomposed into polypeptides and amino acids, and some fats and lactose are also decomposed into smaller compounds. Easily absorbed by the body. [0003] Soy products are rich in protein, as well as essential amino acids for the human body, as well as calcium, phosphorus, iron and other minerals needed by the human body, including vitamins Bl, B2 and cellulose. However, soy products do not contain cholesterol, but there are few reports on them as fermented products at this stage. Therefore, there is currently a lack of a fermented milk product rich in ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/50A23L11/60A23L11/65
CPCA23C11/106A23V2400/123A23V2400/249
Inventor 张全權
Owner 张全权
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