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Soymilk beverage capable of resisting food allergy and enhancing body immunity and preparation method of soymilk beverage

A technology to enhance immunity and food allergy, applied in the direction of bacteria used in food preparation, food science, and other dairy products, can solve the problems of insufficient relief of allergic symptoms and limited anti-allergic effect, and achieve easy operation and significant anti-allergy Allergic function, no beany smell effect

Pending Publication Date: 2020-08-21
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] So far, most of the anti-allergic research based on natural products has focused on an anti-allergic ingredient, but its anti-allergic effect is very limited and is not enough to relieve allergic symptoms

Method used

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  • Soymilk beverage capable of resisting food allergy and enhancing body immunity and preparation method of soymilk beverage
  • Soymilk beverage capable of resisting food allergy and enhancing body immunity and preparation method of soymilk beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A soymilk beverage for anti-food allergy and immune enhancement, which is composed of the following substances by mass percentage: 50% of lactic acid bacteria fermented soymilk, 2.0% of purslane extract, 1.5% of grape seed extract, 0.2% of orange peel pectin, sucrose 1.5%, oligosaccharides 4.0%, vitamin C 0.03%, and the balance is water.

[0024] The preparation method of described soybean milk beverage comprises the steps:

[0025] (1) Clean the soybeans with water, soak them in water for 8 hours, transfer the soybeans to the seed incubator, the humidity is 85%, the cultivation temperature is 28°C, and the germination time is 3 days;

[0026] (2) Rinse the obtained soybean sprouts, grind them with water in a ratio of 1:8 by weight, boil for 10 minutes, filter and remove the soybean dregs with a 100-mesh sieve to obtain germinated soybean milk;

[0027] (3) Preparation of lactic acid bacteria fermented soybean milk: add sucrose to the germinated soybean milk in step (2...

Embodiment 2

[0033] A soymilk drink for anti-food allergy and immune enhancement, which is composed of the following substances by mass percentage: 52% of lactic acid bacteria fermented soymilk, 2.5% of purslane extract, 1.7% of grape seed extract, 0.3% of orange peel pectin, sucrose 1.8%, oligosaccharides 4.5%, vitamin C 0.04%, and the balance is water.

[0034] The preparation method of described soybean milk beverage comprises the steps:

[0035] (1) Clean the soybeans with water, soak them in water for 8 hours, transfer the soybeans to the seed incubator, the humidity is 85%, the cultivation temperature is 30°C, and the germination time is 4 days;

[0036] (2) Rinse the obtained soybean sprouts, grind them with water in a ratio of 1:8 by weight, boil for 12 minutes, filter and remove the soybean dregs with a 100-mesh sieve to obtain germinated soybean milk;

[0037] (3) Preparation of lactic acid bacteria fermented soybean milk: add sucrose to the germinated soybean milk in step (2), ...

Embodiment 3

[0043] A soymilk drink for anti-food allergy and immune enhancement, which is composed of the following substances by mass percentage: 55% of lactic acid bacteria fermented soymilk, 3.0% of purslane extract, 2.0% of grape seed extract, 0.5% of orange peel pectin, sucrose 2.0%, oligosaccharide 5.0%, vitamin C 0.05%, and the balance is water.

[0044] The preparation method of described soybean milk beverage comprises the steps:

[0045] (1) Clean the soybeans with water, soak them in water for 10 hours, transfer the soybeans to the seed incubator, the humidity is 85%, the cultivation temperature is 30°C, and the germination time is 5 days;

[0046] (2) Rinse the obtained soybean sprouts, grind them with water in a ratio of 1:8 by weight, boil for 15 minutes, filter and remove the soybean dregs with a 100-mesh sieve to obtain germinated soybean milk;

[0047] (3) Preparation of lactic acid bacteria fermented soybean milk: add sucrose to step (2) germinated soybean milk, after h...

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Abstract

The invention relates to a soymilk beverage capable of resisting food allergy and enhancing body immunity and a preparation method of the soymilk beverage. The invention belongs to the technical fieldof food beverage processing. The purslane fermented soymilk is prepared from the following substances in percentage by mass: 50 to 55 percent of lactobacillus fermented soymilk, 2.0 to 3.0 percent ofpurslane extract, 1.5 to 2.0 percent of grape seed extract, 0.2 to 0.5 percent of orange peel pectin, 1.5 to 2.0 percent of cane sugar, 4.0 to 5.0 percent of oligosaccharide, 0.03 to 0.05 percent ofvitamin C, and the balance of water. The soybean milk beverage with the effects of resisting food allergy and enhancing immunity is prepared from soybeans through the processes of sprouting, pulping,pulp boiling, lactobacillus fermentation, addition of other anti-allergic active ingredients and the like. The soymilk beverage disclosed by the invention contains a plurality of anti-allergic components and has a remarkable anti-allergic effect; meanwhile, the beverage is rich in nutrition and good in flavor and taste, and has the function of improving the immune regulation of organisms; the preparation method is simple, the stability of the beverage is good, and the beverage is suitable for industrial production.

Description

technical field [0001] The invention belongs to the technical field of food and beverage processing, and in particular relates to a soymilk beverage capable of resisting food allergy and enhancing body immune function and a preparation method thereof. Background technique [0002] Food allergy is a specific immune response that can occur repeatedly and endanger the body's health when the body is exposed to specific foods. The prevalence of food allergy has increased dramatically in recent decades, and the number of patients has reached millions. Food allergy has become a global health problem. Currently, the recommended treatment for food allergy is still based on strictly prohibiting exposure to allergens. However, the types of allergens that can be clearly identified in medicine are limited, and allergic reactions to unknown allergens are still hard to prevent; at the same time, since most of the allergens that cause food allergies are proteins, it is forbidden for develo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/50A23L11/65A23L11/70
CPCA23C11/106A23C2240/15A23V2400/137A23V2400/113A23V2400/169
Inventor 杨安树唐萍廖雅如陈红兵吴志华李欣佟平袁娟丽武涌孟轩夷
Owner NANCHANG UNIV
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