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Preparation method of konjac fermented soybean milk powder

A technology for fermenting soybeans and konjac flour, applied in the preservation of milk, dairy products, other dairy products, etc., can solve the problems of product flavor and nutritional value, reduced activity of heat-sensitive nutrients, low survival rate of probiotics, etc. Good cholesterol and cardiovascular disease, increase protein content, protect microbial activity

Active Publication Date: 2020-10-13
南昌泰康食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, due to the high temperature of fermented soybean milk powder produced by traditional drying technology, the activity of heat-sensitive nutrients in soybean powder is significantly reduced, and the flavor and nutritional value of the product will also be affected; in addition, the survival of probiotics in fermented soybean milk powder The rate is also very low; freeze-drying technology helps to maintain the activity of heat-sensitive substances in fermented soybean milk powder, but it still damages lactic acid bacteria to a certain extent, and the cost of freeze-drying is relatively high, which restricts its popularization and application in industrial production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Weigh konjac flour and dissolve it in 90°C pure water. The mass ratio of konjac flour to water is 1:4. After the konjac flour fully absorbs water, put it in a water bath at 100°C for 5 minutes, and then cool the material to 40°C, add β-glucanase, 40°C constant temperature water bath, stir once every 30 minutes, enzymolysis for 3 hours, wait until there is no solid konjac flour state, then heat to 80°C, continue for 20min to inactivate the enzyme, and obtain enzymolysis Konjac liquid.

[0020] (2) Take soybeans and wash them with water, then soak them. The mass ratio of soybeans to water is 1:6, and then grind, cook, and filter to obtain soybean milk. Put 9% soybean protein isolate and 5% glucose into the soybean milk liquid , stir evenly until dissolved; put the enzymatic konjac liquid accounting for 20% of the soy milk into the soy milk, stir evenly until dissolved; after homogenization, sterilization and cooling, inoculate compound lactic acid bacteria, and fermen...

Embodiment 2

[0026] (1) Weigh konjac flour and dissolve it in 95°C pure water. The mass ratio of konjac flour to water is 1:5. After the konjac flour fully absorbs water, put it in a water bath at 100°C for 5 minutes, and then cool the material to 40°C, add β-glucanase, 45°C constant temperature water bath, stir once every 30 minutes, enzymatic hydrolysis for 3 hours, wait until there is no solid konjac flour, then heat to 80°C, continue for 20min to inactivate the enzyme, and obtain enzymolysis Konjac liquid.

[0027] (2) Take soybeans and wash them with water, then soak them, the mass ratio of soybeans to water is 1:7, and then grind, cook, and filter to obtain soybean milk, and put soybean protein isolate accounting for 9% of soybean milk and 5% of glucose into soybean milk liquid Stir evenly until dissolved; put the enzymatic konjac liquid accounting for 22% of the soy milk into the soy milk, stir evenly until dissolved; after homogenization, sterilization and cooling, inoculate compou...

Embodiment 3

[0033] (1) Weigh konjac flour and dissolve it in 100°C pure water. The mass ratio of konjac flour to water is 1:6. After the konjac flour fully absorbs water, put it in a water bath at 100°C for 5 minutes, and then cool the material to 40°C, add β-glucanase, 50°C constant temperature water bath, stir once every 30 minutes, enzymolysis for 3 hours, wait until there is no solid konjac flour, then heat to 80°C, continue for 20min to inactivate the enzyme, and obtain enzymolysis Konjac liquid.

[0034] (2) Take soybeans and wash them with water, then soak them, the mass ratio of soybeans to water is 1:8, and then grind, cook, and filter to obtain soybean milk, and put 9% soybean protein isolate and 5% glucose into the soybean milk liquid , stir evenly until dissolved; put the enzymatic konjac liquid accounting for 25% of the soy milk into the soy milk, stir evenly until dissolved; after homogenization, sterilization and cooling, inoculate compound lactic acid bacteria, and ferment...

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Abstract

The invention discloses a preparation method of konjac fermented soybean milk powder. The preparation method comprises the following steps: firstly, preparing enzymolysis konjac liquid and soybean milk separately, then adding the enzymolysis konjac liquid into the soybean milk, adding soybean protein isolate, then performing mixed fermentation through various lactic acid bacteria, and finally performing low-temperature spray drying, thereby obtaining the konjac fermented soybean milk powder. By adding the soy isolate protein and the konjac enzymatic hydrolysate and then fermenting with the mixed lactic acid bacteria, the soy milk can have a good health-care effect, and the product is high in protein content, rich in nutrition, unique in flavor and good in palatability; and low-temperaturespray drying is adopted, the viable count of lactic acid bacteria in fermented soybean milk powder can be preserved to the maximum extent, and the prepared powdery product has the advantages of beinghigh in lactic acid bacteria activity, small in storage space, convenient to eat and the like.

Description

technical field [0001] The invention belongs to the technical field of food processing, and more specifically relates to a preparation method of konjac fermented soybean milk powder. Background technique [0002] Soy milk is a unique traditional food in my country and the most commonly eaten soybean product. Fermented soy milk is a new type of food developed in recent years, especially soy milk fermented with some lactic acid bacteria, which not only retains the unique effects of probiotics, but also can significantly improve the texture, taste and unpleasant smell of soy milk. The fermented soybean milk powder obtained after drying the fermented soybean milk has good solubility and dispersibility, and has the characteristics of rich nutrition, delicate taste, convenient portability and long storage period, making it more acceptable to consumers. [0003] However, the components of fermented soybean milk powder products currently on the market are relatively single, and the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23C1/04A23C3/00
CPCA23C11/106A23C1/04A23C3/00
Inventor 余飞马小明曾友明樊英平陈丽
Owner 南昌泰康食品科技有限公司
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