Functional composite soybean milk beverage and preparation method thereof

A functional and beverage technology, applied in dairy products, milk substitutes, food science and other directions, can solve the problems of insufficient product flavor and backward technology, and achieve improved DPPH clearance rate and reducing power, high sensory acceptance, and better flavor. Effect

Pending Publication Date: 2021-07-13
HUAIYIN INSTITUTE OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The present invention proposes a functional compound soybean milk beverage and its preparation method, the purpose of which is to prepare a new flavor fermented beverage which integrates the nutritional value and health care function of beans, and solves the backward technology and insufficient flavor of the traditional soybean milk beverage , In order to overcome the problems of stratification and precipitation, the use of stabilizers, etc.

Method used

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  • Functional composite soybean milk beverage and preparation method thereof
  • Functional composite soybean milk beverage and preparation method thereof
  • Functional composite soybean milk beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The preparation steps are as follows:

[0032] Select 200g of chickpeas, 300g of snow peas and 160g of lentils, and then soak them repeatedly with flowing water, add 7000g of water, soak overnight, break and beat at 20000rpm / min for 15min to obtain a mixed slurry, and filter with a 200-mesh filter cloth Finally, add 500 g of the mixture of isomalt and D-mannitol to the filtrate, stir at 100 rpm / min for 15 min for uniform mixing. The above mixed slurry was treated at 100°C for 10 minutes, and after cooling to room temperature, 3g of food-grade Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus rhamnosus and Lactobacillus reuteri were added to make the number of lactic acid bacteria in the mixed slurry reach 8.0x10 9 CFU / mL, stirred at 150rpm / min for 120h at 8°C. Ultrasonic treatment is performed on the mixed slurry every 12 hours in the ultra-clean bench. The frequency of the ultrasonic treatment equipment is 28kHz, the ultrasonic intensity is 40W / L, the ultr...

Embodiment 2

[0035] The preparation steps are as follows:

[0036] Select 300g of chickpeas, 450g of snow peas and 330g of lentils, then soak them repeatedly with flowing water, add 9000g of water, soak overnight, break and beat at 30000rpm / min for 19min to obtain a mixed slurry, and filter with a 400-mesh filter cloth Finally, 600 g of the mixture of isomalt and D-mannitol was added to the filtrate, and stirred at 200 rpm / min for 20 min for uniform mixing. The above mixed slurry was treated at 100°C for 15 minutes, and after cooling to room temperature, 9g of food-grade Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus rhamnosus and Lactobacillus reuteri were added to make the number of lactic acid bacteria in the mixed slurry reach 10.0x10 9 CFU / mL, stirred at 300rpm / min for 168h at 12°C. Ultrasonic treatment is performed on the mixed slurry every 12 hours in the ultra-clean bench. The frequency of the ultrasonic treatment equipment is 68kHz, the ultrasonic intensity is 200W...

Embodiment 3

[0039] The preparation steps are as follows:

[0040] Select 250g of chickpeas, 370g of snow peas and 240g of lentils, then soak them repeatedly with flowing water, add 8000g of water, soak overnight, break and beat at 22000rpm / min for 16min to obtain a mixed slurry, and filter with a 300-mesh filter cloth Finally, 560 g of the mixture of isomalt and D-mannitol was added to the filtrate, and stirred at 170 rpm / min for 17 min for uniform mixing. The above mixed slurry was treated at 100°C for 14 minutes, and after cooling to room temperature, 6g of food-grade Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus rhamnosus and Lactobacillus reuteri were added to make the number of lactic acid bacteria in the mixed slurry reach 9.0x10 9 CFU / mL, stirred at 260rpm / min for 156h at 10°C. Ultrasonic treatment is performed on the mixed slurry every 12 hours in the ultra-clean bench. The frequency of the ultrasonic treatment equipment is 40kHz, the ultrasonic intensity is 100W / L,...

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Abstract

The invention relates to the technical field of food processing, in particular to a functional composite soybean milk beverage and a preparation method thereof. The beverage is prepared from, by weight, 20-30 parts of chickpeas, 30-45 parts of sweet broad peas, 16-33 parts of hyacinth beans, 50-60 parts of a mixture of isomaltitol and D-mannitol, 0.3-0.9 part of a lactic acid bacteria mixture and 700-900 parts of water. On the basis of improving the stability and taste of the product, under the condition that a thickening agent is not added, the product formula and the preparation method which are good in storage stability and sensory quality are obtained by adopting specific probiotic fermentation and ultrasonic technologies; meanwhile, the production cost is reduced as much as possible, a theoretical basis is provided for research on the fermented soybean milk, and thoughts and choices are provided for development of new soybean milk products.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a functional compound soybean milk drink and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, more and more attention is paid to the relationship between diet and health, so functional foods have become a hot spot for consumers. Probiotic foods are an important component of functional foods that confer health benefits on the host if sufficient quantities of live probiotics are included in the diet. [0003] Lactic acid bacteria are species commonly used in probiotic preparations and occur naturally in traditionally fermented foods. Lactic acid bacteria are widely used in food processing because they are more resistant to low pH environments and adapt to dairy raw materials and other food matrices. After fermentation, it not only retains the nutritional value of the raw material itself, but also possesses the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/60A23L11/50A23L5/30A23L11/30
CPCA23C11/106
Inventor 李松林胡殿洁闫雍雍卞倩焦心语杨玉婵王歌胡庄方盖迪陈晓明聂小宝
Owner HUAIYIN INSTITUTE OF TECHNOLOGY
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