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Lactobacillus fermentation type soybean protein powder and preparation method thereof

A technology of soybean protein powder and lactic acid bacteria fermentation, applied in the field of food processing, can solve problems such as the inability to meet the requirements of consumer product quality, and achieve the maintenance of intestinal flora balance, easy digestion and absorption, and prevention of intestinal diseases and cardiovascular diseases. Effect

Inactive Publication Date: 2021-09-17
黑龙江冰泉多多保健食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although the existing vegetable protein beverages and active lactic acid bacteria beverages are of various types, they can no longer meet the requirements of consumers for product quality.

Method used

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  • Lactobacillus fermentation type soybean protein powder and preparation method thereof
  • Lactobacillus fermentation type soybean protein powder and preparation method thereof
  • Lactobacillus fermentation type soybean protein powder and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Lactic acid bacteria fermented soybean protein powder comprises the following raw materials: 80kg of soybeans, 0.008kg of cellulase, 0.05kg of lactic acid bacteria, 5kg of sucrose, 1kg of tartaric acid, 0.3kg of orange essence and 0.3kg of sodium carboxymethylcellulose.

[0036] The preparation method of the above-mentioned lactic acid bacteria fermented soybean protein powder specifically comprises the following steps:

[0037] (1) Take each raw material by the weight of the above-mentioned lactic acid bacteria fermented soybean protein powder;

[0038] (2) Soak soybeans in 64 kg of water for 4 hours, then crush and refine, filter to remove slag, and obtain soybean milk;

[0039] (3) Add cellulase to soybean milk, heat up to 30°C for enzymolysis reaction for 6 hours, filter, heat up to 80°C to inactivate enzyme for 2 minutes, cool to room temperature, and obtain soybean milk enzymolysis solution;

[0040] (4) Add lactic acid bacteria to the soymilk enzymatic hydrolysi...

Embodiment 2

[0043] Lactic acid bacteria fermented soybean protein powder, including the following raw materials: 100kg of soybeans, 0.01kg of cellulase, 0.08kg of lactic acid bacteria, 10kg of fructose syrup, 2kg of tartaric acid, 0.5kg of sweet orange essence and 0.5kg of xanthan gum.

[0044] The preparation method of the above-mentioned lactic acid bacteria fermented soybean protein powder specifically comprises the following steps:

[0045] (1) Take each raw material by the weight of the above-mentioned lactic acid bacteria fermented soybean protein powder;

[0046] (2) Soak the soybeans in 100 kg of water for 6 hours, then crush and refine the pulp, filter to remove slag, and obtain soybean milk;

[0047] (3) Add cellulase to soybean milk, heat up to 35°C for enzymolysis reaction for 5 hours, filter, heat up to 85°C to inactivate the enzyme for 2 minutes, and cool to room temperature to obtain soybean milk enzymolysis solution;

[0048] (4) Add lactic acid bacteria to the soymilk en...

Embodiment 3

[0051] Lactic acid bacteria fermented soybean protein powder, including the following raw materials: 120kg of soybeans, 0.012kg of cellulase, 0.1kg of lactic acid bacteria, 15kg of fructooligosaccharides, 3kg of tartaric acid, 0.8kg of lemon essence and 0.8kg of pectin.

[0052] The preparation method of the above-mentioned lactic acid bacteria fermented soybean protein powder specifically comprises the following steps:

[0053] (1) Take each raw material by the weight of the above-mentioned lactic acid bacteria fermented soybean protein powder;

[0054](2) Soak soybeans in 10 times of water for 8 hours, then crush and refine, filter to remove slag, and obtain soybean milk;

[0055] (3) Add cellulase to soybean milk, heat up to 40°C for enzymolysis reaction for 4 hours, filter, heat up to 90°C to inactivate enzyme for 1 min, cool to room temperature, and obtain soybean milk enzymatic hydrolysis solution;

[0056] (4) Add lactic acid bacteria to the soymilk enzymatic hydrolysi...

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Abstract

The invention discloses lactobacillus fermentation type soybean protein powder. The lactobacillus fermentation type soybean protein powder comprises the following raw materials in parts by weight: 80 to 120 parts of soybeans, 0.008 to 0.012 part of cellulase, 0.05 to 0.1 part of lactic acid bacteria, 5 to 15 parts of a sweetening agent, 1 to 3 parts of tartaric acid, 0.3 to 0.8 part of essence and 0.3 to 0.8 part of a stabilizer. The preparation method comprises the following steps of (1) weighing the raw materials; (2) soaking the soybeans, smashing, grinding into thick liquid, and filtering to remove residues; (3) adding the cellulase to carry out enzymolysis reaction, filtering and deactivating enzyme; (4) adding the lactic acid bacteria for fermentation; and (5) adding the sweetening agent, the tartaric acid, the essence and the stabilizer, homogenizing, and spray-drying to obtain a product. According to the soybean protein powder, some physiological activators are generated while nutritional ingredients are improved, the reproduction of harmful microorganisms can be controlled, and the balance of intestinal flora can be maintained, so that intestinal diseases and cardiovascular diseases are prevented, and the soybean protein powder also has the effects of preventing aging, prolonging life and preventing cancers.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a lactic acid bacteria fermented soybean protein powder and a preparation method thereof. Background technique [0002] Beverages containing soybean protein and active lactic acid bacteria are beverage products that can supplement the high-quality protein and probiotics needed by the human body. In recent years, with the rise of soybeans and their soybean products as well as lactic acid bacteria drinks and probiotics, people have increasingly recognized the importance of soybeans and probiotics. The birth and development of soybean protein drinks and active lactic acid bacteria drinks have increased the number of soybean protein drinks. And the kind of active lactic acid bacteria beverage, it will become the daily indispensable drinking food of broad masses of people. [0003] Although the existing vegetable protein beverage and active lactic acid bacteria beverage produ...

Claims

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Application Information

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IPC IPC(8): A23L11/65A23L11/50A23L33/00
CPCA23L11/65A23L11/50A23L33/00A23V2002/00A23V2200/32A23V2200/326A23V2200/302A23V2200/308A23V2250/056
Inventor 李秀娟
Owner 黑龙江冰泉多多保健食品有限责任公司