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Probiotic active soybean milk beverage and preparation method and application thereof

A technology of probiotics and soybean milk, applied in the direction of bacteria, application, and lactobacilli used in food preparation, can solve the problems of single soybean milk products, short storage time, and difficulty in digesting, so as to improve sleep quality, strong fresh-keeping ability, The effect of improving peristalsis

Pending Publication Date: 2021-10-29
VV FOOD & BEVERAGE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, people pay more and more attention to the health care function of food, and pay great attention to the raw materials and additives of food. Soybean products are high in protein and rich in nutrients, and are also favored by people, but they are not easy to digest. Therefore, soymilk has become more Good choice, soy milk is rich in nutrients, can lower blood pressure and control cholesterol, so it has a high degree of attention, but the existing soy milk products are single, and most of them have a short storage time, so it is not easy to store

Method used

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  • Probiotic active soybean milk beverage and preparation method and application thereof
  • Probiotic active soybean milk beverage and preparation method and application thereof
  • Probiotic active soybean milk beverage and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] 1. Strain selection

[0036] 1. Select Lactobacillus plantarum subsp.plantarum, strain collection preparation: CICC 10345, purchased from China Industrial Microorganism Culture Collection Management Center.

[0037] 2. Verify whether Lactobacillus plantarum can produce bacteriocin

[0038] (1) After activation of Lactobacillus plantarum subsp. plantarum, inoculate in CM0006MRS solid medium, culture at 35°C, pH7.5, transfer and purify the culture dish, pick a single colony of the bacteria with an inoculation loop and inoculate in CM0006MRS In the liquid culture medium, shake culture at 35°C for 48 hours, centrifuge the culture solution at 3000r / min, 4°C for 10min, remove the bacteria, keep the supernatant as the fermentation supernatant of the bacteria, and use the acid precipitation method to prepare the crude extract of the bacteria white;

[0039] CM0006MRS medium formula: casein peptone 10.0g, beef extract 10.0g, yeast powder 5.0g, glucose 5.0g, sodium acetate 5.0g...

Embodiment 2

[0053] This embodiment provides a probiotic active soymilk beverage, which is basically the same as that of Embodiment 1, except that:

[0054] In S1, the dosage of each raw material is: 60g of soybeans, 5g of carrots, 15g of white sugar, 6g of fried wild jujube kernels, and 390ml of water;

[0055] In S2, the inoculum amount of Lactobacillus plantarum subsp. plantarum was 1%, the fermentation temperature was 30° C., the fermentation time was 2.5 hours, and the pH was 4.8.

Embodiment 3

[0057] This embodiment provides a probiotic active soymilk beverage, which is basically the same as that of Embodiment 1, except that:

[0058] In S1, the dosage of each raw material is: 80g of soybeans, 6g of carrots, 20g of white sugar, 8g of fried jujube seeds, and 570ml of water;

[0059] In S2, the inoculum amount of Lactobacillus plantarum subspecies is 2%, the fermentation temperature is 35°C, the fermentation time is 1.5h, and the pH is 5.4.

[0060] The mouthfeel, color, and smell of the probiotic active soymilk beverage prepared in Examples 1-3 were described by sensory evaluation, and 30 volunteers were selected for evaluation and scoring, and the average score was the final score of the sample. The sensory identification evaluation test was carried out according to the sensory evaluation principles, and the sensory evaluation principles are shown in Table 2.

[0061] Table 2 Sensory evaluation criteria of probiotic active soy milk beverage

[0062]

[0063] ...

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Abstract

The invention relates to the field of soybean milk beverage preparation methods, and particularly discloses a probiotic active soybean milk beverage and a preparation method and application thereof. The probiotic active soybean milk beverage is mainly composed of soybeans, carrots, white sugar, fried spina date seeds, lactobacillus plantarum subsp and plantarum probiotics. The probiotic active soybean milk beverage is obtained specifically through soybean soaking, hot steaming, pulping, inoculation, fermentation, blending, homogenization, sterilization, filling, cooling, inspection and packaging. The protein content of the probiotic active soybean milk beverage is as high as 3.2%, and the probiotic active soybean milk beverage is fine and smooth in taste, appropriate in sour and sweet taste, excellent in flavor, favorable for falling asleep after being drunk at night, capable of improving sleep quality and enhancing human immunity after being drunk for a long time, and relatively high in corrosion resistance.

Description

technical field [0001] The invention relates to the field of preparation methods of soybean milk beverages, in particular to a probiotic active soybean milk beverage and its preparation method and application. Background technique [0002] With the development of society, people's pressure is getting higher and higher. The pressure from life and work often makes people suffer from insomnia, irritability, and poor sleep quality, which leads to the decline of the body's immunity and forms a vicious circle. Therefore, people pay more and more attention to the health care function of food, and pay great attention to the raw materials and additives of food. Soy products are high in protein and rich in nutrients, and are also favored by people, but they are not easy to digest. Therefore, soy milk has become more A good choice. Soymilk is rich in nutrients, can lower blood pressure and control cholesterol, so it has a high degree of attention. However, the existing soymilk products...

Claims

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Application Information

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IPC IPC(8): A23L11/65A23L11/50A23L19/00A23L33/00
CPCA23L11/65A23L11/50A23L19/09A23L33/00A23V2002/00A23V2400/169A23V2200/324A23V2200/326A23V2200/322A23V2200/32A23V2200/318
Inventor 徐粉林徐凌云姚玉芳郭胜韩世坡刘耀耀
Owner VV FOOD & BEVERAGE CO LTD
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