Bean dreg brown fermented milk beverage and preparation method thereof

A fermented milk beverage, brown technology, applied in dairy products, milk preparations, applications, etc., can solve problems that affect food safety, endanger human health, and loss of nutrients, and achieve recycling, simple methods, and organization The effect of state stability

Pending Publication Date: 2022-03-01
赵元泰 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the methods for reducing the beany smell mainly include genetic engineering technology to cultivate new soybean varieties lacking lipoxygenase, heating and acid-base treatment of soybeans to inactivate the activity of lipoxygenase, etc., but these methods have certain drawbacks, and genetic engineering technology may It will cause changes in other properties of soybeans. The heating method will easily denature the protein and lose nutrients. The addition of acid and alkali components such as sodium bicarbonate and hydrogen peroxide will easily affect food safety and endanger human health.

Method used

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  • Bean dreg brown fermented milk beverage and preparation method thereof
  • Bean dreg brown fermented milk beverage and preparation method thereof
  • Bean dreg brown fermented milk beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A kind of bean dregs brown fermented milk beverage, formula as shown in table 1:

[0032] Table 1

[0033]

[0034] The preparation method of the above-mentioned okara brown fermented milk beverage comprises the following steps:

[0035] Step 1) Hydration: Add reducing sugar to skim milk, add water, stir and mix well, then stand at 40°C for 90 minutes for hydration;

[0036] Step 2) Maillard reaction: heating the hydrated feed liquid until browning, the browning temperature is 90°C, and the browning time is 150min. After the browning is completed, sterilize, the sterilization condition is 85°C, 60min, and cool to room temperature. to obtain a brown base;

[0037] Step 3) brown base material fermentation: add yogurt starter to the brown base material obtained in step 2) according to the formula amount for fermentation, ferment at a constant temperature of 40°C for 80 hours, perform demulsification, stirring, cooling, and homogenization to obtain a mixed solution A, ...

Embodiment 2

[0041] A kind of bean dregs brown fermented milk beverage, formula as shown in table 2:

[0042] Table 2

[0043]

[0044] The preparation method of the above-mentioned okara brown fermented milk beverage comprises the following steps:

[0045] Step 1) Hydration: Add reducing sugar to skim milk, add water, stir and mix well, then stand at 65°C for 30 minutes for hydration;

[0046] Step 2) Maillard reaction: heat the hydrated feed solution until browning, browning temperature is 80°C, browning time is 200min, after browning is completed, sterilize, sterilization condition is 95°C, 45min, cool to room temperature, to obtain a brown base;

[0047] Step 3) Fermentation of brown base material: add yogurt starter to the brown base material obtained in step 2) according to the formula amount for fermentation, ferment at a constant temperature of 42°C for 75 hours, perform demulsification, stirring, cooling, and homogenization to obtain a mixed solution A, Refrigerate at 2-4°C ...

Embodiment 3

[0051] A kind of bean dregs brown fermented milk beverage, formula as shown in table 3:

[0052] table 3

[0053]

[0054]

[0055] The preparation method of the above-mentioned okara brown fermented milk beverage comprises the following steps:

[0056]Step 1) Hydration: Add reducing sugar to skim milk, add water, stir and mix well, then let stand at 60°C for 45 minutes for hydration;

[0057] Step 2) Maillard reaction: heat the hydrated feed liquid until browning, browning temperature is 100°C, browning time is 120min, after browning is completed, sterilize, sterilization condition is 115°C, 15min, cool to room temperature, to obtain a brown base;

[0058] Step 3) Fermentation of brown base material: add yogurt starter to the brown base material obtained in step 2) according to the formula amount for fermentation, ferment at a constant temperature of 45°C for 60 hours, perform demulsification, stirring, cooling, and homogenization to obtain a mixed solution A, Refrig...

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Abstract

The invention discloses a bean dreg brown fermented milk beverage and a preparation method thereof. The bean dreg brown fermented milk beverage comprises the following components in percentage by mass: 5-20% of skimmed milk, 1-10% of fresh bean dregs, 1-8% of reducing sugar, 2-10% of white granulated sugar, 0.01-0.1% of a yoghurt starter, 0.05-0.3% of a stabilizer and the balance of water. The bean dreg brown fermented milk beverage prepared by the preparation method disclosed by the invention is free from beany flavor, has a special scorch aroma, and is smooth in mouth feel, moderate in sour and sweet degrees, not obvious in bean dreg granular sensation and stable in tissue state. The bean dreg brown fermented milk beverage product development improves the bean dreg utilization rate and the market additional value, and solves the problem of bean dreg recycling. Meanwhile, the bean dreg brown fermented milk beverage is low in raw material cost, and the method is simple and easy to implement.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a preparation method of bean dregs brown fermented milk beverage. Background technique [0002] Okara is the main by-product in the process of soybean milk or tofu production. Every 1Kg of soybeans can produce 1.1-1.2Kg of okara in the process of producing tofu. my country is currently the country with the largest bean dregs production in the world, and can produce tens of millions of tons of wet bean dregs every year. According to measurements, the dried okara contains about 42.4-58.1% dietary fiber, 15.2-33.4% crude protein, 8.3-10.9% fat and unspecified monosaccharides and oligosaccharides, etc., which is rich in nutrition and comprehensive. At present, the main treatment methods of bean dregs are used as animal and plant fertilizers or directly discarded, which not only causes the waste of bean dregs resources, but also pollutes the environment. Under the background...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1307A23C9/1315
Inventor 于海燕赵元泰张俊涵黄隽凌
Owner 赵元泰
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