Soybean and fructus cannabis solidification type fermented beverage and preparation method thereof

Abstract

The invention relates to the technical field of fermentation preparation, in particular to a soybean and fructus cannabis solidification type fermented beverage and a preparation method thereof.The preparation method comprises the steps that fresh soybeans and fructus cannabis are subjected to pulping, enzymatic hydrolysis, ultrasonic cell disruption and ultramicro wet grinding, ultrahigh-pressure homogenization and mixed milk sterilization to form a nutrition environment suitable for probiotic fermentation, and the soybean and fructus cannabis solidification type fermented beverage is prepared. Screening and spreading the probiotics to obtain high-quality compound probiotics, and fermenting the high-quality compound probiotics to obtain the fructus cannabis and soybean milk mixed fermented beverage. The total nutrition of the soybeans and the fructus cannabis is reserved, the emulsion state is stable and free of layering after enzymolysis and probiotic fermentation, the fermentation process is accelerated by adding the fructus cannabis pulp and the compound probiotics, the quality of the fermented beverage with the soybean milk as the substrate is improved, and the fermented beverage can be easily absorbed and utilized by the intestinal tract of the human body and is enriched with certain antioxidant capacity; the obtained fermented beverage product is rich in taste and high in nutritional value, has the characteristics of rich and delicate fragrance, and has certain functional characteristics.

Description

technical field [0001] The invention belongs to the technical field of food production and processing, and in particular relates to a soybean hemp seed solidified fermented beverage and a preparation method thereof. Background technique [0002] There are more and more vegetarians in modern society, and they tend to be younger. At the same time, the number of lactose intolerant people, young people with gastrointestinal discomfort and middle-aged and elderly people with weakened gastrointestinal function is increasing. Plant-based fermented beverages have emerged as the times require. pregnancy. Plant-based yogurt is gradually favored by people. Plant-based yogurt is made from plants or plant extracts, with or without adding other food raw materials and (or) food additives, processed or fermented, and is made from plants, soy products and grains. Vegetable-based fermented products, such as vegetables, etc., have gradually become a new dietary style pursued by the public. H...

AI Technical Summary

Problems solved by technology

In recent years, there have been a lot of relevant research materials on plant-based fermented beverages compounded with plant-based raw materials and soybeans. CN110800805A invention patent adds enzymatic hydrolyzed emblica juice to soybean milk, and then ferments it to make emblica juice fermented soybean milk. However, in this patent The added emblica juice was treated with enzymes and then hot-leached, which destroyed a large amount of vitamins in the juice. After adding, it could not give more nutrients to the fermented soybean milk. In addition, only two kinds of lactic acid bacteria were used in this fermented beverage. Fermentation is difficult to remove the unique beany smell in soy milk, and the effect is poor compared with multi-strain compound fermentation. In addition, the fermented beverage system has undergone multiple high-temperature sterilization, and the acidic substances in the juice will cause some small peptides to produce Secondary aggregation to form protein aggregates, which is not conducive to human digestion and absorption

CN112493416A invention patent inoculates probiotics in soybean milk, which is only processed through conventional fermentation steps. The pretreatment of this method uses baking soda to soak, resulting in the loss of polysaccharides and other substances in soybean seed coats. After beating, soybeans are not crushed carefully, and soybean residues The macromolecules such as proteins and polysaccharides contained in the fermented milk have not been utilized, and the nutrients are not easily absorbed by the human intestine. In addition, only the refiner is used for beating treatment without the assistance of other technological means, which will lead to insufficient stability of the fermented product. The final sample slags, which seriously affects the product quality

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