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Method for prepn. of safety, high nutrition bean milk

A high-nutrition, soy milk technology, applied in food preparation, application, food science and other directions, can solve the problem of not paying attention to the bacteriostatic effect, and achieve the effect of removing anti-nutritional factors, increasing functional nutrients, and preventing the growth of miscellaneous bacteria.

Inactive Publication Date: 2003-12-03
吉林省威特生物应用技术研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In this patent, we only paid attention to the improvement of functional nutrients, but did not pay attention to the antibacterial effect of the prepared soybean milk and improve the safety of soybean milk

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1 Different concentrations of ZnCl 2 Changes of bacteria content in the incubation solution

[0024] Take ZnCl 2 When processing soybeans for the incubation solution, use different concentrations and use a full nutrient agar medium at a temperature of 22±3°C. After incubating for 10 hours, the incubation solution is tested for bacteria by the plate method. The diameter of the plate is 8.5cm.

[0025] At different concentrations of CaCl 2 The incubation solution was used as a control group, and soybeans were treated under the same conditions to compare the antibacterial effects. The results are shown in Table 4.

[0026] Concentration

0

0.4％

0.6％

0.8％

1.0％

ZnCl 2 Number of colonies

130

10

0

0

0

CaCl 2 Number of colonies

Not counted

Not counted

Not counted

Not counted

Not counted

[0027] The number of bacteria in the infusion solution me...

Embodiment 2

[0030] Example 2 Different concentrations of FeSO 4 Changes of bacteria content in the incubation solution

[0031] The ZnCl in Example 1 2 Change the solution to FeSO 4 Solution, other experimental methods and experimental conditions are the same. The results are shown in Table 5.

[0032] Concentration

[0033] The results show that FeSO 4 When the soybean is treated as an infusion solution, the concentration is 0.4%, which is obviously bacteriostatic, and the concentration is more than 0.6%, which is completely bacteriostatic. Pour off the infusion solution and prepare soymilk with a soymilk machine without sterilization. The soymilk is checked for colony. The results obtained are consistent with Table 5.

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Abstract

A high-safety soybean milk rich in nutrients is prepared from soybean through washing, immersing for sprouting, flushing with water, coarse grinding, filtering, fine grinding, further filtering, proportioning, homogenizing while emulsifying, and high-temp. instantaneous sterilizing and packaging. Its immersing liquid is the aqueous solution of Zn-Fe compounds. It features its aseptic immersing procedure for higher safety.

Description

Technical field [0001] The invention belongs to a method for processing nutritious food. In particular, it relates to a method for producing bacteriostatic, safe and nutritious soy milk containing zinc and iron ions by using biological transformation technology. Background technique [0002] In order to improve the health of students, a student soy milk program is being implemented throughout the country. However, there are frequent incidents of student poisoning. Not only soy milk, but other processed bean foods also have the possibility and cases of poisoning. The root causes of food poisoning are: 1. The raw soybean is moldy and deteriorated; 2. The anti-nutritional factors in the soybean itself have not been removed; 3. The toxins produced by the contaminated bacteria during the soybean soaking process have not been removed; 4. Soy milk or beans Pollution and toxic substances are mixed into the product during the preparation process. The above are the links where problems may...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L11/30
Inventor 程玉华刘英杰
Owner 吉林省威特生物应用技术研究所
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