Production of pure soya-bean lactacidase fermenting beverage

A technology of lactic acid bacteria fermentation and soybean, which is applied in dairy products, food preparation, milk substitutes, etc., can solve the problems of poor growth of lactic acid bacteria, insufficient acid production, and elevated cholesterol content in the human body, and achieve pure bean flavor, high nutritional value, and delicate tissue Effect

Inactive Publication Date: 2005-07-27
JIANGNAN UNIV
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AI Technical Summary

Problems solved by technology

However, the fermentation environment of soymilk and cow's milk is significantly different. Lactic acid bacteria grow poorly in pure soymilk and produce insufficient acid. Therefore, there have been reports or the fermentation substrate of the product is generally a

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0025] a. Preparation of soymilk fermented base material: After the soybeans are peeled by a peeling machine, use 0.25% NaHCO of 3 to 4 times the mass 3 Soak in the solution, wash with clean water, scald with hot water at 90-95°C for 5-8 minutes, then grind at 90-95°C according to the material-to-water ratio of 1:6-1:8, filter with 120-150 mesh Soymilk is obtained after cloth filtration to remove slag, adding sugar accounting for 6-8% of the weight of soymilk, sterilizing at 115-120°C for 10-15 minutes, cooling to make fermentation base material, the sugar can be sucrose or / and glucose, if it is For the compound of sucrose and glucose, the ratio of the two is 1:1;

[0026] B, the preparation of strain acclimation culture liquid: take part of the fermented base material of process a and skimmed milk by volume ratio is 0: 10, 2: 8, 4: 6, 6: 4, 8: 2, 10: 0 mixed into 6 kinds, and then put them in their respective test tubes, sterilized at 115-120°C for 10-15 minutes, cooled to o...

example 1

[0034] Get 10 kilograms of soybeans after screening and removing impurities, and use 30 liters of 0.25% NaHCO at room temperature 3 Soak in the solution for 10-16 hours (the specific time depends on the season). After cleaning, first scald it with 95°C hot water for 5 minutes, and then use 95°C hot water to refine the pulp. Then add 4.8 kg of sucrose and 1.6 kg of glucose, add water to 80 liters, sterilize at 118° C. for 10 minutes, and cool to 43° C. to obtain a soybean milk fermentation base material.

[0035] Take 1 liter of the above-mentioned base material and cow's milk to mix different proportions of culture medium, the volume ratios of soybean milk and cow's milk are 0:10, 2:8, 4:6, 6:4, 8:2, 10:0 respectively, and put into Test tubes, 100ml per tube, sterilized at 118°C for 15 minutes, cooled to 43°C, added Streptococcus thermophilus and Lactobacillus bulgaricus respectively at a volume ratio of 3%, cultivated until curdled milk was obtained to obtain domesticated str...

example 2

[0041] Get 10 kilograms of soybeans after screening and removing impurities, and use 30 liters of 0.25% NaHCO at room temperature 3 Soak in the solution for 10-16 hours (the specific time depends on the season). After cleaning, first scald it with 95°C hot water for 5 minutes, and then use 95°C hot water to refine the pulp. Then add 4.8 kg of sucrose and 1.6 kg of glucose, add water to 80 liters, sterilize at 118° C. for 10 minutes, and cool to 43° C. to obtain a soybean milk fermentation base material.

[0042] Take 1 liter of the above-mentioned base material and cow's milk to mix different proportions of culture medium, the volume ratios of soybean milk and cow's milk are 0:10, 2:8, 4:6, 6:4, 8:2, 10:0 respectively, and put into Test tubes, 100ml per tube, sterilized at 118°C for 15 minutes, cooled to 43°C, added Streptococcus thermophilus and Lactobacillus bulgaricus respectively at a volume ratio of 3%, cultivated until curdled milk was obtained to obtain domesticated str...

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PUM

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Abstract

A fermented lactobacillus beverage is prepared from soybean through preparing soybean milk, inoculating thermophilic streptococcus and lactobacillus, fermenting, dispensing, homogenizing and sterilizing. Its advantages are agreeable taste, not containing cholesterine and lactose, and high nutritive value.

Description

technical field [0001] The present invention relates to a lactic acid bacteria fermented drink using pure soybeans as raw material, in particular to pure yogurt fermented by specially domesticated Streptococcus thermophilus and Lactobacillus bulgaricus, and then prepared by blending, homogenizing, sterilizing and other processes. The sour soymilk drink which can be stored for a long time at normal temperature and the preparation method thereof. Background technique [0002] Fermented milk has high nutritional value. The most common one is yogurt, but this kind of yogurt based on animal milk has a high cholesterol content. Due to the high protein content of soybeans, and among the plant proteins, only soybean protein can completely contain all kinds of amino acids necessary for the human body, and the price of soybeans is relatively low. Therefore, some people use soybean milk to produce soy milk at present, and ferment the soybean milk with lactic acid bacteria to remove so...

Claims

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Application Information

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IPC IPC(8): A23L11/50A23L11/65
Inventor 周惠明钱海峰赵宇星孙欣
Owner JIANGNAN UNIV
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