Method for preparing plant beverage of lactic acid bacteria from soybean, peanut and walnut
A technology of plant lactic acid bacteria and lactic acid bacteria, applied in dairy products, food preparation, milk substitutes and other directions, can solve the problems of high cholesterol, unfavorable absorption, high production cost, adjust the balance of flora, reduce the damage of harmful substances, and low production cost Effect
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[0018] A preferred embodiment of the present invention is described below.
[0019] Step 1. Mix 7 kg of washed soybeans, 2 kg of washed and roasted peanuts at a temperature of 80°C to 100°C, and finally remove the red coat, and 1 kg of washed walnuts with the inner and outer skins removed After soaking for 6 to 12 hours, then carry out pulp and residue separation to make 100 kg of mixed slurry with a soybean content of 7%, a peanut content of 2%, and a walnut content of 1%.
[0020] Step 2. Completely deodorize the mixed slurry, that is, grind at 90°C-135°C and 3-6 atmospheric pressure for 5-30 minutes with a fineness of 80-300 mesh;
[0021] Step 3. Lower the temperature of the completely deodorized mixed slurry to 30°C-60°C, add 2%-7% white sugar, and pour it into the fermenter, and add 2%-10% of domesticated and cultivated lactic acid bacteria, that is, Bulgaria Bacillus and Streptococcus thermophilus, for about 2 to 12 hours of fermentation;
[0022] The process of accli...
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