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

Inactive Publication Date: 2006-12-06
上海中懋新生物科技工程有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the lactic acid beverages currently on the market are formulated, which is not conducive to human body absorption; and some beverages that are actually fermented by lactic acid bacteria are also milk or goat milk lactic acid beverages, which have high animal Fat, that is, the shortcomings of saturated fatty acids and high cholesterol, are not suitable for some people who suffer from cardiovascular and cerebrovascular diseases, hypertension, obesity, diabetes and other special diseases to drink. For ordinary people, long-term regular and quantitative drinking of such animals Milk-based lactic acid bacteria beverages can also easily lead to high blood fat and high cholesterol, which will affect your health
Simultaneously, the production cost of this type of animal milk lactic acid bacteria beverage is also quite high

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[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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PUM

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Abstract

A beverage containing rich protein, trace elements, vitamins, isoflavone and bifidobacterium factor is prepared through mixing soybean, peanut and walnut kernel, preparing their milk, deodoring, adding cultured lactobacillus, fermenting, adding water, grinding, ultrahigh-temp sterilizing, cooling and packing.

Description

technical field [0001] The invention relates to a preparation method of soybean, peanut and walnut plant lactic acid bacteria beverage. Background technique [0002] With the continuous improvement of people's material and cultural life, people have paid more attention to the reasonable nutritional structure and health care function of food. However, most of the lactic acid drinks currently on the market are formulated, which is not conducive to human body absorption; and some drinks that are actually fermented by lactic acid bacteria are also milk or goat milk lactic acid bacteria drinks, which have high animal Fat, that is, the shortcomings of saturated fatty acids and high cholesterol, is not suitable for some people who suffer from cardiovascular and cerebrovascular diseases, hypertension, obesity, diabetes and other special diseases to drink. For ordinary people, long-term regular and quantitative drinking of such animals Milk-based lactic acid bacteria beverages can a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/20A23C11/10A23L11/50A23L11/65
Inventor 郭凯惠小毅曹芳孙亚玲邵国勤宫正张璟许翔周
Owner 上海中懋新生物科技工程有限公司
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