Complex function fermentation soybean sprout milk and method for preparing same

Abstract

This invention involves complex functional fermented soy bean sprouts milk and its preparation methods in food field. Its main technical characteristics is mixing the soy bean sprouts with the animals dairy product or without the animals dairy product but with glucose, fructose or high fructose corn syrup, strengthening soy isoflavones, after the lactic acid bacteria especially the fermentation of Lactobacillus helveticus TUST005 and butanedione streptococcus, ziega food is formed. The finished product of the invention can increase bone density, inhibit angiotensin converting enzyme inhibition function, finished product without dairy products is suitable for people with the symptoms of lactose discomfort.

Description

technical field [0001] The invention relates to a fermented milk product in the food field, in particular to a fermented soybean sprout bean milk with multiple functions, which has the functions of increasing bone density and inhibiting angiotensin-converting enzyme, and a preparation method thereof. Background technique [0002] Soybean protein is a plant-based "complete" protein. The fatty unsaturated fatty acids contained in soybeans can reduce serum cholesterol and prevent arteriosclerosis. Soybean protein and fatty acids can not only lower cholesterol in human blood and reduce blood coagulation, but also soybean saponin can promote fat metabolism, reduce the production of lipid peroxide, effectively prevent arteriosclerosis, and prevent platelet aggregation from forming thrombus. Regular consumption of soybeans can reduce the risk of cardiovascular disease. Isoflavones contained in soybeans promote bone health and have a significant effect on the prevention and treatme...

AI Technical Summary

Problems solved by technology

Studies have shown that cultivating bean sprouts can not only reduce the activity of some anti-nutritional factors, but also produce vitamin C that is not contained in raw bean grains: Bates (1977) evaluated the value of germinated soybean protein and believed that the digestibility of protein has increased, which is Due to the decrease in the activity of trypsin and hemagglutinin; studies such as Kuo (1990) have also shown that soybean germination reduces the activity of trypsin, and trypsin is more sensitive to heat treatment after soybean germination; Chen (1977 ) and other studies have shown that soybean germination reduces the activity of hemagglutinin; the phytic acid in soybean not only reduces the utilization rate of mineral calcium, zinc, iron, etc., but also reduces the digestibility and functionality of protein.