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...