480 results about "Soy milk" patented technology

The present invention belongs to the technical fields of biological bacterium agents and functional food processing. Specifically, it relates to a bacterium agent for soybean milk fermentation and its application, a soy cheese stick and a preparation method thereof. The bacterium agent for soybean milk fermentation provided by the present invention uses Lactobacillus helveticus HL88 and Lactobacillus casei BL25 in combination. It can not only quickly acidify the soy milk, shortening the coagulation time of soy cheese, but also more fully hydrolyze soy proteins, releasing more short peptides and amino acids. In particular, it can highly produce γ-aminobutyric acid (GABA), enhancing the fermentation effect and nutritional value of soybean milk. Further, the soy cheese food prepared by fermenting with the above bacterium agent not only has a strong soy milk fragrance and a smooth texture, but is also easily digested and absorbed, improving the digestibility and reducing the soybean allergenicity, especially helping to improve exercise fatigue and enhance sleep quality. Therefore, the above bacterium agent provided by the present invention has excellent application prospects in the field of preparing functional foods for anti-fatigue and promoting sleep.

The invention discloses a soybean yellow serofluid fermentation product rich in aglycone type soybean isoflavone as well as a preparation method and application of the soybean yellow serofluid fermentation product, and relates to the technical field of microbial fermentation. The preparation method comprises the following steps: inoculating double yeasts into a soybean yellow serofluid culture medium rich in glucoside type soybean isoflavone, adjusting the pH value of the soybean yellow serofluid culture medium, and performing constant-temperature fermentation to obtain a soybean yellow serofluid fermentation product; the double yeast is prepared from Wickerhamomyces anomalus NNB-1 and Candida utilis LYY1 according to a proportion, the Wickerhamomyces anomalus NNB-1 is preserved in the China Center for Type Culture Collection on April 3, 2023, and the preservation number is CCTCC (China Center for Type Culture Collection) NO: M2023451. The invention further discloses a preparation method of the double yeast for the Wickerhamomyces anomalus strain capable of improving the yield of the Wickerhamomyces anomalus strain capable of improving the yield of the Wickerhamomyces anomalus strain capable of improving the yield of the Wickerhamomyces anomalus strain capable of improving the yield of the Wickerhamomyces anomalus strain. According to the present invention, the soybean yellow serofluid rich in glucoside type soybean isoflavone is adopted as the fermentation substrate, and the Wickerhamomyces anomalus NNB-1 and the Candida utilis LYY1 are subjected to double-yeast fermentation so as to significantly improve the content of daidzein, daidzein, genistein and other aglycone type soybean isoflavone in the soybean yellow serofluid fermentation product.

The utility model relates to the technical field of soybean milk machines, in particular to a wall-breaking soybean milk machine structure with a rapidly-replaced cutter head, which is convenient for replacing the cutter head, can realize that one machine is matched with multiple cutter heads, can expand the functions of wall breaking, egg white beating, dough kneading, meat mincing, cooking and the like while being convenient to clean, and improves the function diversification of the machine. Comprising a shell and a driver, a bottom cover is installed in the shell, the upper portion of the bottom cover is connected with a heating disc through a heating disc fixing ring, the upper portion of the heating disc is connected with a cup body, a sealing ring is installed between the cup body and the heating disc fixing ring, a cutter shaft is rotationally installed in the middle of the heating disc and the middle of the bottom cover, and a cutter head is detachably installed at the upper end of the cutter shaft. The driver is located below the shell, and the input end of the cutter shaft is connected with the output end of the driver.

The invention discloses anthocyanin-enhanced sleep-aiding whole-bean black soybean milk and a preparation method thereof, and belongs to the technical field of food processing. The anthocyanin reinforced whole-bean black soybean milk is prepared by utilizing a high-energy fluid mill and comprises the following raw materials: 9-12 parts of black soybeans, 1-3 parts of mulberries, 1-3 parts of black Chinese wolfberry fruits, 73-86 parts of water, 0.5-2 parts of cane sugar and 0.01 part of maltodextrin. The preparation method comprises the following steps: finely grinding and crushing the raw materials by using a high-energy fluid mill in the processing process, homogenizing with auxiliary materials, and sterilizing. The black soybean milk is high in bean protein solubility and rich in anthocyanin and has the effects of soothing the nerves and helping sleep, the production process is easy to operate, the production period is short, and the black soybean milk has good application and popularization value.

The invention relates to the technical field of soybean milk products, in particular to application of a soybean folic acid enrichment method in soybean milk rich in folic acid. According to the method disclosed by the invention, a plant biotransformation technology is utilized, and folic acid in the soybeans is enriched by cleaning and soaking the soybeans, adding a substrate and a hypertonic substance and regulating and controlling the temperature and activating folic acid synthetase. The preparation method comprises the following steps: germinating soybeans for 24-36 hours, homogenizing, adding wheat germs and an additive, boiling the soybean milk, blending, homogenizing and sterilizing to obtain a stable healthy product with high folic acid content.

The invention discloses a preparation method of soybean milk powder for promoting immune regulation, and belongs to the technical field of soybean product processing. Performing biological enzymolysis; modifying soybean protein; compounding functional components; and preparing the microcapsule. An ultrasonic-enzyme composite extraction technology is applied, and the enrichment rate of components with immunocompetence is increased. According to the method, the Maillard reaction is performed on the soybean protein and the polysaccharide by utilizing an ultrasonic-assisted heating technology, so that the emulsifying characteristic of the soybean protein isolate is improved, and the immunoregulation promoting performance of the soybean protein isolate is greatly improved. According to the invention, through a microcapsule embedding technology, glycosylated soybean protein is wrapped in the particles by a wall material formed by galactooligosaccharide and resistant dextrin, the stability and bioavailability are improved, the microencapsulation efficiency is greater than 95%, and the immunoregulation promotion performance of the microencapsulated soybean protein is effectively exerted. By adopting spray drying, inactivation of immune active components caused by high temperature is avoided.

The present disclosure generally relates to the use of plant fibers or starch for enhancing the taste or texture of fermented dairy products and dairy analogue products. In some embodiments, the dairy product analog product is a vegetarian yogurt product formed by fermentation of plant milk (e.g., soymilk, almond milk, hazelnut milk, sesame milk, pistachio milk, potato milk, banana milk, flaxseed milk, macadamia nut milk, cashew milk, oat milk, hemp plant milk, coconut milk, and pea source milk). In some embodiments, the plant fibers include pectin, inulin, fruit fibers (e.g., apple or citrus fibers), starch, oat fibers, pea fibers, alginate fibers, and any combination thereof. In some embodiments, the enhancement of taste or texture includes reduction of green plant taste, reduction of sourness, increase of sweetness, reduction of bitter taste, reduction of astringent taste, increase of compactness, reduction of granular sensation, increase of consistency, increase of mouth feel, or any combination thereof. In certain related forms, the present disclosure provides edible compositions comprising fermented plant milk and plant fibers or starch.

The invention relates to the technical field of solid waste recycling, in particular to a bean dreg recycling method which comprises the following steps: adding a first compound enzyme into bean dregs and first water to perform enzymolysis, performing ultrasonic treatment and first heating treatment on the prepared first mixture, and performing first centrifugal treatment to prepare first liquid and first solid; adding a second compound enzyme into the first solid and second water for enzymolysis to obtain a second mixture, and carrying out second heating treatment and second centrifugal treatment on the second mixture to obtain a second liquid and a second solid; an oligosaccharide concentrated solution prepared from the first liquid can be used as an additive of a soymilk beverage, and a soybean hydrolysis concentrated solution prepared from the second liquid; the soybean hydrolysis concentrated solution can be used as a freshener; the insoluble fiber polysaccharide prepared from the second solid can be used as a dietary fiber supplement or used for preparing feed. According to the method, recycling and comprehensive utilization of the bean dregs are achieved, secondary pollution is avoided, the application range of recycled products is wide, and the economic value is high.

The invention belongs to the technical field of food, and provides a special enzyme composition for infant soybean milk powder and soybean milk powder thereof. A three-stage directional enzymolysis technology is adopted, the three-stage directional enzymolysis technology comprises glutamine transaminase deamidation pretreatment, bacillus subtilis protease-trypsin-papain first-stage hydrolysis and aminopeptidase-phytase-beta-glucosidase second-stage hydrolysis, and conductivity control, carbon dioxide ventilation in-situ complexation and spray drying processes are combined. The free amino nitrogen of the product is increased by more than or equal to 20%, the proportion of 200-1500Da peptide fragments is more than or equal to 70%, the median particle size is 50-180 microns, the water activity is less than or equal to 0.30, the instant dissolving time is less than or equal to 30 seconds at 25 DEG C under the water hardness of 15-200ppm, the settling rate is less than or equal to 3% after standing for 30 minutes, and the zeta potential is-10 to-25mV. The palatability contradiction between deep hydrolysis and bitterness inhibition of the bean-based infant formula powder, the brewing contradiction between high-calcium reinforcement and instant stability and the process controllability contradiction between three-stage enzymolysis and ionic strength accumulation are effectively solved, and the bean-based infant formula powder has wide application value in the fields of bean-based infant formula food and vegetable protein nutritional products.

The invention relates to an AI-based full-process management system for a dried beancurd stick production line, which belongs to the technical field of intelligent production management and industrial process control, and comprises a real-time material characteristic sensing module used for detecting biophysical characteristics of soybean milk in the production process in real time and generating biophysical characteristic vectors; the quality evolution prediction module is used for calculating an expected quality score and a corresponding prediction confidence coefficient; the dynamic process optimization module is used for resolving dynamic compensation process parameters; the process instruction execution module is used for adjusting an execution unit on the production line; the finished product quality detection module is used for detecting the quality of a final finished product and generating the actual quality of the final product; and the data flywheel self-learning module is used for carrying out iterative training on the quality prediction model and the dynamic optimization model. According to the invention, a lagging management mode of postmortem detection in traditional production is converted into a prospective management mode of beforehand early warning and in-process regulation and control, so that potential quality reduction risks can be foreseen in advance and actively avoided.

This invention discloses a raw material composition for preparing yogurt, yogurt, food, and a method for preparing the same. The raw material composition includes fermentation ingredients, additives, and a starter culture. The fermentation ingredients include 80-90 wt% soy milk; the additives include 0.1-0.4 wt% dietary fiber, 1-3 wt% natural starch, and 0.5-1.5 wt% coconut extract; the starter culture is used at 0.005-0.02 wt%, and includes *Streptococcus thermophilus*, *Lactobacillus delbrueckii* subsp. bulgaricus, *Lactobacillus casei*, and *Lactobacillus plantarum*. The yogurt of this invention has a good taste and flavor at room temperature, maintains a stable pH, and can be stored at room temperature for one month while ensuring the activity of lactic acid bacteria.

The invention discloses plant-based yoghurt based on mung bean protein and chickpea matrix and a preparation method of the plant-based yoghurt, and belongs to the technical field of fermented food. According to the method, mung bean protein and a chickpea matrix are used as main fermentation raw materials, and fermentation is performed after high-pressure homogenization, so that the plant-based yoghourt is obtained. By optimizing the ratio of the chickpea water to the chickpea soybean milk, the gel stability, the water binding capacity and the texture of the yoghourt are improved, and nutritional ingredients such as dietary fibers, soluble starch and polyphenols are reserved. The invention provides an efficient and environment-friendly solution for developing plant-based fermented dairy products with excellent taste, uniform texture and nutritional value, and has important application value for developing novel fermented dairy products.

To provide bread good in texture, in particular, bread which is good in a crispness feel and a mellow feel even after microwave-reheated and also even when thawed by microwave reheating in a case where it is frozen after baking.SOLUTION: Bread is produced with a water-in-oil emulsified composition satisfying all of the following conditions (1) to (3): (1) soy milk is contained in a water phase as a solid content at 3 wt.% or more and 20 wt.% or less; (2) the composition contains exomaltotetraohydrolase; and (3) the composition contains propylene glycol fatty acid ester and / or polyglyceryl fatty acid ester. A water extract from a whole fat soybean which has a weight ratio of protein to carbohydrate of 100 to 200% is preferably used as the soy milk.SELECTED DRAWING: None

This invention belongs to the field of food fermentation technology, and specifically relates to a compound probiotic agent and its application in the preparation of fermented soy milk. This invention provides a compound probiotic agent composed of *Lactobacillus fermentum* NCPS LF01, *Pediococcus pentosaceus* NCPS PPE01, and *Lactobacillus acidophilus* NCPS LA01 in a volume ratio of 1-2:1:1, and applies this compound probiotic agent to the preparation of soy products, especially fermented soy milk. The beneficial effects of this invention are that fermented soy milk prepared using this compound probiotic agent has a rich flavor, and the total flavonoid and total phenolic content, as well as the in vitro DPPH free radical scavenging rate, are significantly superior to those of ordinary commercially available strains or other strains. In summary, this compound probiotic agent can effectively improve the retention level of active ingredients and antioxidant capacity of fermented soy milk, and has outstanding application value.

The utility model relates to the technical field of loading and weighing device discloses a kind of linkage type soy product loading and weighing device, including support, the inside upper portion of support is slidably connected with ration discharging mechanism, the ration discharging mechanism includes sliding plate, the bottom fixed connection of sliding plate has storage material cylinder, the bottom side outside of storage material cylinder is rotatably connected with round cover, the bottom fixed connection of support has L type fixed plate, the top fixed connection of support has power assembly providing thrust force.The utility model in, by electric push rod can promote sliding plate sliding, sliding plate and L type fixed plate cooperation can control the opening and closing of round cover, soy milk powder in storage material cylinder can be entered into weighing hopper, to realize quantitatively soy milk powder pouring into weighing hopper weighing, prevent the excessive soy milk powder of disposable pouring, result in weighing result is not accurate, improve the practicability of device.

The invention relates to mashed taro soymilk processed by small molecule water and a preparation method thereof. The sugar-free sweet mashed taro soymilk is prepared from Lipu taro in Guangxi, cyperus esculentus produced in desert in Xinjiang and full-fat pure milk powder in Inner Mongolia as raw materials through the processes of grinding, high shearing, emulsifying, small molecule water adding, blending, concentration adjusting, filtering, sterilizing, filling and the like by using small molecule water to better decompose nutritional ingredients of the taro and the cyperus esculentus. The mashed taro soymilk produced by using small molecule water is rich in plant proteins, plant fat, carbohydrates, amino acids and other substances, has unique flavor, not only has the fragrance of taro, but also has the plant sweet taste of cyperus esculentus, is pure in taste and rich in nutritional ingredients, is not added with any saccharides, preservatives and chemical stabilizers, and is free of any side effects after high-temperature sterilization. The shelf life is long.

The invention discloses a multi-stage extraction device for soybean protein isolate in the technical field of extraction, and in the extraction process of soybean protein, ground low-temperature desolventized soybean meal is placed in a rotating barrel to be stirred and mixed with alkali liquor by using a second stirring shaft, the rotating barrel and an alkali dissolution tank, and then the soybean protein is extracted; soybean dregs in the soybean milk can be filtered by filter holes in the surface of the rotating barrel, a second stirring shaft and a stirring rod rotate to stir and mix the soybean milk and alkali liquor in the mixing process, the rotating barrel reversely rotates under the action of a matched gear and a gear ring, the mixing speed of the alkali liquor and the soybean milk in the rotating barrel can be further increased, and in the rotating process of the rotating barrel, the alkali liquor and the soybean milk can be evenly mixed. When soybean milk is heated, a solution in the rotating barrel flows along with the rotating barrel, the solutions on the inner side and the outer side of the rotating barrel can be better exchanged through the filtering holes, on one hand, it is guaranteed that protein in the soybean milk is dissolved by alkali liquor, and on the other hand, the heated alkali liquor can continuously enter the rotating barrel to conduct heating and heat preservation on the rotating barrel.

A soybean milk enzyme deactivation and fishy smell removal treatment device belongs to the technical field of soybean enzyme deactivation and fishy smell removal treatment devices, and comprises a skin breaking device and a fishy smell removal device, the lower end of the skin breaking device is fixedly provided with the fishy smell removal device, and the skin breaking device is communicated with the fishy smell removal device. The problems that in the prior art, when soybean milk powder is produced, soybeans need to be treated, and due to the effect of lipoxygenase, typical beany flavor can be generated can be solved. And the beany flavor substance and the water-soluble protein have strong affinity and are difficult to remove.

The invention relates to the technical field of bean curd production, in particular to a soybean milk filtering and defoaming device for vinegar water bean curd production, which comprises a filtering mechanism comprising an outer protective cylinder, a motor positioned on the rear side of the outer protective cylinder, a filtering cylinder coaxially arranged in the outer protective cylinder, a rear end disc limited and matched at the rear end of the filtering cylinder, and a front end disc limited and matched at the front end of the filtering cylinder; the material guiding mechanism comprises a feeding hopper arranged above the outer protective cylinder, a slurry outlet box fixedly arranged at the lower end of the outer side wall of the outer protective cylinder and a base plate located below the outer protective cylinder, the filtering mechanism is obliquely arranged in the front-back direction, and the downward inclination of the front end of the filtering mechanism is smaller than 5 degrees; a plurality of filter cartridges are coaxially arranged in a sleeved mode, filter holes are formed in the outer side walls of the filter cartridges in an array mode, the diameters of the filter holes in the filter cartridges are gradually reduced from inside to outside, the filtering and defoaming device can effectively filter and defoam soybean milk, the quality of bean curd production is improved, the labor intensity of workers is effectively reduced, and the production efficiency is improved. The practicability is high.

The present invention discloses a soft tofu slurrying device and a processing method thereof. The soft tofu slurrying device comprises a frame and a plurality of raw material containers fixed on the frame, wherein the raw material containers are respectively provided with a discharge pipe with a corresponding solenoid valve downwardly, and is characterized in that: the discharge device also comprises a tumbling discharge mechanism, and the tumbling discharge mechanism comprises: a material mixing container which can be laterally movably installed on the frame, and a material mixing chamber with an opening facing the discharge pipe is provided in the material mixing container; the material mixing container is driven by the material box fixing frame to complete sufficient mixing, and the single mixing time is short. After the mixing is completed, the material is immediately output to the slurrying frame, which immediately undertakes the transfer of the mixed liquid, and performs automatic mechanical mixing in a non-stirring manner, which can ensure the mixing degree of the gypsum coagulant and the soy milk while shortening the mixing time, thereby reducing the constraints on the output efficiency and improving the processing efficiency.

This utility model relates to a soy milk filling and cleaning equipment, comprising: a frame; a sliding mechanism slidably mounted on the frame in a vertical direction; a cleaning assembly including a driving gear and multiple driven gears rotatably mounted on the sliding mechanism, each driven gear being equipped with a brush head; a turntable rotatably mounted on the frame and located below the cleaning assembly, with feeding stations, intermediate stations, and discharging stations arranged sequentially around the turntable on the frame. The turntable is configured to sequentially transfer and stop bottles at the feeding station, intermediate station, and discharging station during rotation, with multiple brush heads corresponding to each station; a feeding conveyor belt and a discharging conveyor belt, both mounted on the frame. The feeding conveyor belt is configured to transport bottles to the feeding station, and the discharging conveyor belt is configured to receive bottles at the discharging station. This utility model increases the adaptability of the equipment, making the arrangement angle of the production line unrestricted.

1. The name of the product of this design: Soymilk Maker (D86K). 2. Purpose of this design product: for food processing. 3. The design key point of this appearance design product lies in the shape. 4. The picture or photo that best illustrates the design points: three-dimensional picture.

The utility model discloses a motor for a soybean milk machine, which is characterized in that mounting slotted holes are symmetrically and parallelly arranged on an iron core sheet body, so that a plurality of permanent magnets mounted in the mounting slotted holes are symmetrically and parallelly arranged; the motor has the advantages of being good in excitation effect, stable in excitation, large in motor output power, stable and reliable in structure and good in mute effect.

1. Name of the designed product: packaging box (original soy milk). 2. Use of the designed product: for product packaging. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo that best shows the design points: perspective view.

The present invention relates to a method for producing ultrafine soybean powder, which deviates from the conventional production method of recovering soybean hulls, pulverizes soybeans whole, is excellent nutritionally, and has a small particle size, so it is excellent in throat passage and sensory properties when applied to beverage products. The present invention can provide a method for producing ultrafine soybean powder and a beverage using the ultrafine soybean powder produced by the method.

The utility model belongs to the technical field of household appliances, and discloses a low-noise soybean milk machine which comprises a cup body and a machine head with a built-in motor, the lower end of the machine head extends into the cup body, a rotating shaft of the motor extends out of the lower end of the machine head and is connected with a smashing cutter, and a smashing cover covering the periphery of the smashing cutter is installed at the lower end of the machine head. The crushing cutter is provided with a downward pressing part for pushing water downwards, the crushing cutter rotates to push water downwards to form a drainage area S1, the drainage area S1 is the maximum rotating area of the crushing cutter, and a plurality of overflowing notches with large lower parts and small upper parts are formed in the side wall of the crushing cover; each overflowing notch comprises a water supplementing opening located above the smashing cutter and a lower notch extending downwards from the water supplementing opening to the edge of the smashing cover, the sum of the areas of the multiple water supplementing openings forms a water supplementing area S2, and S1 / S2 is larger than or equal to 1.98 and smaller than or equal to 3.05. The bean dreg crushing machine realizes centralized crushing of materials, is beneficial to improving the crushing effect, and can reduce the working noise of the whole machine on the basis of improving the bean dreg condition so as to improve the crushing effect.

1. Name of the designed product: soybean milk cup (with handle). 2. Use of the designed product: for preparing or containing soybean milk. 3. Design points of the designed product: in the shape of the product. 4. Picture or photo best indicating the design points: perspective view.

The invention relates to a preparation method of a water-free biological fermentation material, and belongs to the technical field of biological fermentation. The method comprises the following steps: carrying out micro-crushing and heat treatment on substrates such as soymilk residues, fruit residues and / or sweet potato residues with natural water content of 60-85%; carrying out expanding culture by adopting a composite strain consisting of lactic acid bacteria, saccharomycetes and optional bacillus subtilis and clostridium butyricum; carrying out dry-wet mixing on the pretreated substrate and the bacterial liquid according to the mass ratio of (10-30): 1 to form a dry-wet mixture; carrying out primary fermentation for 24-72 hours at the temperature of 30-38 DEG C, and then carrying out constant-temperature finished product fermentation in a breathable container. According to the invention, a dry-state fermentation system which is completely free of free water is constructed, efficient degradation of a substrate and synergistic generation of a functional product are realized while efficient expression of a strain is ensured, and good fermentation stability is achieved.

1. Name of the designed product: soybean milk cup (with water tap 11L). 2. Use of the designed product: soybean milk cup for electric soybean milk machine. 3. Design points of the designed product: shape. 4. Picture or photo best indicating the design points: perspective view 1.