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Soybean active lactic acid bacteria beverage and production method thereof

A technology of active lactic acid bacteria and a production method, applied in soybean active lactic acid bacteria beverages and its production field, can solve problems such as not being able to meet the quality requirements of consumers, and achieve the purpose of improving the benefits of manufacturers, adding new varieties, high economic benefits and social benefits Effect

Active Publication Date: 2008-02-13
广州科盛生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although the existing vegetable protein beverages and active lactic acid bacteria beverages are of various types, they can no longer meet the requirements of consumers for product quality.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The first step is to weigh 10kg of soybeans and use 30kg of 0.1% NaHCO 3 Soybeans soaked in solution for 4 hours, then washed to remove NaHCO 3 , with 50kg60 ℃ of hot water grinding, filtering to remove bean dregs, to obtain 40kg of soybean milk.

[0025] In the second step, 2 kg of sucrose is added to the filtered soybean milk, stirred evenly, then heated to 90° C., sterilized for 60 minutes, and cooled.

[0026] In the third step, add 2.1g of bacteria (a mixture of Lactobacillus bulgaricus and Streptococcus thermophilic lactis) into the sterilized and cooled material liquid, stir to make the bacteria and materials fully mixed, and ferment at about 37°C for 24 hours. After the fermentation is complete, the material is cooled and refrigerated for later use.

[0027] The fourth step is to stir and break the fermented milk, add 8.4kg of sucrose, 16.8g of essence and 168g of stabilizer (a mixture of CMC and xanthan gum), then make up the amount with water, then stir even...

Embodiment 2

[0030] The first step is to weigh 10kg of soybeans and use 50kg of 1% NaHCO 3 Soybeans soaked in solution for 5 hours, then washed to remove NaHCO 3 , with 150kg of 70 ° C hot water grinding, filtration to remove bean dregs, to obtain 140kg of soybean milk.

[0031] In the second step, 30kg of fructose syrup is added to the filtered soybean milk, stirred evenly, then heated to 95°C, sterilized for 30 minutes, and cooled.

[0032] The third step is to add 17g of bacteria (Lactobacillus casei) into the sterilized and cooled material liquid, stir to make the bacteria and materials fully mixed, and ferment for 120 hours at about 37°C. After the fermentation is completed, cool the materials , refrigerated for later use.

[0033] The fourth step is to stir and break the fermented milk, add 98kg fructose syrup, 204g essence and 2040g stabilizer (pectin), then make up the quantity with water, then stir and homogenize, the homogenization pressure is 20MPa.

[0034] The fifth step is...

Embodiment 3

[0036] In the first step, weigh 10kg of soybeans and use 40kg of 0.75% NaHCO 3 Soybeans soaked in solution for 6 hours, then washed to remove NaHCO 3 , with 100kg of 80 ° C hot water grinding, filtering to remove bean dregs, to obtain 90kg of soybean milk.

[0037] In the second step, add 4.5kg of sucrose and 6.5kg of fructose syrup to the filtered soybean milk, stir evenly, then heat to 92°C, sterilize for 45 minutes, and cool.

[0038] In the third step, add 7.5g of strains (a mixture of Lactobacillus bulgaricus, Streptococcus thermophilic lactis and Lactobacillus casei) to the sterilized and cooled feed liquid, and stir to mix the strains and materials evenly, at about 37°C Ferment for 72 hours. After the fermentation is complete, the material is cooled and refrigerated for later use.

[0039] The fourth step is to stir and break the fermented milk, add 15kg of sucrose and 22kg of fructose syrup, 80g of essence and 800g of stabilizer (a mixture of CMC, xanthan gum and pec...

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Abstract

The present invention relates to a lactobacillus drink, in particular to a soybean active lactobacillus drink and a production method of the soybean active lactobacillus drink. The soybean active lactobacillus drink of the present invention adopts the soybean milk as the base material and also comprises the compositions in weight percentage of 10 to 20 percent sugar, 0.02 to 0.06 percent essences, 0.2 to 0.6 percent stabilizing agents and 0.005 to 0.01 percent bacterium. The production method of the soybean active lactobacillus drink of the present invention comprises the procedures that the soy bean is pulp refined with hot water after the immersion and the soybean milk is made by filtering the pulp; after added with the sugar, the soybean milk is uniformly mixed, sterilized and cooled, and then the soybean milk is added with the bacterium for fermentation; after the fermentation, the soybean milk is added with water, sugar, stabilizing agent and the essences to be mixed to soybean active lactobacillus drink after the homogenization, bottle filling and sealing. The soybean active lactobacillus drink of the present invention contains the soybean protein and other soybean active compositions, also has the active lactic bacteria and the metabolite of the active lactic bacteria and has good taste and flavor, which can satisfy the more requirements of the consumers and has a favorable economic benefit and a favorable social benefit.

Description

technical field [0001] The invention relates to a lactic acid bacteria beverage, in particular to a soybean active lactic acid bacteria beverage and a production method thereof. Background technique [0002] Beverages containing soybean protein and active lactic acid bacteria are beverage products that can supplement the high-quality protein and probiotics needed by the human body. In recent years, with the rise of soybeans and their soybean products as well as lactic acid bacteria drinks and probiotics, people have increasingly recognized the importance of soybeans and probiotics. The birth and development of soybean protein drinks and active lactic acid bacteria drinks have increased the number of soybean protein drinks. And the kind of active lactic acid bacteria beverage, it will become the daily indispensable drinking food of broad masses of people. [0003] Although the existing vegetable protein beverage and active lactic acid bacteria beverage products are of a grea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/50A23L11/65
Inventor 林伟锋陈中杨李益
Owner 广州科盛生物科技有限公司
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