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Probiotic fermented germinated acid soybean biscuits and production process thereof

A production process and technology of probiotics, which is applied in the fields of probiotic fermented capers biscuits and production processes, can solve problems that have not been seen, and achieve the effects of improving bean flavor, reducing fat content, and good taste

Inactive Publication Date: 2012-08-01
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it has not been seen yet for making biscuits by using germinated soybean dregs, especially the remaining okara after the germinated soybeans are refined after fermentation with probiotics

Method used

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  • Probiotic fermented germinated acid soybean biscuits and production process thereof
  • Probiotic fermented germinated acid soybean biscuits and production process thereof

Examples

Experimental program
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Effect test

specific Embodiment approach 1

[0012] Specific implementation method 1: 1. Select soybean seeds that are full, mildew-free, and complete, and soak in water after washing. The water consumption for soaking is 6 times the weight of soybeans, and soak for 12 hours at a temperature of 30°C and a humidity of 65%. , until the bean sprouts grow but the bean skin is not broken; 2. Expand the isolated and purified probiotics. The probiotics are Lactobacillus acidophilus. Take 100g of germinated soybeans, add 90g of water, 1.5g of salt, white Sugar 18g, sterilize the above germinated soybean fermentation medium at 121°C for 20 minutes, cool down to below 40°C after sterilization, inoculate the expanded probiotic bacteria liquid into the germinated soybean fermentation medium, and probiotic bacterium liquid during inoculation The concentration is 10 9 cfu / mL, the inoculum size is 8% of the total weight of germinated soybeans and water. After inoculation, ferment at 37°C for 48 hours, and the acidity reaches pH 3.5; 3...

specific Embodiment approach 2

[0013]Specific implementation method two: 1. Select soybean seeds that are plump, mildew-free, and complete, and soaked in water after washing. The water consumption for soaking is 6 times the weight of soybeans, and soaked for 13 hours at a temperature of 28°C and a humidity of 65%. , until the bean sprouts grow but the bean skin is not broken; 2. Expand the isolated and purified probiotics. The probiotics are selected as a mixture of Lactobacillus acidophilus, Lactobacillus plantarum and Bifidobacterium longum. The inoculation of the three The dosage ratio is 1:1:1, take 100g of germinated soybeans, add 100g of water, 2g of salt, and 20g of white sugar, sterilize the above-mentioned germinated soybean fermentation medium at 121°C for 15min, cool to below 40°C after sterilization, Inoculate the expanded probiotic liquid into the germinated soybean fermentation medium, and the concentration of the probiotic liquid during inoculation is 10 8 cfu / mL, the inoculum size is 8% of t...

specific Embodiment approach 3

[0014] Specific implementation method three: 1. Select soybean seeds that are plump, mildew-free, and complete, and soaked in water after washing. The water consumption for soaking is 7 times the weight of soybeans, and soaked for 12 hours at a temperature of 30°C and a humidity of 70%. , until the bean sprouts grow but the bean skin is not broken; 2. Expand the isolated and purified probiotics. The probiotics are selected as the mixed bacteria of Lactobacillus acidophilus, Pediococcus pentosaceus and Lactobacillus plantarum. The inoculation of the three The dosage ratio is 1:1:1, take 100g of germinated soybeans, add 100g of water, 2g of salt, and 15g of white sugar, sterilize the above-mentioned germinated soybean fermentation medium at 121°C for 20min, cool to below 40°C after sterilization, Inoculate the expanded probiotic liquid into the germinated soybean fermentation medium, and the concentration of the probiotic liquid during inoculation is 10 8 cfu / mL, the inoculum si...

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Abstract

The invention discloses probiotic fermented germinated acid soybean biscuits and a production process thereof. The probiotic fermented germinated acid soybean biscuits consist of the following components in part by weight: 1.5 to 3 parts of germinated acid soybean dregs, 2.5 to 5 parts of flour, 1 to 1.5 parts of sugar, 1.5 to 3 parts of fermentation liquor, 1 to 1.5 parts of water, 0.5 to 1 partof edible oil, 0.25 to 0.5 part of egg liquid, 0.2 to 0.5 part of milk powder, and 0.05 to 0.1 part of baking soda. The production process comprises the following steps of: 1, soaking for germination; 2, fermenting germinated soybean; 3, obtaining germinated acid soybean dregs and fermentation liquor; 4, blending for the germinated acid soybean biscuits; and 5, molding and baking. By the invention, the content of toxic, harmful or anti-nutrient substances in the soybean can be reduced or removed, the protein digestibility is improved, the content of nutrients such as limiting amino acid and vitamins in the soybean is improved, various amino acids are generated through probiotic fermentation, the digestibility, absorption and nutritional value of the probiotic fermented germinated acid soybean biscuits can be improved, and the probiotic fermented germinated acid soybean biscuits have the effects of regulating the intestines, resisting bacteria, preventing diseases, improving immunity and cancer resistance, and slowing cell aging to prolong life, and have moderate sour and sweet taste, rich bean flavor and mellow fermentation aroma.

Description

technical field [0001] The invention relates to a sour bean biscuit fermented with probiotics and a production process thereof. Background technique [0002] With the improvement of people's living standards and the enhancement of health care awareness, people's choice of snack food is becoming more and more rational. In addition to the requirements on taste, naturalness, nutrition and health care have also become important indicators for people's beverage consumption. Biscuits are one of the main baked foods, with the characteristics of large consumption, long shelf life, convenient storage and transportation, rich nutrition, suitable for all ages, high degree of industrialization, and easy to carry out nutrition strengthening treatment. They are used as stored food for travel, sailing and mountain climbing. , it is very convenient and applicable to be used as spare food for soldiers especially in wartime. The main raw material of traditional biscuits is wheat flour, and t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36A21D2/18A21D8/04A21D13/80
Inventor 柴玉华徐宁谢凤英孙立娜潘明哲谭克竹
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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