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Chicory fermented soybean milk and making method thereof

A technology of fermenting soybean milk and chicory, which is applied in the direction of dairy products, milk preparations, applications, etc., to achieve the effect of high nutritional value, smooth and delicate entrance, and complete flavor

Active Publication Date: 2014-03-19
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no precedent for adding chicory root to fermented soybean milk in the form of ultrafine whole powder, and further research and development are needed

Method used

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  • Chicory fermented soybean milk and making method thereof
  • Chicory fermented soybean milk and making method thereof
  • Chicory fermented soybean milk and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1 recipe (both by mass)

[0022]

[0023] 2 process points

[0024] 2.1 Wash and slice the chicory root, dry it at 65°C until the moisture content is less than 6%, cool to room temperature, and ultrafinely pulverize it to obtain the original chicory root superfine powder; dry the chicory root slice at 65°C and roast at 85°C After 12 hours, cool to room temperature, and perform ultrafine pulverization to obtain ultrafine whole powder of coffee-flavored chicory root.

[0025] 2.2 Wash the soybeans and soak them overnight in a sodium bicarbonate solution with a concentration of 0.5% (m / v).

[0026] 2.3 Take the ultrafine whole chicory root powder and the washed soybeans, add water to boil and grind while hot. After the beating is completed, filter the bean dregs with a filter cloth.

[0027] 2.4 Add fresh milk and white sugar to prepare, stir evenly, boil and sterilize for 10 minutes.

[0028] 2.5 After the soybean milk is cooled, inoculate the mixed starter under a...

Embodiment 2

[0032] 1 recipe (both by mass)

[0033]

[0034]

[0035] 2 process points

[0036] 2.1 Wash and slice the chicory root, dry at 65°C until the moisture content is lower than 6%, and perform ultrafine grinding to obtain the original chicory root ultrafine powder.

[0037] 2.2 Wash the soybeans and soak them overnight in a sodium bicarbonate solution with a concentration of 0.5% (m / v).

[0038] 2.3 Take the ultrafine whole chicory root powder and the washed soybeans, add water to boil and grind while hot. After the beating is completed, filter the bean dregs with a filter cloth.

[0039] 2.4 Add fresh milk and white sugar to prepare, stir evenly, boil and sterilize for 10 minutes.

[0040] 2.5 After the soybean milk is cooled, inoculate mixed starters of different compositions under aseptic conditions. The mixed starters are composed of: Streptococcus thermophilus, Lactobacillus bulgaricus, Bifidobacterium, Lactobacillus acidophilus, and Lactobacillus casei. 4:2:1:1:1 ...

Embodiment 3

[0044] 1 recipe (both by mass)

[0045]

[0046] 2 process points

[0047] 2.1 Wash and slice the chicory root, dry at 65°C until the moisture content is lower than 6%, and perform ultrafine grinding to obtain the original chicory root ultrafine powder.

[0048] 2.2 Wash the soybeans and soak them overnight in a sodium bicarbonate solution with a concentration of 0.5% (m / v).

[0049] 2.3 Take the ultrafine whole chicory root powder and the washed soybeans, add water to boil and grind while hot. After the beating is completed, filter the bean dregs with a filter cloth.

[0050] 2.4 Add fresh goat's milk and white sugar for preparation, stir evenly and boil for 10 minutes to sterilize.

[0051]2.5 After the soybean milk is cooled, inoculate the mixed starter under aseptic conditions (the ratio of Streptococcus thermophilus, Lactobacillus bulgaricus, Bifidobacterium, Lactobacillus acidophilus, and Lactobacillus casei is 2:2:1:1:1) , Stir evenly, pack into containers and fe...

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Abstract

The invention relates to chicory fermented soybean milk and a making method of the chicory fermented soybean milk. The chicory fermented soybean milk is produced from main raw materials of soybean and chicory root ultramicro whole powder, auxiliary materials of goat milk or cow milk, white granulated sugar and sodium bicarbonate and a mixed fermenting agent of streptococcus thermophilus, lactobacillus bulgaricus, bifidobacterium, lactobacillus acidophilus and lactobacillus casei by adding the chicory root ultramicro whole powder in the soybean milk through mixed lactobacillus fementation. According to the chicory fermented soybean milk, the soybean and the chicory root ultramicro whole powder are used as main raw materials, a material formula and a process are determined; and the produced chicory fermented soybean milk has a typical soybean milk fermentation fragrance and chicory fragrance, is consistent in texture, soft and smooth in mouth feel, and palatable in sour and sweetness. According to the chicory fermented soybean milk, chicory roots are firstly added in the soybean milk in an ultramicro whole powder manner, thus effective ingredients of the chicory roots are favorably absorbed and utilized; and compared with an original low-grease chicory dietary fiber set yogurt, the chicory fermented soybean milk has the advantages that all nutritional ingredients of the chicory roots are kept, high nutritive value is achieved, and the flavor is full.

Description

(1) Technical field [0001] The invention relates to chicory fermented soybean milk and a preparation method thereof, belonging to the technical field of food processing. (2) Background technology [0002] Soybeans have high nutritional value and are rich in high-quality protein, vitamins, dietary fiber, and anticancer ingredients such as soybean isoflavones. Soymilk is fermented to form yogurt, which can significantly reduce the flatulence and beany smell produced when eating soybeans, and improve the taste and flavor. [0003] Chicory is a perennial herbaceous plant of the genus Chicory in the Asteraceae family. It is often used as a substitute for leafy vegetables, pasture, sugar raw materials and coffee. The fleshy root of chicory is rich in nutrition, high in protein and dietary fiber, and has the effects of clearing the liver and gallbladder, strengthening the stomach and eliminating food, diuresis and swelling. By drying chicory root slices at different temperatures,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 杜金华吴晓英金玉红张庆宣
Owner SHANDONG AGRICULTURAL UNIVERSITY
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