Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Activated yellow slurry water lactic acid beverage and production process thereof

A lactic acid beverage and production process technology, applied in the field of beverage processing, can solve the problems of difficulty in production, no combination of fruit juice taste, extensive operation points, etc., and achieve the effects of improving utilization rate, improving nutritional value and improving food quality.

Inactive Publication Date: 2015-05-20
SUZHOU JINJI FOODS
View PDF5 Cites 39 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Xin Jiaying (Xin Jiaying, using tofu yellow pulp to produce fruity lactic acid beverages [J]. Applicable Technology Market, 1995, 3) used yellow pulp water as raw material and fermented it with lactic acid bacteria to produce fruity lactic acid beverages. The organic acid salt in the yellow pulp water, the fruity taste brought by the organic acid formed by removing metal ions, does not combine with the taste of real fruit juice, and the operation points are extensive, so it is difficult to produce

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1: A yellow pulp water-activated lactic acid beverage, the components of the yellow pulp water-activated lactic acid beverage include yellow pulp water, fruit juice, fresh milk, sucrose, fructose, xylitol and other beverage additives. The fruit juice is one or a mixture of two or more of fruit juices such as apple juice, strawberry juice, citrus juice, grape juice, kiwi fruit juice, blueberry juice, yellow peach juice, jujube juice, and banana juice liquid.

Embodiment 2

[0024] Example 2: A production process of yellow pulp water-activated lactic acid beverage, comprising the following steps: after soybean grains are sterilized in 5 g / L sodium hypochlorite solution, soaked in clear water for 6 hours, and then germinated at 30°C for 12 hours in a ventilated and dark place, collecting germinated soybeans in tofu Centrifuge 5,000 g of yellow pulp water produced during the pressing process to obtain yellow pulp water without precipitation; add 20% fresh milk to the yellow pulp water by volume and weight percentage, sterilize at 121°C for 10 s, Add 0.3% Streptococcus thermophilus and 0.1% Lactobacillus bulgaricus by weight percentage, and ferment in a constant temperature incubator at 37°C for 72 h; add xanthan gum to the above fermented yellow slurry water according to the slurry ratio (w / v) 0.15%, carboxymethyl cellulose 0.05%; the yellow pulp water-activated lactic acid beverage was homogenized, degassed and aseptically filled to obtain the ori...

Embodiment 3

[0025] Example 3 A kind of yellow pulp water-activated lactic acid beverage production process, operation is as follows:

[0026]Disinfection and soaking of soybean grains are the same as in Example 1, and after germination at 20°C for 24 h in the dark and ventilated, the collection and centrifugation of the yellow pulp water are the same as in Example 1; 20% fresh milk, 10% Xylitol, sterilized at 115°C for 15 s, added 0.5% Streptococcus thermophilus and 0.2% Lactobacillus bulgaricus according to the volume weight percentage of yellow pulp water, fermented in a constant temperature incubator at 35°C for 48 h; To prepare fruit juice from strawberries and yellow peaches, add 5% of apple juice, 5% of strawberry juice, and 5% of yellow peach juice according to the volume percentage of fermented yellow pulp water; Add 0.15% xanthan gum and 0.10% sodium carboxymethyl cellulose; homogenization, degassing and filling are the same as in Example 1 to obtain a fruit juice type yellow p...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to an activated yellow slurry water lactic acid beverage and a production process thereof, belonging to the technical field of beverage processing. The production process of the activated yellow slurry water lactic acid beverage comprises the following steps: taking yellow slurry water produced in the process of producing bean curd by using sprouted soybeans enriched in gamma-aminobutyric acid as a main raw material, adding fresh milk and a sweetening agent, sterilizing, inoculating 0.3-0.6 percent of Streptococcus thermophilus and 0.1-0.3 percent of Lactobacillus bulgaricus according to the weight percent in volume, performing lactic acid fermentation, adding fruit juice and a stabilizer, homogenizing, degassing, cooling and performing sterile filling, thereby obtaining the activated yellow slurry water lactic acid beverage. The yellow slurry water resources can be fully utilized, the product is diversified in flavors and fine and smooth in taste, does not have beany flavor and is enriched in gamma-aminobutyric acid, soy isoflavone, oligosaccharide, polypeptides and amino acids, the content of the gamma-aminobutyric acid is 2-5mg / 100mL, the content of the soy isoflavone is 1-4mg / 100mL, and the product is an ideal health type lactic acid beverage.

Description

technical field [0001] The invention relates to a production process of yellow pulp water-activated lactic acid beverage and its product, belonging to the technical field of beverage processing. technical background [0002] Tofu is the main raw material of vegetarian dishes in my country. It has always been welcomed by people and is known as "vegetable meat" by people. In the production process of tofu, in order to make the tofu product elastic, a certain pressure must be applied to discharge the excess water after the pulp is made. The protein in the soy milk is coagulated into a solid by the coagulant, so that the tofu is separated from the water. The separated water is called It is yellow pulp water. Yellow pulp water is rich in organic salts such as citrate, malate and succinate; it is also rich in beneficial ingredients such as soybean oligosaccharides, soybean protein, soybean isoflavones, and saponins. Soybean oligosaccharides are proliferation factors of bifidobac...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23C9/127A23C9/133A23L1/29A23L33/00
Inventor 金峰顾振新林华梁金兴仓
Owner SUZHOU JINJI FOODS
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com