Kombucha fermentation whole soybean milk and production method thereof

Abstract

The invention discloses kombucha fermentation whole soybean milk and a production method thereof. The production method comprises the following steps of cleaning soybeans, performing soaking, performing crude crushing, performing crushing through a colloidal mill, performing high-pressure homogenizing, and performing pasteurization to obtain sterilized whole soybean milk; then adding kombucha fermentation seeds, and performing fermentation under the appropriate condition; and finally, performing after-ripening to obtain the finished products of the kombucha fermentation whole soybean milk. According to the production method of the kombucha fermentation whole soybean milk using whole soybeans raw materials, provided by the invention, the complete utilization of the whole soybeans is realized, all of nutrients and health-care substances of the soybeans are reserved, any side products are not generated, the bean smell of the kombucha fermentation whole soybean milk is greatly improved, the flatus-producing factors are greatly reduced, massive nutrient health-care substances of free amino acids, aglycone type catheRine genistein, glucuronic acid and the like are generated, and the nutrient health-care functions of the soybean milk are increased. The equipment requirement is low, the production investment is low, the production cost can be greatly reduced, and the kombucha fermentation whole soybean milk has wide market prospects.

Description

technical field [0001] The invention relates to kombucha fermented whole soybean milk and a production method thereof, belonging to the field of deep processing of soybean products. Background technique [0002] Soybeans are rich in nutrients and are widely used to make various processed soy products. The protein content in soybean is about 40%, up to 50%, which is 3-6 times higher than that of other crops such as wheat, corn and rice. At the same time, except for the slightly low methionine content in soybean protein, other amino acids are rich in content. It is a complete plant-based protein. Its composition is similar to that of eggs and milk, and its nutritional value is quite high. It can effectively solve the problem of obesity caused by excessive intake of animal protein in developed countries. The problem. Soybeans contain about 15%-20% fat, 85% of which are essential fatty acids for the human body, and the content of linoleic acid is more than 50%, which is benefi...

AI Technical Summary

Problems solved by technology

[0008] Purpose of the invention: The present invention aims at producing a large amount of by-products of bean dregs in the traditional soymilk production method, which not only reduces the utilization rate of soybeans, causes the loss of soybean nutrition and health care substances, but also causes environmental pollution due to unreasonable use, and the beany smell of soymilk is heavy, and fermented soy products For the problems of single variety and limited choice for consumers, a production method of kombucha fermented whole soybean milk with whole soybeans as raw material is provided, which not only realizes the full price utilization of whole soybeans, but also retains all the nutrients and health-care substances of soybeans, No by-products are produced, and the beany smell of whole soy milk fermented by kombucha is greatly improved, the flatulence factor is greatly reduced, and a large amount of free amino acids, aglycon-type soybean isoflavones, glucuronic acid and other nutritional and health substances are produced, which enhances the Nutrition and Health Function of Soymilk

Images