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Compound fermented soybean milk and preparation method thereof

A compound fermentation and soybean milk technology, applied in the direction of food science, etc., can solve problems such as poor taste, single nutritional content, and failure to be favored by consumers

Inactive Publication Date: 2021-09-10
KUNMING BIOLOGICAL MFG RES INST CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Most of the existing production processes use ready-made soybeans to make soymilk through wall breaking and filtering, and then ferment to prepare fermented soymilk. In this process, raw materials are wasted, nutrients in the bean dregs are lost, and the final soymilk , the nutritional content may not meet the requirements of dairy products, it can only be used as a drink
[0006] Ordinary pure soybean fermented soymilk only uses one kind of soybean as raw material, and its nutritional content is relatively simple
Most of the soy milk on the market still has a poor taste and a more beany smell, which cannot be favored by consumers

Method used

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  • Compound fermented soybean milk and preparation method thereof
  • Compound fermented soybean milk and preparation method thereof
  • Compound fermented soybean milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] single-factor experiment

[0056] 1. To investigate the effect of the ratio of soybean flour and black soybean flour on the sensory evaluation of compound fermented soybean milk

[0057] Prepare 1000mL of compound fermented soybean milk, fixed soybean powder mass 400g, white sugar 85g, stabilizer 3168 5g, light cream 30g, Lactobacillus chuanxiong 1g, the temperature of the first batch is 45℃, the time is 4min, the second batch of batch The temperature is 65°C, the time is 10 minutes, the homogenization pressure is 30MPa, the high temperature sterilization temperature is 85°C, the time is 15min, cooled to 42°C, the fermentation temperature is 42°C, the time is 7h, and the ratio of soybean flour to black soybean flour is investigated. 1:1, 2:1, 3:1, 4:1, 5:1 respectively; the finished products were respectively prepared by the above-mentioned compound fermented soybean milk preparation process, and then sensory evaluation was carried out, the results are shown in figure...

Embodiment 2

[0105] Response surface optimization experiment

[0106] Through the comparison of single factor analysis experiments, three representative single factors were selected, and a three-factor three-level response surface experiment was designed according to the principle of central combination (BoxBehnken) experiment design, with ① fermentation time (h) and ② stabilizer Added amount (g), ③ light cream added amount (g) were used as three factors, and the sensory score of compound fermented soybean milk was used as the response value, and a three-factor and three-level response surface experiment was designed accordingly. The experimental factors and level settings are shown in Table 6.

[0107] Table 6 Response surface test factor levels

[0108]

[0109] On the basis of the above, use the software Design-Expert 8.0.6.1 for making response surface to analyze, and use the fermentation time (X 1 ), the amount of stabilizer added (X 2 ), the amount of light cream added (X 3 ) ...

Embodiment 3

[0122] Prepare 1000mL of compound fermented soybean milk

[0123] S1: Weigh 300g of soybean powder, 100g of black soybean powder, 85g of white sugar, 5g of stabilizer 3168, 30g of light cream, and 1g of Lactobacillus kawaii;

[0124] S2: Mix the weighed soybean powder and black soybean powder to obtain mixed soybean powder, add half of the weighed white sugar to the mixed soybean powder, then mix evenly, and stir the material in a water bath for 4 minutes at 45°C to obtain the mixed soybean powder. slurry;

[0125] S3: Add the remaining white sugar, the weighed stabilizer and the weighed whipped cream to the mixed slurry in S2, mix well, and stir in a water bath at 65°C for 10 minutes to obtain the second mixed slurry material;

[0126] S4: adding water to the second mixed slurry in S3 to make the volume to 1000mL to obtain mixed soybean milk;

[0127] S5: Homogenize the mixed soymilk in S4 twice under a homogenization pressure of 30 MPa, then perform high-temperature steri...

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Abstract

The invention relates to the field of dairy products fermented by taking beans as raw materials, in particular to a preparation method of compound fermented soybean milk. The compound fermented soybean milk is prepared by mixing black soybean powder and soybean powder according to a certain proportion to obtain a mixed soybean powder, and performing the steps of material dissolving, homogenizing, sterilizing, inoculating, fermenting and the like. The prepared compound fermented soybean milk has greater advantages in nutritional ingredients such as high-quality protein, dietary fiber, unsaturated fatty acid, trace elements, vitamin E, anthocyanin and isoflavone, has unique flavor in taste, and is higher in acceptability of consumers; in the preparation process, no waste residue is generated, the cost is saved, and the environment pollution caused by waste residue discharge is avoided.

Description

technical field [0001] The invention relates to the field of dairy products fermented with pure beans as raw materials, in particular to a method for preparing compound fermented soybean milk. Background technique [0002] Generally speaking, soybeans are not only soybeans, but also beans such as black beans and edamame. Soy-based foods share many characteristics. Soybean has comprehensive nutrition and is rich in high-quality protein, unsaturated fatty acid, calcium and B vitamins. It is an important source of high-quality protein in the diet of Chinese residents. The protein content of soybean is about 35% to 40%. Except for methionine, the composition and ratio of other essential amino acids are similar to those of animal protein, and it is rich in lysine, which is lacking in cereal protein. It is an ideal natural food complementary to cereal protein. The amino acid composition of soybean protein is similar to that of animal protein, and the amino acid is closer to the ...

Claims

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Application Information

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IPC IPC(8): A23L11/65A23L11/50
CPCA23L11/65A23L11/50
Inventor 盛军王娅赵存朝彭磊刘佳
Owner KUNMING BIOLOGICAL MFG RES INST CO LTD
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