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Preparation process of novel synbiotic bean dreg fermented beverage

A fermented beverage and preparation technology, which is applied to the functions and applications of food ingredients, and food ingredients as odor improvers, etc. It can solve the problems of bad taste of bean dregs and heavy beany smell, so as to optimize the product flavor and pleasant aroma , high nutritional value

Pending Publication Date: 2021-10-29
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, studies have shown that soybean products are good carriers of probiotic microorganisms, but they are not easily accepted by people due to their poor taste and strong beany smell.

Method used

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  • Preparation process of novel synbiotic bean dreg fermented beverage
  • Preparation process of novel synbiotic bean dreg fermented beverage
  • Preparation process of novel synbiotic bean dreg fermented beverage

Examples

Experimental program
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Effect test

Embodiment 1

[0028] In the embodiment of the present invention, a novel synbiotic bean dregs fermented beverage includes the following percentage materials:

[0029] Okara powder 4%, white sugar 8%, citric acid 0.05%, vitamin C 1%, stabilizer 0.2%, pineapple essence 0.01%, water.

[0030] As a further solution of the present invention: a preparation process for a novel synbiotic bean dregs fermented beverage comprises the steps:

[0031] Step 1. Dissolving and homogenizing: mix water, bean dregs powder, white sugar, citric acid, vitamins, stabilizers, and pineapple essence according to the ratio of material to water ratio of 1:12, and put them into a homogenizer for homogenization treatment to obtain Mixture;

[0032] Step 2, sterilization: put the homogenized mixture into an autoclave for sterilization;

[0033] Step 3, cooling, inoculation, and fermentation: cooling the sterilized mixture to 37°C, adding a starter, and fermenting in a thermostat at 37°C for 12 hours to obtain a ferment...

Embodiment 2

[0044] A novel synbiotic soybean dregs fermented beverage comprises the following percentages of materials:

[0045] Okara powder 5%, white sugar 9%, citric acid 0.10%, vitamin C 1%, stabilizer 0.2%, pineapple essence 0.01%, water.

[0046] As a further solution of the present invention: a preparation process for a novel synbiotic bean dregs fermented beverage comprises the steps:

[0047] Step 1. Dissolving and homogenizing: mix water, bean dregs powder, white sugar, citric acid, vitamins, stabilizers, and pineapple essence according to the ratio of material to water ratio of 1:14, and put them into a homogenizer for homogenization treatment to obtain Mixture;

[0048] Step 2, sterilization: put the homogenized mixture into an autoclave for sterilization;

[0049] Step 3, cooling, inoculation, and fermentation: cooling the sterilized mixture to 37°C, adding a starter, and fermenting in a thermostat at 37°C for 18 hours to obtain a fermented beverage containing bean dregs; ...

Embodiment 3

[0060] A novel synbiotic soybean dregs fermented beverage comprises the following percentages of materials:

[0061] Okara powder 6%, white sugar 10%, citric acid 0.15%, vitamin C 1%, stabilizer 0.2%, pineapple essence 0.01%, water.

[0062] As a further solution of the present invention: a preparation process for a novel synbiotic bean dregs fermented beverage comprises the steps:

[0063] Step 1. Dissolving and homogenizing: mix water, bean dregs powder, white sugar, citric acid, vitamins, stabilizers, and pineapple essence according to the ratio of material to water 1:15, and put them into a homogenizer for homogenization treatment to obtain Mixture;

[0064] Step 2, sterilization: put the homogenized mixture into an autoclave for sterilization;

[0065] Step 3, cooling, inoculation, and fermentation: cooling the sterilized mixture to 37°C, adding a starter, and fermenting in a thermostat at 37°C for 24 hours to obtain a fermented beverage containing bean dregs;

[0066]...

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Abstract

The invention relates to the technical field of bean dreg fermented beverages, in particular to a preparation process of a novel synbiotic bean dreg fermented beverage. The problem that the bean dreg beverage is poor in taste is solved. The novel synbiotic bean dreg fermented beverage is prepared from the following materials: bean dreg powder, water, white granulated sugar, citric acid, vitamins, a stabilizer and pineapple essence. According to the preparation process, the materials are exquisite, the bean dregs are adopted as the raw material, the lactobacillus casei is adopted to perform inoculation fermentation, and the fermented bean dregs can well replace the lactose-containing milk derivative so as to be suitable for the lactose intolerant person; meanwhile, the fermented bean dreg beverage is high in nutritional value, pleasant in aroma and rich in bean flavor; the probiotic fermented bean dreg beverage keeps the viable count in the storage process, and has the effect of promoting intestinal tract movement; and the bean dregs are specially treated and matched with the pineapple essence, so that the beany flavor of the bean dregs can be covered, the flavor and taste of the beverage are improved, and the beverage has rich bean flavor and fruity flavor.

Description

technical field [0001] The invention relates to the technical field of bean dregs fermented beverage, in particular to a preparation process of a novel synbiotic bean dregs fermented beverage. Background technique [0002] Okara is the largest by-product in soybean processing. Due to the presence of bean flavor and oligosaccharides, okara has a gritty taste due to its high content of insoluble fiber, its consumption has been limited. Okara is rich in nutritional value, containing dietary fiber, protein, fat, vitamins, minerals, etc., and also contains functional substances such as soybean isoflavones, soybean saponins, and phytic acid, which are nutrients required for the growth and reproduction of intestinal microorganisms and can affect Balance of intestinal flora. For example, okara dietary fiber reduces the pH value of the intestinal environment, promotes the growth of Bifidobacteria and Lactobacillus, and at the same time inhibits the growth of Escherichia coli and Cl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/50A23L11/65A23L11/30A23L5/49A23L33/00A23L33/135A23L27/29
CPCA23L11/50A23L11/65A23L11/35A23L5/49A23L33/00A23L33/135A23L27/29A23V2002/00A23V2200/12A23V2200/3204A23V2200/15
Inventor 宋虹刘贺李一雪张尊琴
Owner BOHAI UNIV
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