Bean dreg brown fermented milk beverage and preparation method thereof

Abstract

The invention discloses a bean dreg brown fermented milk beverage and a preparation method thereof. The bean dreg brown fermented milk beverage comprises the following components in percentage by mass: 5-20% of skimmed milk, 1-10% of fresh bean dregs, 1-8% of reducing sugar, 2-10% of white granulated sugar, 0.01-0.1% of a yoghurt starter, 0.05-0.3% of a stabilizer and the balance of water. The bean dreg brown fermented milk beverage prepared by the preparation method disclosed by the invention is free from beany flavor, has a special scorch aroma, and is smooth in mouth feel, moderate in sour and sweet degrees, not obvious in bean dreg granular sensation and stable in tissue state. The bean dreg brown fermented milk beverage product development improves the bean dreg utilization rate and the market additional value, and solves the problem of bean dreg recycling. Meanwhile, the bean dreg brown fermented milk beverage is low in raw material cost, and the method is simple and easy to implement.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a preparation method of bean dregs brown fermented milk beverage. Background technique [0002] Okara is the main by-product in the process of soybean milk or tofu production. Every 1Kg of soybeans can produce 1.1-1.2Kg of okara in the process of producing tofu. my country is currently the country with the largest bean dregs production in the world, and can produce tens of millions of tons of wet bean dregs every year. According to measurements, the dried okara contains about 42.4-58.1% dietary fiber, 15.2-33.4% crude protein, 8.3-10.9% fat and unspecified monosaccharides and oligosaccharides, etc., which is rich in nutrition and comprehensive. At present, the main treatment methods of bean dregs are used as animal and plant fertilizers or directly discarded, which not only causes the waste of bean dregs resources, but also pollutes the environment. Under the background...

AI Technical Summary

Problems solved by technology

At present, the methods for reducing the beany smell mainly include genetic engineering technology to cultivate new soybean varieties lacking lipoxygenase, heating and acid-base treatment of soybeans to inactivate the activity of lipoxygenase, etc., but these methods have certain drawbacks, and genetic engineering technology may It will cause changes in other properties of soybeans. The heating method will easily denature the protein and lose nutrients. The addition of acid and alkali components such as sodium bicarbonate and hydrogen peroxide will easily affect food safety and endanger human health.

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