Fish-smell-free fermented soybean milk containing black fruit flower pulps and preparation method of fermented soybean milk
A kind of technology of Sorbus oleifera and soybean milk, applied to bacteria used in food preparation, food ingredients as taste improvers, food ingredients as odor improvers, etc., can solve problems such as single taste and too much sweetener added
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Embodiment 1
[0022] A smelly-free fermented soymilk of black fruit rowan, comprising the following ingredients in parts by weight: 80-100 parts of soy milk, 20-30 parts of purified water, 0.35-0.45 ‰ of Lactobacillus casei, and 22-27 parts of inulin , 5-8 parts of white granulated sugar, 0.01-0.02 parts of soy milk flavor, 0.02-0.04 parts of coconut milk flavor, 10-30 parts of black fruit rowan.
[0023] The preparation method of described soybean milk is as follows:
[0024] (1) Select high-quality soybeans, peel them, and soak them at 60°C for 6 hours with a soybean water ratio of 1:7; add 0.1% salt, edible potassium carbonate and sodium bicarbonate (1% of the dry weight of soybeans) when soaking. :1:1); after soaking, drain until no water drips out and place in boiling water for 4-5 minutes, take out the soybeans, and place them in hot water at 95°C, which is 10 times the weight of dry soybeans, for refining treatment. Add salt, edible potassium carbonate and sodium bicarbonate (1:1:1)...
Embodiment 2
[0030] Sensory evaluation of non-odorous fermented soymilk from Rowan oleifera.
[0031] Referring to the requirements for the sensory characteristics of fermented soy milk in GB / T 30885-2014 "Plant Protein Beverage Soymilk and Soymilk Beverage", five sensory evaluation factors were set, namely color (10 points), smell (25 points), and taste (15 points). points), taste (20 points), tissue state (30 points). The specific sensory scores are shown in Table 1.
[0032] Table 1 Sensory Evaluation Criteria
[0033]
[0034] On the basis of Example 1, a kind of fermented soymilk without fishy smell of black fruit rowan comprises the following ingredients in parts by weight: 100 parts of soy milk, 25 parts of purified water, 0.41 ‰ of added mass percentage of Lactobacillus casei, and 25 parts of inulin , 5 parts of white granulated sugar, 0.01 part of soy milk essence, and 0.03 part of coconut milk essence. Change the addition of Sorbus nigra to 16-24 parts to obtain the effect ...
Embodiment 3
[0040] Viable count of lactic acid bacteria in non-odorous fermented soymilk of black fruit rowan.
[0041] Refer to GB 4789.35-2016 "National Food Safety Standard for Food Microbiological Examination of Lactic Acid Bacteria" to determine the number of viable Lactobacillus.
[0042]On the basis of Example 1, a kind of fermented soymilk without fishy smell of black fruit rowan comprises the following ingredients in parts by weight: 100 parts of soy milk, 25 parts of purified water, 0.41 ‰ of added mass percentage of Lactobacillus casei, and 25 parts of inulin , 5 parts of white granulated sugar, 0.01 part of soy milk essence, and 0.03 part of coconut milk essence. Change the addition of Sorbus nigra to 16-24 parts to obtain the effect on Lactobacillus fermenting soymilk. The specific test results are shown in Table 3.
[0043] Table 3 The number of live bacteria of Lactobacillus
[0044]
[0045]
[0046] As can be seen from Table 3, the number of viable lactobacilli in...
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