CN104542971A - Preparation process for selenium enriched carrot fermented soymilk - Google Patents
Preparation process for selenium enriched carrot fermented soymilk Download PDFInfo
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- CN104542971A CN104542971A CN201310484334.6A CN201310484334A CN104542971A CN 104542971 A CN104542971 A CN 104542971A CN 201310484334 A CN201310484334 A CN 201310484334A CN 104542971 A CN104542971 A CN 104542971A
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- selenium
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- carrot
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- soybeans
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Abstract
The invention relates to a preparation process for selenium enriched carrot fermented soymilk. The invention uses soybeans as a main material and the preparation process comprises the following steps: soaking soybeans with a sodium selenite solution, taking out the soybeans when sprouts grow to a certain height, carrying out cleaning, grinding, filtering, high pressure homogenizing, high-temperature sterilizing and other processes to prepare a milk white soybean juice; mixing prepared carrots juice, fresh milk with the soybean juice and carrying out fermentation with lactic acid bacteria to obtain the selenium enriched carrot fermented soymilk. According to the invention, transformation of inorganic selenium to organic selenium through soaking soybeans in sodium selenite solution, combination of nutrients in carrot juice and fresh milk, and lactic fermentation provide the product with rich nutrition, bright color and unique flavor.
Description
Technical field
The invention belongs to processing engineering technology field, relate to the process technology of dairy products.The invention discloses processing technology and the formula of rich selenium carrot fermented soybean milk.
Background technology
The content of selenium in the earth's crust is extremely low, and China about has the region area of 72% to be in scarce selenium state in various degree, and in addition, mostly the selenium compound in much soil is the selenium salt of some indissolubles, and bioavailability is extremely low, effectively can not be utilized by plant, animal and human body.But selenium is the trace element of needed by human, is one of constituent of glutathione in human body peroxidase, acts synergistically with VE, protection biological cell membrane avoids the infringement of peroxide, has anti-oxidant, anti-ageing, effect such as anticancer grade.Therefore in the control of various diseases, important function has also been played.So the development of selenium-enriched food becomes a kind of effective way that people mend selenium.The source of human body selenium is the meals of every day.Rich selenium carrot fermented soybean milk as leisure food, also as selenium nutrition-intensified food, can meet the nutritional need of human body.Therefore, the development and production of rich selenium radish fermented soybean milk has prospect widely.
summary of the invention
The composition and engineering of this invention is
:by the bean sprouts rich in selenium juice handled well, fresh milk, carrot juice, mix in the ratio of 15:4:1, then add 0.2%(PGA) and the ratio of 0.1%(CMC-Na) both mixed liquor 0.4%, two kinds of emulsifying agent A and B be 1:2, dosage is 0.1-0.2%.Processing technology: homogenization pressure control 23.5MPa; Temperature is 62 DEG C; Sterilization, at 121 DEG C, continues 15min; PH value controls between 6.5-7.5, and now the structural state of product, stability and mouthfeel all reach kilter.
Claims (1)
1. the preparation technology of rich selenium carrot fermented soybean milk, it is characterized in that preparation technology comprises formula for a product and processing technology two parts, wherein formula for a product is: by bean sprouts rich in selenium juice, fresh milk, the carrot juice handled well, mix in the ratio of 75%, 20%, 5%, then 0.2% propylene glycol alginate fat and 0.1% sodium carboxymethylcellulose mixed liquor 0.4% is added, the ratio of two kinds of emulsifying agents and monoglyceride and Sucrose Fatty Acid Ester is 1:2, and dosage is 0.1 ~ 0.2%; Its processing technology is: under homogenization pressure control 23.5MPa pressure; Temperature is 62 DEG C; Sterilization, at 121 DEG C, continues 15min; PH value controls between 6.5 ~ 7.5, and now products taste is fine and smooth, and smooth, stability and mouthfeel all reach kilter.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310484334.6A CN104542971A (en) | 2013-10-17 | 2013-10-17 | Preparation process for selenium enriched carrot fermented soymilk |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310484334.6A CN104542971A (en) | 2013-10-17 | 2013-10-17 | Preparation process for selenium enriched carrot fermented soymilk |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104542971A true CN104542971A (en) | 2015-04-29 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310484334.6A Pending CN104542971A (en) | 2013-10-17 | 2013-10-17 | Preparation process for selenium enriched carrot fermented soymilk |
Country Status (1)
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| CN (1) | CN104542971A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036400A (en) * | 2016-06-14 | 2016-10-26 | 金健粮食（益阳）有限公司 | Process for selenium enrichment production of fermented rice meal |
Citations (6)
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|---|---|---|---|---|
| CN1057952A (en) * | 1991-08-07 | 1992-01-22 | 吉林省农业科学院大豆研究所 | The preparation method of bean sprouts sour milk |
| CN1349749A (en) * | 2001-11-08 | 2002-05-22 | 王将克 | Bean milk containing organic trace elements and its prepn |
| CN101103741A (en) * | 2007-08-10 | 2008-01-16 | 上海应用技术学院 | Method for preparing carrot soymilk |
| CN102047980A (en) * | 2009-10-29 | 2011-05-11 | 王全义 | Method for producing selenium-containing nutritional soybean milk |
| CN102669281A (en) * | 2012-05-31 | 2012-09-19 | 长春新高食品有限公司 | Sprout milk beverage and producing method thereof |
| CN103098899A (en) * | 2012-09-27 | 2013-05-15 | 上海清美绿色食品有限公司 | Fruity soymilk |
-
2013
- 2013-10-17 CN CN201310484334.6A patent/CN104542971A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1057952A (en) * | 1991-08-07 | 1992-01-22 | 吉林省农业科学院大豆研究所 | The preparation method of bean sprouts sour milk |
| CN1349749A (en) * | 2001-11-08 | 2002-05-22 | 王将克 | Bean milk containing organic trace elements and its prepn |
| CN101103741A (en) * | 2007-08-10 | 2008-01-16 | 上海应用技术学院 | Method for preparing carrot soymilk |
| CN102047980A (en) * | 2009-10-29 | 2011-05-11 | 王全义 | Method for producing selenium-containing nutritional soybean milk |
| CN102669281A (en) * | 2012-05-31 | 2012-09-19 | 长春新高食品有限公司 | Sprout milk beverage and producing method thereof |
| CN103098899A (en) * | 2012-09-27 | 2013-05-15 | 上海清美绿色食品有限公司 | Fruity soymilk |
Non-Patent Citations (3)
| Title |
|---|
| 刘波: "富硒胡萝卜发酵豆奶的试验分析", 《安徽农业科学》 * |
| 周文斌: "胡萝卜豆奶生产工艺的研究", 《食品科学》 * |
| 江洪波 等: "胡萝卜汁豆奶加工工艺研究", 《长江大学学报（自科版）》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036400A (en) * | 2016-06-14 | 2016-10-26 | 金健粮食（益阳）有限公司 | Process for selenium enrichment production of fermented rice meal |
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| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150429 |
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| WD01 | Invention patent application deemed withdrawn after publication |