CN105532895A - Fermented broad-bean milk, flavored fermented broad-bean milk, fermented broad-bean yoghurt beverage and preparation methods thereof - Google Patents
Fermented broad-bean milk, flavored fermented broad-bean milk, fermented broad-bean yoghurt beverage and preparation methods thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
Abstract
The invention relates to fermented broad-bean milk, flavored fermented broad-bean milk, fermented broad-bean sour-milk beverage and preparation methods thereof and belongs to the technical field of food industry. The preparation method of the fermented broad-bean milk comprises the following steps: soaking the broad beans in water and then carrying out peeling and pulping, and carrying out gelatinization; firstly, adding 480L of amylase BAN into the gelatinized liquid and then carrying out hydrolysis at 80 DEG C for 30 minutes; then, adding 300 L of saccharifying enzyme Amylase AG into the hydrolyzed product and then carrying out hydrolysis at 50-60 DEG C for 30 minutes; boiling the hydrolyzed product to inactivate enzyme and then adjusting the protein content to 2.9g/100g or higher; performing aseptic inoculation and fermentation on the obtained product, wherein inoculated bacteria are a mixture of Bacillus acidophilus, Lactobacillus plantarum and Streptococcus thermophilus mixed in a ratio of 1:1:1 and the inoculation amount is 5mg/100ml; carrying out post-fermentation; and performing heat-treatment or no heat-treatment on the post-fermentation product, so that the fermented broad-bean milk is obtained. According to the preparation method, the broad beans are used as the raw material, the compound amylase is utilized for hydrolysis and the compound active probiotics are utilized for fermentation, so that the active probiotics fermented broad-bean milk is prepared probiotics; thus, the industry gap is filled.
Description
Technical field
The present invention relates to fermentation broad bean breast, flavor fermentation broad bean breast, fermented type broad bean sour milk beverage relate to the preparation method of the said goods, belong to food industrial technical field.
Background technology
The dietary structure of people there occurs great changes in recent years, from simply having adequate food and clothing to pursuing now nutrient health and the development of functional diet structure.But along with the raising of people's living standard, social activities is frequent, animal foodstuff on dining table is taken in too much, disease of thus causeing fat, diabetes, high fat of blood, hyperglycaemia, hypertension etc. " rich man's disease " also occurs thereupon, becoming current affects the healthy principal element of people.Therefore, people in order to health more and more favor low fat, containing cholesterol, high-quality bean protein food that dietary fiber is high, broad bean is exactly such food.Broad bean is Chinese important Special plant protein resource, the annual broad bean total output of China about 1,450,000 tons.Containing rich in protein and starchy carbohydrate in broad bean, and the various important nutrient such as minerals and vitamins.In the conventional method of broad bean processing as in the production of bean vermicelli and starch, Faba bean starch obtains and utilizes relatively preferably, but other nutrients (as protein etc.) utilization rate is extremely low.The example of current Applied Biotechnology processing Broad Bean product is rarer, usually only sees fermentation for seasoner products such as beans sauce, and does not add animal breast, utilizes probiotics fermention to prepare broad bean acidified milk series products and still belongs to blank at home and abroad.This is because adopt the bean products such as fermenting organism technological development broad bean, difficulty is very large technically, technical difficult points has: the 1. usual beans carbon source that do not have probio directly to utilize, outer source can only add lactose or glucose as the carbon source of fermentation, not only reduce raw material availability and also add cost; 2. probio not easily grows in legume solution, and viable count is low, does not reach the bacterium number standard of useful health; 3. the technical barrier such as bad flavor, Product Status instability is easily produced after product fermentation.
Summary of the invention
The present invention take broad bean as primary raw material, complex enzyme hydrolysis technology is adopted to make full use of the nutriments such as starch in broad bean and protein, again by composite probiotics ferment technology, develop the fermentation broad bean breast containing active probiotic, emphasis solves after Faba bean starch can not be decomposed the not easily growth in broad bean soya-bean milk of utilization, probio, product fermentation by probio and easily produces bad flavor, and because broad bean is simultaneously containing starch and protein, its mixture slurry viscosity is very high, and difficult processing waits a guardian technique difficult problem.On the basis solving above-mentioned technical barrier, develop the products such as flavor fermentation broad bean breast, fermented type broad bean sour milk beverage further.
The present invention take broad bean as primary raw material, and after the pre-treatments such as cleaning, slurrying, utilize the starch in preferred complex enzyme depth hydrolysis broad bean, make it be hydrolyzed into micromolecular glucide, the carbon source as composite probiotics ferment is used directly.In the beans fermented product processing such as broad bean, because not containing the carbon source that probiotics fermention can directly utilize in bean material, usually, need add the mode process as the required carbon source of fermentation such as lactose, glucose, and for broad bean starch contained therein own is obtained micromolecular glucose as carbon source by the present invention after composite alpha-amylase depth hydrolysis ferments, while reduction production cost, improve raw material availability, also effectively can improve local flavor and the state of product.
Definition
Unless otherwise defined, all scientific and technical terminologies used herein have as usual in those of ordinary skill in the art the identical implication understood.All patents, application, disclosed application, standard and other publication are all incorporated to herein with way of reference.Because of this area relevant criterion, such as GB10789 beverage general rule, GB/T31121-2014 fruit juice and beverage thereof, GB/T21727 milk-contained drink, GB19302 acidified milk all appropriately cannot be classified and accurate definition to product of the present invention, GB19302 acidified milk definition " acidified milk fermentedmilk " is raw ox (sheep) breast or milk powder is raw material, the product that the pH value made after sterilization, fermentation reduces." flavored fermented milk flavoredfermentedmilk " be with more than 80% raw ox (sheep) breast or milk powder for raw material, add other raw material, after sterilization, fermentation, pH value reduces, and adds or do not add the product that food additives, nutrition fortifier, fruits and vegetables, cereal etc. are made before or after fermentation.GB/T21727 milk-contained drink definition " fermented milk-containing drink " be with breast or dairy products for raw material, water is added in the emulsion that the beneficial bacterium fermentation such as lactic acid bacteria obtain, and the beverage of one or more modulation of white granulated sugar and (or) sweetener, acid, fruit juice, tea, coffee, plant extraction liquid etc., as lactobacillus milk beverage.Whether sterilization (non-viable bacteria) and non-sterilization (viable bacteria) type is divided into through sterilization processing according to it.Fermented milk-containing drink also can be described as yogurt (milk) beverage, yogurt (milk) drink.Therefore with above-mentioned standard for reference, term is herein defined.When same term herein has multiple definition, unless otherwise indicated, being as the criterion with this section.
Term used herein " fermentation broad bean breast " refers to broad bean slurry for raw material, and the product that the pH value made after sterilization, fermentation reduces, its protein content is not less than 2.9g/100g.
Term used herein " flavor fermentation broad bean breast " refers to more than 80% broad bean slurry as raw material, add other raw material, after sterilization, fermentation, pH value reduces, add or do not add the product that food additives, nutrition fortifier, fruits and vegetables, cereal etc. are made before or after fermentation, its protein content is not less than 2.3g/100g.
Term used herein " fermented type broad bean sour milk beverage " refers to broad bean slurry as raw material, water is added in the emulsion that beneficial bacterium fermentation obtains, and the beverage of one or more modulation of white granulated sugar and (or) sweetener, acid, fruit juice, tea, coffee, plant extraction liquid etc., its protein content is not less than 1.0g/100g.Whether sterilization (non-viable bacteria) and non-sterilization (viable bacteria) type is divided into through sterilization processing according to it.
Term used herein " broad bean slurry " refers to broad bean to be raw material, the broad bean slurry obtained by food service industry acceptable physics or chemical method.
The object of the present invention is to provide a kind of preparation method of the broad bean breast that ferments, mainly comprise and prepare broad bean slurry step and fermentation step;
Preferably, the preparation of described broad bean slurry, comprises the following steps:
(1) raw material pre-treatment: take a certain amount of dried broad bean, add 4-6 times of running water and soak 10-14h under 25-30 DEG C of condition, peel afterwards, broad bean after decortication adds 50 DEG C of pure water making beating 2-6min of 5-7 times of quality (in dried broad bean quality), 60 orders, 80 order classified filterings, obtain filtrate for subsequent use.
(2) gelatinization: filtrate water-bath is heated to 80-85 DEG C of gelatinization 4-6min, obtains dextrin; Constantly stir in heating process.
(3) enzyme hydrolysis: dextrin fractional hydrolysis; The first step, with starchiness gauge in dextrin, adds the amylase BAN480L of 0.1-0.2%, 80 DEG C of hydrolysis 30min; Second step, with starchiness gauge in dextrin, adds the carbohydrase AmylaseAG300L of 0.04-0.06%, 50-60 DEG C of hydrolysis 30min.After enzyme hydrolysis terminates, boil the enzyme that goes out, obtain broad bean slurry;
Described amylase BAN480L is Novi's letter AMS, middle temperature 480L type;
Described carbohydrase AmylaseAG300L, manufacturer: Novi believes.AmylaseAG300L is the fungal glucoamylase that a kind of Aspergillus niger strain is produced.
(4) prepare burden: add water quantitatively in broad bean slurry, make mixing quantitative protein in feed liquid content >=2.9g/100g afterwards;
Also can add white granulated sugar in broad bean slurry, addition is the 4-10% of quantitative feed liquid quality, then adds water quantitatively, mixes after adding.
(5) homogeneous: measured feed liquid homogeneous twice under the condition of 50-60 DEG C, 30MPa will be determined.
(6) sterilizing: by feed liquid after homogeneous and container containing, sterilizing 10min under 105 DEG C of conditions.
Preferably, described fermentation comprises the steps:
(1) inoculate: the feed liquid of bacterium of having gone out and container are taken out, in aseptic operating platform, carries out room temperature cooling, be cooled to 40 DEG C, inoculate.Inoculation bacterium: lactobacillus acidophilus: Lactobacillus plantarum: streptococcus thermophilus is 1:1:1 mixing, and inoculum concentration is 5mg/100ml.Wherein lactobacillus acidophilus, Lactobacillus plantarum, streptococcus thermophilus are the bacterial classification through domestication, all can adapt to the growing environment of 100% pure broad bean breast.
(2) ferment: by the feed liquid inoculated, 40 DEG C of constant temperature culture 6h.
(3) after fermentation: fermentation broad bean breast constant temperature culture terminated, preserves after-ripening for 4 DEG C; Treat that after fermentation completes, carry out or do not heat-treat.
(4) detect: during the shelf-life that after fermentation started to 21 days, results of regular determination is carried out, to ensure the qualified of broad bean breast of fermenting in the shelf-life to the protein content of fermentation broad bean breast, acidity, lactic acid bacteria number (without heat treated product after fermentation).
Technical target of the product: protein content>=2.9g/100g, product acidity>=70.0 ° T; Product special flavour is good, sanitary index meets concerned countries standard regulation; Without heat treated article after fermentation, lactic acid bacteria number>=6.0 × 10 in the shelf-life
8cFU/g.
Strain domestication
1. culture medium
Degreasing milk medium: skimmed milk is sub-packed in test tube 1/3 place, 121 DEG C, 15min sterilizing, cooling, for the preparation of working stock culture.
MC culture medium: prepare by GB4789.35-2010 appendix A method.For the activation of streptococcus thermophilus, the preparation of mother culture and plate count.
MRS culture medium: prepare by GB4789.35-2010 appendix A method.For the activation of lactobacillus acidophilus, the preparation of mother culture and plate count.
CM0006MRS culture medium: junket peptone 10.0g, powdered beef 8.0g, dusty yeast 4.0g, glucose 20.0g, magnesium sulfate 0.2g, sodium acetate 5.0g, Triammonium citrate 2.0g, dipotassium hydrogen phosphate 2.0g, manganese sulfate 0.05g, Tween 80 1.0g, distilled water 1000mL.pH6.2±0.2。Solid medium can add calcium carbonate 20.0g, agar 15.0g.For the activation of Lactobacillus plantarum, the preparation of mother culture and plate count.
The activation of fermentation bacterial classification
2. the preparation of actication of culture and mother culture, working stock culture
Streptococcus thermophilus, lactobacillus acidophilus and Lactobacillus plantarum are inoculated in respectively in MC, MRS and CM0006MRS culture medium, 37 DEG C of constant temperature culture 48h, 2-3 is for for subsequent use in activation.
The preparation of mother culture and working stock culture
Streptococcus thermophilus after abundant activation, lactobacillus acidophilus and Lactobacillus plantarum are transferred respectively on solid slope in MC, MRS and CM0006MRS fluid nutrient medium, 48h cultivated by 37 DEG C of shaking tables, are made into mother culture.
By mother culture according to 3% inoculum concentration be inoculated in degreasing milk medium, three kinds of bacterium, respectively at 43 DEG C, 37 DEG C and 37 DEG C of constant temperature culture 48h, are made into working stock culture.
3. fermentation tamed strain
By streptococcus thermophilus, lactobacillus acidophilus and Lactobacillus plantarum working stock culture by 5% inoculum concentration be inoculated in the sterilizing cow's milk of protein content 3g/100g respectively, constant temperature culture under the condition of 43 DEG C, 37 DEG C and 37 DEG C, reaches the next generation again after nutrient solution solidifies.Progressively replace sterile milk with the broad bean breast of protein content 3g/100g, broad bean breast shared volume in nutrient solution is made progressively to be increased to 60%, 70%, 80%, 90% by 10%, 20%, 30%, 40%, 50%, until replace sterilizing cow's milk completely, squamous subculture like this, until probio can adapt to the growing environment of 100% pure broad bean breast.
Different strain has different growth characteristics, and the quality of the fermented product that same bacterial classification is produced under different condition of culture, nutritive value, local flavor also have larger difference.Usual bean material by fermentation after easily produce bad flavor, therefore select suitable bacterial classification being tamed to have very important significance to the probiotics fermention of the beans such as broad bean.The present invention is by preferably combining with the lactobacillus acidophilus tamed, streptococcus thermophilus, Lactobacillus plantarum, the animal nutrition of multi-cultur es cooperative fermentation, control optimal conditions of fermentation, develop and there is the comparatively strong probio composite fermentation bacterial classification producing sour power and activity, not only make fermentation and the processing of its applicable broad bean breast, and make fermented product delicate mouthfeel, excellent flavor, the level that in the shelf-life, lactic acid bacteria bacterium number requires considerably beyond relevant criterion, i.e. lactic acid bacteria number>=1 × 10
6cFU/g.
Its acidproof and bile tolerance ability of lactobacillus acidophilus is comparatively strong, and can grow enteron aisle is decided at the higher level but not officially announced, be the important microbe in human body intestinal canal, closely bound up with health, adjustable gut flora balances, and suppresses the propagation of enteron aisle undesirable microorganism.Lactobacillus acidophilus can secrete antibiotin class material (acidolin, bacillus acidophilus's element, lactein), to the antagonism that pathogenic entero becteria produces.Longer through ferment fermentation broad bean milk fermentation time of obtaining of the lactobacillus acidophilus of domestication, curdled milk effect is better, and tissue is fine and smooth, and broad bean fishy smell is extremely light, but whey precipitation is more serious; The fermentation broad bean milk product curdled milk time that streptococcus thermophilus fermentation obtains is short, and coagulation result is good, and basic no whey is separated out, but has broad bean fishy smell, and organizes more coarse; The Lactobacillus plantarum fermentation broad bean product curdled milk time is short, and coagulation result is good, and basic no whey is separated out, and sweet-smelling, without broad bean fishy smell, but has particle sense, fine and smooth not.In order to obtain the fermentation broad bean breast of more high-quality, the advantage of three kinds of bacterium after comprehensive domestication, the present invention is studied miscegenation fermentation, and determines best process conditions.The fermentation broad bean milk fermentation time finally obtained is short, and coagulation result is good, and no whey is separated out, and tissue is fine and smooth, and without broad bean fishy smell, have sweet-smelling, mouthfeel is smooth.Detect acidity during fermentation ends and even reach 95 ° of T, in the shelf-life, viable count is 10
8more than CFU/g.
Invention also provides the fermentation broad bean breast that above-mentioned preparation method prepares.This fermentation broad bean lacteous pool uniformity, is creamy white or micro-yellow; There is fermentation broad bean breast distinctive flavour, smell; Tissue is fine and smooth, even, does not almost have whey to separate out; Protein content>=2.9g/100g, product acidity>=70.0 ° T, without lactic acid bacteria number>=6.0 × 10 in the heat treated fermentation broad bean breast shelf-life
8cFU/g.
Present invention also offers a kind of preparation method of flavor fermentation broad bean breast, more than the 80% broad bean slurry obtained with above-mentioned broad bean slurry preparation method is for raw material, add other raw material, standby through homogeneous, sterilization, fermentation, add or do not add food additives, nutrition fortifier, fruits and vegetables, cereal etc. before or after fermentation and make flavor fermentation broad bean breast; Its protein content is not less than 2.3g/100g.The food additives that can add before or after fermentation, nutrition fortifier are the food additives, the nutrition fortifier that allow flavored fermented milk to add in GB2760;
The fruits and vegetables, cereal etc. that can add before or after fermentation are the material that this area routine is added, and are preferably, the vegetalitas edible item such as fruits and vegetables, cereal, nut, edible fresh flower, edible mushroom, matrimony vine.
Invention also provides the flavor fermentation broad bean breast obtained by above-mentioned preparation method, its protein content is not less than 2.3g/100g, product acidity >=70.0 ° T; Product special flavour is good, sanitary index meets concerned countries standard regulation.Without heat treated flavor fermentation broad bean breast after fermentation, lactic acid bacteria number>=6.0 × 10 in the shelf-life
7cFU/g.There is the color and luster conformed to adding ingredient; There is the flavour and smell that conform to adding ingredient; Tissue is fine and smooth, even, has the distinctive structural state of adding ingredient.
Present invention also offers a kind of preparation method of fermented type broad bean sour milk beverage;
Based on ferment broad bean breast or flavor fermentation broad bean breast, add water, and after one or more modulation of white granulated sugar and (or) sweetener, acid, fruit juice, tea, coffee, plant extraction liquid etc., through sterilization processing or without sterilization processing, obtain fermented type broad bean sour milk beverage, according to whether through sterilization processing, be divided into sterilization (non-viable bacteria) and non-sterilization (viable bacteria) fermented type broad bean sour milk beverage.
Invention also provides the fermented type broad bean sour milk beverage obtained by above-mentioned preparation method, its protein content is not less than 1.0g/100g; Without heat treated fermented type broad bean sour milk beverage, lactic acid bacteria number>=1.0 × 10 in the shelf-life
6cFU/g.
Beneficial effect
(1) broad bean is adopted to be raw material preparation fermentation broad bean breast series of products:
Current domestic mainly with milk or soybean for raw material prepares Yoghourt or soy yogurt, and also belong to blank with this high starch of broad bean, high protein, low fat for raw material utilizes composite starch hydrolysis technology and composite reactive probiotics fermention technology to prepare active probiotic fermentation broad bean breast.
(2) utilize composite alpha-amylase depth hydrolysis Faba bean starch as probiotics fermention carbon source technology:
In current beans fermented product preparation, because not containing the carbon source that probiotics fermention can directly utilize in bean material, mainly with interpolation lactose, glucose etc. as the required carbon source of fermentation, this project by for broad bean starch contained therein own after composite alpha-amylase depth hydrolysis, the glucose produced after probio directly can utilize hydrolysis ferments as carbon source, while reduction production cost, improve raw material availability, also can improve mouthfeel and Product Status.Broad bean main component is starch, and its content is up to 45 ~ 47%, and Faba bean starch gel is hard, and tissue firmly.If be hydrolyzed by Faba bean starch, the selection of enzyme is very important.We find under study for action: the gelatinization point of Faba bean starch at 70-75 DEG C, in order to directly be hydrolyzed after Faba bean starch gelatinization, Simplified flowsheet step, economize energy and cost, therefore select middle temperature amylase.Carrying out in the suitableeest diastatic selection course to Faba bean starch, with DE value for normative reference, from multiple middle temperature amylase, have selected amylase BAN480L, under the suitableeest enzyme hydrolysis condition, the hydrolysis effect of this enzyme is best.Simultaneously because Faba bean starch and protein content are all higher, adopt the high viscosity of beating process making beating its mixture slurry rear, following process process is made to become very difficult, this is also the large difficult point of one in broad bean processing and utilization, and we solve this technical barrier while of warm amylase BAN480L in utilizing well.Add carbohydrase after amylorrhexis, decompose the growth that the micromolecular glucose obtained can promote lactic acid bacteria on the one hand, can sugariness be increased on the other hand, reduce the consumption of glucide, cost-saving, and the high technical barrier of solution viscosity can be worked in coordination with, realize the object that raw material makes full use of.
(3) multiple probio synergy, set up composite reactive probiotics fermention system:
This technology utilizes composite reactive probiotics fermention technology, utilize the biological function of Lactobacillus plantarum, lactobacillus acidophilus and streptococcus thermophilus fermentation, multiple probio synergy in product is displayed one's respective advantages, and makes lactic acid bacteria number magnitude reach useful human health level; Make the nutritional labeling of fermentation broad bean breast fully be absorbed by human body simultaneously.Be used in sweat by Lactobacillus plantarum in the present invention, preferred Lactobacillus plantarum is extensively present in pickles, is a kind of probiotics of safety nuisance free.Because broad bean and pickles all belong to vegetable raw material, therefore there is certain fermentation similitude, in the process of research, also prove that Lactobacillus plantarum has its distinctive advantage to broad bean milk fermentation.
(4) the present invention take broad bean as fermentation base-material, and do not add milk powder or milk ferments, the product obtained is pure vegetable protein soy yogurt.
The present invention take broad bean as raw material, adopts active probiotic fermentation technique, develops the probiotics fermention broad bean breast that taste flavor is good, nutrient functional is strong.This product has and is of high nutritive value, and is easy to digest and assimilate; Adjustment gut flora, suppresses harmful bacteria, the advantages such as body health benefits.Also have not containing lactose, without vegetable food features such as cholesterol, applicable because of " lactose intolerance " anti-milk crowd and have the edible for patients of cardiovascular and cerebrovascular disease, be new varieties in current plant fermentation milk product.
The present invention is by deep development Bean Plant resource, while developing new product, also will reach and promote traditional broad bean product processing technique level, increase the object of broad bean added value of product, to promoting economic development, reduce the aspects such as environmental pollution also significant.
The present invention utilizes many strains active probiotic composite fermentation technology, sets up optimum lactic acid bacteria broad bean lactic acid fermented system, the fermentation broad bean breast that broad bean is prepared after lactobacillus-fermented, and nutritive value is higher, has following nutrition and functional characteristics:
1. be of high nutritive value, can match in excellence or beauty with yoghurt, it is not only containing the useful health of vegetable protein, but also the nutritive effect after profitable probliotics fermentation, after being degraded into micromolecular peptide and amino acid as made high molecular weight protein, be easy to digest and assimilate; During the fermentation, probio also can produce vitamin, and these are all the necessary nutritional labelings of human body.Therefore the fermentation broad bean breast of this project development combines the two-fold advantage of broad bean and probiotics fermention, and nutritive value is higher.
2. whole intestines are made good use of, and keep colony balance: containing the two class floras useful and harmful to health in human body intestinal canal, under health status, beneficial bacterium is preponderated, and edible fermentation broad bean breast can suppress harmful bacteria, keeps gut flora balance, makes health more healthy.
3. intestines peristalsis is promoted, prevents constipation: in lactic acid bacteria fermentation process, the organic acid such as lactic acid and acetic acid can be produced have and stimulate enteron aisle and have the effect strengthening intestines peristalsis, therefore constipation can be made to improve.
4. the useful health of Bean Plant albumen: because fermentation broad bean milk fat content is extremely low, its vegetable protein has the effect reducing cardiovascular and cerebrovascular disease and occur, and is therefore applicable to suffering from cardio-cerebrovascular diseases edible for patients.
5. broad bean is not containing lactose, do not have the worry of lactose intolerance: fermentation broad bean Ruzhong not containing lactose, can not produce problems such as " lactose intolerances " time edible substantially, is applicable to anti-milk crowd and eats.
Broad bean nutritive peculiarity and functionally all to increase after probiotics fermention, be mainly manifested in the macromolecular substances such as the protein in broad bean, carbohydrate and be decomposed into the small-molecule substance such as amino acid, sugar by lactic acid bacteria, improve nutritive value and the digestic property of product, particularly Broad Bean Protein free amino acid and peptide content after probiotics fermention increases all to some extent, not only be easily easy to absorb by digestive ferment effect, and significantly can strengthen the non-oxidizability of fermentation broad bean breast; Probio can adjust gut flora in addition, suppresses harmful bacteria, keeps gut flora balance, make healthy, the small-molecule substance such as lactic acid, ethanol, acetic acid that its metabolism produces gives fermentation broad bean breast distinctive fragrance, stimulates and has the effect strengthening wriggling, constipation can be made to improve to enteron aisle; ANFs in broad bean can be degraded or remove through probiotics fermention.
Containing two kinds of glucosides pyrimidines in broad bean, i.e. vicine and companion's divicine, also containing phytolectin, trypsin inhibitor and chymotrypsin inhibin etc., wherein vicine is the competitive inhibitor of G6P, is one of reason causing broad bean jaundice to show effect.A few peoples, after edible broad bean, can bring out acute hemolytic anemia (i.e. broad bean jaundice).Vicine is water-soluble substances, and more responsive to ratio of specific heat, and the present invention carried out the sterilizing of 105 DEG C before the inoculation of fermentation broad bean breast, effectively can remove the side effect of vicine.Destroy the material that phytolectin, trypsin inhibitor and chymotrypsin inhibin etc. may have a negative impact to health simultaneously.
Detailed description of the invention
Embodiment 1
The preparation method of fermentation broad bean breast, mainly comprises and prepares broad bean slurry and fermentation step;
The preparation of described broad bean slurry, comprises the following steps:
(1) raw material pre-treatment: take a certain amount of dried broad bean, add 4 times of running water and soak 12h under 27 DEG C of conditions, peel afterwards, broad bean after decortication adds 50 DEG C of pure water making beating 2min of 7 times of quality (in dried broad bean quality), 60 orders, 80 order classified filterings, obtain filtrate for subsequent use.
(2) gelatinization: filtrate water-bath is heated to 82 DEG C of gelatinization 5min, obtains dextrin; Constantly stir in heating process.
(3) enzyme hydrolysis: dextrin fractional hydrolysis; The first step, with starchiness gauge in dextrin, adds the amylase BAN480L of 0.15%, 80 DEG C of hydrolysis 30min; Second step, with starchiness gauge in dextrin, adds the carbohydrase AmylaseAG300L of 0.05%, 55 DEG C of hydrolysis 30min.After enzyme hydrolysis terminates, boil the enzyme that goes out, obtain broad bean slurry;
Described amylase BAN480L is Novi's letter AMS, middle temperature 480L type;
Described carbohydrase AmylaseAG300L is Novi's letter fungal glucoamylase;
(4) prepare burden: in broad bean slurry, add pure water quantitatively, make mixing quantitative protein in feed liquid content 3.0g/100g afterwards;
(5) homogeneous: by quantitative feed liquid at 55 DEG C, homogeneous twice under the condition of 30MPa.
(6) sterilizing: by feed liquid after homogeneous and container containing, sterilizing 10min under 105 DEG C of conditions.
Described fermentation comprises the steps:
(1) inoculate: the feed liquid of bacterium of having gone out and container are taken out, in aseptic operating platform, carries out room temperature cooling, be cooled to 40 DEG C, inoculate.Inoculation bacterium: lactobacillus acidophilus: Lactobacillus plantarum: streptococcus thermophilus is 1:1:1 mixing, and inoculum concentration is 5mg/100ml.
(2) ferment: by the feed liquid inoculated, 40 DEG C of constant temperature culture 6h.
(3) after fermentation: fermentation broad bean breast constant temperature culture terminated, preserves after-ripening according to acidified milk conventional method 4 DEG C and get final product;
(4) detect: during the shelf-life that after fermentation started to 21 days, results of regular determination is carried out, to ensure the qualified of broad bean breast of fermenting in the shelf-life to the protein content of fermentation broad bean breast, acidity, lactic acid bacteria number.
Strain domestication
1. culture medium
Degreasing milk medium: skimmed milk is sub-packed in test tube 1/3 place, 121 DEG C, 15min sterilizing, cooling, for the preparation of working stock culture.
MC culture medium: prepare by GB4789.35-2010 appendix A method.For the activation of streptococcus thermophilus, the preparation of mother culture and plate count.
MRS culture medium: prepare by GB4789.35-2010 appendix A method.For the activation of lactobacillus acidophilus, the preparation of mother culture and plate count.
CM0006MRS culture medium: junket peptone 10.0g, powdered beef 8.0g, dusty yeast 4.0g, glucose 20.0g, magnesium sulfate 0.2g, sodium acetate 5.0g, Triammonium citrate 2.0g, dipotassium hydrogen phosphate 2.0g, manganese sulfate 0.05g, Tween 80 1.0g, distilled water 1000mL.pH6.2±0.2。Solid medium can add calcium carbonate 20.0g, agar 15.0g.For the activation of Lactobacillus plantarum, the preparation of mother culture and plate count.
The activation of fermentation bacterial classification
2. the preparation of actication of culture and mother culture, working stock culture
Streptococcus thermophilus, lactobacillus acidophilus and Lactobacillus plantarum are inoculated in respectively in MC, MRS and CM0006MRS culture medium, 37 DEG C of constant temperature culture 48h, 2-3 is for for subsequent use in activation.
The preparation of mother culture and working stock culture
Streptococcus thermophilus after abundant activation, lactobacillus acidophilus and Lactobacillus plantarum are transferred respectively on solid slope in MC, MRS and CM0006MRS fluid nutrient medium, 48h cultivated by 37 DEG C of shaking tables, are made into mother culture.
By mother culture according to 3% inoculum concentration be inoculated in degreasing milk medium, three kinds of bacterium, respectively at 43 DEG C, 37 DEG C and 37 DEG C of constant temperature culture 48h, are made into working stock culture.
3. fermentation tamed strain
By streptococcus thermophilus, lactobacillus acidophilus and Lactobacillus plantarum working stock culture by 5% inoculum concentration be inoculated in the sterilizing cow's milk of protein content 3g/100g respectively, constant temperature culture under the condition of 43 DEG C, 37 DEG C and 37 DEG C, reaches the next generation again after nutrient solution solidifies.Progressively replace sterile milk with the broad bean breast of protein content 3g/100g, broad bean breast proportion in nutrient solution is made progressively to be increased to 60%, 70%, 80%, 90% by 10%, 20%, 30%, 40%, 50%, until replace sterilizing cow's milk completely, squamous subculture like this, until probio can adapt to the growing environment of 100% pure broad bean breast.
The fermentation broad bean lacteous pool uniformity that above-mentioned preparation method obtains, is creamy white or micro-yellow; There is fermentation broad bean breast distinctive flavour, smell; Tissue is fine and smooth, evenly, no whey is separated out; Protein content 3.0g/100g, product acidity 80.0 ° of T, lactic acid bacteria number>=6.0 × 10 in the shelf-life
8cFU/g.
Flavor fermentation broad bean breast preparation method:
Broad bean slurry 800g obtained in above-mentioned silkworm preparation method of soymilk, adds fructose, white granulated sugar, thickener and quantitatively mixes to 1000g; After mixing, the sugariness of mixed liquor is equivalent to the sugariness of 70g sucrose/L mixed liquor; Thickener is pectin, and consumption is 3.0g/L; Through homogeneous, sterilizing, fermentation for flavor fermentation broad bean breast; Described homogeneous, sterilizing, fermentation step are with fermentation broad bean breast;
The flavor fermentation broad bean breast obtained by above-mentioned preparation method, its protein content 2.4g/100g, product acidity >=70.0 ° T; Product special flavour is good, sanitary index meets concerned countries standard regulation.Without heat treated flavor fermentation broad bean breast after fermentation, lactic acid bacteria number>=6.0 × 10 in the shelf-life
7cFU/g.Sour and sweet palatability, tissue is fine and smooth, evenly, basic no whey is separated out; Structural state is good.
Described flavor fermentation broad bean breast preparation method also can comprise heat treatment, after having fermented, adopts this area conventional method to carry out.
The preparation method of fermented type broad bean sour milk beverage:
Rose extract 1g, white granulated sugar 90g, stabilizing agent 3g, citric acid 1g, cider 2g dissolve or sterilization after dilution by this area conventional method, the fermentation broad bean breast 350g obtained with aforementioned preparation process mixes, moisturizing, to 1000g, obtains fermented type broad bean sour milk beverage; Described stabilizing agent is made up of the raw material of following mass ratio: sodium alginate: pectin: sodium carboxymethylcellulose: mono-fatty acid glyceride=1:1:1:0.5.
The fermented type broad bean sour milk beverage obtained by above-mentioned preparation method, its protein content is not less than 1.0g/100g, lactic acid bacteria number>=1.0 × 10 in the shelf-life
6cFU/g.
Described fermented type broad bean sour milk beverage preparation method also can comprise heat treatment, after moisturizing quantitatively, adopts this area conventional method to carry out.
Embodiment 2
The preparation method of fermentation broad bean breast, mainly comprises and prepares broad bean slurry and fermentation step;
The preparation of described broad bean slurry, comprises the following steps:
(1) raw material pre-treatment: take a certain amount of dried broad bean, add 5 times of running water and soak 14h under 25 DEG C of conditions, peel afterwards, broad bean after decortication adds 50 DEG C of pure water making beating 4min of 6 times of quality (in dried broad bean quality), 60 orders, 80 order classified filterings, obtain filtrate for subsequent use.
(2) gelatinization: filtrate water-bath is heated to 80 DEG C of gelatinization 4min, obtains dextrin; Constantly stir in heating process.
(3) enzyme hydrolysis: dextrin fractional hydrolysis; The first step, with starchiness gauge in dextrin, adds the amylase BAN480L of 0.1%, 80 DEG C of hydrolysis 30min; Second step, with starchiness gauge in dextrin, adds the carbohydrase AmylaseAG300L of 0.06%, 50 DEG C of hydrolysis 30min.After enzyme hydrolysis terminates, boil the enzyme that goes out, obtain broad bean slurry;
(4) prepare burden: in broad bean slurry, add white granulated sugar, addition is 10% of quantitative feed liquid quality, and adds water quantitatively, make mixing afterwards quantitatively protein in feed liquid content be 3.0g/100g;
(5) homogeneous: by quantitative feed liquid at 50 DEG C, homogeneous twice under the condition of 30MPa.
(6) sterilizing: by feed liquid after homogeneous and container containing, sterilizing 10min under 105 DEG C of conditions.
Described fermentation and strain domestication are with embodiment 1;
The fermentation broad bean breast obtained by above-mentioned preparation method, protein content is 3.0g/100g, product acidity reaches 91.0 ° of T, lactic acid bacteria number>=6.0 × 10 in the shelf-life
8cFU/g; This fermentation broad bean lacteous pool uniformity, is creamy white or micro-yellow; Sour and sweet palatability, has fermentation broad bean breast distinctive flavour, smell, excellent flavor; Tissue is fine and smooth, even, does not substantially have whey to separate out; Sanitary index meets concerned countries standard regulation;
The preparation method of flavor fermentation broad bean breast, the fermentation broad bean breast obtained with above-mentioned preparation method is base-material, add the vegetalitas edible item such as sterilized fruits and vegetables, cereal, nut, edible fresh flower, edible mushroom, matrimony vine, make final products protein content be not less than 2.3g/100g, acidity >=70.0 ° T;
The flavor fermentation broad bean breast obtained by above-mentioned preparation method, its protein content is not less than 2.3g/100g, product acidity >=70.0 ° T; Product special flavour is good, sanitary index meets concerned countries standard regulation.Lactic acid bacteria number>=6.0 × 10 in shelf-life
7cFU/g.There is the color and luster conformed to adding ingredient; There is the flavour and smell that conform to adding ingredient; Tissue is fine and smooth, even, does not substantially have whey to separate out; There is the distinctive structural state of adding ingredient.
The preparation method of fermented type broad bean sour milk beverage, comprises the steps:
Stabilizing agent dissolves
In stabilizing agent quality, 40 times of soft water are heated to 80 DEG C, and under constantly stirring, slowly added by stabilizing agent, feed temperature remains on 80 DEG C, and Keep agitation 25 minutes, becomes the feed liquid of uniformity, obtain stabiliser solution, is cooled to 35 DEG C; Described stabilizing agent is made up of the raw material of following mass ratio: sodium alginate: pectin: xanthans: diglycerine fatty acid ester=1:2:1:0.3;
Polydextrose dissolves
In polydextrose quality, 10.0 times, the soft water of 45 DEG C, under constantly stirring, slowly added by polydextrose, after feeding intake, feed temperature remains on 45 DEG C, and Keep agitation 25 minutes, obtains polydextrose solution, is cooled to 35 DEG C;
Citric acid dissolves
In citric acid quality, 10.0 times, the soft water of 45 DEG C, under constantly stirring, slowly added by citric acid, after feeding intake, feed temperature remains on 45 DEG C, and Keep agitation 10 minutes, obtains citric acid solution, is cooled to 25 DEG C;
Fermentation broad bean breast 350g obtained to stabiliser solution, polydextrose solution, citric acid solution and aforementioned preparation process and suitable quantity of water are mixed, under constantly stirring, moisturizing mixes to 1000g, 85 ± 5 DEG C of sterilizations 15 seconds, 70 DEG C, 20MPa homogeneous, again through 121-126 DEG C, sterilization 4s, sterile filling, obtains fermented type broad bean sour milk beverage; Polydextrose containing 2g/1000g in this fermented type broad bean sour milk beverage and the stabilizing agent of 2g/1000g, the citric acid of 1g/1000g;
The fermented type broad bean sour milk beverage obtained by above-mentioned preparation method, its protein content is not less than 1.0g/100g.
Embodiment 3
The preparation method of fermentation broad bean breast, mainly comprises and prepares broad bean slurry and fermentation step;
The preparation of described broad bean slurry, comprises the following steps:
(1) raw material pre-treatment: take a certain amount of dried broad bean, add 6 times of running water and soak 10h under 30 DEG C of conditions, peel afterwards, broad bean after decortication adds 50 DEG C of pure water making beating 6min of 5 times of quality (in dried broad bean quality), 60 orders, 80 order classified filterings, obtain filtrate for subsequent use.
(2) gelatinization: filtrate water-bath is heated to 85 DEG C of gelatinization 6min, obtains dextrin; Constantly stir in heating process.
(3) enzyme hydrolysis: dextrin fractional hydrolysis; The first step, with starchiness gauge in dextrin, adds the amylase BAN480L of 0.2%, 80 DEG C of hydrolysis 30min; Second step, with starchiness gauge in dextrin, adds the carbohydrase AmylaseAG300L of 0.04%, 60 DEG C of hydrolysis 30min.After enzyme hydrolysis terminates, boil the enzyme that goes out, obtain broad bean slurry;
(4) prepare burden: in broad bean slurry, add white granulated sugar, addition is 4% of quantitative feed liquid quality, and adds water quantitatively, makes quantitative protein in feed liquid content be 3.1g/100g;
(5) homogeneous: by quantitative feed liquid at 60 DEG C, homogeneous twice under the condition of 30MPa.
(6) sterilizing: by feed liquid quantitative after homogeneous and container containing, sterilizing 10min under 105 DEG C of conditions.
Described fermentation and strain domestication are with embodiment 1;
The fermentation broad bean breast obtained by above-mentioned preparation method, uniform color is consistent, is creamy white or micro-yellow; There is fermentation broad bean breast distinctive flavour, smell; Tissue is fine and smooth, even, does not substantially have whey to separate out; Protein content 3.1g/100g, product acidity reach 85.0 ° of T, without lactic acid bacteria number>=6.0 × 10 in the heat treated fermentation broad bean breast shelf-life
8cFU/g.
The preparation method of flavor fermentation broad bean breast, the broad bean obtained by above-mentioned silkworm preparation method of soymilk starches 800g, add white granulated sugar 60g, HFCS 2g, Aspartame 0.09g and the mixing of 100g water, through homogeneous, sterilizing, ferment to obtain breakdown of emulsion after base-material, adds mango chutney and carrot sauce makes flavor fermentation broad bean breast; The addition of mango chutney and carrot sauce and the mass ratio of base-material are 1:10, and often kind of addition does not limit;
The flavor fermentation broad bean breast obtained by above-mentioned preparation method, its protein content is not less than 2.3g/100g, product acidity reaches 80.0 ° of T; Product special flavour is good, sanitary index meets concerned countries standard regulation, lactic acid bacteria number>=6.0 × 10 in the shelf-life
7cFU/g, has the color and luster conformed to adding ingredient; There is the flavour and smell that conform to adding ingredient; Tissue is fine and smooth, evenly, basic no whey is separated out; There is the distinctive structural state of adding ingredient.
The preparation method of fermented type broad bean sour milk beverage, comprises the steps:
Stabilizing agent dissolves
In stabilizing agent quality, 40 times of soft water are heated to 80 DEG C, and under constantly stirring, slowly added by stabilizing agent, feed temperature remains on 80 DEG C, and Keep agitation 25 minutes, becomes the feed liquid of uniformity, obtain stabiliser solution, is cooled to 35 DEG C; Described stabilizing agent is made up of the raw material of following mass ratio: sodium carboxymethylcellulose: pectin: xanthans: mono-fatty acid glyceride=1:2:0.5:0.3;
White granulated sugar dissolves
In White Sugar Quality, 5.0 times, the soft water of 60 DEG C, under constantly stirring, added by white granulated sugar, after feeding intake, feed temperature remains on 60 DEG C, and Keep agitation 40 minutes, obtains white granulated sugar solution, is cooled to 35 DEG C;
Acidity regulator and sweetener, inspissated juice dissolve
Acidity regulator is added 50 times of normal temperature soft water, add sweetener after continuous stirring and dissolving and dissolve, and add inspissated juice stirring mixing in 10-15 minute, obtain auxiliary material solution;
Described acidity regulator is at least one in citric acid, lactic acid, malic acid;
Described sweetener is Aspartame;
Described inspissated juice is at least one in concentrated apple juice, concentrated pear juice, concentrated coconut palm slurry, concentrated Chinese wolfberry juice, concentrated jujube juice;
Fermentation broad bean breast 350g obtained to stabiliser solution, white granulated sugar solution, auxiliary material solution and aforementioned preparation process and suitable quantity of water are mixed, under constantly stirring, moisturizing mixes to 1000g, 85 ± 5 DEG C of sterilizations 15 seconds, 70 DEG C, 20MPa homogeneous, again through 121-126 DEG C, sterilization 4s, sterile filling, obtains fermented type broad bean sour milk beverage; White granulated sugar containing 46g/1000g in this fermented type broad bean sour milk beverage, the stabilizing agent of 3g/1000g, the acidity regulator of 1g/1000g, the inspissated juice of 10g/1000g and sugariness are equivalent to the sweetener of 10g/L sweetness of cane sugar;
The fermented type broad bean sour milk beverage obtained by above-mentioned preparation method, its protein content is not less than 1.0g/100g.
Contrast test
Fermentation broad bean breast prepared by above-described embodiment, flavor fermentation broad bean breast, fermented type broad bean sour milk beverage, with acidified milk, flavored fermented milk, the sour milk beverage of commercially available famous brand name, each sample is marked by 50 experienced evaluating members according to the standards of grading of table 2, average, the results are shown in Table 3; Reference numeral is as follows: 1-embodiment 1,2-embodiment 2,3-embodiment 3,4-commercial samples 1,5-commercial samples 2, and following test number is same;
Criticism method
1. color and luster
Get appropriate amount of sample in 50m1 transparent vessel, under light, observe color and luster.
2. flavour and smell
First smelling, then gargles by warm water, then tastes the flavour of sample.
3. structural state
Get appropriate sample in 50m1 transparent vessel, under light, observe its structural state.
Criticism requirement
1. criticism project
By hundred-mark system evaluation, wherein every mark is in table 1;
Table 1
| Project | Mark |
| Color and luster | 10 |
| Flavour and smell | 50 |
| Structural state | 40 |
2. standards of grading
The standards of grading of projects are in table 2.
Table 2
The results are shown in Table 3
Table 3
Can be drawn by above result of the test: fermentation broad bean breast, flavor fermentation broad bean breast, fermented type broad bean sour milk beverage that various embodiments of the present invention are obtained, color and luster, flavour smell and structural state each side all can reach even be better than existing market sell, quality is acidified milk, flavored fermented milk, fermentation type yogurt beverage preferably, has wide market potential.
Claims (10)
1. to ferment the preparation method of broad bean breast, mainly comprise and prepare broad bean slurry and fermentation step;
The preparation of described broad bean slurry, mainly comprises the following steps: raw material pre-treatment, gelatinization, enzyme hydrolysis;
Described raw material pre-treatment: be mainly after broad bean soaks decortication, making beating is filtered, and obtains filtrate for subsequent use;
Described gelatinization: by gelatinization after filtrate heating water bath, obtain dextrin;
Described enzyme hydrolysis: dextrin fractional hydrolysis; The first step adds amylase BAN480L, 80 DEG C of hydrolysis 30min; Second step adds carbohydrase AmylaseAG300L, 50-60 DEG C of hydrolysis 30min; After enzyme hydrolysis terminates, boil the enzyme that goes out, obtain broad bean slurry; Broad bean slurry adjustment protein content >=2.9g/100g, obtains feed liquid;
Described fermentation comprises the steps:
Inoculation: the feed liquid of bacterium of having gone out and container are carried out room temperature cooling in aseptic operating platform, is cooled to 40 DEG C, inoculates; Inoculation bacterium: lactobacillus acidophilus: Lactobacillus plantarum: streptococcus thermophilus is 1:1:1 mixing, and inoculum concentration is 5mg/100ml;
Fermentation: by the feed liquid inoculated, 40 DEG C of constant temperature culture 6h.
After fermentation: fermentation broad bean breast constant temperature culture terminated, preserves after-ripening for 4 DEG C; Treat that after fermentation completes, carry out or do not heat-treat.
2. ferment according to claim 1 the preparation method of broad bean breast, it is characterized in that, the preparation of described broad bean slurry, comprises the following steps:
(1) raw material pre-treatment: take a certain amount of dried broad bean, add 4-6 times of running water and soak 10-14h under 25-30 DEG C of condition, peel afterwards, the broad bean after decortication adds dried broad bean quality 5-7 50 DEG C of pure water making beating 2-6min doubly, 60 orders, 80 order classified filterings, obtain filtrate for subsequent use;
(2) gelatinization: filtrate water-bath is heated to 80-85 DEG C of gelatinization 4-6min, obtains dextrin; Constantly stir in heating process;
(3) enzyme hydrolysis: dextrin fractional hydrolysis; The first step, with starchiness gauge in dextrin, adds the amylase BAN480L of 0.1-0.2%, 80 DEG C of hydrolysis 30min; Second step, with starchiness gauge in dextrin, adds the carbohydrase AmylaseAG300L of 0.04-0.06%, 50-60 DEG C of hydrolysis 30min.After enzyme hydrolysis terminates, boil the enzyme that goes out, obtain broad bean slurry.
3. to ferment according to claim 1 the preparation method of broad bean breast, it is characterized in that, add water in broad bean slurry quantitatively, adjustment protein in feed liquid content >=2.9g/100g, or first add white granulated sugar in broad bean slurry, then add water quantitatively, white granulated sugar addition is the 4-10% of feed liquid quality.
4. to ferment according to claim 3 the preparation method of broad bean breast, it is characterized in that, also comprise homogeneous: measured feed liquid homogeneous twice under the condition of 50-60 DEG C, 30MPa will be determined.
5. to ferment according to claim 4 the preparation method of broad bean breast, it is characterized in that, also comprise sterilizing: by feed liquid after homogeneous and container containing, sterilizing 10min under 105 DEG C of conditions.
6., according to the fermentation broad bean breast that the arbitrary described preparation method of claim 1-5 obtains, it is characterized in that, protein content>=2.9g/100g, product acidity>=70.0 ° T; Without heat treated article, lactic acid bacteria number>=6.0 × 10 in the shelf-life
8cFU/g.
7. the preparation method of a flavor fermentation broad bean breast, it is characterized in that, with claim 1 or 2 ferment broad bean breast preparation method described in broad bean slurry or claim 3-5 ferment broad bean breast preparation method in arbitrary described feed liquid for raw material, fermentation is for flavor fermentation broad bean breast, add the raw material that food service industry allows to add before fermentation and/or after fermentation, make protein content be not less than 2.3g/100g.
8. preparation method described in claim 7 obtain flavor fermentation broad bean breast, it is characterized in that, protein content is not less than 2.3g/100g, product acidity>=70.0 ° T; Without heat treated flavor fermentation broad bean breast, lactic acid bacteria number>=6.0 × 10 in the shelf-life
7cFU/g.
9. comprise the preparation method of the fermented type broad bean sour milk beverage of flavor fermentation broad bean breast described in broad bean breast or claim 8 that to ferment described in claim 6;
Based on ferment broad bean breast or flavor fermentation broad bean breast, add water, and white granulated sugar, sweetener, acid, fruit juice, tea, coffee, after one or more modulation in plant extraction liquid, through sterilization processing or without sterilization processing, obtain fermented type broad bean sour milk beverage.
10. the fermented type broad bean sour milk beverage that obtains of preparation method according to claim 9, it is characterized in that, protein content is not less than 1.0g/100g; Without heat treated fermented type broad bean sour milk beverage, lactic acid bacteria number>=1.0 × 10 in the shelf-life
6cFU/g.
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| CN106107335A (en) * | 2016-06-17 | 2016-11-16 | 四川农业大学 | Potato starch processing juice lactic acid beverage and preparation method thereof |
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| CN109892389A (en) * | 2019-04-09 | 2019-06-18 | 嘉兴杰赛生物科技有限公司 | A kind of beans butyric acid milk of high heat low carbohydrate content and preparation method thereof |
| CN110024930A (en) * | 2019-04-26 | 2019-07-19 | 润盈生物工程（上海）有限公司 | A kind of preparation method of direct putting type composite probiotics ferment type oat beverage |
| CN114173575A (en) * | 2019-06-13 | 2022-03-11 | 绿色乳制品瑞典控股股份公司 | Method for processing broad bean composition |
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