CN105725007A - Lactobacillus fermentation vegetable protein beverage and manufacturing method thereof - Google Patents
Lactobacillus fermentation vegetable protein beverage and manufacturing method thereof Download PDFInfo
- Publication number
- CN105725007A CN105725007A CN201610084572.1A CN201610084572A CN105725007A CN 105725007 A CN105725007 A CN 105725007A CN 201610084572 A CN201610084572 A CN 201610084572A CN 105725007 A CN105725007 A CN 105725007A
- Authority
- CN
- China
- Prior art keywords
- vegetable protein
- lactic acid
- acid bacteria
- protein beverage
- fermentation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000000855 fermentation Methods 0.000 title claims abstract description 102
- 230000004151 fermentation Effects 0.000 title claims abstract description 102
- 108010082495 Dietary Plant Proteins Proteins 0.000 title claims abstract description 69
- 235000021568 protein beverage Nutrition 0.000 title claims abstract description 64
- 241000186660 Lactobacillus Species 0.000 title abstract 7
- 229940039696 lactobacillus Drugs 0.000 title abstract 7
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 239000000463 material Substances 0.000 claims abstract description 65
- 239000003381 stabilizer Substances 0.000 claims abstract description 24
- 229930006000 Sucrose Natural products 0.000 claims abstract description 23
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 23
- 239000002253 acid Substances 0.000 claims abstract description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 142
- 239000004310 lactic acid Substances 0.000 claims description 71
- 235000014655 lactic acid Nutrition 0.000 claims description 71
- 241000894006 Bacteria Species 0.000 claims description 60
- 239000000843 powder Substances 0.000 claims description 58
- 239000007788 liquid Substances 0.000 claims description 47
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 43
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 36
- 238000002360 preparation method Methods 0.000 claims description 28
- 230000001954 sterilising effect Effects 0.000 claims description 25
- 244000068988 Glycine max Species 0.000 claims description 24
- 235000010469 Glycine max Nutrition 0.000 claims description 24
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 24
- 229960001031 glucose Drugs 0.000 claims description 24
- 238000003756 stirring Methods 0.000 claims description 20
- 210000000582 semen Anatomy 0.000 claims description 18
- 239000001509 sodium citrate Substances 0.000 claims description 17
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 17
- 239000001814 pectin Substances 0.000 claims description 16
- 235000010987 pectin Nutrition 0.000 claims description 16
- 229920001277 pectin Polymers 0.000 claims description 16
- 239000005720 sucrose Substances 0.000 claims description 16
- 239000000796 flavoring agent Substances 0.000 claims description 15
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 12
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 12
- 239000001630 malic acid Substances 0.000 claims description 12
- 235000011090 malic acid Nutrition 0.000 claims description 12
- 244000144725 Amygdalus communis Species 0.000 claims description 10
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 10
- 230000036571 hydration Effects 0.000 claims description 10
- 238000006703 hydration reaction Methods 0.000 claims description 10
- 229920001817 Agar Polymers 0.000 claims description 8
- 239000008272 agar Substances 0.000 claims description 8
- 235000010419 agar Nutrition 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 239000000230 xanthan gum Substances 0.000 claims description 8
- 229920001285 xanthan gum Polymers 0.000 claims description 8
- 235000010493 xanthan gum Nutrition 0.000 claims description 8
- 229940082509 xanthan gum Drugs 0.000 claims description 8
- 235000009496 Juglans regia Nutrition 0.000 claims description 5
- 235000020234 walnut Nutrition 0.000 claims description 5
- 230000002378 acidificating effect Effects 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 235000013355 food flavoring agent Nutrition 0.000 claims description 4
- 238000000265 homogenisation Methods 0.000 claims description 4
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 4
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 3
- 240000009226 Corylus americana Species 0.000 claims description 3
- 235000001543 Corylus americana Nutrition 0.000 claims description 3
- 235000007466 Corylus avellana Nutrition 0.000 claims description 3
- 229920002148 Gellan gum Polymers 0.000 claims description 3
- 239000000337 buffer salt Substances 0.000 claims description 3
- 235000010492 gellan gum Nutrition 0.000 claims description 3
- 239000000216 gellan gum Substances 0.000 claims description 3
- 150000004676 glycans Chemical class 0.000 claims description 3
- 229920001282 polysaccharide Polymers 0.000 claims description 3
- 239000005017 polysaccharide Substances 0.000 claims description 3
- 235000010413 sodium alginate Nutrition 0.000 claims description 3
- 239000000661 sodium alginate Substances 0.000 claims description 3
- 229940005550 sodium alginate Drugs 0.000 claims description 3
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 2
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 2
- 241000195474 Sargassum Species 0.000 claims description 2
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 2
- 230000015556 catabolic process Effects 0.000 claims description 2
- 239000000839 emulsion Substances 0.000 claims description 2
- -1 propylene glycol ester Chemical class 0.000 claims description 2
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 2
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 2
- 240000007049 Juglans regia Species 0.000 claims 1
- 235000013361 beverage Nutrition 0.000 abstract description 16
- 238000000034 method Methods 0.000 abstract description 12
- 230000008569 process Effects 0.000 abstract description 7
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 4
- 108010064851 Plant Proteins Proteins 0.000 abstract description 3
- 108010073771 Soybean Proteins Proteins 0.000 abstract description 3
- 235000021118 plant-derived protein Nutrition 0.000 abstract description 3
- 235000019710 soybean protein Nutrition 0.000 abstract description 3
- 235000012000 cholesterol Nutrition 0.000 abstract description 2
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 235000013681 dietary sucrose Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- 239000000047 product Substances 0.000 description 26
- 230000000052 comparative effect Effects 0.000 description 24
- 238000002156 mixing Methods 0.000 description 12
- 235000019634 flavors Nutrition 0.000 description 11
- 238000012360 testing method Methods 0.000 description 11
- 241000196324 Embryophyta Species 0.000 description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 7
- 239000008103 glucose Substances 0.000 description 7
- 238000010790 dilution Methods 0.000 description 6
- 239000012895 dilution Substances 0.000 description 6
- 238000004806 packaging method and process Methods 0.000 description 6
- 238000009455 aseptic packaging Methods 0.000 description 5
- 241000758789 Juglans Species 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 3
- JAWMENYCRQKKJY-UHFFFAOYSA-N [3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-ylmethyl)-1-oxa-2,8-diazaspiro[4.5]dec-2-en-8-yl]-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]methanone Chemical compound N1N=NC=2CN(CCC=21)CC1=NOC2(C1)CCN(CC2)C(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F JAWMENYCRQKKJY-UHFFFAOYSA-N 0.000 description 2
- 230000002159 abnormal effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000013461 design Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000035943 smell Effects 0.000 description 2
- 238000013112 stability test Methods 0.000 description 2
- 229930182843 D-Lactic acid Natural products 0.000 description 1
- JVTAAEKCZFNVCJ-UWTATZPHSA-N D-lactic acid Chemical compound C[C@@H](O)C(O)=O JVTAAEKCZFNVCJ-UWTATZPHSA-N 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 206010043275 Teratogenicity Diseases 0.000 description 1
- 231100000215 acute (single dose) toxicity testing Toxicity 0.000 description 1
- 238000011047 acute toxicity test Methods 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000020194 almond milk Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 235000021443 coca cola Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 230000007674 genetic toxicity Effects 0.000 description 1
- 231100000025 genetic toxicology Toxicity 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 231100000211 teratogenicity Toxicity 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000020261 walnut milk Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to a manufacturing method of a lactobacillus fermentation vegetable protein beverage.The lactobacillus fermentation vegetable protein beverage is manufactured through the steps that 1, a fermentation base material is manufactured; 2, a lactobacillus fermentation plant protein beverage is manufactured, wherein the base material in the first step is diluted, saccharose, a stabilizing agent and an acid agent are added, and after acid of essence is adjusted, homogeneity is performed to obtain the lactobacillus fermentation vegetable protein beverage.According to the method, soybean protein is adopted as the main material, different plant proteins are added for fermentation, and the beverage has the good taste and high-quality nutrients are provided for consumers after the treating process is executed.According to the lactobacillus fermentation vegetable protein beverage, no animal products are adopted, no cholesterol or other substances are contained, and consumers can drink the lactobacillus fermentation vegetable protein beverage at ease.
Description
Technical field
The present invention relates to vegetable protein beverage technology, particularly relate to a kind of lactic acid bacteria fermentation vegetable protein beverage and preparation method thereof.
Background technology
Along with the enhancing of consumer health's consciousness, the requirement of beverage will be more and more higher by people, and the market such as carbonic acid food, tea-drinking, milk beverage is substantially saturated, and the aging of product is serious.Consumer progressively will be turned to vegetable products by milk product, be turned to fermented food by conventional beverage, and more focus on the nutrition of food, safety, innovation in constantly selecting.
" 2012～2016 years Chinese Plants protein beverage marketing research and future developing trend report " that China's Industry Information Network is issued is pointed out: within 2013, China's vegetable protein beverage apparent consumption reaches 26.22 hundred million liters, increases by 24.8% on a year-on-year basis；Industry market scale is 253.29 hundred million yuan, increases by 26.9% on a year-on-year basis；Expect China's vegetable protein beverage market scale in 2018 and be up to about 73,300,000,000 yuan.
The space of vegetable protein beverage is very vast, and in the market except Walnut Milk has representative products to support six Semen Juglandiss of unit, almond milk has outside lulu, and other raw materials are not all also developed at present, and the potentiality candidate with quick-fried money category is numerous.Coca cola 400,000,000 dollars purchase Xiamen coarse grain king, Mongolia Ox releases plants Piao mill, and the enterprise of good vegetable protein beverage is not within minority.
Six Semen Juglandiss have started the beginning in domestic vegetable protein beverage market, data show, the Hebei Yang Yuan company sales volume growth rate of 2013 is more than 100%, and the sale of high exam-season accounts for the very big proportion of annual sales especially.The achievement of such bright eye, the achievement that contrast soda pop, tea beverage etc. glide year by year, allow each big beverage giant see seemingly.The future of beverage industry.And the heavy army of southern black Semen Sesami " black breast " enters, having declared that the black nourishing beverage being representative with Semen Sesami Nigrum after Semen Armeniacae Amarum, Semen Juglandis is plugged a gap, the competition of vegetable protein beverage tends to fieriness.
But it is serious to there is also homogeneity while keen competition at plant beverage, the problem that innovation is not enough.And in the process that plant beverage changes to fermented type, face long shelf life stability and be unsatisfactory for customer demand, synergic fermentation grows the more difficult acceptance of abnormal smells from the patient.
Summary of the invention
In order to solve above technical barrier, it is an object of the invention to provide a kind of by the vegetable protein beverage of lactic acid bacteria fermentation for consumer so that it is be not only able to meet the nutritional need of consumption, and unique flavor, by process innovation, the problem growing the more difficult acceptance of abnormal smells from the patient after efficiently solving fermentation.Another object of the present invention is to the preparation method that lactic acid bacteria fermentation vegetable protein beverage is provided.
The technical scheme is that the preparation method that a kind of lactic acid bacteria fermentation vegetable protein beverage is provided, it is characterised in that:
Step 1, preparation fermentation base material
(a) by instant bean, vegetable protein powder, anhydrous glucose, be added to the water, obtain fermentation base material through material, hydration, homogenizing, sterilization, brown stain；Wherein, the mass percent of fermentation base material is respectively as follows: instant soybean powder 7.0%-15.0%, anhydrous glucose 3.0%-7.0%, other plant egg albumen powder 0%-2.0%, and all the other are water；
B () adds lactic acid bacteria fermentation, after reaching fermentation termination, breakdown of emulsion, homogenizing, cooling obtain fermentation base material；
Wherein fermentation temperature is 40 DEG C-45 DEG C；Fermentation termination ph value is 3.5-4.5, and fermentation time is 6-10 hour；
Step 2, prepare lactic acid bacteria fermentation vegetable protein beverage
Being diluted by base material described in step 1, add sucrose, stabilizer, acidic flavoring agent, after essence acid adjustment, homogenizing obtains lactic acid bacteria fermentation vegetable protein beverage, wherein: base material 9.0%-40.0%, sucrose 5%-15%, lactic acid 0.02%-0.2%, citric acid 0.02%-0.2%, malic acid 0%-0.2%, stabilizer 0.5%-1.2%, sodium tripolyphosphate 0%-0.4%, sodium citrate 0.05%-0.4%, edible essence 0.01%-0.8%, all the other are supplied with water.
Further, vegetable protein powder is one or more in walnut powder, Amygdalus communis Lamarck powder, hazelnut powder, Semen Armeniacae Amarum powder.
Further, material temperature is 40 DEG C-65 DEG C, 10-30 minute time；
Further, hydration temperature is 60 DEG C-65 DEG C, 30-60 minute time；
Further, homogenizing temperature is 20 DEG C-65 DEG C, homogenization pressure 160-400bar；
Further, brown stain temperature is 94 DEG C-97 DEG C, 1.5-3 hour brown stain time；Lactic acid bacteria weight for fermenting is the 0.002%-0.008% of fermentation base material；
Further, in step 2, various quality of material percentage ratios are: base material 9.0%-40.0%, sucrose 5%-15%, lactic acid 0.02%-0.2%, citric acid 0.02%-0.2%, malic acid 0%-0.2%, stabilizer 0.5%-1.2%, sodium tripolyphosphate 0%-0.4%, sodium citrate 0.05%-0.4%, edible essence 0.01%-0.8%, all the other are supplied with water；
Further, stabilizer consists of: one or more in sodium carboxymethyl cellulose, pectin, Sargassum propylene glycol ester, agar, xanthan gum, soybean polysaccharide, gellan gum, sodium alginate；
Further, step 2 also includes: sucrose, stabilizer, buffer salt are added to the water, and stirring material forms feed liquid；
The base material of cooling is added above feed liquid, is slowly added to acidic flavoring agent, treats feed liquid arrival pH terminal 3.8-4.2, carry out perfumery, and material is carried out homogenizing, wherein: homogenizing temperature 10 DEG C-65 DEG C, homogenization pressure 160bar-400bar.
Present invention also offers a kind of lactic acid bacteria fermentation vegetable protein beverage, this lactic acid bacteria fermentation vegetable protein beverage is prepared from according to the preparation method of above-mentioned lactic acid bacteria fermentation vegetable protein beverage.
Beneficial effects of the present invention
The present invention is based on soybean protein, adds different vegetable proteins and ferment, and through above-mentioned processed process, makes beverage achieve good mouthfeel and provide the nutrition of high-quality for consumer.The more important thing is, by the innovation of technique, the problem that after effectively solving fermentation, taste is difficult to accept.The present invention does not use animal product, without materials such as cholesterol, it is possible to make that consumer is relieved to drink.
Detailed description of the invention
The beneficial effect of the implementation process of the present invention and generation is described in detail, it is intended to help reader to be better understood from essence and the feature of the present invention, not as can the restriction of practical range to this case below by way of specific embodiment.
First embodiment:
The preparation method of a kind of lactic acid bacteria fermentation vegetable protein beverage, specifically includes:
Step 1, preparation fermentation base material
Wherein: instant soybean powder 7.0%, anhydrous glucose 3.0%, walnut powder powder 2.0%, water supplies 100%；
(1), dispensing
Dispensing water is warmed up to 40 DEG C of mixing speeds at 2500r/min, adds instant soybean powder, other plant egg albumen powder and glucose, be kept stirring for 5min.
(2), homogenizing:
At 20 DEG C, carry out homogenizing with 160bar pressure.
(3), hydration:
Feed liquid is warmed up to 60 DEG C and stops stirring, stand 30min.
(4), brown stain:
Feed liquid is warmed up to 94 DEG C, keeps 1.5 hours, by judging the color of feed liquid, it is determined that the terminal of brown stain.
(5), fermentation:
After brown stain completes, feed liquid is cooled to 40 DEG C, add lactic acid bacteria 0.002%, ferment 6 hours, make pH value reach 3.5, reach fermentation termination.
(6), homogenizing:
Carry out homogenizing at 20 DEG C with 160bar pressure, be cooled to less than 10 DEG C after homogenizing, prepared by beverage base.
Step 2, prepare lactic acid bacteria fermentation vegetable protein beverage
(1), formulated drink
Adding base material 9.0%, sucrose 5%, lactic acid 0.02%, citric acid 0.02%, malic acid 0%, pectin 0.5%, sodium citrate 0.05%, edible essence 0.01%, all the other are supplied with water.
(2), stabilizer material:
Add after white sugar, pectin, sodium citrate are sufficiently mixed in 40 DEG C of water, high-speed stirred 10min, form feed liquid
(3), dilution base material:
The base material prepared by step 1-6 adds in the feed liquid containing stabilizer, stirs 10min, completes mixing.
(4), homogenizing:
By above-mentioned mixed liquor at 10 DEG C, homogenizing under 160bar pressure.
(5), sterilization:
Sterilising temp is 87, and sterilizing time is 5 minutes.
(6), packaging:
Adopt hot filling and carry out the mode of rear sterilizing.
Lactic acid bacteria fermentation vegetable protein beverage comparative example 1
Instant soybean powder 5.0%, anhydrous glucose 2.0%, walnut powder powder 2.0%, water supplies 100%
Second embodiment:
The preparation method of a kind of lactic acid bacteria fermentation vegetable protein beverage, specifically includes:
Step 1, preparation fermentation base material
Instant soybean powder 15.0%, anhydrous glucose 7.0%, Semen Armeniacae Amarum powder 2.0%, water supplies 100%,
(1), dispensing
Dispensing water is warmed up to 45 DEG C of mixing speeds at 4000r/min, adds instant soybean powder, Semen Armeniacae Amarum powder and glucose, be kept stirring for 5min.
(2), homogenizing:
At 65 DEG C, with 400bar pressure, feed liquid is carried out homogenizing.
(3), hydration:
Feed liquid is warmed up to 65 DEG C and stops stirring, stand 60min.
(4), brown stain:
Feed liquid is warmed up to 97 DEG C, keeps 3 hours, by judging the color of feed liquid, it is determined that the terminal of brown stain.
(5), fermentation:
After brown stain completes, feed liquid is cooled to 45 DEG C, add lactic acid bacteria 0.008%, ferment 10 hours, make pH value reach 4.2, reach fermentation termination.
(6), homogenizing:
Carry out homogenizing at 65 DEG C with 400bar pressure, be cooled to less than 10 DEG C after homogenizing, prepared by beverage base.
Step 2, prepare lactic acid bacteria fermentation vegetable protein beverage
(1), formulated drink
Adding base material 40.0%, sucrose 15.0%, lactic acid 0.2%, citric acid 0.2%, malic acid 0.2%, cmc0.5%, pectin 0.3% sodium citrate 0.05%, edible essence 0.01%, all the other are supplied with water.
(2), stabilizer material:
Add after white sugar, pectin, sodium citrate are sufficiently mixed in 45 DEG C of water, high-speed stirred 10min, form feed liquid
(3), dilution base material:
The base material prepared by step 1-6 adds in the feed liquid containing stabilizer, stirs 10min, completes mixing.
(4), homogenizing:
By above-mentioned mixed liquor at 65 DEG C, homogenizing under 400bar pressure.
(5), sterilization:
Sterilising temp is 87 DEG C, and sterilizing time is 5 minutes.
(6), packaging:
Product after sterilizing is carried out aseptic packaging.
Lactic acid bacteria fermentation vegetable protein beverage comparative example 2
Instant soybean powder 18.0%, anhydrous glucose 9.0%, Semen Armeniacae Amarum powder 2.0%, water supplies 100%,
Technological standards is consistent with embodiment 2.
3rd embodiment:
The preparation method of a kind of lactic acid bacteria fermentation vegetable protein beverage, specifically includes:
Instant soybean powder 10.0%, anhydrous glucose, 5.0%, Amygdalus communis Lamarck powder 1.0%, hazelnut powder 0.5%, walnut powder 0.2%, Semen Armeniacae Amarum powder 0.3%, water supplies 100%,
Step 1, preparation fermentation base material
(1), dispensing
Dispensing water is warmed up to 44 DEG C of mixing speeds at 3500r/min, adds instant soybean powder, Semen Armeniacae Amarum powder and glucose, be kept stirring for 5min.
(2), homogenizing:
At 55 DEG C, with 280bar pressure, feed liquid is carried out homogenizing.
(3), hydration:
Feed liquid is warmed up to 64 DEG C and stops stirring, stand 40min.
(4), brown stain:
Feed liquid is warmed up to 96 DEG C, keeps 2.5 hours, by judging the color of feed liquid, it is determined that the terminal of brown stain.
(5), fermentation:
After brown stain completes, feed liquid is cooled to 44 DEG C, add lactic acid bacteria 0.007%, ferment 8 hours, make pH value reach 3.7, reach fermentation termination.
(6), homogenizing:
Carry out homogenizing at 55 DEG C with 380bar pressure, be cooled to less than 10 DEG C after homogenizing, prepared by beverage base.
Step 2, prepare lactic acid bacteria fermentation vegetable protein beverage
(1), formulated drink
Add base material 25.0%, sucrose 11.5%, lactic acid 0.1%, citric acid 0.15%, malic acid 0.15%, cmc0.1%, pectin 0.2%, agar 0.03%, xanthan gum 0.002%, PGA0.002%, soybean polysaccharide 0.04%, gellan gum 0.001%, sodium alginate 0.002%, sodium citrate 0.05%, edible essence 0.1%, all the other are supplied with water.
(2), stabilizer material:
Add after white sugar, pectin, sodium citrate are sufficiently mixed in 42 DEG C of water, high-speed stirred 10min, form feed liquid
(3), dilution base material:
The base material prepared by step 1-6 adds in the feed liquid containing stabilizer, stirs 10min, completes mixing.
(4), homogenizing:
By above-mentioned mixed liquor at 62 DEG C, homogenizing under 360bar pressure.
(5), sterilization:
Use UHT tubular type sterilizing.
(6), packaging:
Product after sterilizing is carried out aseptic packaging.
Lactic acid bacteria fermentation vegetable protein beverage comparative example 3
Instant soybean powder 10.0%, anhydrous glucose, 5.0%, water supplies 100%,
Technological standards is consistent with embodiment 3.
4th embodiment:
The preparation method of a kind of lactic acid bacteria fermentation vegetable protein beverage, specifically includes:
Instant soybean powder 10.0%, anhydrous glucose, 5.0%, Amygdalus communis Lamarck powder 2.0%, water supplies 100%,
Step 1, preparation fermentation base material
(1), dispensing
Dispensing water is warmed up to 43 DEG C of mixing speeds at 3000r/min, adds instant soybean powder, Semen Armeniacae Amarum powder and glucose, be kept stirring for 5min.
(2), homogenizing:
At 40 DEG C, with 300bar pressure, feed liquid is carried out homogenizing.
(3), hydration:
Feed liquid is warmed up to 63 DEG C and stops stirring, stand 50min.
(4v, brown stain:
Feed liquid is warmed up to 95 DEG C, keeps 2 hours, by judging the color of feed liquid, it is determined that the terminal of brown stain.
(5), fermentation:
After brown stain completes, feed liquid is cooled to 43 DEG C, add lactic acid bacteria 0.005%, ferment 7 hours, make pH value reach 4.0, reach fermentation termination.
(6), homogenizing:
Carry out homogenizing at 45 DEG C with 200bar pressure, be cooled to less than 10 DEG C after homogenizing, prepared by beverage base.
Step 2, prepare lactic acid bacteria fermentation vegetable protein beverage
(1), formulated drink
Adding base material 20.0%, sucrose 10.0%, lactic acid 0.15%, citric acid 0.1%, malic acid 0.15%, cmc0.2%, pectin 0.3%, agar 0.04%, xanthan gum 0.002%, PGA0.005%, sodium citrate 0.05%, edible essence 0.01%, all the other are supplied with water.
(2), stabilizer material:
Add after white sugar, pectin, sodium citrate are sufficiently mixed in 45 DEG C of water, high-speed stirred 10min, form feed liquid
(3), dilution base material:
The base material prepared by step 1-6 adds in the feed liquid containing stabilizer, stirs 10min, completes mixing.
(4), homogenizing:
By above-mentioned mixed liquor at 65 DEG C, homogenizing under 400bar pressure.
(5), sterilization:
Sterilising temp is 87 DEG C, and sterilizing time is 5 minutes.
(6), packaging:
Product after sterilizing is carried out aseptic packaging.
Lactic acid bacteria fermentation vegetable protein beverage comparative example 4
Instant soybean powder 10.0%, anhydrous glucose 12.0%, Amygdalus communis Lamarck powder 2.0%, water supplies 100%,
Technological standards is consistent with embodiment 4.
5th embodiment:
The preparation method of a kind of lactic acid bacteria fermentation vegetable protein beverage, specifically includes:
Step 1, preparation fermentation base material
Instant soybean powder 10.0%, anhydrous glucose, 5.0%, Amygdalus communis Lamarck powder 2.0%, water supplies 100%,
(1), dispensing
Dispensing water is warmed up to 43 DEG C of mixing speeds at 3000r/min, adds instant soybean powder, Semen Armeniacae Amarum powder and glucose, be kept stirring for 5min.
(2), homogenizing:
At 40 DEG C, with 300bar pressure, feed liquid is carried out homogenizing.
(3), hydration:
Feed liquid is warmed up to 63 DEG C and stops stirring, stand 50min.
(4), brown stain:
Feed liquid is warmed up to 95 DEG C, keeps 2 hours, by judging the color of feed liquid, it is determined that the terminal of brown stain.
(5), fermentation:
After brown stain completes, feed liquid is cooled to 43 DEG C, add lactic acid bacteria 0.005%, ferment 7 hours, make pH value reach 4.0, reach fermentation termination.
(6), homogenizing:
Carry out homogenizing at 45 DEG C with 200bar pressure, be cooled to less than 10 DEG C after homogenizing, prepared by beverage base.
Step 2, prepare lactic acid bacteria fermentation vegetable protein beverage
(1), formulated drink
Adding base material 20.0%, sucrose 10.0%, lactic acid 0.15%, citric acid 0.1%, malic acid 0.15%, cmc0.2%, pectin 0.3%, agar 0.04%, xanthan gum 0.002%, PGA0.005%, sodium citrate 0.05%, edible essence 0.01%, all the other are supplied with water.
(2), stabilizer material:
Add after white sugar, pectin, sodium citrate are sufficiently mixed in 45 DEG C of water, high-speed stirred 10min, form feed liquid
(3), dilution base material:
The base material prepared by step 1-6 adds in the feed liquid containing stabilizer, stirs 10min, completes mixing.
(4), homogenizing:
By above-mentioned mixed liquor at 65 DEG C, homogenizing under 400bar pressure.
(5), sterilization:
Sterilising temp is 87 DEG C, and sterilizing time is 5 minutes.
(6), packaging:
Product after sterilizing is carried out aseptic packaging.
Lactic acid bacteria fermentation vegetable protein beverage comparative example 5
Step 1, preparation fermentation base material
Instant soybean powder 10.0%, anhydrous glucose, 5.0%, Amygdalus communis Lamarck powder 2.0%, water supplies 100%,
Technique 1-6 step is consistent with embodiment 5.
Step 2, prepare lactic acid bacteria fermentation vegetable protein beverage
(1), formulated drink
Adding base material 8.0%, sucrose 10.0%, lactic acid 0.15%, citric acid 0.1%, malic acid 0.15%, cmc0.2%, pectin 0.3%, agar 0.04%, xanthan gum 0.002%, PGA0.005%, sodium citrate 0.05%, edible essence 0.01%, all the other are supplied with water.
Step (2)-(6) step is consistent with embodiment 5.
Lactic acid bacteria fermentation vegetable protein beverage comparative example 6
Instant soybean powder 10.0%, anhydrous glucose, 5.0%, Amygdalus communis Lamarck powder 2.0%, water supplies 100%,
(1) of step 1-(6) are consistent with embodiment 5.
Step 2, prepare lactic acid bacteria fermentation vegetable protein beverage
(1), formulated drink
Adding base material 10.0%, sucrose 10.0%, lactic acid 0.15%, citric acid 0.1%, malic acid 0.15%, sodium citrate 0.05%, edible essence 0.01%, all the other are supplied with water.
(2) of step 2-(6) step is consistent with embodiment 5.
Lactic acid bacteria fermentation vegetable protein beverage comparative example 7
Instant soybean powder 10.0%, anhydrous glucose, 5.0%, Amygdalus communis Lamarck powder 2.0%, water supplies 100%,
(1) of processing step 1-(6) are consistent with embodiment 5.
Step 2, prepare lactic acid bacteria fermentation vegetable protein beverage
(1), formulated drink
Adding base material 10.0%, sucrose 10.0%, lactic acid 0.15%, citric acid 0.1%, malic acid 0.15%, cmc0.2%, pectin 0.3%, agar 0.04%, xanthan gum 0.002%, PGA0.005%, edible essence 0.01%, all the other are supplied with water.
(1) of processing step 2-(6) are consistent with embodiment 5.
Lactic acid bacteria fermentation vegetable protein beverage comparative example 8
Step 1, preparation fermentation base material
Instant soybean powder 10.0%, anhydrous glucose, 5.0%, Amygdalus communis Lamarck powder 2.0%, water supplies 100%.
(1), dispensing
Dispensing water is warmed up to 20 DEG C of mixing speeds at 3000r/min, adds instant soybean powder, Semen Armeniacae Amarum powder and glucose, be kept stirring for 5min.
(2), homogenizing:
At 40 DEG C, with 100bar pressure, feed liquid is carried out homogenizing.
(3), hydration:
Feed liquid is warmed up to 40 DEG C and stops stirring, stand 10min.
(4), brown stain:
Feed liquid is warmed up to 85 DEG C, keeps 2 hours, by judging the color of feed liquid, it is determined that the terminal of brown stain.
(5), fermentation:
After brown stain completes, feed liquid is cooled to 43 DEG C, add lactic acid bacteria 0.005%, ferment 7 hours, make pH value reach 4.0, reach fermentation termination.
(6), homogenizing:
Carry out homogenizing at 15 DEG C with 200bar pressure, be cooled to less than 10 DEG C after homogenizing, prepared by beverage base.
Step 2, prepare lactic acid bacteria fermentation vegetable protein beverage
(1), formulated drink
Adding base material 20.0%, sucrose 10.0%, lactic acid 0.15%, citric acid 0.1%, malic acid 0.15%, cmc0.2%, pectin 0.3%, agar 0.04%, xanthan gum 0.002%, PGA0.005%, sodium citrate 0.05%, edible essence 0.01%, all the other are supplied with water.
(2), stabilizer material:
Add after white sugar, pectin, sodium citrate are sufficiently mixed in 20 DEG C of water, high-speed stirred 10min, form feed liquid
(3), dilution base material:
The base material prepared step (1)-(6) adds in the feed liquid containing stabilizer, stirs 10min, completes mixing.
(4), homogenizing:
By above-mentioned mixed liquor at 20 DEG C, homogenizing under 120bar pressure.
(5), sterilization:
Sterilising temp is 87 DEG C, and sterilizing time is 5 minutes.
(6), packaging:
Product after sterilizing is carried out aseptic packaging.
Although below having made to elaborate according to the design of the object of the invention and embodiment; but those of ordinary skill in the art will be consequently realised that; under the precondition limiting scope without departing from claim; still the present invention can be made various improvement and conversion, and these improve and conversion still should belong to protection scope of the present invention.
The effect of product of the present invention is as follows:
Product of the present invention has carried out acute toxicity test, genetic toxicity test, 30 days animal experiments such as feeding trial, traditional teratogenicity test, it was demonstrated that this product safety is nontoxic；There is the effect promoting mouse growth simultaneously.
For each product obtained in embodiment 1-5 and comparative example 1-7, storing respectively, 25 DEG C of room temperature preserve one month, to the stability of product and carry out taste tests, add up each product score in taste tests and stability test.
Stability test is carried out as follows:
Method of testing: stability in use analyser,
Test condition: 25 DEG C of rotating speed 3000r/min
Test result: evaluate the quality of sample stability system by comparative example product difference of the rate of settling of each component in the process of centrifugation.Wherein following table stability index, weighs use Slope, and slope is more little illustrates that change is more little, and stability is more good.
Table 1
By embodiment 1-5 comparative example 1-8 is carried out stability analysis, it can be seen that other samples of slope ratio of comparative example 6, comparative example 8 have obvious rising in upper table.Can such conclusion everywhere: if changing the stabilizer composition of the present invention or changing technique and will have influence on the stability of product, necessarily the shelf life of product is had impact, it is impossible to reach the effect of present invention design.
Taste tests is carried out as follows:
Test number: 100 people
Trial test mode: taste each product obtained in embodiment 1-5 and comparative example 1-7 in unwitting situation respectively.
Score is added up: taste refers to consumer's sense organ overall merit to product here, score is more high, taste is more good, consumer's individual's full marks are 80 points, including five aspect local flavors (20 points), mouthfeel (30 points), acidity (10 points), plumpness (10 points) and sugariness (10 points), Consumer groups's full marks are that 80*100 divides.
The taste tests of each product obtained in embodiment 1-5 and comparative example 1-8 is as shown in table 1, also show the brief description of each product obtained in embodiment 1-4 and comparative example 1 in table 1.
Table 2
| Sequence number | Brief description | Score | Remarks |
| Embodiment 1 | Lactic acid bacteria fermentation vegetable protein beverage | 7256 | Unique flavor, clean taste, prefer |
| Embodiment 2 | Lactic acid bacteria fermentation vegetable protein beverage | 7354 | Unique flavor, clean taste, prefer |
| Embodiment 3 | Lactic acid bacteria fermentation vegetable protein beverage | 7698 | Unique flavor, clean taste, prefer |
| Embodiment 4 | Lactic acid bacteria fermentation vegetable protein beverage | 7211 | Local flavor and uniqueness, clean taste, miss potter |
| Embodiment 5 | Lactic acid bacteria fermentation vegetable protein beverage | 7335 | Flavor taste is all satisfied |
| Comparative example 1 | The addition of Semen sojae atricolor is not enough | 5057 | Mouthfeel is not full, local flavor is poor |
| Comparative example 2 | Add excessive Semen sojae atricolor | 6251 | Beany flavor is serious |
| Comparative example 3 | Without other plant protein raw materials | 6852 | Beany flavor is serious |
| Comparative example 4 | Add excessive glucose | 5258 | Brown stain is serious, and color and luster is bad |
| Comparative example 5 | Add very few base material | 6582 | Local flavor is not enough |
| Comparative example 6 | Without stabilizer | 5285 | Product precipitation is more |
| Comparative example 7 | Without buffer salt | 6895 | Mouthfeel is not good |
| Comparative example 8 | Change the technique produced | 6900 | Product precipitates more, fat floating |
Result of the test is as follows:
As seen from the above table, a small amount of other plant albumen is added again by soybean protein, allocate after by fermentation, the mouthfeel of finished product make consumer give full marks about more than 90% mark (be equivalent to consumer and be entirely satisfactory rate more than 90%), this is substantially better than without other albumen or the sample that do not use process above and prepare.
Claims (9)
1. the preparation method of a lactic acid bacteria fermentation vegetable protein beverage, it is characterised in that:
Step 1, preparation fermentation base material
(a) by instant bean, vegetable protein powder, anhydrous glucose, be added to the water, obtain fermentation base material through material, hydration, homogenizing, sterilization, brown stain；Wherein, the mass percent of fermentation base material is respectively as follows: instant soybean powder 7.0%-15.0%, anhydrous glucose 3.0%-7.0%, vegetable protein powder 0%-2.0%, and all the other are water；
B () adds lactic acid bacteria fermentation, after reaching fermentation termination, breakdown of emulsion, homogenizing, cooling obtain fermentation base material；
Wherein fermentation temperature is 40 DEG C-45 DEG C；Fermentation termination ph value is 3.5-4.5, and fermentation time is 6-10 hour；
Step 2, prepare lactic acid bacteria fermentation vegetable protein beverage
Being diluted by base material described in step 1, add sucrose, stabilizer, acidic flavoring agent, after essence acid adjustment, homogenizing obtains lactic acid bacteria fermentation vegetable protein beverage, wherein: base material 9.0%-40.0%, sucrose 5%-15%, lactic acid 0.02%-0.2%, citric acid 0.02%-0.2%, malic acid 0%-0.2%, stabilizer 0.5%-1.2%, sodium tripolyphosphate 0%-0.4%, sodium citrate 0.05%-0.4%, edible essence 0.01%-0.8%, all the other are supplied with water.
2. the preparation method of lactic acid bacteria fermentation vegetable protein beverage according to claim 1, it is characterised in that: described vegetable protein powder is one or more in walnut powder, Amygdalus communis Lamarck powder, hazelnut powder, Semen Armeniacae Amarum powder.
3. the preparation method of lactic acid bacteria fermentation vegetable protein beverage according to claim 1, it is characterised in that material temperature is 40 DEG C-65 DEG C, 10-30 minute time.
4. the preparation method of the lactic acid bacteria fermentation vegetable protein beverage according to claim 1-2, it is characterised in that hydration temperature is 60 DEG C-65 DEG C, 30-60 minute time.
5. the preparation method of the lactic acid bacteria fermentation vegetable protein beverage according to claim 1-2, it is characterised in that homogenizing temperature is 20 DEG C-65 DEG C, homogenization pressure 160-400bar.
6. the preparation method of the lactic acid bacteria fermentation vegetable protein beverage according to claim 1-2, it is characterised in that brown stain temperature is 94 DEG C-97 DEG C, 1.5-3 hour brown stain time；Lactic acid bacteria weight for fermenting is the 0.002%-0.008% of fermentation base material.
7. the preparation method of the lactic acid bacteria fermentation vegetable protein beverage according to claim 1-2, it is characterized in that, stabilizer consists of: one or more in sodium carboxymethyl cellulose, pectin, Sargassum propylene glycol ester, agar, xanthan gum, soybean polysaccharide, gellan gum, sodium alginate.
8. the preparation method of the lactic acid bacteria fermentation vegetable protein beverage according to claim 1-2, it is characterised in that step 2 also includes: sucrose, stabilizer, buffer salt are added to the water, stirring material forms feed liquid；The base material of cooling is added above feed liquid, is slowly added to acidic flavoring agent, treats feed liquid arrival pH terminal 3.8-4.2, carry out perfumery, and material is carried out homogenizing, wherein: homogenizing temperature 10 DEG C-65 DEG C, homogenization pressure 160bar-400bar.
9. a lactic acid bacteria fermentation vegetable protein beverage, it is characterised in that: the preparation method of this lactic acid bacteria fermentation vegetable protein beverage lactic acid bacteria fermentation vegetable protein beverage according to any one in claim 1-8 is prepared from.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610084572.1A CN105725007A (en) | 2016-02-05 | 2016-02-05 | Lactobacillus fermentation vegetable protein beverage and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610084572.1A CN105725007A (en) | 2016-02-05 | 2016-02-05 | Lactobacillus fermentation vegetable protein beverage and manufacturing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105725007A true CN105725007A (en) | 2016-07-06 |
Family
ID=56245070
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610084572.1A Pending CN105725007A (en) | 2016-02-05 | 2016-02-05 | Lactobacillus fermentation vegetable protein beverage and manufacturing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105725007A (en) |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387541A (en) * | 2016-08-31 | 2017-02-15 | 陕西海升果业发展股份有限公司 | Composite lactic acid bacteria orange beverage and preparation method thereof |
| CN106509115A (en) * | 2016-11-16 | 2017-03-22 | 北京银河雪生物科技开发有限公司 | Double-fermentation lactic acid bacteria beverage, and preparation method thereof |
| CN108094802A (en) * | 2018-01-18 | 2018-06-01 | 北京科拓恒通生物技术股份有限公司 | A kind of sour milk beverage stabilizer, sour milk beverage and preparation method thereof |
| CN108185008A (en) * | 2018-01-19 | 2018-06-22 | 湖北万禾源豆奶制品有限公司 | A kind of fermented soybean milk and its preparation process rich in vegetable protein |
| CN108371215A (en) * | 2018-01-31 | 2018-08-07 | 佛山科学技术学院 | A kind of fermented type microalgae vegetable protein composite beverage and preparation method thereof |
| CN109007020A (en) * | 2018-07-05 | 2018-12-18 | 江苏豪蓓特食品有限公司 | A kind of stability production method of fermented vegetable protein beverage |
| CN109619197A (en) * | 2018-12-29 | 2019-04-16 | 光明乳业股份有限公司 | A kind of Ba Danmu base normal temperature acid drink and preparation method thereof |
| CN109662153A (en) * | 2017-10-16 | 2019-04-23 | 内蒙古伊利实业集团股份有限公司 | A kind of inflation fermented soybean milk beverage and preparation method thereof |
| CN110463772A (en) * | 2019-09-23 | 2019-11-19 | 石家庄君乐宝乳业有限公司 | A kind of Yoghourt and preparation method thereof having useful for sleeping and antianxiety function |
| CN111227038A (en) * | 2018-11-29 | 2020-06-05 | 内蒙古伊利实业集团股份有限公司 | Double-fermentation double-protein milk beverage and preparation method thereof |
| CN112167353A (en) * | 2020-11-05 | 2021-01-05 | 河北养元智汇饮品股份有限公司 | Fermented walnut soybean milk and preparation method thereof |
| CN112617119A (en) * | 2021-01-11 | 2021-04-09 | 光明乳业股份有限公司 | Plant-based fermented beverage containing semen sojae atricolor and semen amygdalae, and its preparation method |
| CN115428903A (en) * | 2022-09-13 | 2022-12-06 | 徐州汉谷生物研究院有限公司 | Low-sugar low-fat high-dietary-fiber plant lactobacillus beverage and preparation method thereof |
| AU2019239273B2 (en) * | 2018-03-19 | 2023-08-24 | Asahi Group Holdings, Ltd. | Beverage, bottled beverage, and method for dispersing insoluble solids in beverage |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1871947A (en) * | 2005-05-30 | 2006-12-06 | 上海中懋新生物科技工程有限公司 | Method for preparing plant beverage of lactic acid bacteria from soybean, peanut and walnut |
| CN101120700A (en) * | 2007-08-31 | 2008-02-13 | 林伟锋 | Soybean active lactic acid bacteria beverage and production method thereof |
| CN101518350A (en) * | 2009-03-27 | 2009-09-02 | 四川斯比泰饮料食品有限公司 | Dual protein balance lactobacillus drink and preparation method thereof |
| CN102687752A (en) * | 2012-06-29 | 2012-09-26 | 天宁香料（江苏）有限公司 | Method for making brown soybean lactobacillus drink |
| CN103988904A (en) * | 2014-06-16 | 2014-08-20 | 山东禹王生态食业有限公司 | Inactive double-protein lactobacillus beverage and preparation method thereof |
| CN104188034A (en) * | 2014-08-22 | 2014-12-10 | 江苏紫石微康生物科技有限公司 | Preparation method of concentrated vegetable protein fermented beverage |
-
2016
- 2016-02-05 CN CN201610084572.1A patent/CN105725007A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1871947A (en) * | 2005-05-30 | 2006-12-06 | 上海中懋新生物科技工程有限公司 | Method for preparing plant beverage of lactic acid bacteria from soybean, peanut and walnut |
| CN101120700A (en) * | 2007-08-31 | 2008-02-13 | 林伟锋 | Soybean active lactic acid bacteria beverage and production method thereof |
| CN101518350A (en) * | 2009-03-27 | 2009-09-02 | 四川斯比泰饮料食品有限公司 | Dual protein balance lactobacillus drink and preparation method thereof |
| CN102687752A (en) * | 2012-06-29 | 2012-09-26 | 天宁香料（江苏）有限公司 | Method for making brown soybean lactobacillus drink |
| CN103988904A (en) * | 2014-06-16 | 2014-08-20 | 山东禹王生态食业有限公司 | Inactive double-protein lactobacillus beverage and preparation method thereof |
| CN104188034A (en) * | 2014-08-22 | 2014-12-10 | 江苏紫石微康生物科技有限公司 | Preparation method of concentrated vegetable protein fermented beverage |
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387541A (en) * | 2016-08-31 | 2017-02-15 | 陕西海升果业发展股份有限公司 | Composite lactic acid bacteria orange beverage and preparation method thereof |
| CN106509115A (en) * | 2016-11-16 | 2017-03-22 | 北京银河雪生物科技开发有限公司 | Double-fermentation lactic acid bacteria beverage, and preparation method thereof |
| CN109662153A (en) * | 2017-10-16 | 2019-04-23 | 内蒙古伊利实业集团股份有限公司 | A kind of inflation fermented soybean milk beverage and preparation method thereof |
| CN109662153B (en) * | 2017-10-16 | 2023-03-31 | 内蒙古伊利实业集团股份有限公司 | Aerated fermented soymilk beverage and preparation method thereof |
| CN108094802A (en) * | 2018-01-18 | 2018-06-01 | 北京科拓恒通生物技术股份有限公司 | A kind of sour milk beverage stabilizer, sour milk beverage and preparation method thereof |
| CN108185008A (en) * | 2018-01-19 | 2018-06-22 | 湖北万禾源豆奶制品有限公司 | A kind of fermented soybean milk and its preparation process rich in vegetable protein |
| CN108371215A (en) * | 2018-01-31 | 2018-08-07 | 佛山科学技术学院 | A kind of fermented type microalgae vegetable protein composite beverage and preparation method thereof |
| AU2019239273B2 (en) * | 2018-03-19 | 2023-08-24 | Asahi Group Holdings, Ltd. | Beverage, bottled beverage, and method for dispersing insoluble solids in beverage |
| CN109007020A (en) * | 2018-07-05 | 2018-12-18 | 江苏豪蓓特食品有限公司 | A kind of stability production method of fermented vegetable protein beverage |
| CN111227038B (en) * | 2018-11-29 | 2023-02-24 | 内蒙古伊利实业集团股份有限公司 | Double-fermentation double-protein milk beverage and preparation method thereof |
| CN111227038A (en) * | 2018-11-29 | 2020-06-05 | 内蒙古伊利实业集团股份有限公司 | Double-fermentation double-protein milk beverage and preparation method thereof |
| CN109619197A (en) * | 2018-12-29 | 2019-04-16 | 光明乳业股份有限公司 | A kind of Ba Danmu base normal temperature acid drink and preparation method thereof |
| CN110463772A (en) * | 2019-09-23 | 2019-11-19 | 石家庄君乐宝乳业有限公司 | A kind of Yoghourt and preparation method thereof having useful for sleeping and antianxiety function |
| CN112167353A (en) * | 2020-11-05 | 2021-01-05 | 河北养元智汇饮品股份有限公司 | Fermented walnut soybean milk and preparation method thereof |
| CN112617119A (en) * | 2021-01-11 | 2021-04-09 | 光明乳业股份有限公司 | Plant-based fermented beverage containing semen sojae atricolor and semen amygdalae, and its preparation method |
| CN115428903A (en) * | 2022-09-13 | 2022-12-06 | 徐州汉谷生物研究院有限公司 | Low-sugar low-fat high-dietary-fiber plant lactobacillus beverage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105725007A (en) | Lactobacillus fermentation vegetable protein beverage and manufacturing method thereof | |
| CN104886256B (en) | A kind of pure walnut acidified milk and preparation method thereof | |
| CN102106395B (en) | Milk beverage containing highland barley and preparation method thereof | |
| CN102047959B (en) | Yoghurt containing fruit vinegar and preparation method thereof | |
| CN107549322A (en) | A kind of bean yoghourt and preparation method thereof | |
| CN102028034B (en) | Acid anti-oxidation liquid dairy product and preparation method thereof | |
| CN101731334B (en) | Yoghourt containing fragrant rice grains, and preparation method thereof | |
| CN106616144A (en) | Viable bacterium type gas beverage and method for preparing same | |
| CN104232390A (en) | Grape wine brewing method | |
| CN101965958A (en) | Production technology of preserved beancurd juice | |
| ÖZYURT | Changes in the content of total polyphenols and the antioxidant activity of different beverages obtained by Kombucha ‘tea fungus’ | |
| CN104686670B (en) | A kind of cereal milk beverage and preparation method thereof | |
| CN106418091A (en) | Viable organism type lactoalbumin beverage and preparation method thereof | |
| CN101904354B (en) | Fruit-vinegar-contained acidic flavored milk beverage and preparation method thereof | |
| KR101320580B1 (en) | Method for Preparing Yam Alcohol Containing Polished Barley | |
| CN106472686A (en) | A kind of viable type contains nearly diseases caused by retention of fluid product of breast and preparation method thereof | |
| CN108371215A (en) | A kind of fermented type microalgae vegetable protein composite beverage and preparation method thereof | |
| CN108850181A (en) | A kind of functional purple potato fermented soybean milk and preparation method thereof | |
| CN102106396B (en) | Highland barley-containing flavored milk and production method thereof | |
| CN104804923A (en) | Preservative-free constant temperature grape wine brewing method | |
| CN105695259A (en) | Lemon sparkling wine and preparation method thereof | |
| KR101322931B1 (en) | Method for Preparing Wild Grape Alcohol Containing Polished Barley | |
| KR20140063097A (en) | Method for preparing healthy ginseng alcohol containing polished barley | |
| CN109820040B (en) | Viable bacteria type fruit and vegetable juice milk beverage and preparation method thereof | |
| CN101986849B (en) | Fruit vinegar-contained acidic milk drink and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160706 |