CN106417620A - Probiotics fermented sour soybean milk rich in gamma-aminobutyric acid and preparation method of probiotics fermented sour soybean milk - Google Patents
Probiotics fermented sour soybean milk rich in gamma-aminobutyric acid and preparation method of probiotics fermented sour soybean milk Download PDFInfo
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Abstract
The invention discloses probiotics fermented sour soybean milk rich in gamma-aminobutyric acid and a preparation method of the sour soybean milk. The fermented sour soybean milk is prepared by the steps of preprocessing the raw materials including mixed soybean milk, whole milk powder, germinated coix seed juice, germinated black rice juice, sweet corn juice, almond juice, functional oligosaccharide, sucrose, a compound sweetening agent, citric acid, xanthan gum, propylene glycol alginate, pectin, sucrose ester and polyglycerol ester, and carrying out mixing, homogenization, sterilization, inoculation, fermentation, blending and homogenization. The probiotics fermented sour soybean milk has abundant nutritional value and good taste and is suitable for being drunk by wide consumers, and a processing method is simple and convenient for industrial production.
Description
Technical field
The present invention relates to a kind of Fermented Soybean Milk and preparation method thereof is and in particular to a kind of probio rich in GABA
Fermented sour soybean milk and preparation method thereof, belongs to food processing technology field.
Background technology
Milk is one of natural drink the most ancient, is described as " white blood ", milk contain abundant calcium, phosphorus, iron,
The mineral matters such as zinc, copper, manganese, molybdenum, milk is the best source of human calcium, and calcium phosphorus ration is very suitable, beneficial to the absorption of calcium, but
It is that consumer with lactose intolerance is unable to milk drink.
Soya-bean milk is the food very with China National characteristic, is the Normal juice obtaining soybean after defibrination, filtration, mashing off
Magma, sugaring is edible, and soya-bean milk contains higher irony, and some Patients with iron deficiency anemia are more suitable for.Low in soya-bean milk
Glycan, is conducive to the growth of beneficial bacteria of intestinal tract, improves intestinal bacterium group structure, can make free movement of the bowels.Modern science proves, soya-bean milk
Do not contain only the quality plant protein of easy digestion, but also containing many materials being beneficial to body-care effect, claimed
For " green milk ".But, the phytoprotein of soya-bean milk and fatty ball particle are larger, and human absorptivity is relatively low.Soybean is in defibrination
During, the infracortical lipoxidase of soybean is had an effect with grease under conditions of air and water exist and is generated ketone, aldehyde, alcohol
The materials such as class produce beany flavor, and due to lipid, furans, alcohols, aldehydes etc. in producing when the lecithin of soybean is oxidized,
Multiple bad smells occur, therefore, soya-bean milk mouthfeel is rougher, have beany flavour also to have beany flavor, nutrition is single, and nutrient is only originated
In soybean and single varieties, for different consumer groups, it is difficult to meet its diversified nutritional need and mouthfeel demand.
Content of the invention
For solve above-mentioned technical problem, the present invention propose a kind of probiotics fermention Fermented Soybean Milk rich in GABA and
Its preparation method, it is rich in nutritive value for the Fermented Soybean Milk prepared by the method, in good taste, and suitable consumers in general eat；And
And process is simple.
In order to achieve the above object, technical scheme is as follows：A kind of probiotics fermention rich in GABA
Fermented Soybean Milk, the raw material containing following weight portion：
Wherein, mixing soya-bean milk is soya bean and miscellaneous beans ratio is (3-5):1, add material-water ratio to be 1: the water making beating of (10-16)
Obtain, composite sweetener is by Aspartame: acesulfame potassium=(6-8): (2-3) forms, and aforementioned proportion is mass ratio.
Further, described Fermented Soybean Milk contains the raw material of following weight portion：
Wherein, mixing soya-bean milk is soya bean and black soya bean example in mass ratio is 5:1, add the water that material-water ratio is 1: 16 to pull an oar
Arrive；Composite sweetener is by Aspartame: acesulfame potassium=8: 2 form.
A kind of preparation method of the probiotics fermention Fermented Soybean Milk rich in GABA, comprises the following steps：
(1) pretreatment of raw material
A prepares soya-bean milk：Selected no insect pest, no go mouldy, the beans of full seed, remove impurity removing, circulating water cleans, use
0.4%-0.6%NaHCO3Solution soaks 8h-12h at room temperature, by soaked bean or pea hand rubbing skin, by the bean or pea of decortication
By beans: water=1: the material-water ratio making beating of (10-16), with four layers of gauze or 100 mesh filter-cloth filterings, remove bean dregs, retain soya-bean milk；
Soya-bean milk is heated to seething with excitement in the case of being stirred continuously, and keeps 10min；Wherein beans is soya bean and miscellaneous beans ratio is (3-5):
1；
B prepares germination black rice sauce：Black rice is rinsed well, soaks, germinateing, toast after making beating to obtain germination black rice sauce standby
With；
C prepares germination seed of Job's tears juice：The selected seed of Job's tears, clean, soak, germinate, dry, abrasive dust, obtain germination seed of Job's tears juice standby；
D prepares sweet corn juice：Select full grains, no disease and pests harm, the sweet corn kernel no rotting, clear water is cleaned and gone removal of impurities
Matter, in boiling water, blanching 5min-10min destroys oxidizing ferment with convenient invariable colour pool, by material-water ratio 1: (4-6) making beating, with
35000r/min-4000r/min centrifugation, removes lower sediment, refrigerates standby after 100 mesh filter-cloth filterings；
The preparation of E bar denier wood juice：Select the Ba Danmu that no goes mouldy, clear water is cleaned, and is containing 0.4%-0.6%NaHCO3Boiling
Boil 10min-20min in water, pull out rapidly and be immersed in containing 0.4%-0.6%NaHCO330-60min in cold water, peeling, rinsing,
Use colloid mill defibrination, Ba Danmu is 1 with the material-water ratio of water：(4-6), 100 mesh filter-cloth filterings remove slag, and obtain the refrigeration of bar denier wood pulp standby
With；
F strain domestication：To mix soya-bean milk as fermentation base-material, Partial fermentation base-material is taken to mix with whole milk powder reconstituted milk,
Sucrose is added to carry out domesticated strain as domestication base-material standby；
(2) mix soya-bean milk：100 parts mixing soya-bean milk in sequentially add whole milk powder, germination seed of Job's tears juice, germination black rice sauce,
Sweet corn juice, bar denier wood juice, sucrose, function compound sugar, are mixed uniformly；Wherein, mixing soya-bean milk is soya bean and miscellaneous beans ratio
For (3-5):1, add material-water ratio to be 1: the water making beating of (10-16) obtains mixing soya-bean milk；
(3) homogeneous：Step (2) is obtained mixing soya-bean milk put in homogenizer, at 60 DEG C -75 DEG C, adopts 20MPa-
The pressure homogeneous of 30MPa is twice；
(4) sterilized, cooling：By mixing soya-bean milk good for homogeneous in 90 DEG C -100 DEG C sterilized 10min-15min, then it is cooled to
38℃-42℃；
(5) inoculation, fermentation：The bacterial classification 2%-4% after domestication will be inoculated in step (4), at 40 DEG C -42 DEG C, during fermentation
Between 4h-6h；
(6) flavor mixing：Compound stabilizer, compound emulsifying agent, compound sweet is added in the fermented soybean milk that step (5) obtains
Taste agent mixes, and adds citric acid and adjusts acidity；
(7) homogeneous：By deployed fermented soybean milk at 60 DEG C -70 DEG C, using 25MPa-30MPa pressure homogeneous two
Secondary；
(8) filling, sterilized：Fermented soybean milk after homogeneous is dispensed in container sterilized in advance, in 85 DEG C of -90 DEG C of sterilizations
20min-30min；
(9) detection, warehouse-in：By GB detection, stored refrigerated.
Further, during step B preparation germination black rice sauce, its concrete steps includes：
(b1) screening, flushing：From full seed, granularity is neat, cracked kernel is few black rice, remove the removal of impurity and flat grain；So
Black rice after afterwards will be selected is rinsed 2-3 time with clear water, washes away surface chaff powder and dust, drains；
(b2) soak：Soak black rice 8h-14h with 25 DEG C of -35 DEG C of running water；
(b3) germinate and cultivate：By the black rice after soaking at 28 DEG C -36 DEG C, cultivate 10h-18h, treat that bud grows to 1mm-1.5mm
Take out standby；
(b4) toast：Germination black rice is placed in 150 DEG C of -180 DEG C of oven for baking 15min-20min, is allowed to produce burnt odor
Smell；
(b5) soak：Germination black rice after baking is soaked 1h-2h to organization softening in 50 DEG C of -60 DEG C of water, during immersion
The ratio of black rice and water is 1:(4-6)；
(b6) pull an oar：The black rice being dipped to organization softening is pulled an oar, amount of water is 4-6 times of raw material, and black rice is beaten
Starch to homogeneous emulsion, no obvious particle；
(b7) it is gelatinized：The germination black rice milk being obtained is gelatinized 20min-30min at 80 DEG C -90 DEG C, during gelatinization, amount of water is
6-8 times of raw milk；
(b8) ferment treatment：Breast after gelatinization is cooled to 60 DEG C -70 DEG C, adds the middle temperature amylase that enzyme activity is 10,000 U/g and enter
Row enzymolysis, enzyme concentration is with feed liquid restatement 6-8U/g, enzymolysis time 20min-40min；
(b9) go out enzyme：Germination black rice milk after liquefaction is boiled, keeps 15min-25min, make enzymatic inactivation；
(b10) it is centrifuged：The rice milk of the enzyme that goes out is placed in a centrifuge and is centrifuged, rotating speed is 3000r/min-4000r/min,
Centrifugation time is 15min-30min, must clarify germination black rice sauce, and refrigeration is standby.
Further, during step C preparation germination seed of Job's tears juice, its concrete steps includes：
(c1) select raw material：The selected seed of Job's tears, removes impurity removing, and clear water is cleaned, drained；
(c2) sterilize：It is that 10% food-grade copper sulfate solution soaks 10min-20min, distilled water cleaning two with concentration
Secondary；
(c3) soak, germinate：8h-12h is soaked under room temperature；Then the soaked seed of Job's tears is drained, germinate at 25 DEG C -30 DEG C
24h-70h, during germination above keep humidity with sterilized three layers of gauze, timing is sprayed water, and treats that the long 1mm-1.5mm of bud is standby；
(c4) dry：Dry 8h-12h in 60 DEG C of -70 DEG C of insulating boxs；
(c5) abrasive dust：Germination seed of Job's tears medicinal herb grinder after drying is pulverized；
(c6) digest：Add the high-temperatureα-amylase 3U/g-4U/g that enzyme activity is 40,000 U/g, digest at 90 DEG C -100 DEG C
90min-120min, solid-liquid ratio 1:(14-18)；
(c7) go out enzyme, filtration：After enzymolysis, 10min-15min is boiled in heating；With filtered through gauze, prepared germination seed of Job's tears juice, cold
Hide standby.
Further, during step F preparation germination seed of Job's tears juice, its concrete steps includes：
(f1) mixing soya-bean milk as fermentation base-material, Partial fermentation base-material and whole milk powder reconstituted milk is taken to be 0 by volume:
10,2: 8,4: 6,6: 4 mix, and are separately added into 9% sucrose, as the first generation, the second generation, the third generation, forth generation bacterial classification
Domestication base-material；
(f2) respectively in 90 DEG C -100 DEG C sterilized 10min-15min, then it is cooled to 38 DEG C -42 DEG C, takes 0.15% benefit
In first generation strain domestication base-material, ferment in 42 DEG C of water-baths raw bacterium powder 8h；
(f3) 2% and then is taken to be inoculated in second generation strain domestication base-material, at 42 DEG C from first generation strain domestication base-material
Ferment in thermostat water bath, take out when whne liquid solidification or will be layered, according to said method obtain forth generation domesticated strain, standby
With；
Wherein, whole milk powder reconstituted milk is by milk powder: water=1: 8 are mixed to get.
Further, during step (6) flavor mixing, described compound stabilizer by 0.01-0.05 part xanthans,
0.13-0.17 part propylene glycol alginate and 0.04-0.08 part pectin composition；Described compound emulsifying agent is by 0.02-0.06 part sugarcane
Sugar ester and 0.1-0.2 part polyglycerol ester composition；Described composite sweetener is by Aspartame: acesulfame potassium=(6-8): (2-3) group
Become, aforementioned proportion is mass ratio.
Further, the miscellaneous beans in described step A be black soya bean, red bean, mung bean, kidney bean, green soya bean, pea, broad bean, red little
Two or more in beans, waist beans, Hua Dou, cowpea, French beans；
Further, in step (2) function compound sugar be oligoisomaltose, FOS, xylo-oligosaccharide, oligomeric half
One or more of lactose, soyabean oligosaccharides, chitosan oligomer.
Beneficial effects of the present invention：(1) add cereal in raw material, the seed of Job's tears after germination and black rice are rich in GABA,
Can calm nerve, reduce blood pressure, reduce blood ammonia, improve brain vigor；(2) with the addition of and there is low in calories, anti-caries tooth, preventing and treating glycosuria
Functional oligose that is sick, improving the physiological actions such as intestinal colony structure；(3) soybean and miscellaneous beans are adopted to compound, soybean is in development
Middle country is referred to as " nutrient meat ", and the amino acid pattern of soybean protein, close to the amino acid pattern of animal protein, is a kind of full price
In albumen, and soybean protein, lysine and leucine content are higher, have complementation with milk albuminoid and corn gluten protein；(4)
Fermented soybean milk had both remained the nutrient content of soymilk, utilized the effect of probio again, so that soybean protein is degraded to and is more easy to absorption
Small-molecular peptides and amino acid, make local flavor more mellow while increasing soymilk nutritive value, and after fermenting, vitamin also obtains simultaneously
To improving, lactic acid bacteria has balance intestinal bacterial micro-ecological balanced action；(5) Fermented Soybean Milk that this patent produces is in manufacturing process
Without any preservative, it is a kind of food of natural nutrition health, meets the healthy living idea of modern.
Specific embodiment
With reference to specific embodiment, the present invention is made with further details of elaboration.
The invention discloses a kind of Fermented Soybean Milk, it is made up of the raw material of following weight portion：
Wherein, mixing soya-bean milk is soya bean and miscellaneous beans ratio is (3-5):1, add material-water ratio to be 1: the water making beating of (10-16)
Obtain, composite sweetener is by Aspartame: acesulfame potassium=(6-8): (2-3) forms, and aforementioned proportion is mass ratio.
The Fermented Soybean Milk of the present invention in preparation process, add soya bean, black soya bean, the germination seed of Job's tears, germination black rice, corn and
Ba Danmu, because：
Soyabean nutrient enriches, and can not only provide energy for brain, can also adjust the fat metabolism in body, promote people's
Appetite, plays defaecation, hypoglycemic, reducing blood lipid, Green Tea Extract, the effects such as dispel blackspot, anti-aging, improve immunity.
Also known as vegetable corn, containing multivitamin and mineral matter, its contained calcium can reduce blood pressure corn；Contain
Some natural VEs can be reduced cholesterol, prevented cutaneous lesions with anti-aging；The cellulose containing can accelerate enteral to cause
Cancer material and the discharge of other toxin；The unrighted acid containing, can softening blood vessel, prevention and treatment of coronary heart disease.
The seed of Job's tears be grass Job's tears benevolence, be described as " king of world grass " and " life and health it
Standing grain ".Rich in nutrient contents such as protein, fat, starch, vitamin, mineral matters it was reported that the seed of Job's tears contains protein 14%, fat
5%th, carbohydrate 65%, crude fibre 3%, calcium 0.07%, phosphorus 0.242%, iron 0.001%, the content of these compositions is all big
Exceed greatly rice, and needed by human 8 kinds of amino acid are complete, its ratio needs close to human body.Also contain Coixol, Coixenolide
With β, γ-two kind of sterols isoreactivity composition, have hypotensive, hypoglycemic, inhibition cancer cell propagation, strengthen immunity, anti-inflammatory,
Analgesia and the physiological function such as antipyretic.《Compendium of Materia Medica》The meaning seed of Job's tears " stay and hold, gently by invigorating spleen and reinforcing stomach, tonifying lung heat-clearing, expelling wind and eliminating dampness, beauty treatment
Body macrobiosis ".
Black rice nourishing enriches, and have the good reputation of " king in world's rice ".According to surveying and determination, contain protein in every 100g black rice
9.4g, fatty 2.5g, carbohydrate 68.3g, dietary fiber 3.9g, nicotinic acid 7.9mg, sodium 7.0mg, calcium 12mg, iron 1.6mg,
Phosphorus 356mg, magnesium 147mg, potassium 256mg, zinc 3.8mg, manganese 1.72mg, thiamine 0.33mg, riboflavin 0.13mg, V E0.22mg,
Carrotene 1.6 μ g, retinol 14.3 μ g etc..Ming Dynasty's Li Shizhen exists《Compendium of Materia Medica》In record edible black rice already there is " enriching yin
The effects such as kidney tonifying, strengthening spleen and warming liver, improving eyesight promoting blood circulation ", also there is the reputation of " Zhen Gong meter ", " medicine rice " in black rice among the people.Cardiac stimulant in black rice
Glycosides is cardiostimulator, and the anthocyanidin in black rice has stronger oxidation resistance and Scavenging ability, the iron in black rice
Can prevent and improve the anaemia causing because of iron deficiency, the flavone compound in black rice can reduce the fragility of blood vessel, maintain
The normal osmotic pressure of blood vessel, in addition black rice also have regulation the physiological function such as body immunity and anti allergic reaction.
And, Fermented Soybean Milk is made using lactobacillus-fermented soymilk, and with respect to yoghurt, edible soyabean protein can reduce
Cholesterol in blood and fat, its nutrient content and some physical and chemical indexs, close to even better than yoghurt, are that a kind of high-quality is protected
Strong type compound protein fermented product.Fermented Soybean Milk is rich in the biodiasmin beneficial to human body, protein, amino acid etc., can
Play the nutritional autagonism factor that the nutritive effect of soybean can destroy in soybean again, so that the digestibility of soybean protein is significantly improved, with
When can also suppress in enteron aisle corrupt bacteria growing, reduce cholesterol.
The concrete manufacture craft of this Fermented Soybean Milk is as follows：
Embodiment one
A kind of preparation method of the probiotics fermention Fermented Soybean Milk rich in GABA, comprises the following steps：
(1) pretreatment of raw material
A prepares soya-bean milk：Selected no insect pest, no go mouldy, the soya bean of full seed and black soya bean, remove impurity removing, circulating water cleans,
Use 0.4%NaHCO3Solution soaks 12h at room temperature, by soaked bean or pea hand rubbing skin, by the bean or pea of decortication by beans:
Water=1: 10 material-water ratio making beating, with four layers of gauze or 100 mesh filter-cloth filterings, remove bean dregs, retain soya-bean milk；Soya-bean milk is constantly stirring
It is heated in the case of mixing seething with excitement, and keep 10min；
B prepares germination black rice sauce：
(b1) screening, flushing：From full seed, granularity is neat, cracked kernel is few black rice, remove the removal of impurity and flat grain；So
Black rice after afterwards will be selected is rinsed twice with clear water, washes away surface chaff powder and dust, drains；
(b2) soak：Soak black rice 14h with 25 DEG C of running water；
(b3) germinate and cultivate：By the black rice after soaking at 28 DEG C, cultivate 18h, treat that bud grows to 1mm taking-up standby；
(b4) toast：Germination black rice is placed in 150 DEG C of oven for baking 20min, is allowed to produce burnt odor smell；
(b5) soak：Germination black rice after baking is soaked 1h to organization softening in 60 DEG C of water, black rice and water during immersion
Ratio be 1:4；
(b6) pull an oar：The black rice being dipped to organization softening is pulled an oar, amount of water is 4 times of raw material, and black rice is pulled an oar
To homogeneous emulsion, no obvious particle；
(b7) it is gelatinized：The germination black rice milk being obtained is gelatinized 25min at 85 DEG C, during gelatinization, amount of water is 6 times of raw milk；
(b8) ferment treatment：Breast after gelatinization is cooled to 70 DEG C, adds the middle temperature amylase that enzyme activity is 10,000 U/g and carry out enzyme
Solution, enzyme concentration is with feed liquid restatement 6U/g, enzymolysis time 20min；
(b9) go out enzyme：Germination black rice milk after liquefaction is boiled, keeps 15min, make enzymatic inactivation；
(b10) it is centrifuged：The rice milk of the enzyme that goes out is placed in a centrifuge and is centrifuged, rotating speed is 4000r/min, centrifugation time is
15min, must clarify germination black rice sauce, and refrigeration is standby；
C prepares germination seed of Job's tears juice：
(c1) select raw material：The selected seed of Job's tears, removes impurity removing, and clear water is cleaned, drained；
(c2) sterilize：It is that 10% food-grade copper sulfate solution soaks 10min with concentration, distilled water cleans twice；
(c3) soak, germinate：8h is soaked under room temperature；Then the soaked seed of Job's tears is drained, in 25 DEG C of germination 70h, germinate
When above keep humidity with sterilized three layers of gauze, timing is sprayed water, and treats that the long 1mm of bud is standby；
(c4) dry：Dry 12h in 60 DEG C of insulating boxs；
(c5) abrasive dust：Germination seed of Job's tears medicinal herb grinder after drying is pulverized；
(c6) digest：Add the high-temperatureα-amylase 3U/g that enzyme activity is 40,000 U/g, digest 90min, solid-liquid ratio at 100 DEG C
1:14；
(c7) go out enzyme, filtration：After enzymolysis, 10min is boiled in heating；With filtered through gauze, prepared germination seed of Job's tears juice, refrigeration is standby；
D prepares sweet corn juice：Select full grains, no disease and pests harm, the sweet corn kernel no rotting, clear water is cleaned and gone removal of impurities
Matter, in boiling water, blanching 5min destroys oxidizing ferment with convenient invariable colour pool, by material-water ratio 1: 4 making beating, with 35000r/min centrifugation
Separate, remove lower sediment, refrigerate standby after 100 mesh filter-cloth filterings；
The preparation of E bar denier wood juice：Select the Ba Danmu that no goes mouldy, clear water is cleaned, and is containing 0.6%NaHCO3Boiling water in boil
10min, pulls out rapidly and is immersed in containing 0.6%NaHCO330min in cold water, peeling, rinsing, use colloid mill defibrination, Ba Danmu with
The material-water ratio of water removes slag for 1: 4,100 mesh filter-cloth filterings, obtains the refrigeration of bar denier wood pulp standby；
F strain domestication：
(f1) mixing soya-bean milk as fermentation base-material, Partial fermentation base-material and whole milk powder reconstituted milk is taken to be 0 by volume:
10,2: 8,4: 6,6: 4 mix, and are separately added into 9% sucrose, as the first generation, the second generation, the third generation, forth generation bacterial classification
Domestication base-material；
(f2) respectively in 90 DEG C of sterilized 15min, then it is cooled to 42 DEG C, take 0.15% probiotic powder in first generation bacterial classification
In domestication base-material, ferment in 42 DEG C of water-baths 8h；
(f3) 2% and then is taken to be inoculated in second generation strain domestication base-material, at 42 DEG C from first generation strain domestication base-material
Ferment in thermostat water bath, take out when whne liquid solidification or will be layered, according to said method obtain forth generation domesticated strain, standby
With；
Wherein, whole milk powder reconstituted milk is by milk powder: water=1: (8-10) is mixed to get；
(2) mix soya-bean milk：Sequentially add in 100 portions of mixing soya-bean milk 9 portions of whole milk powders, 10 parts of germination seed of Job's tears juice, 30 parts
Germination black rice sauce, 10 portions of sweet corn juices, 10 portions of bar denier wood juice, 4.8 portions of sucrose, 2 portions of function compound sugar, are mixed uniformly；Its
In, mixing soya-bean milk is soya bean and miscellaneous beans ratio is 5:1, add the water making beating that material-water ratio is 1: 10 to obtain mixing soya-bean milk；Described
Function compound sugar is galactooligosaccharide；
(3) homogeneous：By step (2) be obtained mixing soya-bean milk put in homogenizer, at 60 DEG C, using 30MPa pressure equal
Matter is twice；
(4) sterilized, cooling：By mixing soya-bean milk good for homogeneous in 90 DEG C of sterilized 15min, then it is cooled to 42 DEG C；
(5) inoculation, fermentation：The bacterial classification 2.5% after domestication, at 42 DEG C, fermentation time 4h will be inoculated in step (4)；
(6) flavor mixing：Compound stabilizer, compound emulsifying agent, compound sweet is added in the fermented soybean milk that step (5) obtains
Taste agent mixes, and adds 0.06 part of citric acid and adjusts acidity；Described compound stabilizer is by 0.01 part of xanthans, 0.17 portion of algae
Acid propylene glycol ester and 0.04 part of pectin composition；Described compound emulsifying agent is by 0.02 part of sucrose ester and 0.2 part of polyglycerol ester group
Become；Described composite sweetener is by Aspartame: acesulfame potassium=8：2 compositions, aforementioned proportion is mass ratio；
(7) homogeneous：By deployed fermented soybean milk at 70 DEG C, using 25MPa pressure homogeneous twice；
(8) filling, sterilized：Fermented soybean milk after homogeneous is dispensed in container sterilized in advance, in 85 DEG C of sterilized 30min；
(9) detection, warehouse-in：By GB detection, stored refrigerated.
Embodiment two
A kind of preparation method of the probiotics fermention Fermented Soybean Milk rich in GABA, comprises the following steps：
(1) pretreatment of raw material
A prepares soya-bean milk：Selected no insect pest, no go mouldy, the soya bean of full seed and red bean, remove impurity removing, circulating water cleans,
Use 0.6%NaHCO3Solution soaks 8h at room temperature, by soaked bean or pea hand rubbing skin, by the bean or pea of decortication by beans:
Water=1: 16 material-water ratio making beating, with four layers of gauze or 100 mesh filter-cloth filterings, remove bean dregs, retain soya-bean milk；Soya-bean milk is constantly stirring
It is heated in the case of mixing seething with excitement, and keep 10min；
B prepares germination black rice sauce：
(b1) screening, flushing：From full seed, granularity is neat, cracked kernel is few black rice, remove the removal of impurity and flat grain；So
Black rice after afterwards will be selected is rinsed three times with clear water, washes away surface chaff powder and dust, drains；
(b2) soak：Soak black rice 14h with 35 DEG C of running water；
(b3) germinate and cultivate：By the black rice after soaking at 36 DEG C, cultivate 18h, treat that bud grows to 1.5mm taking-up standby；
(b4) toast：Germination black rice is placed in 180 DEG C of oven for baking 15min, is allowed to produce burnt odor smell；
(b5) soak：Germination black rice after baking is soaked 2h to organization softening in 50 DEG C of water, black rice and water during immersion
Ratio be 1:6；
(b6) pull an oar：The black rice being dipped to organization softening is pulled an oar, amount of water is 6 times of raw material, and black rice is pulled an oar
To homogeneous emulsion, no obvious particle；
(b7) it is gelatinized：The germination black rice milk being obtained is gelatinized 20min at 90 DEG C, during gelatinization, amount of water is 8 times of raw milk；
(b8) ferment treatment：Breast after gelatinization is cooled to 60 DEG C, adds the middle temperature amylase that enzyme activity is 10,000 U/g and carry out enzyme
Solution, enzyme concentration is with feed liquid restatement 8U/g, enzymolysis time 40min；
(b9) go out enzyme：Germination black rice milk after liquefaction is boiled, keeps 25min, make enzymatic inactivation；
(b10) it is centrifuged：The rice milk of the enzyme that goes out is placed in a centrifuge and is centrifuged, rotating speed is 3000r/min, centrifugation time is
30min, must clarify germination black rice sauce, and refrigeration is standby；
C prepares germination seed of Job's tears juice：
(c1) select raw material：The selected seed of Job's tears, removes impurity removing, and clear water is cleaned, drained；
(c2) sterilize：It is 10% food-grade copper sulfate solution leaching 20min with concentration, distilled water cleans twice；
(c3) soak, germinate：12h is soaked under room temperature；Then the soaked seed of Job's tears is drained, in 30 DEG C of germination 24h, germinate
When above keep humidity with sterilized three layers of gauze, timing is sprayed water, and treats that the long 1.5mm of bud is standby；
(c4) dry：Dry 8h in 70 DEG C of insulating boxs；
(c5) abrasive dust：Germination seed of Job's tears medicinal herb grinder after drying is pulverized；
(c6) digest：Add the high-temperatureα-amylase 4U/g that enzyme activity is 40,000 U/g, digest 120min, solid-liquid ratio at 90 DEG C
1:18；
(c7) go out enzyme, filtration：After enzymolysis, 15min is boiled in heating；With filtered through gauze, prepared germination seed of Job's tears juice, refrigeration is standby；
D prepares sweet corn juice：Select full grains, no disease and pests harm, the sweet corn kernel no rotting, clear water is cleaned and gone removal of impurities
Matter, in boiling water, blanching 10min destroys oxidizing ferment with convenient invariable colour pool, by material-water ratio 1: 6 making beating, 4000r/min centrifugation point
From removing lower sediment, refrigerate standby after 100 mesh filter-cloth filterings；
The preparation of E bar denier wood juice：Select the Ba Danmu that no goes mouldy, clear water is cleaned, and is containing 0.4%NaHCO3Boiling water in boil
20min, pulls out rapidly and is immersed in containing 0.6%NaHCO360min in cold water, peeling, rinsing, use colloid mill defibrination, Ba Danmu with
The material-water ratio of water removes slag for 1: 6,100 mesh filter-cloth filterings, obtains the refrigeration of bar denier wood pulp standby；
F strain domestication：
(f1) mixing soya-bean milk as fermentation base-material, Partial fermentation base-material and whole milk powder reconstituted milk is taken to be 0 by volume:
10,2: 8,4: 6,6: 4 mix, and are separately added into 9% sucrose, as the first generation, the second generation, the third generation, forth generation bacterial classification
Domestication base-material；
(f2) respectively in 100 DEG C of sterilized 10min, then it is cooled to 38 DEG C, take 0.15% probiotic powder in first generation bacterium
Plant in domestication base-material, ferment in 42 DEG C of water-baths 8h；
(f3) 2% and then is taken to be inoculated in second generation strain domestication base-material, at 42 DEG C from first generation strain domestication base-material
Ferment in thermostat water bath, take out when whne liquid solidification or will be layered, according to said method obtain forth generation domesticated strain, standby
With；
Wherein, whole milk powder reconstituted milk is by milk powder: water=1: 9 are mixed to get；
(2) mix soya-bean milk：Sequentially add in 100 portions of mixing soya-bean milk 6 portions of whole milk powders, 6 parts of germination seed of Job's tears juice, 10 parts send out
Bud black rice sauce, 5 portions of sweet corn juices, 7 portions of bar denier wood juice, 3 portions of sucrose, 1 portion of function compound sugar, are mixed uniformly；Wherein, mix
Soya-bean milk is soya bean and miscellaneous beans ratio is 3:1, add material-water ratio to be 1:：13 water making beating obtains mixing soya-bean milk；Described function is low
Glycan is FOS；
(3) homogeneous：By step (2) be obtained mixing soya-bean milk put in homogenizer, at 75 DEG C, using 20MPa pressure equal
Matter is twice；
(4) sterilized, cooling：By mixing soya-bean milk good for homogeneous in 100 DEG C of sterilized 10min, then it is cooled to 38 DEG C；
(5) inoculation, fermentation：The bacterial classification 2% after domestication, at 40 DEG C, fermentation time 6h will be inoculated in step (4)；
(6) flavor mixing：Compound stabilizer, compound emulsifying agent, compound sweet is added in the fermented soybean milk that step (5) obtains
Taste agent mixes, and adds citric acid and adjusts acidity；Described compound stabilizer is by 0.05 part of xanthans, 0.13 part of alginic acid the third two
Alcohol ester and 0.08 part of pectin composition；Described compound emulsifying agent is made up of 0.06 part of sucrose ester and 0.1 part of polyglycerol ester；Described
Composite sweetener is by Aspartame: acesulfame potassium=8: 3 form, and aforementioned proportion is mass ratio；
(7) homogeneous：By deployed fermented soybean milk at 60 DEG C, using 30MPa pressure homogeneous twice；
(8) filling, sterilized：Fermented soybean milk after homogeneous is dispensed in container sterilized in advance, in 90 DEG C of sterilized 20min；
(9) detection, warehouse-in：By GB detection, stored refrigerated.
Embodiment three
A kind of preparation method of the probiotics fermention Fermented Soybean Milk rich in GABA, comprises the following steps：
(1) pretreatment of raw material
A prepares soya-bean milk：Selected no insect pest, no go mouldy, the soya bean of full seed and pea, remove impurity removing, circulating water cleans,
Use 0.5%NaHCO3Solution soaks 10h at room temperature, and the bean or pea of decortication are pressed beans by soaked bean or pea hand rubbing skin：
Water=1: 13 material-water ratio making beating, with four layers of gauze or 100 mesh filter-cloth filterings, remove bean dregs, retain soya-bean milk；Soya-bean milk is constantly stirring
It is heated in the case of mixing seething with excitement, and keep 10min；
B prepares germination black rice sauce：
(b1) screening, flushing：From full seed, granularity is neat, cracked kernel is few black rice, remove the removal of impurity and flat grain；So
Black rice after afterwards will be selected is rinsed three times with clear water, washes away surface chaff powder and dust, drains；
(b2) soak：Soak black rice 12h with 30 DEG C of running water；
(b3) germinate and cultivate：By the black rice after soaking at 32 DEG C, cultivate 14h, treat that bud grows to 1.5mm taking-up standby；
(b4) toast：Germination black rice is placed in 160 DEG C of oven for baking 20min, is allowed to produce burnt odor smell；
(b5) soak：Germination black rice after baking is soaked 2h to organization softening in 55 DEG C of water, black rice and water during immersion
Ratio be 1:5；
(b6) pull an oar：The black rice being dipped to organization softening is pulled an oar, amount of water is 5 times of raw material, and black rice is pulled an oar
To homogeneous emulsion, no obvious particle；
(b7) it is gelatinized：The germination black rice milk being obtained is gelatinized 25min at 85 DEG C, during gelatinization, amount of water is 7 times of raw milk；
(b8) ferment treatment：Breast after gelatinization is cooled to 65 DEG C, adds the middle temperature amylase that enzyme activity is 10,000 U/g and carry out enzyme
Solution, enzyme concentration is with feed liquid restatement 7U/g, enzymolysis time 30min；
(b9) go out enzyme：Germination black rice milk after liquefaction is boiled, keeps 20min, make enzymatic inactivation；
(b10) it is centrifuged：The rice milk of the enzyme that goes out is placed in a centrifuge and is centrifuged, rotating speed is 3500r/min, centrifugation time is
20min, must clarify germination black rice sauce, and refrigeration is standby；
C prepares germination seed of Job's tears juice：
(c1) select raw material：The selected seed of Job's tears, removes impurity removing, and clear water is cleaned, drained；
(c2) sterilize：It is that 10% food-grade copper sulfate solution soaks 150min with concentration, distilled water cleans twice；
(c3) soak, germinate：10h is soaked under room temperature；Then the soaked seed of Job's tears is drained, in 30 DEG C of germination 40h, germinate
When above keep humidity with sterilized three layers of gauze, timing is sprayed water, and treats that the long 1.5mm of bud is standby；
(c4) dry：Dry 10h in 65 DEG C of insulating boxs；
(c5) abrasive dust：Germination seed of Job's tears medicinal herb grinder after drying is pulverized；
(c6) digest：Add the high-temperatureα-amylase 4U/g that enzyme activity is 40,000 U/g, 95 DEG C of enzymolysis 110min, solid-liquid ratio 1:
16；
(c7) go out enzyme, filtration：After enzymolysis, 12min is boiled in heating；With filtered through gauze, prepared germination seed of Job's tears juice, refrigeration is standby；
D prepares sweet corn juice：Select full grains, no disease and pests harm, the sweet corn kernel no rotting, clear water is cleaned and gone removal of impurities
Matter, in boiling water, blanching 10min destroys oxidizing ferment with convenient invariable colour pool, by material-water ratio 1: 5 making beating, with 4000r/min centrifugation
Separate, remove lower sediment, refrigerate standby after 100 mesh filter-cloth filterings；
The preparation of E bar denier wood juice：Select the Ba Danmu that no goes mouldy, clear water is cleaned, and is containing 0.5%NaHCO3Boiling water in boil
15min, pulls out rapidly and is immersed in containing 0.5%NaHCO350min in cold water, peeling, rinsing, use colloid mill defibrination, Ba Danmu with
The material-water ratio of water removes slag for 1: 5,100 mesh filter-cloth filterings, obtains the refrigeration of bar denier wood pulp standby；
F strain domestication：
(f1) mixing soya-bean milk as fermentation base-material, Partial fermentation base-material and whole milk powder reconstituted milk is taken to be 0 by volume:
10,2: 8,4: 6,6: 4 mix, and are separately added into 9% sucrose, as the first generation, the second generation, the third generation, forth generation bacterial classification
Domestication base-material；
(f2) respectively in 95 DEG C of sterilized 12min, then it is cooled to 40 DEG C, take 0.15% probiotic powder in first generation bacterial classification
In domestication base-material, ferment in 42 DEG C of water-baths 8h；
(f3) 2% and then is taken to be inoculated in second generation strain domestication base-material, at 42 DEG C from first generation strain domestication base-material
Ferment in thermostat water bath, take out when whne liquid solidification or will be layered, according to said method obtain forth generation domesticated strain, standby
With；
Wherein, whole milk powder reconstituted milk is by milk powder: water=1: 10 are mixed to get；
(2) mix soya-bean milk：Sequentially add in 100 portions of mixing soya-bean milk 12 portions of whole milk powders, 14 parts of germination seed of Job's tears juice, 40 parts
Germination black rice sauce, 15 portions of sweet corn juices, 13 portions of bar denier wood juice, 6 portions of sucrose, 3 portions of function compound sugar, are mixed uniformly；Wherein,
Mixing soya-bean milk is soya bean and miscellaneous beans ratio is 4:1, add the water making beating that material-water ratio is 1: 16 to obtain mixing soya-bean milk；Described function
Compound sugar is FOS；
(3) homogeneous：By step (2) be obtained mixing soya-bean milk put in homogenizer, at 70 DEG C, using 25MPa pressure equal
Matter is twice；
(4) sterilized, cooling：By mixing soya-bean milk good for homogeneous in 95 DEG C of sterilized 15min, then it is cooled to 40 DEG C；
(5) inoculation, fermentation：The bacterial classification 3% after domestication, at 40 DEG C, fermentation time 5h will be inoculated in step (4)；
(6) flavor mixing：Compound stabilizer, compound emulsifying agent, compound sweet is added in the fermented soybean milk that step (5) obtains
Taste agent mixes, and adds citric acid and adjusts acidity；Described compound stabilizer is by 0.05 part of xanthans, 0.15 part of alginic acid the third two
Alcohol ester and 0.08 part of pectin composition；Described compound emulsifying agent is made up of 0.06 part of sucrose ester and 0.2 part of polyglycerol ester；Described
Composite sweetener is by Aspartame: acesulfame potassium=7: 3 form, and aforementioned proportion is mass ratio；
(7) homogeneous：By deployed fermented soybean milk at 650 DEG C, using -30MPa pressure homogeneous twice；
(8) filling, sterilized：Fermented soybean milk after homogeneous is dispensed in container sterilized in advance, in 90 DEG C of sterilized 25min；
(9) detection, warehouse-in：By GB detection, stored refrigerated.
Claims (9)
1. a kind of probiotics fermention Fermented Soybean Milk rich in GABA is it is characterised in that contain the raw material of following weight portion：
Wherein, mixing soya-bean milk is soya bean and miscellaneous beans ratio is (3-5):1, add material-water ratio to be 1: the water making beating of (10-16) obtains,
Composite sweetener is by Aspartame: acesulfame potassium=(6-8): (2-3) forms, and aforementioned proportion is mass ratio.
2. the probiotics fermention Fermented Soybean Milk rich in GABA according to claim 1 it is characterised in that containing with
The raw material of lower weight portion：
Wherein, mixing soya-bean milk is soya bean and black soya bean example in mass ratio is 5:1, add the water making beating that material-water ratio is 1: 16 to obtain；Multiple
Close sweetener by Aspartame: acesulfame potassium=8: 2 form.
3. a kind of preparation method of the probiotics fermention Fermented Soybean Milk rich in GABA is it is characterised in that include following walking
Suddenly：
(1) pretreatment of raw material
A prepares soya-bean milk：Selected no insect pest, no go mouldy, the beans of full seed, remove impurity removing, circulating water cleans, and uses 0.4%-
0.6%NaHCO3Solution soaks 8h-12h at room temperature, and the bean or pea of decortication are pressed beans by soaked bean or pea hand rubbing skin
: water=1: the material-water ratio making beating of (10-16), with four layers of gauze or 100 mesh filter-cloth filterings, remove bean dregs, retain soya-bean milk；Soya-bean milk exists
It is heated in the case of being stirred continuously seething with excitement, and keep 10min；Wherein beans is soya bean and miscellaneous beans ratio is (3-5):1；
B prepares germination black rice sauce：Black rice is rinsed well, soaks, germinateing, toast after making beating to obtain germination black rice sauce standby；
C prepares germination seed of Job's tears juice：The selected seed of Job's tears, clean, soak, germinate, dry, abrasive dust, obtain germination seed of Job's tears juice standby；
D prepares sweet corn juice：Select full grains, no disease and pests harm, the sweet corn kernel no rotting, clear water is cleaned and gone the removal of impurity, boiling
In water, blanching 5min-10min destroys oxidizing ferment with convenient invariable colour pool, by material-water ratio 1: (4-6) making beating, with 35000r/
Min-4000r/min centrifugation, removes lower sediment, refrigerates standby after 100 mesh filter-cloth filterings；
The preparation of E bar denier wood juice：Select the Ba Danmu that no goes mouldy, clear water is cleaned, and is containing 0.4%-0.6%NaHCO3Boiling water in
Boil 10min-20min, pull out rapidly and be immersed in containing 0.4%-0.6%NaHCO330min-60min in cold water, peeling, rinsing, use
Colloid mill defibrination, Ba Danmu is 1 with the material-water ratio of water：(4-6), 100 mesh filter-cloth filterings remove slag, and obtain the refrigeration of bar denier wood pulp standby
With；
F strain domestication：To mix soya-bean milk as fermentation base-material, take Partial fermentation base-material to mix with whole milk powder reconstituted milk, add
It is standby that sucrose carries out domesticated strain as domestication base-material；
(2) mix soya-bean milk：Sequentially add whole milk powder, germination seed of Job's tears juice, germination black rice sauce, sweet jade in 100 portions of mixing soya-bean milk
Rice juice, bar denier wood juice, sucrose, function compound sugar, are mixed uniformly；Wherein, mixing soya-bean milk is soya bean and miscellaneous beans ratio is (3-
5):1, add material-water ratio to be 1: the water making beating of (10-16) obtains mixing soya-bean milk；
(3) homogeneous：Step (2) is obtained mixing soya-bean milk put in homogenizer, at 60 DEG C -75 DEG C, using 20MPa-30MPa's
Pressure homogeneous is twice；
(4) sterilized, cooling：By mixing soya-bean milk good for homogeneous in 90 DEG C -100 DEG C sterilized 10min-15min, then it is cooled to 38
℃-42℃；
(5) inoculation, fermentation：The bacterial classification 2%-4% after domestication, at 40 DEG C -42 DEG C, fermentation time 4h- will be inoculated in step (4)
6h；
(6) flavor mixing：Compound stabilizer, compound emulsifying agent, composite sweetener is added in the fermented soybean milk that step (5) obtains
Mix, add citric acid and adjust acidity；
(7) homogeneous：By deployed fermented soybean milk at 60 DEG C -70 DEG C, using 25MPa-30MPa pressure homogeneous twice；
(8) filling, sterilized：Fermented soybean milk after homogeneous is dispensed in container sterilized in advance, in 85 DEG C -90 DEG C sterilized 20min-
30min；
(9) detection, warehouse-in：By GB detection, stored refrigerated.
4. the preparation method of the probiotics fermention Fermented Soybean Milk rich in GABA according to claim 3, its feature exists
In, during step B preparation germination black rice sauce, its concrete steps includes：
(b1) screening, flushing：From full seed, granularity is neat, cracked kernel is few black rice, remove the removal of impurity and flat grain；Then will
Black rice after selected is rinsed 2-3 time with clear water, washes away surface chaff powder and dust, drains；
(b2) soak：Soak black rice 8h-14h with 25 DEG C of -35 DEG C of running water；
(b3) germinate and cultivate：By the black rice after soaking at 28 DEG C -36 DEG C, cultivate 10h-18h, treat that bud grows to 1mm-1.5mm and takes out
Standby；
(b4) toast：Germination black rice is placed in 150 DEG C of -180 DEG C of oven for baking 15min-20min, is allowed to produce burnt odor smell；
(b5) soak：Germination black rice after baking is soaked 1h-2h to organization softening in 50 DEG C of -60 DEG C of water, black rice during immersion
Ratio with water is 1:(4-6)；
(b6) pull an oar：The black rice being dipped to organization softening is pulled an oar, amount of water is 4-6 times of raw material, by black rice pull an oar to
Homogeneous emulsion, no obvious particle；
(b7) it is gelatinized：The germination black rice milk being obtained is gelatinized 20min-30min at 80 DEG C -90 DEG C, during gelatinization, amount of water is raw material
6-8 times of breast；
(b8) ferment treatment：Breast after gelatinization is cooled to 60 DEG C -70 DEG C, adds the middle temperature amylase that enzyme activity is 10,000 U/g and carry out enzyme
Solution, enzyme concentration is with feed liquid restatement 6-8U/g, enzymolysis time 20min-40min；
(b9) go out enzyme：Germination black rice milk after liquefaction is boiled, keeps 15min-25min, make enzymatic inactivation；
(b10) it is centrifuged：The rice milk of the enzyme that goes out is placed in a centrifuge and is centrifuged, rotating speed is 3000r/min-4000r/min, centrifugation
Time is 15min-30min, must clarify germination black rice sauce, and refrigeration is standby.
5. the preparation method of the probiotics fermention Fermented Soybean Milk rich in GABA according to claim 3, its feature exists
In, during step C preparation germination seed of Job's tears juice, its concrete steps includes：
(c1) select raw material：The selected seed of Job's tears, removes impurity removing, and clear water is cleaned, drained；
(c2) sterilize：It is that 10% food-grade copper sulfate solution soaks 10min-20min with concentration, distilled water cleans twice；
(c3) soak, germinate：8h-12h is soaked under room temperature；Then the soaked seed of Job's tears is drained, in 25 DEG C -30 DEG C germination 24h-
70h, during germination above keep humidity with sterilized three layers of gauze, timing is sprayed water, and treats that the long 1mm-1.5mm of bud is standby；
(c4) dry：Dry 8h-12h in 60 DEG C of -70 DEG C of insulating boxs；
(c5) abrasive dust：Germination seed of Job's tears medicinal herb grinder after drying is pulverized；
(c6) digest：Add the high-temperatureα-amylase 3U/g-4U/g that enzyme activity is 40,000 U/g, digest 90min- at 90 DEG C -100 DEG C
120min, solid-liquid ratio 1:(14-18)；
(c7) go out enzyme, filtration：After enzymolysis, 10min-15min is boiled in heating；With filtered through gauze, prepared germination seed of Job's tears juice, refrigeration is standby
With.
6. the preparation method of the probiotics fermention Fermented Soybean Milk rich in GABA according to claim 3, its feature exists
In, during step F strain domestication, its concrete steps includes：
(f1) to mix soya-bean milk as fermentation base-material, Partial fermentation base-material and whole milk powder reconstituted milk is taken to be 0: 10,2 by volume
: 8,4: 6,6: 4 mix, and are separately added into 9% sucrose, as the first generation, the second generation, the third generation, forth generation strain domestication
Base-material；
(f2) respectively in 90 DEG C -100 DEG C sterilized 10min-15min, then it is cooled to 38 DEG C -42 DEG C, takes 0.15% probio
In first generation strain domestication base-material, ferment in 42 DEG C of water-baths powder 8h；
(f3) 2% and then is taken to be inoculated in second generation strain domestication base-material, in 42 DEG C of constant temperature from first generation strain domestication base-material
Ferment in water-bath, take out when whne liquid solidification or will be layered, according to said method obtain forth generation domesticated strain, standby；
Wherein, whole milk powder reconstituted milk is by milk powder: water=1: (8-10) is mixed to get.
7. the preparation method of the probiotics fermention Fermented Soybean Milk rich in GABA according to any one of claim 3-6,
It is characterized in that, during step (6) flavor mixing, described compound stabilizer is by 0.01-0.05 part xanthans, 0.13-
0.17 part of propylene glycol alginate and 0.04-0.08 part pectin composition；Described compound emulsifying agent by 0.02-0.06 part sucrose ester with
And 0.1-0.2 part polyglycerol ester composition；Described composite sweetener is by Aspartame: acesulfame potassium=(6-8): (2-3) forms, above-mentioned
Ratio is mass ratio.
8. the preparation method of the probiotics fermention Fermented Soybean Milk rich in GABA according to claim 3, its feature exists
In the miscellaneous beans in described step A are black soya bean, red bean, mung bean, kidney bean, green soya bean, pea, broad bean, red bean, waist beans, Hua Dou, cowpea
Two or more in beans, French beans.
9. the preparation method of the probiotics fermention Fermented Soybean Milk rich in GABA according to claim 8, its feature exists
In in step (2), function compound sugar is oligoisomaltose, FOS, xylo-oligosaccharide, galactooligosaccharide, soy oligosaccharides
One or more of sugar, chitosan oligomer.
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| CN107280017A (en) * | 2017-07-12 | 2017-10-24 | 百色学院 | A kind of modification processing technology of fiddlehead dietary fiber functional characteristic |
| CN107279290A (en) * | 2017-07-14 | 2017-10-24 | 邵长涛 | Health-care solid dairy product and preparation method thereof |
| CN110973265A (en) * | 2019-10-24 | 2020-04-10 | 江汉大学 | Preparation method of cowpea soymilk |
| US20220211036A1 (en) * | 2019-05-20 | 2022-07-07 | Evonik Operations Gmbh | Use of polyglycerol esters as carriers for microbiological active ingredients |
| CN115669859A (en) * | 2021-07-26 | 2023-02-03 | 北京新活明想科技有限公司 | Coix seed sprout and preparation method thereof |
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| CN102265931A (en) * | 2011-07-22 | 2011-12-07 | 福建省农业科学院农业生物资源研究所 | Preparation method of black bean dairy product |
| CN103947751A (en) * | 2014-05-05 | 2014-07-30 | 黑牛食品股份有限公司 | Method for preparing sour soybean milk through fermentation by probiotics |
| CN105638916A (en) * | 2016-03-14 | 2016-06-08 | 深圳市超跃食品有限公司 | Nutritional black soymilk preparation method |
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| CN102265931A (en) * | 2011-07-22 | 2011-12-07 | 福建省农业科学院农业生物资源研究所 | Preparation method of black bean dairy product |
| CN103947751A (en) * | 2014-05-05 | 2014-07-30 | 黑牛食品股份有限公司 | Method for preparing sour soybean milk through fermentation by probiotics |
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| CN107280017A (en) * | 2017-07-12 | 2017-10-24 | 百色学院 | A kind of modification processing technology of fiddlehead dietary fiber functional characteristic |
| CN107279290A (en) * | 2017-07-14 | 2017-10-24 | 邵长涛 | Health-care solid dairy product and preparation method thereof |
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| CN110973265A (en) * | 2019-10-24 | 2020-04-10 | 江汉大学 | Preparation method of cowpea soymilk |
| CN115669859A (en) * | 2021-07-26 | 2023-02-03 | 北京新活明想科技有限公司 | Coix seed sprout and preparation method thereof |
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Application publication date: 20170222 |