CN109007020A - A kind of stability production method of fermented vegetable protein beverage - Google Patents
A kind of stability production method of fermented vegetable protein beverage Download PDFInfo
- Publication number
- CN109007020A CN109007020A CN201810730601.6A CN201810730601A CN109007020A CN 109007020 A CN109007020 A CN 109007020A CN 201810730601 A CN201810730601 A CN 201810730601A CN 109007020 A CN109007020 A CN 109007020A
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- Prior art keywords
- vegetable protein
- protein beverage
- production method
- fermented vegetable
- stability production
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
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- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biophysics (AREA)
- Non-Alcoholic Beverages (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a kind of stability production methods of fermented vegetable protein beverage, the following steps are included: (1) preparation fermentation base-material, (2) it will be melted after stabilizer, sweetener dry mixing with 65-75 DEG C of purified water, (3) fermentation base-material is uniformly mixed with step (2) resulting stabiliser solution, (4) essence blending, (5) heating, homogeneous is added, (6) it sterilizes, packaging.Through the above way, the stability production method of fermented vegetable protein beverage of the present invention makes acidified milk by using by raw material of vegetable protein, improve digestibility, keep the flavor of product denseer, nutritive value greatly improves, it is greatly improved the stability of vegetable protein beverage using novel specific preparation method, there are extensive market prospects in the popularizing for stability production method of fermented vegetable protein beverage.
Description
Technical field
The present invention relates to field of food, more particularly to a kind of stability production method of fermented vegetable protein beverage.
Background technique
It is more and more stronger to the demand of health with the continuous improvement that people pursue quality of the life, in terms of being embodied in diet,
In addition to focusing on delicious experience, it will more pay attention to nutrient health effect brought by diet, the side of beverage industry Future Consumption upgrading
To being nutrition and health.
Compared to other beverages, vegetable protein beverage has apparent advantage, and compared with animal protein, vegetable protein has rouge
Fat is low, heat is low and without cholesterol feature；Vegetable protein can provide more perfect trophic structure, can quickly supplement the nutrients,
It is more secure on raw material sources；It is lactose intolerant patient since during the fermentation, vegetable protein will not generate lactose
Good selection, therefore in recent years, low fat, the plant protein resource without cholesterol have been favored by people.
However vegetable protein easily precipitates in existing vegetable protein beverage, product stability is bad.
Summary of the invention
The invention mainly solves the technical problem of providing a kind of stability production methods of fermented vegetable protein beverage, lead to
It crosses and makes acidified milk, vegetable protein beverage sufficient raw, safety by raw material of vegetable protein, vegetable protein passes through lactic acid bacteria
After fermentation, protein fully degraded improves digestibility, keeps the flavor of product denseer, and nutritive value greatly improves,
The stability of vegetable protein beverage is greatly improved using novel specific preparation method, in the stabilization of fermented vegetable protein beverage
Property production method it is universal on have extensive market prospects.
In order to solve the above technical problems, the present invention provides a kind of stability production method of fermented vegetable protein beverage, packet
Include following steps:
(1) preparation fermentation base-material:
(a) weigh account for fermentation base-material quality proportioning 7-15% bean powder be hydrated at a temperature of 50-55 DEG C 20-40 minutes it is spare,
(b) be added account for fermentation base-material quality proportioning 4-10% sweetener dissolution completely, and add water constant volume, be warming up to 60-65 DEG C
Matter, after homogeneous in 95 DEG C water dip sterilization 5-10 minutes, be cooled to 37-42 DEG C, addition accounts for fermentation base-material quality proportioning 0.001-
0.006% fermenting microbe carries out heat-preservation fermentation to required acidity, is demulsified spare,
(2) it will be melted after the sweetener dry mixing for accounting for the stabilizer, 0.1-12% of gross mass proportion 0.1-5% with 65-75 DEG C of purified water,
It is spare after high-shear dissolution,
(3) the fermentation base-material for accounting for gross mass proportion 25-30% is uniformly mixed with step (2) resulting stabiliser solution, acid adding degree
Regulator tune pH value to 3.8-4.5,
(4) the essence blending for accounting for gross mass proportion 0.01-0.2% is added, and with purified water constant volume,
(5) it heats up, homogeneous,
(6) it sterilizes, packaging.
In a preferred embodiment of the present invention, sweetener described in step (1) and step (2) include white granulated sugar, fructose,
The one or more of oligofructose, galactooligosaccharide, glucose, Sucralose, honey element, acesulfame potassium and Aspartame.
In a preferred embodiment of the present invention, stabilizer described in step (2) includes thickener and emulsifier, wherein increasing
Thick dose includes one in guar gum, sodium carboxymethylcellulose, carragheen, locust bean gum, pectin, microcrystalline cellulose and converted starch
Kind is several, and the emulsifier is mono-fatty acid glyceride, diglycerine fatty acid ester, sucrose fatty ester, lecithin, stearoyl
One of newborn ester sodium, diacetyltartaric acid monoglyceride, soybean lecithin, sorbitan mono-oleic acid ester, lactic acid fatty glyceride
Or it is several.
In a preferred embodiment of the present invention, acidity regulator described in step (3) includes citric acid, malic acid, cream
The one or more of acid.
In a preferred embodiment of the present invention, essence described in step (4) includes strawberry essence, blueberry flavor, cherry
The one or more of essence, flavoring apple essence, lemon extract, kiwi flavor.
In a preferred embodiment of the present invention, homogenizing temperature is 60-65 DEG C in step (5).
In a preferred embodiment of the present invention, homogenization pressure described in step (5) is 18-20MPa.
The beneficial effects of the present invention are: the stability production method of fermented vegetable protein beverage of the present invention passes through with plant egg
White to make acidified milk for raw material, vegetable protein beverage sufficient raw, safety, vegetable protein is after lactobacillus-fermented, egg
White matter fully degraded, improves digestibility, keeps the flavor of product denseer, and nutritive value greatly improves, using novelty
Specific preparation method is greatly improved the stability of vegetable protein beverage, in the stability production side of fermented vegetable protein beverage
Popularizing for method has extensive market prospects.
Detailed description of the invention
To describe the technical solutions in the embodiments of the present invention more clearly, make required in being described below to embodiment
Attached drawing is briefly described, it should be apparent that, drawings in the following description are only some embodiments of the invention, for
For those of ordinary skill in the art, without creative efforts, it can also be obtained according to these attached drawings other
Attached drawing, in which:
Fig. 1 is the flow chart of one preferred embodiment of stability production method of fermented vegetable protein beverage of the present invention.
Specific embodiment
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiments of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
Technical staff's all other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
Specific embodiment one
(1) preparation fermentation base-material:
(a) weigh account for fermentation base-material quality proportioning 15% bean powder be hydrated at a temperature of 50-55 DEG C 30 minutes it is spare,
(b) it is added and accounts for the white granulated sugar dissolution of fermentation base-material quality proportioning 5% completely, 60-65 DEG C of homogeneous is warming up to, in 95 after homogeneous
DEG C water dip sterilization 5-10 minutes, it is cooled to 37-42 DEG C, the fermenting microbe for accounting for fermentation base-material quality proportioning 0.001-0.006% is added
Heat-preservation fermentation is carried out to required acidity, is demulsified spare,
(2) by account for gross mass proportion 0.3% stabilizer (including 0.1% carragheen and 0.2% sucrose fatty ester), 6%
It is melted after white granulated sugar dry mixing with 65-75 DEG C of purified water, it is spare after high-shear dissolution,
(3) the fermentation base-material for accounting for gross mass proportion 25-30% is uniformly mixed with step (2) resulting stabiliser solution, adds lemon
Acid adjusts pH value to 3.8-4.5,
(4) it is added and accounts for gross mass and match 0.04% lemon extract blending, and with purified water constant volume,
(5) it is warming up to 60-65 DEG C, homogeneous
(6) it sterilizes, packaging.
Specific embodiment two
(1) preparation fermentation base-material:
(a) weigh account for fermentation base-material quality proportioning 10% bean powder be hydrated at a temperature of 50-55 DEG C 30 minutes it is spare,
(b) it is added and accounts for the white granulated sugar dissolution of fermentation base-material quality proportioning 5% completely, 60-65 DEG C of homogeneous is warming up to, in 95 after homogeneous
DEG C water dip sterilization 5-10 minutes, it is cooled to 37-42 DEG C, the fermenting microbe for accounting for fermentation base-material quality proportioning 0.001-0.006% is added
Heat-preservation fermentation is carried out to required acidity, is demulsified spare,
(2) by account for gross mass proportion 0.3% stabilizer (including 0.1% carragheen and 0.2% sucrose fatty ester), 6%
It is melted after white granulated sugar dry mixing with 65-75 DEG C of purified water, it is spare after high-shear dissolution,
(3) the fermentation base-material for accounting for gross mass proportion 25-30% is uniformly mixed with step (2) resulting stabiliser solution, adds lemon
Acid adjusts pH value to 3.8-4.5,
(4) the lemon extract blending for accounting for gross mass proportion 0.04% is added, and with purified water constant volume,
(5) it is warming up to 60-65 DEG C, homogeneous
(6) it sterilizes, packaging.
The beneficial effect of the stability production method of fermented vegetable protein beverage of the present invention is:
By making acidified milk, vegetable protein beverage sufficient raw, safety by raw material of vegetable protein, vegetable protein passes through
After lactobacillus-fermented, protein fully degraded improves digestibility, keeps the flavor of product denseer, nutritive value is big
To improve, the stability of vegetable protein beverage is greatly improved using novel specific preparation method.
The above description is only an embodiment of the present invention, is not intended to limit the scope of the invention, all to utilize this hair
Effect structure made by bright description or effect process transformation, are applied directly or indirectly in other relevant technical fields,
Similarly it is included within the scope of the present invention.
Claims (7)
1. a kind of stability production method of fermented vegetable protein beverage, which comprises the following steps:
(1) preparation fermentation base-material:
(a) weigh account for fermentation base-material quality proportioning 7-15% bean powder be hydrated at a temperature of 50-55 DEG C 20-40 minutes it is spare,
(b) be added account for fermentation base-material quality proportioning 4-10% sweetener dissolution completely, and add water constant volume, be warming up to 60-65 DEG C
Matter, after homogeneous in 95 DEG C water dip sterilization 5-10 minutes, be cooled to 37-42 DEG C, addition accounts for fermentation base-material quality proportioning 0.001-
0.006% fermenting microbe carries out heat-preservation fermentation to required acidity, is demulsified spare,
(2) it will be melted after the sweetener dry mixing for accounting for the stabilizer, 0.1-12% of gross mass proportion 0.1-5% with 65-75 DEG C of purified water,
It is spare after high-shear dissolution,
(3) the fermentation base-material for accounting for gross mass proportion 25-30% is uniformly mixed with step (2) resulting stabiliser solution, acid adding degree
Regulator tune pH value to 3.8-4.5,
(4) the essence blending for accounting for gross mass proportion 0.01-0.2% is added, and with purified water constant volume,
(5) it heats up, homogeneous
(6) it sterilizes, packaging.
2. the stability production method of fermented vegetable protein beverage according to claim 1, which is characterized in that step (1)
It include white granulated sugar, fructose, oligofructose, galactooligosaccharide, glucose, Sucralose, sweetness with sweetener described in step (2)
The one or more of element, acesulfame potassium and Aspartame.
3. the stability production method of fermented vegetable protein beverage according to claim 1, which is characterized in that step (2)
Described in stabilizer include thickener and emulsifier, wherein thickener includes guar gum, sodium carboxymethylcellulose, carragheen, thorn
One or more of locust bean gum, pectin, microcrystalline cellulose and converted starch, the emulsifier are mono-fatty acid glyceride, double
Fatty acid glyceride, sucrose fatty ester, lecithin, stearoyl cream ester sodium, diacetyltartaric acid monoglyceride, soybean lecithin, mountain
One or more of pears alcohol acid anhydride monoleate, lactic acid fatty glyceride.
4. the stability production method of fermented vegetable protein beverage according to claim 1, which is characterized in that step (3)
Described in acidity regulator include citric acid, malic acid, lactic acid one or more.
5. the stability production method of fermented vegetable protein beverage according to claim 1, which is characterized in that step (4)
Described in essence include strawberry essence, blueberry flavor, cherry essence, flavoring apple essence, lemon extract, kiwi flavor one kind or
It is several.
6. the stability production method of fermented vegetable protein beverage according to claim 1, which is characterized in that step (5)
Middle homogenizing temperature is 60-65 DEG C.
7. the stability production method of fermented vegetable protein beverage according to claim 1, which is characterized in that step (5)
Described in homogenization pressure be 18-20MPa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810730601.6A CN109007020A (en) | 2018-07-05 | 2018-07-05 | A kind of stability production method of fermented vegetable protein beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810730601.6A CN109007020A (en) | 2018-07-05 | 2018-07-05 | A kind of stability production method of fermented vegetable protein beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109007020A true CN109007020A (en) | 2018-12-18 |
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ID=64640345
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810730601.6A Pending CN109007020A (en) | 2018-07-05 | 2018-07-05 | A kind of stability production method of fermented vegetable protein beverage |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112106840A (en) * | 2020-09-21 | 2020-12-22 | 江南大学 | Plant-based mung bean protein yoghourt and preparation method thereof |
| CN113115824A (en) * | 2019-12-30 | 2021-07-16 | 内蒙古伊利实业集团股份有限公司 | Viable bacteria type plant protein fermented beverage and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102125088A (en) * | 2010-12-23 | 2011-07-20 | 湖南亚华乳业有限公司 | Buffalo fermented milk or lactobacillus beverage and preparation method thereof |
| CN103564277A (en) * | 2013-10-29 | 2014-02-12 | 厦门欧凯科技有限公司 | Emulsion stabilizer for vegetable protein beverage, vegetable protein beverage as well as preparation method thereof |
| CN105725007A (en) * | 2016-02-05 | 2016-07-06 | 白林春 | Lactobacillus fermentation vegetable protein beverage and manufacturing 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 |
-
2018
- 2018-07-05 CN CN201810730601.6A patent/CN109007020A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102125088A (en) * | 2010-12-23 | 2011-07-20 | 湖南亚华乳业有限公司 | Buffalo fermented milk or lactobacillus beverage and preparation method thereof |
| CN103564277A (en) * | 2013-10-29 | 2014-02-12 | 厦门欧凯科技有限公司 | Emulsion stabilizer for vegetable protein beverage, vegetable protein beverage as well as preparation method thereof |
| CN105725007A (en) * | 2016-02-05 | 2016-07-06 | 白林春 | Lactobacillus fermentation vegetable protein beverage and manufacturing 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 |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113115824A (en) * | 2019-12-30 | 2021-07-16 | 内蒙古伊利实业集团股份有限公司 | Viable bacteria type plant protein fermented beverage and preparation method thereof |
| CN112106840A (en) * | 2020-09-21 | 2020-12-22 | 江南大学 | Plant-based mung bean protein yoghourt and preparation method thereof |
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