CN109287905A - Fermented type soybean residue beverage preparation method - Google Patents
Fermented type soybean residue beverage preparation method Download PDFInfo
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- CN109287905A CN109287905A CN201811100230.XA CN201811100230A CN109287905A CN 109287905 A CN109287905 A CN 109287905A CN 201811100230 A CN201811100230 A CN 201811100230A CN 109287905 A CN109287905 A CN 109287905A
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 53
- 244000068988 Glycine max Species 0.000 title claims abstract description 38
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 81
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 81
- 238000000855 fermentation Methods 0.000 claims abstract description 63
- 230000004151 fermentation Effects 0.000 claims abstract description 63
- 230000001954 sterilising effect Effects 0.000 claims abstract description 59
- 238000001914 filtration Methods 0.000 claims abstract description 32
- 230000002779 inactivation Effects 0.000 claims abstract description 20
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 15
- 238000011049 filling Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 239000002002 slurry Substances 0.000 claims description 55
- 241000228245 Aspergillus niger Species 0.000 claims description 45
- 238000004659 sterilization and disinfection Methods 0.000 claims description 38
- 150000001875 compounds Chemical class 0.000 claims description 20
- 239000003381 stabilizer Substances 0.000 claims description 20
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 14
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 14
- 238000011081 inoculation Methods 0.000 claims description 14
- 108010059892 Cellulase Proteins 0.000 claims description 10
- 150000001413 amino acids Chemical class 0.000 claims description 10
- 229940106157 cellulase Drugs 0.000 claims description 10
- 239000003795 chemical substances by application Substances 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 10
- 239000004744 fabric Substances 0.000 claims description 10
- 238000000265 homogenisation Methods 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 9
- 235000000346 sugar Nutrition 0.000 claims description 9
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- 239000000835 fiber Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 230000004913 activation Effects 0.000 claims description 5
- 229940064404 aspergillus niger extract Drugs 0.000 claims description 5
- 238000011534 incubation Methods 0.000 claims description 5
- 230000002906 microbiologic effect Effects 0.000 claims description 5
- 239000003755 preservative agent Substances 0.000 claims description 5
- 230000002335 preservative effect Effects 0.000 claims description 5
- 230000001105 regulatory effect Effects 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 2
- 241000894006 Bacteria Species 0.000 claims 1
- 230000035622 drinking Effects 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 230000007613 environmental effect Effects 0.000 abstract description 3
- 239000000047 product Substances 0.000 description 14
- 238000000034 method Methods 0.000 description 3
- 239000002893 slag Substances 0.000 description 3
- 235000021245 dietary protein Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 239000013049 sediment Substances 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 241000228212 Aspergillus Species 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 210000004885 white matter Anatomy 0.000 description 1
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- 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
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
- A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/142—Amino acids; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K40/00—Shaping or working-up of animal feeding-stuffs
- A23K40/10—Shaping or working-up of animal feeding-stuffs by agglomeration; by granulation, e.g. making powders
-
- 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
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- 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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
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- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Animal Husbandry (AREA)
- Nutrition Science (AREA)
- Physiology (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
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Abstract
The invention discloses fermented type soybean residue beverage preparation methods, the following steps are included: preparing raw material, inoculating strain, one time fermentation, primary filtering, heat inactivation, secondary fermentation, allotment, homogeneous, secondary filter, filling sterilizing and finished product, step of the present invention is reasonable, it is safe and convenient to use, by being dried to the residue after primary filtering, it crushes and is granulated, residue after one time fermentation can be converted to roughage, mix thin feed, it is edible to supply domestic animal, not only improve only utilization rate of bean dregs during making beverage, and, effectively avoid the direct emission pollution on the environment of residue, protect environmental sanitation, during drinking production, the step of allotment is added, mouthfeel of the beverage when drinking can effectively be improved, so that beverage made of fermenting bean dregs is more in line with the mouthfeel of user, significantly The sale difficulty for reducing fermented type soybean residue beverage.
Description
Technical field
The present invention relates to bean dregs product technique fields, specially fermented type soybean residue beverage preparation method.
Background technique
Bean dregs are the byproducts in bean product production, and utilization rate is not high for a long time, but good dietary fiber
And protein sources, dietary fiber were paid close attention in recent years by consumer, beans as a kind of nutrient that healthy diet is indispensable
Slag is during use, most of to be used in the food for manufacturing dietary fiber, but these food can be due to containing more
Fiber causes mouthfeel to decline, so, beverage is made through everfermentation in bean dregs by people, so that mouthfeel is more preferably, but traditional bean dregs
During being fabricated to beverage, after fermentation filtering, the residue after more filtering can be generated, is not had in residue containing more
Ferment complete dietary fiber and protein, if directly abandoned, not only to a kind of waste of resource, moreover, can also make
At the pollution of environment, also, during making soybean residue beverage, if bean dregs are only fabricated to beverage, without deploying,
The mouthfeel that will lead to soybean residue beverage reduces, and influences to sell, so, people are badly in need of a kind of novel fermentation type soybean residue beverage preparation method
To solve the above problems.
Summary of the invention
The present invention provides fermented type soybean residue beverage preparation method, can effectively solve mentioned above in the background art sending out
After ferment filtering, the residue after more filtering can be generated, contains more no complete dietary fiber and egg of fermenting in residue
White matter, not only to a kind of waste of resource, moreover, also will cause the pollution of environment, also, is being made if directly abandoned
During making soybean residue beverage, if bean dregs are only fabricated to beverage, without allotment, the mouthfeel drop of soybean residue beverage will lead to
It is low, influence the problem of selling.
To achieve the above object, the invention provides the following technical scheme: fermented type soybean residue beverage preparation method, including it is following
Step:
S1, it prepares raw material: taking new fresh bean dreg that water is added to mix, bean dregs slurry is made, sterilization treatment is carried out to bean dregs slurry, it is standby
With；
S2, inoculating strain: bean dregs slurry is poured into blender, then the aspergillus niger culture solution after activation is poured into blender
In, realize the inoculation to aspergillus niger；
S3, one time fermentation: the bean dregs slurry after inoculated aspergillus niger is poured into fermentor, carries out fermentation process；
S4, primary filtering: the bean dregs slurry after fermentation is filtered using filter cloth；
S5, heat inactivation: the solution after filtering is fitted into tank body, carries out inactivation treatment to solution using water-bath；
S6, secondary fermentation: being added complex cellulase into the solution after inactivation, carries out fermentation enzymatic hydrolysis；
S7, allotment: being added granulated sugar into the solution after secondary fermentation, carries out allocation processing to solution；
S8, homogeneous: being added compound stabilizer into the solution after allotment, carries out homogenization by constant temperature oscillator；
S9, secondary filter: the solution after homogeneous is filtered using filter cloth；
S10, filling sterilizing: final solution is fitted into container tank, and carries out sterilization treatment to the solution in container tank；
S11, finished product: final fermented type soybean residue beverage finished product is obtained.
According to the above technical scheme, in the step S1, new fresh bean dreg and water are mixed according to the ratio of weight ratio 1:3-1:5
It closes uniformly, the bean dregs slurry of 0.17g/ml-0.25g/ml concentration is made, bean dregs slurry is put into steam sterilizer, adjust and steam
The sterilising temp of vapour sterilizer is 110-130 DEG C, carries out high-temperature sterilization, sterilization time 10min, after sterilizing is completed, by beans
Slurry material takes out from steam sterilizer, spare.
According to the above technical scheme, in the step S2 and S3, by between aspergillus niger and malt extract liquid according to weight ratio
The ratio of 1:99-2:98 mixes, and the aspergillus niger solution of 1%-2% is made, aspergillus niger solution is put into microbiological incubator, adjusts
The temperature for saving incubator is 26-30 DEG C, and incubation time 48h obtains aspergillus niger culture solution, by bean dregs slurry after sterilizing and black
Aspergillus culture solution pours into blender according to the ratio of volume ratio 10:1, and the revolving speed for adjusting blender is 140r/min, and mixing is stirred
Mixing the time is 5min, realizes then the inoculation to aspergillus niger pours into the bean dregs slurry after inoculation in fermentor, adjusts hair
Fermentation tank internal temperature is 26-30 DEG C, and fermentation time is 3 days.
According to the above technical scheme, the step S4 is further comprising the steps of:
(1) the bean dregs slurry after fermentation is filtered using 100 mesh filter clothes, and the residue after filtering is squeezed
Pressure.
(2) residue after extruding is dried using dryer, the temperature for adjusting dryer is 200 DEG C, when drying
Between be 2h.
(3) residue after drying is sufficiently crushed using pulverizer.
(4) amino acid is added into the residue after crushing and adhesion agent, the mass ratio of residue, amino acid and adhesion agent is
100:10:4.
(5) mixture of residue is added in pelletizer and is granulated, the revolving speed for adjusting pelletizer is 240r/min.
(6) roughage is made, preservative, pack is added.
According to the above technical scheme, in the step S5, the solution after filtering is fitted into tank body, water-bath is heated
To 80 DEG C, the tank body equipped with solution is put into progress high-temperature sterilization processing, sterilization time 15min in water-bath.
According to the above technical scheme, in the step S6, complex cellulase is added into the solution after inactivation, it will be molten
Liquid is put into fermentor, and the temperature for adjusting fermentor is 30 DEG C, and fermentation time is for 24 hours, to carry out fermenting enzyme to the fiber in solution
Solution.
According to the above technical scheme, in the step S7, the solution after fermentation enzymatic hydrolysis is taken out from fermentor, Xiang Rong
The volume ratio of the sugar solubility of addition 7%-8% concentration in liquid, solution and sugar solubility is 100:6-100:10, is carried out to solution
Allocation processing.
According to the above technical scheme, in the step S8, it is 0.002g/ml's that concentration is added into the solution after allotment
The volume ratio of compound stabilizer, solution and compound stabilizer is 100:1-100:2, and the solution that compound stabilizer is added is put into perseverance
Homogenization is carried out in warm oscillator, the temperature of regulating thermostatic oscillator is 28 DEG C, homogeneous 3 times.
According to the above technical scheme, in the step S9, place is filtered to the solution after homogeneous using 100 mesh filter screens
It manages, the solid matter after removal homogeneous in solution.
According to the above technical scheme, in the step S10 and S11, the solution after filtering is fitted into container tank, and will
Container tank is put into water-bath, and the temperature for adjusting water-bath is 80 DEG C, is sterilized by high temperature to the solution inside container tank
Processing, heat sterilization time are that 15min obtains final fermented type beans when the solution cooled to room temperature in container tank
Slag beverage product.
Compared with prior art, beneficial effects of the present invention: structure of the invention is scientific and reasonable, safe and convenient to use, passes through
Residue after primary filtering is dried, crushed and is granulated, the residue after one time fermentation can be converted to roughage,
Thin feed is mixed, supply domestic animal is edible, utilization rate of bean dregs during making beverage is not only improved only, moreover, effectively
The direct emission pollution on the environment for avoiding residue, protects environmental sanitation, during drinking production, is added and adjusts
With the step of, mouthfeel of the beverage when drinking can be effectively improved, so that beverage made of fermenting bean dregs is more in line with user
Mouthfeel, the sale difficulty of fermented type soybean residue beverage greatly reduces.
Detailed description of the invention
Attached drawing is used to provide further understanding of the present invention, and constitutes part of specification, with reality of the invention
It applies example to be used to explain the present invention together, not be construed as limiting the invention.In the accompanying drawings:
Fig. 1 is the step flow diagram of preparation method of the present invention.
Specific embodiment
Hereinafter, preferred embodiments of the present invention will be described with reference to the accompanying drawings, it should be understood that preferred reality described herein
Apply example only for the purpose of illustrating and explaining the present invention and is not intended to limit the present invention.
Embodiment 1: as shown in Figure 1, the present invention provides a kind of technical solution, fermented type soybean residue beverage preparation method, including
Following steps:
S1, it prepares raw material: taking new fresh bean dreg that water is added to mix, bean dregs slurry is made, sterilization treatment is carried out to bean dregs slurry, it is standby
With；
S2, inoculating strain: bean dregs slurry is poured into blender, then the aspergillus niger culture solution after activation is poured into blender
In, realize the inoculation to aspergillus niger；
S3, one time fermentation: the bean dregs slurry after inoculated aspergillus niger is poured into fermentor, carries out fermentation process；
S4, primary filtering: the bean dregs slurry after fermentation is filtered using filter cloth；
S5, heat inactivation: the solution after filtering is fitted into tank body, carries out inactivation treatment to solution using water-bath；
S6, secondary fermentation: being added complex cellulase into the solution after inactivation, carries out fermentation enzymatic hydrolysis；
S7, allotment: being added granulated sugar into the solution after secondary fermentation, carries out allocation processing to solution；
S8, homogeneous: being added compound stabilizer into the solution after allotment, carries out homogenization by constant temperature oscillator；
S9, secondary filter: the solution after homogeneous is filtered using filter cloth；
S10, filling sterilizing: final solution is fitted into container tank, and carries out sterilization treatment to the solution in container tank；
S11, finished product: final fermented type soybean residue beverage finished product is obtained.
According to the above technical scheme, in step S1, new fresh bean dreg and water are uniformly mixed according to the ratio of weight ratio 1:4,
The bean dregs slurry of 0.2g/ml is made, bean dregs slurry is put into steam sterilizer, the sterilising temp for adjusting steam sterilizer is
120 DEG C, high-temperature sterilization is carried out, sterilization time 10min takes out bean dregs slurry after sterilizing is completed from steam sterilizer,
It is spare.
According to the above technical scheme, in step S2 and S3, by between aspergillus niger and malt extract liquid according to weight ratio 1:99
Ratio mixing, 1% aspergillus niger solution is made, aspergillus niger solution is put into microbiological incubator, adjusts the temperature of incubator
Degree be 28 DEG C, incubation time 48h obtains aspergillus niger culture solution, by after sterilizing bean dregs slurry and aspergillus niger culture solution according to
The ratio of volume ratio 10:1 is poured into blender, adjusts the revolving speed of blender for 140r/min, mixing time 5min, in fact
Now to the inoculation of aspergillus niger, then, the bean dregs slurry after inoculation is poured into fermentor, adjusting fermentor internal temperature is 28
DEG C, fermentation time is 3 days.
According to the above technical scheme, step S4 is further comprising the steps of:
(1) the bean dregs slurry after fermentation is filtered using 100 mesh filter clothes, and the residue after filtering is squeezed
Pressure.
(2) residue after extruding is dried using dryer, the temperature for adjusting dryer is 200 DEG C, when drying
Between be 2h.
(3) residue after drying is sufficiently crushed using pulverizer.
(4) amino acid is added into the residue after crushing and adhesion agent, the mass ratio of residue, amino acid and adhesion agent is
100:10:4.
(5) mixture of residue is added in pelletizer and is granulated, the revolving speed for adjusting pelletizer is 240r/min.
(6) roughage is made, preservative, pack is added.
According to the above technical scheme, in step S5, the solution after filtering is fitted into tank body, water-bath is heated to 80
DEG C, the tank body equipped with solution is put into progress high-temperature sterilization processing, sterilization time 15min in water-bath.
According to the above technical scheme, in step S6, complex cellulase is added into the solution after inactivation, solution is put
Enter in fermentor, the temperature for adjusting fermentor is 30 DEG C, and fermentation time is for 24 hours, to carry out fermentation enzymatic hydrolysis to the fiber in solution.
According to the above technical scheme, in step S7, the solution after fermentation enzymatic hydrolysis is taken out from fermentation tank, is added into solution
Enter the sugar solubility of 7.5% concentration, the volume ratio of solution and sugar solubility is 100:8, carries out allocation processing to solution.
According to the above technical scheme, in step S8, it is the compound of 0.002g/ml that concentration is added into the solution after allotment
The volume ratio of stabilizer, solution and compound stabilizer is 100:1.5, and the solution that compound stabilizer is added is put into constant temperature oscillator
Middle carry out homogenization, the temperature of regulating thermostatic oscillator are 28 DEG C, homogeneous 3 times.
According to the above technical scheme, in step S9, processing is filtered to the solution after homogeneous using 100 mesh filter screens,
Solid matter after removal homogeneous in solution.
According to the above technical scheme, in step S10 and S11, the solution after filtering is fitted into container tank, and by container
Tank is put into water-bath, and the temperature for adjusting water-bath is 80 DEG C, carries out sterilization treatment to the solution inside container tank by high temperature,
The heat sterilization time is that 15min obtains final fermented type soybean residue beverage when the solution cooled to room temperature in container tank
Finished product.
Embodiment 2: as shown in Figure 1, fermented type soybean residue beverage preparation method, comprising the following steps:
S1, it prepares raw material: taking new fresh bean dreg that water is added to mix, bean dregs slurry is made, sterilization treatment is carried out to bean dregs slurry, it is standby
With；
S2, inoculating strain: bean dregs slurry is poured into blender, then the aspergillus niger culture solution after activation is poured into blender
In, realize the inoculation to aspergillus niger；
S3, one time fermentation: the bean dregs slurry after inoculated aspergillus niger is poured into fermentor, carries out fermentation process；
S4, primary filtering: the bean dregs slurry after fermentation is filtered using filter cloth；
S5, heat inactivation: the solution after filtering is fitted into tank body, carries out inactivation treatment to solution using water-bath；
S6, secondary fermentation: being added complex cellulase into the solution after inactivation, carries out fermentation enzymatic hydrolysis；
S7, allotment: being added granulated sugar into the solution after secondary fermentation, carries out allocation processing to solution；
S8, homogeneous: being added compound stabilizer into the solution after allotment, carries out homogenization by constant temperature oscillator；
S9, secondary filter: the solution after homogeneous is filtered using filter cloth；
S10, filling sterilizing: final solution is fitted into container tank, and carries out sterilization treatment to the solution in container tank；
S11, finished product: final fermented type soybean residue beverage finished product is obtained.
According to the above technical scheme, in step S1, new fresh bean dreg and water are uniformly mixed according to the ratio of weight ratio 1:3,
The bean dregs slurry of 0.25g/ml concentration is made, bean dregs slurry is put into steam sterilizer, adjusts the sterilizing temperature of steam sterilizer
Degree is 110 DEG C, carries out high-temperature sterilization, sterilization time 10min, after sterilizing is completed, by bean dregs slurry from steam sterilizer
It takes out, it is spare.
According to the above technical scheme, in step S2 and S3, by between aspergillus niger and malt extract liquid according to weight ratio 1:99
Ratio mixing, 1% aspergillus niger solution is made, aspergillus niger solution is put into microbiological incubator, adjusts the temperature of incubator
Degree be 26 DEG C, incubation time 48h obtains aspergillus niger culture solution, by after sterilizing bean dregs slurry and aspergillus niger culture solution according to
The ratio of volume ratio 10:1 is poured into blender, adjusts the revolving speed of blender for 140r/min, mixing time 5min, in fact
Now to the inoculation of aspergillus niger, then, the bean dregs slurry after inoculation is poured into fermentor, adjusting fermentor internal temperature is 26
DEG C, fermentation time is 3 days.
According to the above technical scheme, step S4 is further comprising the steps of:
(1) the bean dregs slurry after fermentation is filtered using 100 mesh filter clothes, and the residue after filtering is squeezed
Pressure.
(2) residue after extruding is dried using dryer, the temperature for adjusting dryer is 200 DEG C, when drying
Between be 2h.
(3) residue after drying is sufficiently crushed using pulverizer.
(4) amino acid is added into the residue after crushing and adhesion agent, the mass ratio of residue, amino acid and adhesion agent is
100:10:4.
(5) mixture of residue is added in pelletizer and is granulated, the revolving speed for adjusting pelletizer is 240r/min.
(6) roughage is made, preservative, pack is added.
According to the above technical scheme, in step S5, the solution after filtering is fitted into tank body, water-bath is heated to 80
DEG C, the tank body equipped with solution is put into progress high-temperature sterilization processing, sterilization time 15min in water-bath.
According to the above technical scheme, in step S6, complex cellulase is added into the solution after inactivation, solution is put
Enter in fermentor, the temperature for adjusting fermentor is 30 DEG C, and fermentation time is for 24 hours, to carry out fermentation enzymatic hydrolysis to the fiber in solution.
According to the above technical scheme, in step S7, the solution after fermentation enzymatic hydrolysis is taken out from fermentor, into solution
It is added the sugar solubility of 7% concentration, the volume ratio of solution and sugar solubility is 100:6, carries out allocation processing to solution.
According to the above technical scheme, in step S8, it is the compound of 0.002g/ml that concentration is added into the solution after allotment
The volume ratio of stabilizer, solution and compound stabilizer is 100:1, and the solution that compound stabilizer is added is put into constant temperature oscillator
Homogenization is carried out, the temperature of regulating thermostatic oscillator is 28 DEG C, homogeneous 3 times.
According to the above technical scheme, in step S9, processing is filtered to the solution after homogeneous using 100 mesh filter screens,
Solid matter after removal homogeneous in solution.
According to the above technical scheme, in step S10 and S11, the solution after filtering is fitted into container tank, and by container
Tank is put into water-bath, and the temperature for adjusting water-bath is 80 DEG C, carries out sterilization treatment to the solution inside container tank by high temperature,
The heat sterilization time is that 15min obtains final fermented type soybean residue beverage when the solution cooled to room temperature in container tank
Finished product.
Embodiment 3: as shown in Figure 1, fermented type soybean residue beverage preparation method, comprising the following steps:
S1, it prepares raw material: taking new fresh bean dreg that water is added to mix, bean dregs slurry is made, sterilization treatment is carried out to bean dregs slurry, it is standby
With；
S2, inoculating strain: bean dregs slurry is poured into blender, then the aspergillus niger culture solution after activation is poured into blender
In, realize the inoculation to aspergillus niger；
S3, one time fermentation: the bean dregs slurry after inoculated aspergillus niger is poured into fermentor, carries out fermentation process；
S4, primary filtering: the bean dregs slurry after fermentation is filtered using filter cloth；
S5, heat inactivation: the solution after filtering is fitted into tank body, carries out inactivation treatment to solution using water-bath；
S6, secondary fermentation: being added complex cellulase into the solution after inactivation, carries out fermentation enzymatic hydrolysis；
S7, allotment: being added granulated sugar into the solution after secondary fermentation, carries out allocation processing to solution；
S8, homogeneous: being added compound stabilizer into the solution after allotment, carries out homogenization by constant temperature oscillator；
S9, secondary filter: the solution after homogeneous is filtered using filter cloth；
S10, filling sterilizing: final solution is fitted into container tank, and carries out sterilization treatment to the solution in container tank；
S11, finished product: final fermented type soybean residue beverage finished product is obtained.
According to the above technical scheme, in step S1, new fresh bean dreg and water are uniformly mixed according to the ratio of weight ratio 1:5,
The bean dregs slurry of 0.17g/ml concentration is made, bean dregs slurry is put into steam sterilizer, adjusts the sterilizing temperature of steam sterilizer
Degree is 130 DEG C, carries out high-temperature sterilization, sterilization time 10min, after sterilizing is completed, by bean dregs slurry from steam sterilizer
It takes out, it is spare.
According to the above technical scheme, in step S2 and S3, by between aspergillus niger and malt extract liquid according to weight ratio 2:98
Ratio mixing, 2% aspergillus niger solution is made, aspergillus niger solution is put into microbiological incubator, adjusts the temperature of incubator
Degree be 30 DEG C, incubation time 48h obtains aspergillus niger culture solution, by after sterilizing bean dregs slurry and aspergillus niger culture solution according to
The ratio of volume ratio 10:1 is poured into blender, adjusts the revolving speed of blender for 140r/min, mixing time 5min, in fact
Now to the inoculation of aspergillus niger, then, the bean dregs slurry after inoculation is poured into fermentor, adjusting fermentor internal temperature is 30
DEG C, fermentation time is 3 days.
According to the above technical scheme, step S4 is further comprising the steps of:
(1) the bean dregs slurry after fermentation is filtered using 100 mesh filter clothes, and the residue after filtering is squeezed
Pressure.
(2) residue after extruding is dried using dryer, the temperature for adjusting dryer is 200 DEG C, when drying
Between be 2h.
(3) residue after drying is sufficiently crushed using pulverizer.
(4) amino acid is added into the residue after crushing and adhesion agent, the mass ratio of residue, amino acid and adhesion agent is
100:10:4.
(5) mixture of residue is added in pelletizer and is granulated, the revolving speed for adjusting pelletizer is 240r/min.
(6) roughage is made, preservative, pack is added.
According to the above technical scheme, in step S5, the solution after filtering is fitted into tank body, water-bath is heated to 80
DEG C, the tank body equipped with solution is put into progress high-temperature sterilization processing, sterilization time 15min in water-bath.
According to the above technical scheme, in step S6, complex cellulase is added into the solution after inactivation, solution is put
Enter in fermentor, the temperature for adjusting fermentor is 30 DEG C, and fermentation time is for 24 hours, to carry out fermentation enzymatic hydrolysis to the fiber in solution.
According to the above technical scheme, in step S7, the solution after fermentation enzymatic hydrolysis is taken out from fermentor, into solution
It is added the sugar solubility of 8% concentration, the volume ratio of solution and sugar solubility is 100:10, carries out allocation processing to solution.
According to the above technical scheme, in step S8, it is the compound of 0.002g/ml that concentration is added into the solution after allotment
The volume ratio of stabilizer, solution and compound stabilizer is 100:2, and the solution that compound stabilizer is added is put into constant temperature oscillator
Homogenization is carried out, the temperature of regulating thermostatic oscillator is 28 DEG C, homogeneous 3 times.
According to the above technical scheme, in step S9, processing is filtered to the solution after homogeneous using 100 mesh filter screens,
Solid matter after removal homogeneous in solution.
According to the above technical scheme, in step S10 and S11, the solution after filtering is fitted into container tank, and by container
Tank is put into water-bath, and the temperature for adjusting water-bath is 80 DEG C, carries out sterilization treatment to the solution inside container tank by high temperature,
The heat sterilization time is that 15min obtains final fermented type soybean residue beverage when the solution cooled to room temperature in container tank
Finished product.
The fermented type soybean residue beverage that the present invention is prepared according to embodiment 1-3 detects, as a result such as table 1,
1 testing result of table
| Inspection project | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| Sediment (g/ml) | 0.019 | 0.068 | 0103 |
| PH value | 5.5 | 5.8 | 4.2 |
| Dietary fiber concentration (g/ml) | 0.1762 | 0.1536 | 0.1684 |
| Mouthfeel | Very well | Preferably | Preferably |
By testing result it can be found that concentration, the temperature of one time fermentation of the aspergillus niger culture solution being added by control
With granulated sugar concentration, the dietary fiber concentration and mouthfeel of fermented type soybean residue beverage can be effectively improved, meanwhile, reduce fermented type beans
The sediment of slag beverage inside can effectively enhance user so that pH value is more bonded the pH value inside the enteron aisle of human body
Intestines peristalsis, improve user health.
The working principle of the invention and process for using: by the way that the residue after primary filtering is dried, crushed and made
Grain, can be converted to roughage for the residue after one time fermentation, mix thin feed, and supply domestic animal is edible, not only improves only
Utilization rate of bean dregs during making beverage, moreover, the direct emission pollution on the environment of residue is effectively avoided,
Environmental sanitation is protected, during drinking production, the step of allotment is added, can effectively improve beverage when drinking
The pin of fermented type soybean residue beverage greatly reduces so that beverage made of fermenting bean dregs is more in line with the mouthfeel of user in mouthfeel
Sell difficulty.
Finally, it should be noted that being not intended to restrict the invention the foregoing is merely preferred embodiment of the invention, to the greatest extent
Present invention has been described in detail with reference to the aforementioned embodiments for pipe, for those skilled in the art, still can be with
It modifies the technical solutions described in the foregoing embodiments or equivalent replacement of some of the technical features.It is all
Within the spirit and principles in the present invention, any modification, equivalent replacement, improvement and so on should be included in guarantor of the invention
Within the scope of shield.
Claims (10)
1. fermented type soybean residue beverage preparation method, which comprises the following steps:
S1, it prepares raw material: taking new fresh bean dreg that water is added to mix, bean dregs slurry is made, sterilization treatment is carried out to bean dregs slurry, it is spare；
S2, inoculating strain: bean dregs slurry is poured into blender, then the aspergillus niger culture solution after activation is poured into blender,
Realize the inoculation to aspergillus niger；
S3, one time fermentation: the bean dregs slurry after inoculated aspergillus niger is poured into fermentor, carries out fermentation process；
S4, primary filtering: the bean dregs slurry after fermentation is filtered using filter cloth；
S5, heat inactivation: the solution after filtering is fitted into tank body, carries out inactivation treatment to solution using water-bath；
S6, secondary fermentation: being added complex cellulase into the solution after inactivation, carries out fermentation enzymatic hydrolysis；
S7, allotment: being added granulated sugar into the solution after secondary fermentation, carries out allocation processing to solution；
S8, homogeneous: being added compound stabilizer into the solution after allotment, carries out homogenization by constant temperature oscillator；
S9, secondary filter: the solution after homogeneous is filtered using filter cloth；
S10, filling sterilizing: final solution is fitted into container tank, and carries out sterilization treatment to the solution in container tank；
S11, finished product: final fermented type soybean residue beverage finished product is obtained.
2. fermented type soybean residue beverage preparation method according to claim 1, it is characterised in that:, will be new in the step S1
Fresh bean dreg and water are uniformly mixed according to the ratio of weight ratio 1:3-1:5, and the bean dregs slurry of 0.17g/ml-0.25g/ml concentration is made
Material, bean dregs slurry is put into steam sterilizer, and the sterilising temp for adjusting steam sterilizer is 110-130 DEG C, is carried out high temperature and is gone out
Bacterium, sterilization time 10min takes out bean dregs slurry after sterilizing is completed from steam sterilizer, spare.
3. fermented type soybean residue beverage preparation method according to claim 1, it is characterised in that: in the step S2 and S3,
It will be mixed between aspergillus niger and malt extract liquid according to the ratio of weight ratio 1:99-2:98, the aspergillus niger that 1%-2% is made is molten
Aspergillus niger solution is put into microbiological incubator by liquid, and the temperature for adjusting incubator is 26-30 DEG C, and incubation time 48h is obtained
To aspergillus niger culture solution, by after sterilizing bean dregs slurry and aspergillus niger culture solution according to the ratio of volume ratio 10:1 pour into blender
In, the revolving speed for adjusting blender is 140r/min, mixing time 5min, realizes then the inoculation to aspergillus niger will connect
Bean dregs slurry after kind pours into fermentor, and adjusting fermentor internal temperature is 26-30 DEG C, and fermentation time is 3 days.
4. fermented type soybean residue beverage preparation method according to claim 1, it is characterised in that: the step S4 further include with
Lower step:
(1) the bean dregs slurry after fermentation is filtered using 100 mesh filter clothes, and the residue after filtering is squeezed.
(2) residue after extruding is dried using dryer, the temperature for adjusting dryer is 200 DEG C, and drying time is
2h。
(3) residue after drying is sufficiently crushed using pulverizer.
(4) amino acid and adhesion agent are added into the residue after crushing, the mass ratio of residue, amino acid and adhesion agent is 100:
10:4.
(5) mixture of residue is added in pelletizer and is granulated, the revolving speed for adjusting pelletizer is 240r/min.
(6) roughage is made, preservative, pack is added.
5. fermented type soybean residue beverage preparation method according to claim 1, it is characterised in that: in the step S5, incited somebody to action
Solution after filter is fitted into tank body, and water-bath is heated to 80 DEG C, and the tank body equipped with solution is put into water-bath and carries out height
Warm sterilization treatment, sterilization time 15min.
6. fermented type soybean residue beverage preparation method according to claim 1, it is characterised in that: in the step S6, to going out
Complex cellulase is added in solution after work, solution is put into fermentor, the temperature for adjusting fermentor is 30 DEG C, fermentation
Time is for 24 hours, to carry out fermentation enzymatic hydrolysis to the fiber in solution.
7. fermented type soybean residue beverage preparation method according to claim 1, it is characterised in that: in the step S7, will send out
Solution after ferment enzymatic hydrolysis takes out from fermentor, and the sugar solubility of 7%-8% concentration is added into solution, and solution is molten with granulated sugar
The volume ratio of liquid is 100:6-100:10, carries out allocation processing to solution.
8. fermented type soybean residue beverage preparation method according to claim 1, it is characterised in that: in the step S8, to tune
With concentration is added in solution later as the compound stabilizer of 0.002g/ml, the volume ratio of solution and compound stabilizer is 100:
The solution that compound stabilizer is added is put into constant temperature oscillator and carries out homogenization by 1-100:2, the temperature of regulating thermostatic oscillator
Degree is 28 DEG C, homogeneous 3 times.
9. fermented type soybean residue beverage preparation method according to claim 1, it is characterised in that: in the step S9, utilize
100 mesh filter screens are filtered processing to the solution after homogeneous, the solid matter after removal homogeneous in solution.
10. fermented type soybean residue beverage preparation method according to claim 1, it is characterised in that: the step S10 and S11
In, the solution after filtering is fitted into container tank, and container tank is put into water-bath, the temperature for adjusting water-bath is 80
DEG C, sterilization treatment is carried out to the solution inside container tank by high temperature, the heat sterilization time is 15min, to molten in container tank
When liquid cooled to room temperature, final fermented type soybean residue beverage finished product is obtained.
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| CN114437898A (en) * | 2022-01-22 | 2022-05-06 | 徐聪 | Fermentation system of ultrahigh-concentration wort beer |
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