CN112535260A - Soybean milk dietary nutrient added with probiotics and preparation method thereof - Google Patents
Soybean milk dietary nutrient added with probiotics and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/06—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
- A23C11/065—Microbial proteins, inactivated yeast or animal proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
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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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
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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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/165—Paracasei
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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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
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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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/515—Animalis
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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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
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Abstract
The invention is suitable for the technical field of nutritional food, and provides a soymilk dietary nutritional product added with probiotics and a preparation method thereof. The product is mixed with water and fermented to obtain a cup of delicious yogurt beverage with various nutrients retained.
Description
Technical Field
The invention belongs to the technical field of nutritional foods, and particularly relates to a soybean milk dietary nutritional product added with probiotics and a preparation method thereof.
Background
Hypoimmunity and gastrointestinal dysfunction are main reasons influencing the health and life quality of people, and the inducers of the hypoimmunity and gastrointestinal dysfunction comprise self-innate factors and acquired effects such as improper diet, infection, drug abuse, malnutrition and diseases. Gastrointestinal dysfunction is easy to cause constipation, increases toxin in vivo, can induce cardiovascular and cerebrovascular diseases and intestinal diseases, and causes metabolites to be stagnated in the digestive tract for a long time due to constipation, and generates a large amount of harmful substances such as methane, phenol, ammonia and the like through the action of bacteria, and the substances are partially diffused into the central nervous system to interfere brain functions, and the prominent manifestations are memory loss, distraction, slow thinking and the like. Gastrointestinal dysfunction also affects the absorption and utilization of nutrients and trace elements.
At present, similar products on the market are beneficial to raw mushroom powder and soymilk powder, and also products of yoghourt and yoghourt baking powder taking the soymilk as a base material. But its eating way and nutrient components are single
Disclosure of Invention
The invention provides a soybean milk dietary nutriment added with probiotics and a preparation method thereof, aiming at solving the problems in the prior art.
The invention is realized in this way, a soymilk dietary nutriment added with probiotics and a preparation method thereof, the formula of which comprises the following components by weight:
instant soybean powder: 65 to 85 percent;
concentrating whey protein: 0.2% -5%;
whole milk powder: 0.2% -3%;
polydextrose: 5% -12%;
isomaltooligosaccharide: 5% -12%;
resistant dextrin: 1% -5%;
galacto-oligosaccharide: 1% -5%;
gamma-aminobutyric acid: 0% -1%;
fruit powder: 0% -5%;
the soy milk dietary supplement comprises, per 100 g:
lactobacillus plantarum LP 90: 10 to 60 hundred million;
bifidobacterium animalis A6: 10 to 60 hundred million;
bifidobacterium lactis a 6: 10 to 60 hundred million;
lactobacillus paracasei L9: 10 to 60 hundred million;
streptococcus thermophilus ST-G30: 5 to 30 hundred million;
lactobacillus bulgaricus LP-G40: 5 to 30 hundred million.
The invention also provides a preparation method of the probiotic-added soymilk dietary nutrient, which comprises the following steps:
s1, weighing lactobacillus plantarum, bifidobacterium lactis, bifidobacterium animalis, lactobacillus paracasei, streptococcus thermophilus and lactobacillus bulgaricus according to the formula, respectively sieving with a 20-mesh sieve, adding into a mixer, and mixing for 15min to obtain a mixture A;
s2, weighing the whole milk powder and the concentrated whey protein according to the formula, respectively sieving the whole milk powder and the concentrated whey protein by a 20-mesh sieve, adding the sieved whole milk powder and the concentrated whey protein into a mixer, and mixing the mixture and the mixture A for 15min to obtain a mixture B;
s3, weighing instant soybean powder, isomaltooligosaccharide, polydextrose, resistant dextrin and galactooligosaccharide according to the formula, respectively sieving with a 20-mesh sieve, adding into a mixer, and mixing with the mixture B for 20min to obtain a mixture C;
s4, sieving the mixture C by a 40-mesh sieve to obtain the soymilk dietary nutrient;
and S5, subpackaging the products into packaging bags according to 25g per bag.
Preferably, the tailings generated in the above steps are collected, sealed and weighed by operators and are timely transferred out of a workshop for destruction.
Preferably, when the whole milk powder and the concentrated whey protein are added, the addition is performed by an equivalent incremental method.
Compared with the prior art, the invention has the beneficial effects that: the invention relates to a soymilk dietary nutrient product added with probiotics and a preparation method thereof, which adopts instant soybean powder, concentrated whey protein, whole milk powder, polydextrose, isomaltooligosaccharide, resistant dextrin, galacto-oligosaccharide, gamma-aminobutyric acid, fruit powder, lactobacillus plantarum LP90, animal bifidobacterium A6, bifidobacterium lactis, lactobacillus paracasei L9, streptococcus thermophilus ST-G30 and lactobacillus bulgaricus as formula raw materials, and then the raw materials are mixed to prepare the reconstitutable nutrient food. The product is mixed with water and fermented to obtain a cup of delicious yogurt beverage with various nutrients retained.
Drawings
Fig. 1 is a schematic flow chart of a preparation method of the probiotic-added soymilk dietary nutrient of the invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1
The embodiment provides a technical scheme: a soymilk dietary nutriment added with probiotics and a preparation method thereof, wherein the formula of the nutriment comprises the following components by weight: 75% of instant soybean powder, 3% of concentrated whey protein, 2% of whole milk powder, 8% of polydextrose, 7% of isomaltooligosaccharide, 2% of resistant dextrin, 1% of galacto-oligosaccharide, 0.5% of gamma-aminobutyric acid and 1.5% of fruit powder.
And per 100g of raw materials, the feed also comprises:
lactobacillus plantarum LP 90: 30 hundred million;
bifidobacterium animalis A6: 30 hundred million;
bifidobacterium lactis a 6: 30 hundred million;
lactobacillus paracasei L9: 30 hundred million;
streptococcus thermophilus ST-G30: 15 hundred million;
lactobacillus bulgaricus LP-G40: 20 hundred million.
Referring to fig. 1, a probiotic-supplemented soy milk dietary supplement was then prepared according to the following steps:
s1, weighing lactobacillus plantarum, bifidobacterium lactis, bifidobacterium animalis, lactobacillus paracasei, streptococcus thermophilus and lactobacillus bulgaricus according to the formula, respectively sieving by a 20-mesh sieve, sieving by a strong magnetic rod, then carrying out magnetic treatment to remove metal foreign matters, adding into a mixer, and mixing for 15min to obtain a mixture A.
S2, weighing the whole milk powder and the concentrated whey protein according to the formula, respectively sieving by a 20-mesh sieve, then sieving by a strong magnetic rod to remove metal foreign matters, and then adding into a mixer by an equivalent incremental method to mix with the mixture A for 15min to obtain a mixture B.
S3, weighing the instant soybean powder, isomaltooligosaccharide, polydextrose, resistant dextrin and galactooligosaccharide according to the formula, respectively sieving with a 20-mesh sieve, adding into a mixer, and mixing with the mixture B for 20min to obtain a mixture C.
S4, sieving the mixture C with a 40-mesh sieve to obtain the soymilk dietary nutrient.
And S5, subpackaging the products into packaging bags according to 25g per bag. The method is characterized in that the tightness of a packaged product is tested in the initial production stage, the packaged product is required to be tested in an automatic vacuum sealing performance tester, the pressure is maintained at 70mPa, no air leakage exists within 30 seconds, the product can be continuously produced after the product is qualified, the product is required to be weighed every 15min in the production process, 10 bags must be continuously sampled to be weighed every time when the product is weighed, the weighed weight obtained in 10 times is averaged, and the average weight is recorded in an original operation record. Checking the weight difference, and controlling the weight of each bag to be between 24.8g and 25.5 g; weighing after bagging, calculating material balance, directly transferring the packaged small bags to an external packing workshop, and then carrying out external packing.
And S6, collecting, sealing and weighing the tailings generated in the steps by an operator, and timely transferring the tailings out of a workshop for destruction.
Example 2
The embodiment provides a technical scheme: a soymilk dietary nutriment added with probiotics and a preparation method thereof, wherein the formula of the nutriment comprises the following components by weight: 65% of instant soybean powder, 4% of concentrated whey protein, 3% of whole milk powder, 10% of polydextrose, 10% of isomaltooligosaccharide, 4% of resistant dextrin, 1% of galacto-oligosaccharide, 0.5% of gamma-aminobutyric acid and 1.5% of fruit powder.
And per 100g of raw materials, the feed also comprises:
lactobacillus plantarum LP 90: 30 hundred million;
bifidobacterium animalis A6: 30 hundred million;
bifidobacterium lactis a 6: 30 hundred million;
lactobacillus paracasei L9: 30 hundred million;
streptococcus thermophilus ST-G30: 15 hundred million;
lactobacillus bulgaricus LP-G40: 20 hundred million.
Referring to fig. 1, a probiotic-supplemented soy milk dietary supplement was then prepared according to the following steps:
s1, weighing lactobacillus plantarum, bifidobacterium lactis, bifidobacterium animalis, lactobacillus paracasei, streptococcus thermophilus and lactobacillus bulgaricus according to the formula, respectively sieving by a 20-mesh sieve, sieving by a strong magnetic rod, then carrying out magnetic treatment to remove metal foreign matters, adding into a mixer, and mixing for 15min to obtain a mixture A.
S2, weighing the whole milk powder and the concentrated whey protein according to the formula, respectively sieving by a 20-mesh sieve, then sieving by a strong magnetic rod to remove metal foreign matters, and then adding into a mixer by an equivalent incremental method to mix with the mixture A for 15min to obtain a mixture B.
S3, weighing the instant soybean powder, isomaltooligosaccharide, polydextrose, resistant dextrin and galactooligosaccharide according to the formula, respectively sieving with a 20-mesh sieve, adding into a mixer, and mixing with the mixture B for 20min to obtain a mixture C.
S4, sieving the mixture C with a 40-mesh sieve to obtain the soymilk dietary nutrient.
And S5, subpackaging the products into packaging bags according to 25g per bag. The method is characterized in that the tightness of a packaged product is tested in the initial production stage, the packaged product is required to be tested in an automatic vacuum sealing performance tester, the pressure is maintained at 70mPa, no air leakage exists within 30 seconds, the product can be continuously produced after the product is qualified, the product is required to be weighed every 15min in the production process, 10 bags must be continuously sampled to be weighed every time when the product is weighed, the weighed weight obtained in 10 times is averaged, and the average weight is recorded in an original operation record. Checking the weight difference, and controlling the weight of each bag to be between 24.8g and 25.5 g; weighing after bagging, calculating material balance, directly transferring the packaged small bags to an external packing workshop, and then carrying out external packing.
And S6, collecting, sealing and weighing the tailings generated in the steps by an operator, and timely transferring the tailings out of a workshop for destruction.
Example 3
The embodiment provides a technical scheme: a soymilk dietary nutriment added with probiotics and a preparation method thereof, wherein the formula of the nutriment comprises the following components by weight: 85% of instant soybean powder, 1% of concentrated whey protein, 1% of whole milk powder, 3% of polydextrose, 5% of isomaltooligosaccharide, 1% of resistant dextrin, and galactooligosaccharide: 1 percent of gamma-aminobutyric acid and 1.5 percent of fruit powder.
And per 100g of raw materials, the feed also comprises:
lactobacillus plantarum LP 90: 30 hundred million;
bifidobacterium animalis A6: 30 hundred million;
bifidobacterium lactis a 6: 30 hundred million;
lactobacillus paracasei L9: 30 hundred million;
streptococcus thermophilus ST-G30: 15 hundred million;
lactobacillus bulgaricus LP-G40: 20 hundred million.
Referring to fig. 1, a probiotic-supplemented soy milk dietary supplement was then prepared according to the following steps:
s1, weighing lactobacillus plantarum, bifidobacterium lactis, bifidobacterium animalis, lactobacillus paracasei, streptococcus thermophilus and lactobacillus bulgaricus according to the formula, respectively sieving by a 20-mesh sieve, sieving by a strong magnetic rod, then carrying out magnetic treatment to remove metal foreign matters, adding into a mixer, and mixing for 15min to obtain a mixture A.
S2, weighing the whole milk powder and the concentrated whey protein according to the formula, respectively sieving by a 20-mesh sieve, then sieving by a strong magnetic rod to remove metal foreign matters, and then adding into a mixer by an equivalent incremental method to mix with the mixture A for 15min to obtain a mixture B.
S3, weighing the instant soybean powder, isomaltooligosaccharide, polydextrose, resistant dextrin and galactooligosaccharide according to the formula, respectively sieving with a 20-mesh sieve, adding into a mixer, and mixing with the mixture B for 20min to obtain a mixture C.
S4, sieving the mixture C with a 40-mesh sieve to obtain the soymilk dietary nutrient.
And S5, subpackaging the products into packaging bags according to 25g per bag. The method is characterized in that the tightness of a packaged product is tested in the initial production stage, the packaged product is required to be tested in an automatic vacuum sealing performance tester, the pressure is maintained at 70mPa, no air leakage exists within 30 seconds, the product can be continuously produced after the product is qualified, the product is required to be weighed every 15min in the production process, 10 bags must be continuously sampled to be weighed every time when the product is weighed, the weighed weight obtained in 10 times is averaged, and the average weight is recorded in an original operation record. Checking the weight difference, and controlling the weight of each bag to be between 24.8g and 25.5 g; weighing after bagging, calculating material balance, directly transferring the packaged small bags to an external packing workshop, and then carrying out external packing.
And S6, collecting, sealing and weighing the tailings generated in the steps by an operator, and timely transferring the tailings out of a workshop for destruction.
Then, the product is subjected to random sampling inspection, and the inspection results are as follows:
the invention relates to a soymilk dietary nutrient product added with probiotics and a preparation method thereof, which adopts instant soybean powder, concentrated whey protein, whole milk powder, polydextrose, isomaltooligosaccharide, resistant dextrin, galacto-oligosaccharide, gamma-aminobutyric acid, fruit powder, lactobacillus plantarum LP90, animal bifidobacterium A6, bifidobacterium lactis, lactobacillus paracasei L9, streptococcus thermophilus ST-G30 and lactobacillus bulgaricus as formula raw materials, and then the raw materials are mixed to prepare the reconstitutable nutrient food. The product is mixed with water and fermented to obtain a cup of delicious yogurt beverage with various nutrients retained.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (4)
1. A soymilk dietary nutrient added with probiotics is characterized in that: the formula comprises the following components in percentage by weight:
instant soybean powder: 65 to 85 percent;
concentrating whey protein: 0.2% -5%;
whole milk powder: 0.2% -3%;
polydextrose: 5% -12%;
isomaltooligosaccharide: 5% -12%;
resistant dextrin: 1% -5%;
galacto-oligosaccharide: 1% -5%;
gamma-aminobutyric acid: 0% -1%;
fruit powder: 0% -5%;
the soy milk dietary supplement comprises, per 100 g:
lactobacillus plantarum LP 90: 10 to 60 hundred million;
bifidobacterium animalis A6: 10 to 60 hundred million;
bifidobacterium lactis a 6: 10 to 60 hundred million;
lactobacillus paracasei L9: 10 to 60 hundred million;
streptococcus thermophilus ST-G30: 5 to 30 hundred million;
lactobacillus bulgaricus LP-G40: 5 to 30 hundred million.
2. The method of claim 1 for preparing a probiotic supplemented soy milk dietary supplement, wherein: the method comprises the following steps:
s1, weighing lactobacillus plantarum, bifidobacterium lactis, bifidobacterium animalis, lactobacillus paracasei, streptococcus thermophilus and lactobacillus bulgaricus according to the formula, respectively sieving with a 20-mesh sieve, adding into a mixer, and mixing for 15min to obtain a mixture A;
s2, weighing the whole milk powder and the concentrated whey protein according to the formula, respectively sieving the whole milk powder and the concentrated whey protein by a 20-mesh sieve, adding the sieved whole milk powder and the concentrated whey protein into a mixer, and mixing the mixture and the mixture A for 15min to obtain a mixture B;
s3, weighing instant soybean powder, isomaltooligosaccharide, polydextrose, resistant dextrin and galactooligosaccharide according to the formula, respectively sieving with a 20-mesh sieve, adding into a mixer, and mixing with the mixture B for 20min to obtain a mixture C;
s4, sieving the mixture C by a 40-mesh sieve to obtain the soymilk dietary nutrient;
and S5, subpackaging the products into packaging bags according to 25g per bag.
3. The method of claim 2 for preparing a probiotic supplemented soy milk dietary supplement, wherein: the tailings generated in the above steps are collected, sealed and weighed by operators and are timely transferred out of a workshop for destruction.
4. The method of claim 2 for preparing a probiotic supplemented soy milk dietary supplement, wherein: when adding whole milk powder and concentrated whey protein, the addition is carried out by an equivalent incremental method.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105394181A (en) * | 2015-10-27 | 2016-03-16 | 江西美庐乳业集团有限公司 | Nutritional steamed stuffed bun for improving constipation and helping intestinal tract health maintenance |
| CN109329419A (en) * | 2018-08-28 | 2019-02-15 | 吉林标普生物科技有限公司 | A kind of functional probiotics solid beverage and preparation method thereof for being able to maintain that intestinal health and improving immunity |
| CN110859219A (en) * | 2019-12-04 | 2020-03-06 | 深圳市百家赞食品科技有限公司 | Probiotic plant yoghurt powder |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105394181A (en) * | 2015-10-27 | 2016-03-16 | 江西美庐乳业集团有限公司 | Nutritional steamed stuffed bun for improving constipation and helping intestinal tract health maintenance |
| CN109329419A (en) * | 2018-08-28 | 2019-02-15 | 吉林标普生物科技有限公司 | A kind of functional probiotics solid beverage and preparation method thereof for being able to maintain that intestinal health and improving immunity |
| CN110859219A (en) * | 2019-12-04 | 2020-03-06 | 深圳市百家赞食品科技有限公司 | Probiotic plant yoghurt powder |
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