CN113558192A - Preparation process of novel synbiotics bean dreg fermented beverage - Google Patents

Preparation process of novel synbiotics bean dreg fermented beverage Download PDF

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Publication number
CN113558192A
CN113558192A CN202110847496.6A CN202110847496A CN113558192A CN 113558192 A CN113558192 A CN 113558192A CN 202110847496 A CN202110847496 A CN 202110847496A CN 113558192 A CN113558192 A CN 113558192A
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bean
bean dregs
fermented beverage
beverage
fermented
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宋虹
刘贺
李一雪
张尊琴
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Bohai University
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Bohai University
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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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/30—Removing undesirable substances, e.g. bitter substances
    • A23L11/34—Removing undesirable substances, e.g. bitter substances using chemical treatment, adsorption or absorption
    • A23L11/35—Removing undesirable substances, e.g. bitter substances using chemical treatment, adsorption or absorption combined with heat treatment
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/29—Fruit flavours
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/49—Removing colour by chemical reaction, e.g. bleaching
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention relates to the technical field of bean dreg fermented beverages, in particular to a preparation process of a novel synbiotic bean dreg fermented beverage, which aims to solve the problem of poor taste of the bean dreg beverage and comprises the following materials: bean dreg powder, water, white granulated sugar, citric acid, vitamins, a stabilizer and pineapple essence. The invention has exquisite material, the bean dregs are used as raw materials, the lactobacillus paracasei is used for inoculation and fermentation, the fermented bean dregs can well replace milk derivatives containing lactose, so the fermented bean dregs are suitable for lactose intolerant people, and meanwhile, the fermented bean dregs beverage has high nutritive value, pleasant aroma and strong bean aroma; the bean dreg beverage fermented by probiotics keeps the number of viable bacteria in the storage process and has the effect of promoting intestinal peristalsis; the pineapple essence is matched with the special treatment of the bean dregs, so that the beany flavor of the bean dregs can be covered, the flavor and the taste of the beverage are improved, and the bean dreg beverage has strong bean flavor and fruit flavor.

Description

Preparation process of novel synbiotics bean dreg fermented beverage
Technical Field
The invention relates to the technical field of bean dreg fermented beverages, in particular to a preparation process of a novel synbiotic bean dreg fermented beverage.
Background
Okara is the by-product of the largest yield in the processing of soybeans. The consumption of the bean dregs has been limited due to undesirable factors such as gritty mouthfeel due to the high insoluble fiber content of the bean dregs and the existence of oligosaccharides. The bean dregs are rich in nutritive value, contain dietary fiber, protein, fat, vitamins, mineral substances and the like, also contain functional substances such as soybean isoflavone, soyasaponin, phytic acid and the like, are nutritive substances required by growth and reproduction of intestinal microorganisms, and can influence the balance of intestinal flora. The bean dreg dietary fiber reduces the pH value of the intestinal environment, promotes the growth of bifidobacteria and lactobacilli, inhibits the growth of escherichia coli and clostridium to a certain extent, and has good regulating effect on intestinal flora and microenvironment. Modern researches show that the edible bean dregs can obviously reduce the content of cholesterol in blood, improve the insulin sensitivity of a type II diabetes patient, and have the effects of preventing hypertension, intestinal cancer and the like.
At present, bean dregs are used as a new health food raw material by more and more countries, and researches show that fermentation, particularly fermentation by using lactic acid bacteria, can improve the flavor and the texture of soybean products. In addition, studies show that the soybean product is a good carrier for probiotic microorganisms, but the soybean product is not easily accepted by people due to poor taste and heavy beany flavor of the bean dregs. Therefore, the technical personnel in the field provide a novel preparation process of synbiotic okara fermented beverage to solve the problems in the background art.
Disclosure of Invention
The invention aims to provide a preparation process of a novel synbiotic bean dreg fermented beverage, and aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a novel synbiotics bean dreg fermented beverage comprises the following materials in percentage:
4-6% of bean dreg powder, 8-10% of white granulated sugar, 0.05-0.15% of citric acid, 1% of vitamin C, 0.2% of stabilizer, 0.01% of pineapple essence and water.
As a further aspect of the invention: a preparation process of a novel synbiotics bean dreg fermented beverage comprises the following steps:
step 1, dissolving and homogenizing: according to the material-water ratio of 1: 12-15, uniformly mixing water, bean dreg powder, white granulated sugar, citric acid, vitamins, a stabilizer and pineapple essence, and placing the mixture into a homogenizer for homogenization treatment to obtain a mixture;
step 2, sterilization: placing the homogenized mixture into an autoclave for sterilization treatment;
step 3, cooling, inoculating and fermenting: cooling the sterilized mixture to 37 ℃, adding a leavening agent, and fermenting in a thermostat at 37 ℃ for 12-24h to obtain a fermented beverage containing the bean dregs;
and 4, quantitatively filling the fermented beverage containing the bean dregs, and storing in an environment of 0-4 ℃.
As a further aspect of the invention: the bean dreg powder is prepared by the following method:
s1, removing fishy smell and decoloring of bean dregs: heating fresh bean dregs to above 85 deg.C, maintaining for 10min to completely inactivate enzyme, soaking in 80 deg.C hot water bath with 2-4% edible alkali for 2h (for removing fishy smell), stirring continuously during soaking, separating with suction filter after removing fishy smell, separating material from solution, washing with water, and suction filtering bean dregs for 3-4 times;
s2, drying and crushing: and (3) putting the processed bean dregs into a blast drying oven, drying at 65 ℃ for about 12 hours, crushing the dried bean dregs by using a crusher, and sieving by using a 100-mesh sieve to obtain the required bean dreg powder.
As a further aspect of the invention: the alkaline in S1 is NaHCO 3.
As a further aspect of the invention: in the step 1, the stabilizer adopts any one or two of pectin and sodium carboxymethylcellulose, and the combination ratio is 1: 1.
as a further aspect of the invention: in the step 1, the homogenization condition is that the pressure is 20MPa, and the circulation is performed for 2 times.
As a further aspect of the invention: in step 2, the sterilization temperature is 121 ℃, and the sterilization time is 20 min.
As a further aspect of the invention: in the step 3, the starter is a lactobacillus paracasei suspension, and the inoculation amount is 3-5%.
The strain of the Lactobacillus paracasei suspension is from China industrial microorganism culture collection management center CICC6244 Lactobacillus paracasei, and the preparation method is as follows;
activating strains: sucking about 0.5ml of liquid culture medium by using a sterile suction pipe, completely dissolving freeze-dried bacterium powder in a freeze-drying pipe, transferring the dissolved bacterium suspension into a test tube containing 4-5ml of liquid culture medium, uniformly mixing, transferring 1-2 drops of bacterium suspension remained in the suction pipe to a solid culture medium, carrying out standing culture on the liquid test tube and a slant test tube at 37 ℃, activating three generations of strains in an MRS broth culture medium according to 2% of inoculation amount based on the liquid culture result, and culturing each generation at 37 ℃ for 24 hours;
preparing a seed solution: selecting an environment-friendly Lactobacillus casei stored in a refrigerator at 4 deg.C with an inoculating loop, inoculating into 10mL basic liquid culture medium in a test tube, and static culturing at 37 deg.C for 24 hr to obtain a live bacteria count of 1 × 108CFU/mL of starter.
Compared with the prior art, the invention has the beneficial effects that:
the invention has exquisite material, the bean dregs are used as raw materials, the lactobacillus paracasei is used for inoculation and fermentation to prepare the synbiotic beverage, the product flavor is optimized, the fermented bean dregs can well replace milk derivatives containing lactose, so the product is suitable for lactose intolerant people, and meanwhile, the fermented bean dregs beverage has high nutritive value, pleasant aroma and strong bean flavor;
the bean dreg beverage fermented by probiotics keeps the number of viable bacteria in the storage process and has the effect of promoting intestinal peristalsis;
the pineapple essence is matched with the special treatment of the bean dregs, so that the beany flavor of the bean dregs can be covered, the flavor and the taste of the beverage are improved, and the bean dreg beverage has strong bean flavor and fruit flavor.
Detailed Description
Example 1
In the embodiment of the invention, the novel synbiotic bean dreg fermented beverage comprises the following materials in percentage:
4% of bean dreg powder, 8% of white granulated sugar, 0.05% of citric acid, 1% of vitamin C, 0.2% of stabilizer, 0.01% of pineapple essence and water.
As a further aspect of the invention: a preparation process of a novel synbiotics bean dreg fermented beverage comprises the following steps:
step 1, dissolving and homogenizing: according to the material-water ratio of 1: 12, uniformly mixing water, bean dreg powder, white granulated sugar, citric acid, vitamins, a stabilizer and pineapple essence, and placing the mixture into a homogenizer for homogenization treatment to obtain a mixture;
step 2, sterilization: placing the homogenized mixture into an autoclave for sterilization treatment;
step 3, cooling, inoculating and fermenting: cooling the sterilized mixture to 37 ℃, adding a leavening agent, and fermenting in a thermostat at 37 ℃ for 12h to obtain a fermented beverage containing the bean dregs;
and 4, quantitatively filling the fermented beverage containing the bean dregs, and storing in an environment of 0-4 ℃.
As a further aspect of the invention: the bean dreg powder is prepared by the following method:
s1, removing fishy smell and decoloring of bean dregs: heating fresh bean dregs to above 85 deg.C, maintaining for 10min to completely inactivate enzyme, soaking in 80 deg.C hot water bath with 2-4% edible alkali for 2h (for removing fishy smell), stirring continuously during soaking, separating with suction filter after removing fishy smell, separating material from solution, washing with water, and suction filtering bean dregs for 3-4 times;
s2, drying and crushing: and (3) putting the processed bean dregs into a blast drying oven, drying at 65 ℃ for about 12 hours, crushing the dried bean dregs by using a crusher, and sieving by using a 100-mesh sieve to obtain the required bean dreg powder.
As a further aspect of the invention: in S1, the edible alkali adopts NaHCO3。
As a further aspect of the invention: the stabilizer in step 1 is pectin.
As a further aspect of the invention: in the step 1, the homogenization condition is that the pressure is 20MPa, and the circulation is performed for 2 times.
As a further aspect of the invention: in step 2, the sterilization temperature is 121 ℃, and the sterilization time is 20 min.
As a further aspect of the invention: in the step 3, the starter is a lactobacillus paracasei suspension, and the inoculation amount is 3%.
Example 2
A novel synbiotics bean dreg fermented beverage comprises the following materials in percentage:
5% of bean dreg powder, 9% of white granulated sugar, 0.10% of citric acid, 1% of vitamin C, 0.2% of stabilizer, 0.01% of pineapple essence and water.
As a further aspect of the invention: a preparation process of a novel synbiotics bean dreg fermented beverage comprises the following steps:
step 1, dissolving and homogenizing: according to the material-water ratio of 1: 14, uniformly mixing water, bean dreg powder, white granulated sugar, citric acid, vitamins, a stabilizer and pineapple essence, and placing the mixture into a homogenizer for homogenization treatment to obtain a mixture;
step 2, sterilization: placing the homogenized mixture into an autoclave for sterilization treatment;
step 3, cooling, inoculating and fermenting: cooling the sterilized mixture to 37 ℃, adding a leavening agent, and fermenting in a thermostat at 37 ℃ for 18h to obtain a fermented beverage containing the bean dregs;
and 4, quantitatively filling the fermented beverage containing the bean dregs, and storing in an environment of 0-4 ℃.
As a further aspect of the invention: the bean dreg powder is prepared by the following method:
s1, removing fishy smell and decoloring of bean dregs: heating fresh bean dregs to above 85 deg.C, maintaining for 10min to completely inactivate enzyme, soaking in 80 deg.C hot water bath with 2-4% edible alkali for 2h (for removing fishy smell), stirring continuously during soaking, separating with suction filter after removing fishy smell, separating material from solution, washing with water, and suction filtering bean dregs for 3-4 times;
s2, drying and crushing: and (3) putting the processed bean dregs into a blast drying oven, drying at 65 ℃ for about 12 hours, crushing the dried bean dregs by using a crusher, and sieving by using a 100-mesh sieve to obtain the required bean dreg powder.
As a further aspect of the invention: the alkaline in S1 is NaHCO 3.
As a further aspect of the invention: in the step 1, sodium carboxymethylcellulose is used as a stabilizer.
As a further aspect of the invention: in the step 1, the homogenization condition is that the pressure is 20MPa, and the circulation is performed for 2 times.
As a further aspect of the invention: in step 2, the sterilization temperature is 121 ℃, and the sterilization time is 20 min.
As a further aspect of the invention: in the step 3, the starter is a lactobacillus paracasei suspension, and the inoculation amount is 4%.
Example 3
A novel synbiotics bean dreg fermented beverage comprises the following materials in percentage:
6% of bean dreg powder, 10% of white granulated sugar, 0.15% of citric acid, 1% of vitamin C, 0.2% of stabilizer, 0.01% of pineapple essence and water.
As a further aspect of the invention: a preparation process of a novel synbiotics bean dreg fermented beverage comprises the following steps:
step 1, dissolving and homogenizing: according to the material-water ratio of 1: 15, uniformly mixing water, bean dreg powder, white granulated sugar, citric acid, vitamins, a stabilizer and pineapple essence, and placing the mixture into a homogenizer for homogenization treatment to obtain a mixture;
step 2, sterilization: placing the homogenized mixture into an autoclave for sterilization treatment;
step 3, cooling, inoculating and fermenting: cooling the sterilized mixture to 37 ℃, adding a leavening agent, and fermenting in a thermostat at 37 ℃ for 24h to obtain a fermented beverage containing the bean dregs;
and 4, quantitatively filling the fermented beverage containing the bean dregs, and storing in an environment of 0-4 ℃.
As a further aspect of the invention: the bean dreg powder is prepared by the following method:
s1, removing fishy smell and decoloring of bean dregs: heating fresh bean dregs to above 85 deg.C, maintaining for 10min to completely inactivate enzyme, soaking in 80 deg.C hot water bath with 2-4% edible alkali for 2h (for removing fishy smell), stirring continuously during soaking, separating with suction filter after removing fishy smell, separating material from solution, washing with water, and suction filtering bean dregs for 3-4 times;
s2, drying and crushing: and (3) putting the processed bean dregs into a blast drying oven, drying at 65 ℃ for about 12 hours, crushing the dried bean dregs by using a crusher, and sieving by using a 100-mesh sieve to obtain the required bean dreg powder.
As a further aspect of the invention: in S1, the edible alkali adopts NaHCO3。
As a further aspect of the invention: in the step 1, the stabilizer is a combination of pectin and sodium carboxymethylcellulose, and the combination ratio is 1: 1.
as a further aspect of the invention: in the step 1, the homogenization condition is that the pressure is 20MPa, and the circulation is performed for 2 times.
As a further aspect of the invention: in step 2, the sterilization temperature is 121 ℃, and the sterilization time is 20 min.
As a further aspect of the invention: in the step 3, the starter is a lactobacillus paracasei suspension, and the inoculation amount is 5%.
Test example 1
And (3) testing groups: example 1, example 2, and example 3
The test contents are as follows: the content of precipitate, the pH value and the concentration of dietary fiber of 3 groups of products are respectively measured;
and (3) testing results:
Figure BDA0003179296180000061
according to the data, the lactobacillus paracasei is inoculated and fermented to prepare the synbiotic beverage, the number of viable bacteria of the bean dreg beverage fermented by the probiotics is kept in the storage process, the concentration of the dietary fiber is improved, the precipitate is effectively reduced, the pH value of the bean dreg beverage is matched with the pH value of the human intestinal tract, and the effect of promoting the intestinal tract to creep is achieved.
Test example 2
And (3) testing groups: example 1, example 2, example 3, reference example (fermented okara beverage sold on the market in a good quantity);
the testing personnel: randomly selecting 200 volunteers, 116 men and 84 women, and the age (16-60 years);
the test contents are as follows: 200 volunteers tasted and scored four groups of products, and clear water mouth is needed among each product;
and (3) testing results:
Figure BDA0003179296180000062
Figure BDA0003179296180000071
note: the mouthfeel is as follows: 1 minute: more impurities and snore sweet; and 2, dividing: minor impurities, meta-acids; and 3, dividing: the taste is mellow, the sour and sweet taste is palatable, and the taste is sweet;
color and luster and fragrance: 1 minute: fishy smell and essence are strong in flavor and light yellow in color; and 2, dividing: the mixture of light fishy smell has fruity flavor and light yellow color; and 3, dividing: the bean has aromatic flavor, pleasant fruit flavor and light yellow color;
by combining the data, the embodiment 1, the embodiment 2 and the embodiment 3 have better mouthfeel, color and fragrance, are completely superior to the reference example, meet the taste standard of modern people, and are well popular with the majority of citizens.
Test example 3
And (3) testing groups: example 1, example 2, example 3, reference example (fermented okara beverage sold on the market in a good quantity);
the test contents are as follows: the actual measurement of the nutritional ingredients per 100g of four groups of products:
and (3) testing results:
Figure BDA0003179296180000072
it is clear from the above data that examples 1, 2 and 3 of the present application have higher nutritional value, which is significantly more than the reference examples.
Test example 4
And (3) testing groups: example 1, example 2, and example 3
The test contents are as follows: the change in cell count of the probiotic during storage at 4 ℃ was measured for 3 groups of products, respectively;
and (3) testing results:
Figure BDA0003179296180000081
the data show that the total number of the live bacteria of the probiotics is basically kept unchanged and is always kept at 107 during the bean dreg beverage fermented by the probiotics is stored for 5 days at 4 ℃, the product is kept stable, and the total number of the bacterial colonies of the live bacteria beverage in accordance with the country is more than or equal to 106CFU/g requirement.
In summary, the following steps: the invention has exquisite material, the bean dregs are used as raw materials, the lactobacillus paracasei is used for inoculation and fermentation to prepare the synbiotic beverage, the product flavor is optimized, the fermented bean dregs can well replace milk derivatives containing lactose, so the product is suitable for lactose intolerant people, and meanwhile, the fermented bean dregs beverage has high nutritive value, pleasant aroma and strong bean flavor;
the bean dreg beverage fermented by probiotics keeps the number of viable bacteria in the storage process and has the effect of promoting intestinal peristalsis;
the pineapple essence is matched with the special treatment of the bean dregs, so that the beany flavor of the bean dregs can be covered, the flavor and the taste of the beverage are improved, and the bean dreg beverage has strong bean flavor and fruit flavor.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention are equivalent to or changed within the technical scope of the present invention.

Claims (8)

1. A novel synbiotics bean dreg fermented beverage is characterized by comprising the following materials in percentage:
4-6% of bean dreg powder, 8-10% of white granulated sugar, 0.05-0.15% of citric acid, 1% of vitamin C, 0.2% of stabilizer, 0.01% of pineapple essence and water.
2. The preparation process of the novel synbiotic okara fermented beverage according to claim 1, characterized by comprising the following steps:
step 1, dissolving and homogenizing: according to the material-water ratio of 1: 12-15, uniformly mixing water, bean dreg powder, white granulated sugar, citric acid, vitamins, a stabilizer and pineapple essence, and placing the mixture into a homogenizer for homogenization treatment to obtain a mixture;
step 2, sterilization: placing the homogenized mixture into an autoclave for sterilization treatment;
step 3, cooling, inoculating and fermenting: cooling the sterilized mixture to 37 ℃, adding a leavening agent, and fermenting in a thermostat at 37 ℃ for 12-24h to obtain a fermented beverage containing the bean dregs;
and 4, quantitatively filling the fermented beverage containing the bean dregs, and storing in an environment of 0-4 ℃.
3. The preparation process of the novel synbiotic okara fermented beverage according to claim 2, wherein the okara powder is prepared by the following method:
s1, removing fishy smell and decoloring of bean dregs: heating fresh bean dregs to above 85 deg.C, maintaining for 10min to completely inactivate enzyme, soaking in 80 deg.C hot water bath with 2-4% edible alkali for 2 hr, stirring continuously during soaking process, separating with suction filter after deodorization, separating material from solution, washing with water, and suction filtering bean dregs for 3-4 times;
s2, drying and crushing: and (3) putting the processed bean dregs into a blast drying oven, drying at 65 ℃ for about 12 hours, crushing the dried bean dregs by using a crusher, and sieving by using a 100-mesh sieve to obtain the required bean dreg powder.
4. The process for preparing a novel synbiotic okara fermented beverage as claimed in claim 3, wherein the edible alkali in S1 is NaHCO3。
5. The preparation process of the novel synbiotic okara fermented beverage according to claim 2, wherein the stabilizer in step 1 is pectin or sodium carboxymethylcellulose in any one or a combination of two, and the combination ratio is 1: 1.
6. the process for preparing a novel synbiotic okara fermented beverage according to claim 2, wherein the homogenization conditions in step 1 are 20MPa and the cycle is 2 times.
7. The process for preparing a novel synbiotic okara fermented beverage according to claim 2, wherein the sterilization temperature in step 2 is 121 ℃ and the sterilization time is 20 min.
8. The process for preparing a novel synbiotic okara fermented beverage according to claim 2, wherein the starter in step 3 is a lactobacillus paracasei suspension, and the inoculation amount is 3-5%.
CN202110847496.6A 2021-07-26 2021-07-26 Preparation process of novel synbiotics bean dreg fermented beverage Pending CN113558192A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115176827A (en) * 2022-07-07 2022-10-14 渤海大学 Zero-sugar low-calorie bean dreg biscuit and preparation method thereof

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