CN1273057A - Fermented soybean beverage - Google Patents
Fermented soybean beverage Download PDFInfo
- Publication number
- CN1273057A CN1273057A CN99115767A CN99115767A CN1273057A CN 1273057 A CN1273057 A CN 1273057A CN 99115767 A CN99115767 A CN 99115767A CN 99115767 A CN99115767 A CN 99115767A CN 1273057 A CN1273057 A CN 1273057A
- Authority
- CN
- China
- Prior art keywords
- yeast
- fermented soybean
- bacterium
- bifidobacterium bifidum
- soybean
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000068988 Glycine max Species 0.000 title claims abstract description 16
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 16
- 235000013361 beverage Nutrition 0.000 title claims abstract description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 15
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 15
- 238000000855 fermentation Methods 0.000 claims abstract description 13
- 230000004151 fermentation Effects 0.000 claims abstract description 13
- 239000007788 liquid Substances 0.000 claims abstract description 3
- 241000894006 Bacteria Species 0.000 claims description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 8
- 241000186016 Bifidobacterium bifidum Species 0.000 claims description 6
- 229940002008 bifidobacterium bifidum Drugs 0.000 claims description 6
- 235000014655 lactic acid Nutrition 0.000 claims description 4
- 239000004310 lactic acid Substances 0.000 claims description 4
- 241000235649 Kluyveromyces Species 0.000 claims description 3
- 230000001580 bacterial effect Effects 0.000 claims description 2
- 239000007787 solid Substances 0.000 claims description 2
- 241000233866 Fungi Species 0.000 claims 1
- 235000013405 beer Nutrition 0.000 claims 1
- 210000004243 sweat Anatomy 0.000 claims 1
- 241000186000 Bifidobacterium Species 0.000 abstract 1
- 239000001963 growth medium Substances 0.000 abstract 1
- 235000020043 port wine Nutrition 0.000 abstract 1
- 241000235342 Saccharomycetes Species 0.000 description 4
- 210000000481 breast Anatomy 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 241001138401 Kluyveromyces lactis Species 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000013322 soy milk Nutrition 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 238000003786 synthesis reaction Methods 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 244000285963 Kluyveromyces fragilis Species 0.000 description 1
- 235000014663 Kluyveromyces fragilis Nutrition 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000057717 Streptococcus lactis Species 0.000 description 1
- 235000014897 Streptococcus lactis Nutrition 0.000 description 1
- -1 bove-mentioned Species 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 238000004886 process control Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 210000001082 somatic cell Anatomy 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
A fermented soybean beverage is prepared through preparing culture medium from beer yeast, lactic yeast, yeast for port wine and bifidobacterium in ratio of 2 : 3 :3 : 1,5, fermenting, and two-stage dynamic fermentation of pure soybean liquid respectively at 34-37 deg.C and 4-6 deg.C. Its advantages are good enjoyment to drink it and low cost.
Description
The invention belongs to a kind of beverage, relate in particular to a kind of fermented soybean beverage (beans cube).
At present, Fermented Soybean Milk, the process of soymilk are fermented after generally all adding 10～30% animal breasts.Purpose is in order to increase the mouthfeel of Fermented Soybean Milk, soymilk.Like this certainly will the cost height, in addition, present fermented bacterium adopts the fermentation of yogurt bacterium more, and this yogurt zymophyte is Bulgarian Lactobacillus, streptococcus lactis combination, with lactic acid bacteria, saccharomycete combination carrying out fermented sour soybean breast.Its shortcoming is that bacterial strain evolution rank unit is low, and enzyme system is less relatively in the somatic cells, and is lower to the decomposition synthesis capability of relevant composition in the soybean.
Order of the present invention is to provide a kind of a kind of fermented soybean beverage of saccharomycetes to make fermentation.
The present invention finishes like this: 1, saccharomycete is saccharomyces cerevisiae, Kluyveromyces lactis, wine yeast, Bifidobacterium Bifidum; 2, above-mentioned four primary yeast bacterium solid cultures are pure culture; 3, during seed fermentation saccharomyces cerevisiae, Kluyveromyces lactis, wine yeast, Bifidobacterium Bifidum by 2: 3: 3: 1.5 add; The kind bacterium that 4, will ferment directly adds in the pure soybean liquid, dynamically ferments; 5, in moving souring process control, adopt 34-37 ℃ middle gentle 4-6 ℃ of low temperature second order fermentation.
Advantage of the present invention: (1) is aspect the screening of fermentation strain, selected for use evolution rank unit high, the desmoenzyme system is more complete, and the relevant composition of soybean is decomposed the higher multiple saccharomycete of synthesis capability, has selected above-mentioned functional stronger Bifidobacterium Bifidum of generally acknowledging for use both at home and abroad.(2) change in the fermented soybean drink the popular proportioning that adds 10-30% poultry breast, guaranteed that product matter, has reduced production link, reduced production cost.(3) adopt dynamically fermentation, reduced the production process of intensive labor in the static fermentation, for low-cost large-scale industrial production is laid a good foundation; (4) adopt the second order fermentation method, improved the sense organ and the physical and chemical quality standard of product.
Now invention is described further in conjunction with a kind of embodiment:
As one jar of product of present fermentation, total measurement (volume) is 20T, and dischargeable capacity is 14T, promptly every jar when producing 14 tons of products again, use soybean 945kg, through the pre-treatment defibrination, add 1120kg white granulated sugar batching after, in the empty cylinder that kills sterilization of HTHP, heat 100 ℃ again, 30 minutes, after real the killing, cool to again 34-37 ℃, add the seed liquor of 5%-7% again.Seed liquor is formed zymophyte by saccharomyces cerevisiae, lactic acid yeast kluyveromyces, wine yeast, Bifidobacterium Bifidum, and above-mentioned four kinds of bacterium are pure culture because of the body culture, presses 2: 3: 3 during seed fermentation: 1.5 add.Fermented 38 hours, through after after the allotment, add 0.3-0.5%CMC by situation after, can be canned, also can through sterilization in 80 ℃, 35 minutes.
Claims (1)
- A kind of fermented soybean beverage is characterized in that: 1, bacterial strain is beer yeast-like fungi, lactic acid yeast kluyveromyces, wine yeast, Bifidobacterium Bifidum; 2, above-mentioned four kinds of bacterium solid cultures are pure culture; 3, during seed fermentation saccharomyces cerevisiae, lactic acid yeast kluyveromyces, wine yeast, Bifidobacterium Bifidum by 2: 3: 3: 1.5 add; The kind bacterium that 4, will ferment directly adds in the pure soybean liquid, dynamically ferments; 5, in dynamically sweat is controlled, adopt 2 grades of fermentations of middle gentle 4～6 ℃ of low temperature of 34～37 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99115767A CN1273057A (en) | 1999-05-06 | 1999-05-06 | Fermented soybean beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99115767A CN1273057A (en) | 1999-05-06 | 1999-05-06 | Fermented soybean beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1273057A true CN1273057A (en) | 2000-11-15 |
Family
ID=5278682
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99115767A Pending CN1273057A (en) | 1999-05-06 | 1999-05-06 | Fermented soybean beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1273057A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026704A (en) * | 2014-06-18 | 2014-09-10 | 孔红忠 | Production method of fermentation type soybean protein beverage |
| WO2017124590A1 (en) * | 2016-01-18 | 2017-07-27 | 青岛哈拿生物科技有限公司 | Preparation method and application of water-soluble natural nitric oxide |
-
1999
- 1999-05-06 CN CN99115767A patent/CN1273057A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026704A (en) * | 2014-06-18 | 2014-09-10 | 孔红忠 | Production method of fermentation type soybean protein beverage |
| WO2017124590A1 (en) * | 2016-01-18 | 2017-07-27 | 青岛哈拿生物科技有限公司 | Preparation method and application of water-soluble natural nitric oxide |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| ASS | Succession or assignment of patent right |
Owner name: SHANXI YANYOUSI CO., LTD. Free format text: FORMER OWNER: TIAN SANDE Effective date: 20011114 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20011114 Address after: Shaanxi Sanyuan yanyousi the middle of the street Applicant after: Yanyousi Co., Ltd., Shaanxi Prov. Address before: Department of food, northwest Light Institute, No. 49 Renmin West Road, Shaanxi, Xianyang Applicant before: Tian Sande |
|
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |