CN1644112A - Production of pure soya-bean lactacidase fermenting beverage - Google Patents
Production of pure soya-bean lactacidase fermenting beverage Download PDFInfo
- Publication number
- CN1644112A CN1644112A CNA2005100382986A CN200510038298A CN1644112A CN 1644112 A CN1644112 A CN 1644112A CN A2005100382986 A CNA2005100382986 A CN A2005100382986A CN 200510038298 A CN200510038298 A CN 200510038298A CN 1644112 A CN1644112 A CN 1644112A
- Authority
- CN
- China
- Prior art keywords
- soya
- nutrient solution
- bean milk
- bean
- preparation
- 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.)
- Granted
Links
Landscapes
- Beans For Foods Or Fodder (AREA)
- Dairy Products (AREA)
Abstract
A fermented lactobacillus beverage is prepared from soybean through preparing soybean milk, inoculating thermophilic streptococcus and lactobacillus, fermenting, dispensing, homogenizing and sterilizing. Its advantages are agreeable taste, not containing cholesterine and lactose, and high nutritive value.
Description
Technical field
The present invention relates to a kind of is the lactacidase fermenting beverage of raw material with pure soybean, relate in particular to the pure soy yogurt that uses special streptococcus thermophilus of taming of warp and bulgaria lactobacillus fermentation to obtain, again through allotment, homogeneous, technologies such as sterilization make, and soy yogurt beverage with long preservation period and preparation method thereof under the normal temperature.
Background technology
Acidified milk has higher nutritive value.At present modal is cultured milk, but this be that its cholesterol level of yogurt of base-material is higher with the animal breast.Because soy protein content height, and in phytoprotein, have soybean protein only and just contain necessary each seed amino acid of human body fully, the soybean price is lower in addition, so the someone utilizes big soya-bean milk to produce soy yogurt at present, by the lactobacillus-fermented soya-bean milk, can remove the intrinsic beany flavor of soybean, reduce the oligosaccharides component content that causes flatulence easily, and can produce organic acid, and suppress the growth of enteron aisle saprophytic bacteria, have anticancer, improve the human body functions of intestines and stomach, improve effects such as immunity function and reduction serum cholesterol,, be subjected to liking of consumer day by day so prepare lactic acid bacteria soya-bean milk drink as fermented bacterium with lactic acid bacteria.
Before the present invention, there have been relevant report and product.But soya-bean milk is significantly different with the yeasting of cow's milk, lactic acid bacteria grows relatively poor in pure soya-bean milk, produce subacidity, so existed the fermentation substrate of report or product to be generally the mixture of soya-bean milk and cow's milk or milk powder, cow's milk and milk powder contain cholesterol and lactose, long-term drinking can make the human cholesterol content raise, and especially is not suitable for the elderly's long-term drinking.The present invention tames especially by to key factor---the bacterial classification in the fermentation, makes its fermentation system that adapts to pure soya-bean milk, produces not contain cow's milk but the soy yogurt of quality better.
Summary of the invention
The objective of the invention is to seek a kind of preparation method of pure soya-bean lactacidase fermenting beverage, is that raw material makes soya-bean milk with pure soybean, by inoculation fermentation, and allotment, homogeneous, sterilization makes pure soya-bean lactacidase fermenting beverage.Wherein the bacterial classification of fermentation employing is streptococcus thermophilus and lactobacillus bulgaricus, has passed through special domestication process, is fit to the fermentation system of pure soya-bean milk.
The fermentation base-material of soy yogurt is pure soya-bean milk, sucrose and glucose among the present invention, and its solid content is 14～16%, also comprises stabilizing agent, emulsifying agent and essence in its raw material.According to the beverage that the present invention finally makes, tissue is fine and smooth, and mouthfeel is good, and is sour-sweet tasty and refreshing, and pure bean-fragrance is more reasonable than cultured milk nutrition.
The manufacture craft of pure soya-bean milk fermentation drink of the present invention is as follows:
The preparation of a, soya-bean milk fermentation base-material: soybean is after the peeling machine decortication, with the 0.25%NaHCO of 3～4 times of quality
3Solution soaks, clear water is cleaned, with 90～95 ℃ of hot water blanchings 5～8 minutes, be 1: 6～1: 8 hot water defibrination at 90～95 ℃ by material-water ratio again, with obtaining soya-bean milk behind 120～150 order filter cloth filter and remove residues, add the sugar that accounts for soya-bean milk weight 6～8%, sterilized 10～15 minutes for 115～120 ℃, the fermentation base-material is made in cooling;
The preparation of b, strain domestication nutrient solution: part fermentation base-material and the skimmed milk of getting process a are 0: 10 by volume, 2: 8,4: 6,6: 4,8: 2, be mixed into 6 kind at 10: 0, be loaded on respectively then in the test tube separately, 115～120 ℃ of sterilizations 10～15 minutes, cooling obtains the strain domestication nutrient solution, and is designated as 1. number nutrient solution, 2. number nutrient solution, 3. number nutrient solution, 4. number nutrient solution, 5. number nutrient solution and 6. number nutrient solution successively;
The domestication of c, bacterial classification: 1. streptococcus thermophilus is inoculated in number nutrient solution, addition is 3～6% of a nutrient solution volume, under 37～45 ℃ of temperature conditions, cultivate, treat to be inoculated into after nutrient solution solidifies 2. in number nutrient solution, be inoculated into 3. number nutrient solution, 4. number nutrient solution, 5. number nutrient solution and 6. number nutrient solution more successively, each addition is identical with cultivation temperature, progressively improves soya-bean milk concentration, obtains being fit to the domestication streptococcus thermophilus of soya-bean milk fermentation system at last; Utilization obtains taming lactobacillus bulgaricus with method;
D, the preparation of producing leavening: the part of getting process a fermentation base-material, 115～120 ℃ of sterilizations are after 10～15 minutes, be cooled to 37～45 ℃, the domestication streptococcus thermophilus and the domestication lactobacillus bulgaricus that add its volume 3～6% respectively, under 37～45 ℃ of conditions, cultivated 6～8 hours, and obtained producing leavening;
E, fermentation: in the fermentation base-material for preparing by process a, add the production leavening that obtains by process d, addition is 3～6% of fermentation base-material cumulative volume, 37～45 ℃ of bottom fermentations 6～8 hours, then 0～4 ℃ down slaking overnight once obtain fermented soybean milk;
F, allotment homogeneous: with emulsifying agent, stabilizing agent, essence and sucrose are dissolved in 40～50 ℃ the warm water, and the fermented soybean milk that obtains with process e mixes again, and again 60～70 ℃ of temperature, homogeneous handles twice under pressure 20～30Mpa, obtains soy yogurt;
G, sterilization packaging: with above-mentioned soy yogurt 80～90 ℃ of down sterilization cans in 30～45 minutes, overnight more once with the same terms sterilization; Perhaps with above-mentioned soy yogurt under 137～140 ℃ through 4～5 seconds ultra high temperature short time sterilization, cooling back packing.
In the preparation process of soya-bean milk fermentation base-material, the sugar of adding is sucrose or/and glucose, if when being the compound of sucrose and glucose, both ratios are 1: 1.
In the process of preparation leavening, adding the domestication streptococcus thermophilus is 1: 1～1: 2 with the ratio of taming lactobacillus bulgaricus.
In the allotment homogenizing process, dissolved emulsifier, stabilizing agent, the amount of the warm water of essence and sucrose obtains 1～2 times of soya-bean milk for fermenting, and the emulsifying agent of adding is a sucrose ester, and adding proportion is 0.05～0.15% of a soya-bean milk weight; Stabilizing agent is propylene glycol alginate or sodium carboxymethylcellulose, adding proportion is 0.3～0.5% of a soya-bean milk weight, adding the sucrose ratio is 8～10% of soya-bean milk weight, and the essence of interpolation is water-soluble soymilk or fruit essence, and addition is 0.05～0.2% of a soya-bean milk weight.
Soak time can be grasped flexibly according to season in the process of preparation soya-bean milk fermentation base-material, adjusted in good time; Use NaHCO
3Solution soaks, and can eliminate the part beany flavor; By blanching and hot water defibrination can the passivation part ANFs, reduce the beany flavor that makes soya-bean milk.The solid content that makes base-material according to the present invention is 14～16%, and wherein sucrose of Jia Ruing and glucose account for 6～8%.All the other are demineralized water.
When the allotment homogeneous, emulsifying agent, stabilizing agent and essence mix with sugar earlier, again with 1～2 times of warm water dissolving of 40～50 ℃ that soya-bean milk is heavy, add the soya-bean milk of fermentation again, stir.
When sterilization packaging, can adopt vinyon Bottle ﹠ Can dress, then 80～90 ℃ of sterilizations 30～45 minutes down, overnight more once with the same terms sterilization; Perhaps the soy yogurt behind the homogeneous is carried out 4～5 seconds ultra high temperature short time sterilization under 137～140 ℃, the aseptic packaging of Tetra Pak flexible packaging box is adopted in the cooling back.
The relative prior art of the present invention, main inventive point is at pure soybean system, carry out suitable strain domestication and pure soybean system is fermented, the vigor maintenance of repeatedly taming bacterial classification is necessary, bacterial classification through domestication can long preservation, the preceding strain domestication process of each fermentation can omit after.Mostly need add an amount of cow's milk in fermentation system both at home and abroad, the strain domestication method is also not quite alike.The present invention describes for convenient, will tame number of times to be defined as 6 times, but the present invention claimed be a kind of utilization repeatedly acclimation method keep the vigor of bacterial classification, can be 6 times as for concrete domestication number of times, also can slightly do increase and decrease on this basis.
The lactacidase fermenting beverage that makes according to the present invention, tissue is fine and smooth, and sour-sweet tasty and refreshing, pure bean-fragrance does not contain cholesterol and lactose, has higher nutritive value.Can preserve more than 3 months at normal temperatures, help carrying and drinking when the way far away transportation of product and consumer go out.
A kind of is the physical and chemical index of lactacidase fermenting beverage after slaking of raw material with pure soybean:
| Project | Index |
| Fat (%) | ????＞1.5 |
| Protein (%) | ????＞3 |
| Non-fat solid (%) | ????＞10 |
| Acidity (° T) | ????＞70 |
| pH | ????＜4.5 |
| Urease (mg/g) | ????0 |
| Trypsin inhibitor (TIU/ml) | ????＜500 |
| Lactobacillus (cfu/mL) | ????＞1.5×10 8 |
A kind of index that with pure soybean is the lactacidase fermenting beverage of raw material at homogeneous sterilization back product
| Project | Index |
| The organoleptic indicator | |
| Color and luster | Even milky |
| Flavour and smell | Sour and sweet palatability, good mouthfeel, pure bean-fragrance |
| Structural state | Be the milkiness shape, tissue is fine and smooth, uniformity, no lamination, no bubble, no foreign matter |
| Physical and chemical index | |
| Total solids content (%) | ＞12 |
| Protein (%) | ＞1.0 |
| The pH value | ＜4.5 |
| Acidity (° T) | ＞40 |
| Urase (mg/g) | 0 |
| Trypsin inhibitor (TIU/ml) | ＜200 |
| Centrifugation rate (%) | ＜1.5 |
| Centrifugal come-up layer (%) | ＜1 |
| Coefficient of stability R (%) | ＞90 |
| Microbiological indicator | |
| Total plate count (individual/ml) | ＜30 |
| Coliform (individual/100ml) | ＜3 |
| Pathogenic bacteria (duodenum 12 road pathogenic bacteria and pathogenic coccus) | Must not detect |
The specific embodiment
Manufacture craft of the present invention is as follows:
The preparation of a, soya-bean milk fermentation base-material: soybean is after the peeling machine decortication, with the 0.25%NaHCO of 3～4 times of quality
3Solution soaks, clear water is cleaned, with 90～95 ℃ of hot water blanchings 5～8 minutes, be 1: 6～1: 8 hot water defibrination at 90～95 ℃ by material-water ratio again, with obtaining soya-bean milk behind 120～150 order filter cloth filter and remove residues, add the sugar that accounts for soya-bean milk weight 6～8%, sterilized 10～15 minutes for 115～120 ℃, the fermentation base-material is made in cooling, and sugar wherein can be for sucrose or/and glucose, if when being the compound of sucrose and glucose, both ratios are 1: 1;
The preparation of b, strain domestication nutrient solution: part fermentation base-material and the skimmed milk of getting process a are 0: 10 by volume, 2: 8,4: 6,6: 4,8: 2, be mixed into 6 kind at 10: 0, be loaded on respectively then in the test tube separately, 115～120 ℃ of sterilizations 10～15 minutes, cooling obtains the strain domestication nutrient solution, and is designated as 1. number nutrient solution, 2. number nutrient solution, 3. number nutrient solution, 4. number nutrient solution, 5. number nutrient solution and 6. number nutrient solution successively;
The domestication of c, bacterial classification: 1. streptococcus thermophilus is inoculated in number nutrient solution, addition is 3～6% of a nutrient solution volume, temperature is cultivated under 37～45 ℃ of conditions, treat to be inoculated into after nutrient solution solidifies 2. in number nutrient solution, be inoculated into 3. number nutrient solution, 4. number nutrient solution, 5. number nutrient solution and 6. number nutrient solution more successively, each addition is identical with temperature, progressively improves soya-bean milk concentration, obtains being fit to the domestication streptococcus thermophilus of soya-bean milk fermentation system at last; The lactobacillus bulgaricus that utilization obtains taming with method;
D, the preparation of producing leavening: the part of getting process a fermentation base-material, 115～120 ℃ of sterilizations were cooled to 37～45 ℃ after 10～15 minutes, the domestication streptococcus thermophilus and the domestication lactobacillus bulgaricus that add its volume 3～6% respectively, under 37～45 ℃ of conditions, cultivated 6～8 hours, obtain producing leavening, wherein, adding the domestication streptococcus thermophilus is 1: 1～1: 2 with the ratio of taming lactobacillus bulgaricus;
E, fermentation: in the fermentation base-material for preparing by process a, add the production leavening that obtains by process d, addition is 3～6% of fermentation base-material cumulative volume, 37～45 ℃ of bottom fermentations 6～8 hours, then 0～4 ℃ down slaking overnight once obtain fermented soybean milk;
F, allotment homogeneous: with emulsifying agent, stabilizing agent, essence and sucrose are dissolved in 40～50 ℃ the warm water, the fermented soybean milk that obtains with process e mixes again, 60～70 ℃ of temperature, homogeneous handles twice under pressure 20～30Mpa, obtains soy yogurt again, wherein, dissolved emulsifier, stabilizing agent, the amount of the warm water of essence and sucrose is 1～2 times of fermented soybean milk, the emulsifying agent that adds is a sucrose ester, and adding proportion is 0.05～0.15% of a fermented soybean milk weight; Stabilizing agent is propylene glycol alginate or sodium carboxymethylcellulose, adding proportion is 0.3～0.5% of a fermented soybean milk weight, adding the sucrose ratio is 8～10% of fermented soybean milk weight, and the essence of interpolation is water-soluble soymilk or fruit essence, and addition is 0.05～0.2% of a fermented soybean milk weight;
G, sterilization packaging: with above-mentioned soy yogurt 80～90 ℃ of down sterilization cans in 30～45 minutes, overnight more once with the same terms sterilization; Perhaps with above-mentioned soy yogurt under 137～140 ℃ through 4～5 seconds ultra high temperature short time sterilization, cooling back packing.
Lift two examples below
Example 1
10 kilograms of soybean after the screening and removing impurities of learning from else's experience, under the room temperature with 30 liter 0.25% NaHCO
3Solution soaks 10～16 hours (the concrete time is with deciding season), clean the back earlier with 95 ℃ of hot water blanchings 5 minutes, use 95 ℃ of hot water defibrinations again, slurry obtains pure soya-bean milk through 150 order filter and remove residues, adds 4.8 kilograms of sucrose and 1.6 kilograms of glucose again, add water to 80 liters, sterilized 10 minutes for 118 ℃, be cooled to 43 ℃, obtain the soya-bean milk fermentation base-material.
Get 1 and go up and state the culture medium that base-material and cow's milk are made into different proportion, the volume ratio of soya-bean milk and cow's milk was respectively 0: 10,2: 8,4: 6,6: 4,8: 2,10: 0, the test tube of packing into, every pipe 100ml is 118 ℃ of sterilizations 15 minutes down, be cooled to 43 ℃, volume ratio by 3% adds streptococcus thermophilus and lactobacillus bulgaricus respectively, cultivates curdled milk, obtains domesticated strain.
Get 3 liters of soya-bean milk fermentation base-materials, add the streptococcus thermophilus of 30ml domestication and the lactobacillus bulgaricus of 60ml domestication respectively, then this zymotic fluid is put into fermenting cellar, obtain producing leavening in 43 ℃ of fermentations 6 hours.
In 76 liters of soya-bean milk base-materials of remainder, add 2.3 liters and produce leavenings, then this zymotic fluid is put into fermenting cellar, then 4 ℃ of following slakings overnight 16 hours in 43 ℃ of fermentations 6 hours.
Get 12.8 kilograms of sucrose, sucrose ester 240 grams, sodium carboxymethylcellulose 960 grams, 120 gram soymilk essence mix, and add 160 kilograms of drinking water dissolvings, with the fermented soybean milk mixing and stirring, at 60 ℃, twice of the last homogeneous of 30MPa.
It is canned in the vinyon bottle that soy yogurt behind this homogeneous (is not less than 50 ℃) while hot, packing had the plastic bottle of soy yogurt to insert 80 ℃ of water dip sterilizations 30 minutes again, overnight after again the same terms sterilization once, but normal temperature was preserved 3 months.
Example 2
10 kilograms of soybean after the screening and removing impurities of learning from else's experience, under the room temperature with 30 liter 0.25% NaHCO
3Solution soaks 10～16 hours (the concrete time is with deciding season), clean the back earlier with 95 ℃ of hot water blanchings 5 minutes, use 95 ℃ of hot water defibrinations again, slurry obtains pure soya-bean milk through 150 order filter and remove residues, adds 4.8 kilograms of sucrose and 1.6 kilograms of glucose again, add water to 80 liters, sterilized 10 minutes for 118 ℃, be cooled to 43 ℃, obtain the soya-bean milk fermentation base-material.
Get 1 and go up and state the culture medium that base-material and cow's milk are made into different proportion, the volume ratio of soya-bean milk and cow's milk was respectively 0: 10,2: 8,4: 6,6: 4,8: 2,10: 0, the test tube of packing into, every pipe 100ml is 118 ℃ of sterilizations 15 minutes down, be cooled to 43 ℃, volume ratio by 3% adds streptococcus thermophilus and lactobacillus bulgaricus respectively, cultivates curdled milk, obtains domesticated strain.
Get 3 liters of soya-bean milk fermentation base-materials, add the streptococcus thermophilus of 45ml domestication and the lactobacillus bulgaricus of 45ml domestication respectively, then this zymotic fluid is put into fermenting cellar, obtain producing leavening in 37 ℃ of fermentations 10 hours.
In 76 liters of soya-bean milk base-materials of remainder, add 3 liters and produce leavenings, then this zymotic fluid is put into fermenting cellar, then 4 ℃ of following slakings overnight 12 hours in 37 ℃ of fermentations 10 hours.
12.8 kilograms of sucrose, sucrose ester 240 grams, sodium carboxymethylcellulose 960 grams, propylene glycol alginate 240 grams, 120 gram soymilk essence mix, and add 160 kilograms of drinking water dissolvings, with the fermented soybean milk mixing and stirring, at 60 ℃, twice of the last homogeneous of 30MPa.
Soy yogurt behind this homogeneous is carried out 4～5 seconds ultra high temperature short time sterilization under 137～140 ℃, the aseptic packaging of Tetra Pak flexible packaging box is adopted in the cooling back, but normal temperature was preserved 3 months.
Claims (4)
1, a kind of preparation method of pure soya-bean lactacidase fermenting beverage is characterized in that:
The preparation of a, soya-bean milk fermentation base-material: soybean is after the peeling machine decortication, with the 0.25%NaHCO of 3～4 times of quality
3Solution soaks, clear water is cleaned, with 90～95 ℃ of hot water blanchings 5～8 minutes, be 1: 6～1: 8 hot water defibrination at 90～95 ℃ by material-water ratio again, with obtaining soya-bean milk behind 120～150 order filter cloth filter and remove residues, add the sugar that accounts for soya-bean milk weight 6～8%, sterilized 10～15 minutes for 115～120 ℃, the fermentation base-material is made in cooling;
The preparation of b, strain domestication nutrient solution: part fermentation base-material and the skimmed milk of getting process a are 0: 10 by volume, 2: 8,4: 6,6: 4,8: 2, be mixed into 6 kind at 10: 0, be loaded on respectively then in the test tube separately, 115～120 ℃ of sterilizations 10～15 minutes, cooling obtains the strain domestication nutrient solution, and is designated as 1. number nutrient solution, 2. number nutrient solution, 3. number nutrient solution, 4. number nutrient solution, 5. number nutrient solution and 6. number nutrient solution successively;
The domestication of c, bacterial classification: 1. streptococcus thermophilus is inoculated in number nutrient solution, addition is 3～6% of a nutrient solution volume, under 37～45 ℃ of temperature conditions, cultivate, treat to be inoculated into after nutrient solution solidifies 2. in number nutrient solution, be inoculated into 3. number nutrient solution, 4. number nutrient solution, 5. number nutrient solution and 6. number nutrient solution more successively, each addition is identical with cultivation temperature, progressively improves soya-bean milk concentration, obtains being fit to the domestication streptococcus thermophilus of soya-bean milk fermentation system at last; Utilization obtains taming lactobacillus bulgaricus with method;
D, the preparation of producing leavening: the part of getting process a fermentation base-material, 115～120 ℃ of sterilizations are after 10～15 minutes, be cooled to 37～45 ℃, the domestication streptococcus thermophilus and the domestication lactobacillus bulgaricus that add its volume 3～6% respectively, under 37～45 ℃ of conditions, cultivated 6～8 hours, and obtained producing leavening;
E, fermentation: in the fermentation base-material for preparing by process a, add the production leavening that obtains by process d, addition is 3～6% of fermentation base-material cumulative volume, 37～45 ℃ of bottom fermentations 6～8 hours, then 0～4 ℃ down slaking overnight once obtain fermented soybean milk;
F, allotment homogeneous: with emulsifying agent, stabilizing agent, essence and sucrose are dissolved in 40～50 ℃ the warm water, and the fermented soybean milk that obtains with process e mixes, and then 60～70 ℃ of temperature, homogeneous handles twice under pressure 20～30Mpa, obtains soy yogurt;
G, sterilization packaging: the soy yogurt that process f is obtained is 80～90 ℃ of sterilizations 30～45 minutes down, can, overnight more once with the same terms sterilization; Perhaps with above-mentioned soy yogurt under 137～140 ℃ through 4～5 seconds ultra high temperature short time sterilization, cooling back packing.
2, the preparation method of pure soya-bean lactacidase fermenting beverage according to claim 1, it is characterized in that: in the preparation process of soya-bean milk fermentation base-material, the sugar that adds is sucrose or/and glucose, if when being the compound of sucrose and glucose, both ratios are 1: 1.
3, the preparation method of pure soya-bean lactacidase fermenting beverage according to claim 1 is characterized in that: in the process of preparation leavening, adding the domestication streptococcus thermophilus is 1: 1～1: 2 with the ratio of taming lactobacillus bulgaricus.
4, the preparation method of pure soya-bean lactacidase fermenting beverage according to claim 1, it is characterized in that: in the allotment homogenizing process, dissolved emulsifier, stabilizing agent, the amount of the warm water of essence and sucrose obtains 1～2 times of soya-bean milk for fermentation, the emulsifying agent that adds is a sucrose ester, and adding proportion is 0.05～0.15% of a soya-bean milk weight; Stabilizing agent is propylene glycol alginate or sodium carboxymethylcellulose, adding proportion is 0.3～0.5% of a soya-bean milk weight, adding the sucrose ratio is 8～10% of soya-bean milk weight, and the essence of interpolation is water-soluble soymilk or fruit essence, and addition is 0.05～0.2% of a soya-bean milk weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100382986A CN1317985C (en) | 2005-01-26 | 2005-01-26 | Production of pure soya-bean lactacidase fermenting beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100382986A CN1317985C (en) | 2005-01-26 | 2005-01-26 | Production of pure soya-bean lactacidase fermenting beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1644112A true CN1644112A (en) | 2005-07-27 |
| CN1317985C CN1317985C (en) | 2007-05-30 |
Family
ID=34876260
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100382986A Expired - Fee Related CN1317985C (en) | 2005-01-26 | 2005-01-26 | Production of pure soya-bean lactacidase fermenting beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1317985C (en) |
Cited By (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101120700B (en) * | 2007-08-31 | 2010-05-19 | 林伟锋 | Soybean active lactic acid bacteria beverage and production method thereof |
| CN101124970B (en) * | 2007-09-20 | 2011-04-13 | 陕西天宝大豆食品技术研究所 | Soybean peptide lactic acid bacteria beverage and its preparation method |
| CN102106400A (en) * | 2010-12-30 | 2011-06-29 | 宾丽萍 | Method for preparing legume drink through hair mould fermentation |
| CN101530129B (en) * | 2008-03-13 | 2012-08-22 | 张保钢 | Production method of freeze-dried milk powder |
| CN102687752A (en) * | 2012-06-29 | 2012-09-26 | 天宁香料（江苏）有限公司 | Method for making brown soybean lactobacillus drink |
| CN103190485A (en) * | 2012-01-10 | 2013-07-10 | 华源利康生物技术（北京）有限公司 | Solidification-type vegetable protein yoghourt rich in iodine and preparation method thereof |
| CN103431053A (en) * | 2013-07-31 | 2013-12-11 | 吉林农业大学 | Production method of solidifying type fermented soy milk and stirring type fermented soy milk |
| CN104026704A (en) * | 2014-06-18 | 2014-09-10 | 孔红忠 | Production method of fermentation type soybean protein beverage |
| CN104824171A (en) * | 2015-04-21 | 2015-08-12 | 厦门医学高等专科学校 | Bean-fermented drink and preparation method thereof |
| CN104872291A (en) * | 2015-05-25 | 2015-09-02 | 徐州工程学院 | Preparation method of fermentation type cordyceps militaris soymilk beverage |
| CN105053227A (en) * | 2015-09-06 | 2015-11-18 | 江南大学 | Method for preparing nattokinase-enriched flavored sour soybean milk from whole soybeans |
| CN105145852A (en) * | 2015-09-29 | 2015-12-16 | 江南大学 | Method for improving flavor of bacillus natto fermented whole-soybean milk |
| CN106472711A (en) * | 2016-10-31 | 2017-03-08 | 江南大学 | A kind of fermentation process of the fruity tamarind cheese rich in isoflavone |
| CN106689391A (en) * | 2017-01-18 | 2017-05-24 | 苏州金记食品有限公司 | Sour soybean milk with high viable count of lactic acid bacteria and high acidity, and preparation method of sour soybean milk |
| CN107047782A (en) * | 2017-02-22 | 2017-08-18 | 珠海市微豆生物技术有限公司 | A kind of soybean active lactic acid bacteria fermented beverage and preparation method thereof |
| CN107951388A (en) * | 2017-12-15 | 2018-04-24 | 佛山市顺德区美的电热电器制造有限公司 | Method for making the food processor of soy yogurt and making soy yogurt |
| CN107996728A (en) * | 2018-01-26 | 2018-05-08 | 厦门唯康食品科技有限公司 | A kind of fermented sour soybean milk and its production method |
| CN108244437A (en) * | 2018-02-13 | 2018-07-06 | 福州大学 | A kind of dregs of beans function lactic acid drink and its preparation process |
| CN108740036A (en) * | 2018-06-29 | 2018-11-06 | 山东禹王生态食业有限公司 | A kind of technique producing acid protein beverage using soya whey wastewater |
| CN111011524A (en) * | 2019-12-25 | 2020-04-17 | 江苏菌钥生命科技发展有限公司 | Soybean milk fermentation liquor, beverage and preparation method |
| CN111227038A (en) * | 2018-11-29 | 2020-06-05 | 内蒙古伊利实业集团股份有限公司 | Double-fermentation double-protein milk beverage and preparation method thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1072324A (en) * | 1991-11-19 | 1993-05-26 | 赵瑞清 | The preparation method of the big soya-bean milk of acid |
| CN1565207A (en) * | 2003-06-13 | 2005-01-19 | 上海梅林正广和（集团）有限公司技术中心 | Plant protein yoghourt drink formula and its preparation process |
-
2005
- 2005-01-26 CN CNB2005100382986A patent/CN1317985C/en not_active Expired - Fee Related
Cited By (24)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101120700B (en) * | 2007-08-31 | 2010-05-19 | 林伟锋 | Soybean active lactic acid bacteria beverage and production method thereof |
| CN101124970B (en) * | 2007-09-20 | 2011-04-13 | 陕西天宝大豆食品技术研究所 | Soybean peptide lactic acid bacteria beverage and its preparation method |
| CN101530129B (en) * | 2008-03-13 | 2012-08-22 | 张保钢 | Production method of freeze-dried milk powder |
| CN102106400A (en) * | 2010-12-30 | 2011-06-29 | 宾丽萍 | Method for preparing legume drink through hair mould fermentation |
| CN103190485A (en) * | 2012-01-10 | 2013-07-10 | 华源利康生物技术（北京）有限公司 | Solidification-type vegetable protein yoghourt rich in iodine and preparation method thereof |
| CN102687752B (en) * | 2012-06-29 | 2013-09-11 | 天宁香料（江苏）有限公司 | Method for making brown soybean lactobacillus drink |
| CN102687752A (en) * | 2012-06-29 | 2012-09-26 | 天宁香料（江苏）有限公司 | Method for making brown soybean lactobacillus drink |
| CN103431053B (en) * | 2013-07-31 | 2016-03-02 | 吉林农业大学 | The production method of a kind of coagulating type fermented soybean milk and agitating type fermented soybean milk |
| CN103431053A (en) * | 2013-07-31 | 2013-12-11 | 吉林农业大学 | Production method of solidifying type fermented soy milk and stirring type fermented soy milk |
| CN104026704A (en) * | 2014-06-18 | 2014-09-10 | 孔红忠 | Production method of fermentation type soybean protein beverage |
| CN104824171A (en) * | 2015-04-21 | 2015-08-12 | 厦门医学高等专科学校 | Bean-fermented drink and preparation method thereof |
| CN104872291A (en) * | 2015-05-25 | 2015-09-02 | 徐州工程学院 | Preparation method of fermentation type cordyceps militaris soymilk beverage |
| CN105053227A (en) * | 2015-09-06 | 2015-11-18 | 江南大学 | Method for preparing nattokinase-enriched flavored sour soybean milk from whole soybeans |
| CN105145852A (en) * | 2015-09-29 | 2015-12-16 | 江南大学 | Method for improving flavor of bacillus natto fermented whole-soybean milk |
| CN106472711A (en) * | 2016-10-31 | 2017-03-08 | 江南大学 | A kind of fermentation process of the fruity tamarind cheese rich in isoflavone |
| CN106689391A (en) * | 2017-01-18 | 2017-05-24 | 苏州金记食品有限公司 | Sour soybean milk with high viable count of lactic acid bacteria and high acidity, and preparation method of sour soybean milk |
| CN107047782A (en) * | 2017-02-22 | 2017-08-18 | 珠海市微豆生物技术有限公司 | A kind of soybean active lactic acid bacteria fermented beverage and preparation method thereof |
| CN107951388A (en) * | 2017-12-15 | 2018-04-24 | 佛山市顺德区美的电热电器制造有限公司 | Method for making the food processor of soy yogurt and making soy yogurt |
| CN107996728A (en) * | 2018-01-26 | 2018-05-08 | 厦门唯康食品科技有限公司 | A kind of fermented sour soybean milk and its production method |
| CN108244437A (en) * | 2018-02-13 | 2018-07-06 | 福州大学 | A kind of dregs of beans function lactic acid drink and its preparation process |
| CN108740036A (en) * | 2018-06-29 | 2018-11-06 | 山东禹王生态食业有限公司 | A kind of technique producing acid protein beverage using soya whey wastewater |
| CN111227038A (en) * | 2018-11-29 | 2020-06-05 | 内蒙古伊利实业集团股份有限公司 | Double-fermentation double-protein milk beverage and preparation method thereof |
| CN111227038B (en) * | 2018-11-29 | 2023-02-24 | 内蒙古伊利实业集团股份有限公司 | Double-fermentation double-protein milk beverage and preparation method thereof |
| CN111011524A (en) * | 2019-12-25 | 2020-04-17 | 江苏菌钥生命科技发展有限公司 | Soybean milk fermentation liquor, beverage and preparation method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1317985C (en) | 2007-05-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1317985C (en) | Production of pure soya-bean lactacidase fermenting beverage | |
| US4187321A (en) | Method for producing foods and drinks containing bifidobacteria | |
| CN103004984B (en) | Lactobacillus plantarum fermented milk and preparation method thereof | |
| CN104839332B (en) | A kind of preparation method of high activity peptide acidified milk | |
| CN106616144B (en) | Live bacterium type aerated beverage and preparation method thereof | |
| CN101715813B (en) | Preparation method of purely natural solidifying type goat milk yoghourt | |
| CN102726524B (en) | Probiotics fermentation milk | |
| CN101642274B (en) | Method for preparing cholesterol reducing egg milk fermenting drink by utilizing lactobacillus and microzyme which produce bile salt hydrolase | |
| CN101692851A (en) | Application of r-polyglutamic acid or salt thereof in dairy product as addition agent | |
| KR20110094601A (en) | Fermented soybean milk beverage using lactic acid bacteria and preparing method thereof | |
| CN1695469A (en) | Flavor rancid milk beneficial for health and preparation method | |
| CN115340965A (en) | Lactobacillus paracasei PC724 and application thereof | |
| CN110607255A (en) | Preparation method and application of lactobacillus delbrueckii and direct vat set lactobacillus delbrueckii starter | |
| JPH0468908B2 (en) | ||
| JPS6119220B2 (en) | ||
| EP1729590B1 (en) | Shelf stable product with living micro-organisms | |
| CN106879738B (en) | Probiotic fermented milk and preparation process thereof | |
| CN101073341A (en) | Sour-milk type nisin milk powder | |
| CN110250270B (en) | Method for improving fermented milk folic acid content by using lactobacillus plantarum | |
| WO2018181455A1 (en) | Methods for producing lactobacillus starter and yoghurt | |
| CN110574847A (en) | Active fruit juice and preparation method thereof | |
| CN111357813B (en) | Method for improving quality of lactobacillus rhamnosus fermented milk | |
| JP3069749B2 (en) | Production method of fermented milk and lactic acid bacteria beverage | |
| JPH05207846A (en) | Fermented milk and lactic acid bacteria beverage facilitating fixation of lactobacillus to intestinal tube | |
| US20240023591A1 (en) | Acetobacter for use in preparation of fermented products |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20070530 Termination date: 20110126 |