WO2013159498A1 - 苗奶系例食品和饮料及其制备方法 - Google Patents

苗奶系例食品和饮料及其制备方法 Download PDF

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Publication number
WO2013159498A1
WO2013159498A1 PCT/CN2012/083653 CN2012083653W WO2013159498A1 WO 2013159498 A1 WO2013159498 A1 WO 2013159498A1 CN 2012083653 W CN2012083653 W CN 2012083653W WO 2013159498 A1 WO2013159498 A1 WO 2013159498A1
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Prior art keywords
sauce
beans
bean
seedlings
milk
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PCT/CN2012/083653
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English (en)
French (fr)
Inventor
何文祥
何一峰
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法国祥峰国际集团
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Publication of WO2013159498A1 publication Critical patent/WO2013159498A1/zh

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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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
    • 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
    • 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
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • A23C11/106—Addition of, or treatment with, 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
    • A23L11/50—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
    • A23L11/60—Drinks from legumes, e.g. lupine 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • 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

Definitions

  • the invention relates to a series of beverages and foods and a preparation method thereof, in particular to synergistic compounding one or more kinds of beans, cultivating the most nutritious bean sprouts or seedlings, and then buds or seedlings without losing nutrients It is a technology for high-calcium comprehensive high-nutrition foods and beverages. It is made into a series of high-nutrient milk-milk beverages and milk-milk foods. . Background technique
  • milk and dairy products are rich in 4 ⁇ and protein, fat, lactose, lactase and other ingredients, which are inferior to the calcium, protein and fat components of plant beans.
  • the latest international research proves that milk intake is closely related to the incidence of cardiovascular disease, breast cancer and prostate cancer. The higher the milk consumption in a country, the higher the incidence of heart disease and breast cancer in this country. .
  • Soymilk also has a wide range of products, such as: soy milk, sour milk, soy flour, tofu, dried bean, various soy products, etc., mainly based on soybeans.
  • Soybeans have different nutrients from green beans, red beans, black beans, beans and mung beans. Single soybeans lack many vitamins and minerals from other beans. Soybeans contain a large amount of oligosaccharide gas and non-digestible and absorbable enzymes. All kinds of beans do not grow into seedlings (buds). More than 60% of the nutrients and trace elements do not grow, lacking a lot of vitamins and minerals. Multi-species seed beans can complement each other to promote comprehensive high nutrition.
  • CN200510106628.0 discloses a bud soy milk powder, which is sifted by air through a soybean. It is made by washing, germination, soaking, disinfecting, germination, grinding, pulping, blending, defoaming, vacuum spray drying and other steps.
  • the patent points out that the soy protein and soy milk powder directly prepared by soaking soybeans are relatively low in plant protein content, and the biologically active substances are extremely rare, and the nutritional value is relatively low.
  • Modern scientific research shows that after germination, soybeans can produce a large amount of biologically active substances and plant proteins, which can greatly improve the nutritional value. Therefore, the patent uses soy soybean as raw material to make soy milk powder, and the nutritional value is better than ordinary beans. Milk powder has improved a lot.
  • the patent uses bean sprouts to improve the nutritional value of the obtained product
  • the bud soy milk powder is only a single soybean germination material, and the form of the product is still bean sprout powder, and the process is not effective in making sauce and fermentation;
  • the technical requirements for suitable dietary taste and high calcium comprehensive high-nutrition foods and beverages are not available. Summary of the invention
  • the object of the present invention is to provide a series of seedling milk beverages and seedling milk foods which are mainly used as bean sprouts or seedlings, and the invention also provides a method for producing the seedling milk beverages and the milky milk foods, which can be simultaneously prepared.
  • Miao milk drinks and food the production process is environmentally friendly and safe, and the prepared beverages and foods are balanced and comprehensive, which can enhance human immunity, regulate human diseases and fight cancer.
  • the preparation process of the invention mainly comprises three steps of seedling raising (ie, one or more seed bean seedlings or buds), making sauce (ie, seedling or sprouting sauce), and fermenting (ie, fermenting the sauce to make a fermented raw sauce), ie,
  • seedling raising ie, one or more seed bean seedlings or buds
  • sauce ie, seedling or sprouting sauce
  • fermenting ie, fermenting the sauce to make a fermented raw sauce
  • the seed beans are preferably one or more of soybean, green bean, red bean, black bean, bowl bean and mung bean, and these seed beans synergistically promote Fully high-nutrition, seedlings or buds (soya, mung bean germination, green beans, red beans, black beans, and bowls of seedlings) are cultivated by nursery, and all the elements and substances that are bad and harmful to humans are removed by special seedling technology.
  • An object of the present invention is to provide a method for preparing a fermented raw sauce, comprising the following steps: Step 1: Breeding seedlings: seedlings are selected for seedlings, and seedlings are stopped when the seedlings grow to 2 cm-9 cm; Step 2: Sauce: The pea sprouts obtained by the seedlings are ground with water and ground into a sauce, and the weight of the sauce is added to 1-2%. The mineral salt is stirred at a constant temperature of 18-32 ° C, no light, humidity of 55% or less, and only oxygen in the remaining container for 12-14 hours.
  • Step 3 Fermentation: Add lactic acid bacteria, Streptococcus thermophilus and skim milk powder (or whole milk powder) to the bean paste obtained in step 2, at 40-65 ° C, no light, humidity below 55%, only the remaining container The fermentation is carried out for 4-12 hours under stirring under an oxygen condition to obtain a fermented raw sauce.
  • the seed beans of step 1 include, but are not limited to, one or more of soybean, green bean, red bean, black bean, bean and mung bean.
  • the seedling raising condition in the step 1 is to maintain the indoor sunlight, the humidity is above 85%, the temperature is 32-35 ° C, and the seedling raising time is 72-168 hours according to the difference of the beans.
  • the amount of water added in step 2 is 1-6 times the weight of the bean seedlings, and the grinding speed is 6000 rpm.
  • the mineral salt of step 2 is Nacl.
  • the amount of the fermented lactic acid bacteria and the Streptococcus thermophilus is 100-250 UA 1 natto soy sauce, and the skim milk powder (or whole milk powder) is added in an amount of 2-5% by weight of the pea sprouts.
  • the present invention also provides a fermented raw sauce prepared according to the above preparation method.
  • Another object of the present invention is to provide a liquid beverage made from the fermented raw sauce.
  • the liquid beverage is prepared by adding a flavoring agent and a nutrient component to the fermented raw sauce, and then filtering, homogenizing, and sterilizing.
  • the flavoring agent is selected from the group consisting of cream sauce, chocolate powder, fried peanut powder, banana powder and orange sauce, and the flavoring agent is preferably added in an amount of 3-7% of the quality of the bean sprouts; One or more selected from the group consisting of brown sugar, nano pearl powder, amino acid 4 bow, corn paste, emulsifier and citric acid 4 bow.
  • the filtration is to remove a substance having a particle size greater than 0.15.
  • Another object of the present invention is to provide a solid food product which is prepared by adding a flavoring agent and a component to the filter residue filtered from the fermented raw sauce.
  • the solid food is in the form of a biscuit or a pastry.
  • the preparation process of the present invention is described in detail below:
  • the selected seed beans are selected as raw materials for seedling raising, and the seed beans are preferably one or more of soybean, green bean, red bean, black bean, bean and mung bean, and the seed beans may be mixed in any ratio, most preferably according to the following The quality ratio is mixed: 15% for green beans, 45% for soybeans, 10% for green beans, 10% for black beans, 10% for red beans, and 10% for beans.
  • the whole process of seedling raising is: selecting the seed beans of the seedlings from the warehouse, and transporting them to the nursery room to wake up the beans (ie, do not do any treatment, let stand) 24h, wake up the seed beans soaked in 55 °C warm water for 24h,
  • the soaked seed beans are poured on the nursery bed, first washed with warm water at 22-28 ° C for about 3 days, then the humidity in the nursery room is adjusted to be more than 85%, the temperature is 32-35 ° C, 24 h indoor sunlight, in the above seedlings Seedlings are cultivated under house conditions.
  • the seedling time of different seed beans is different. Generally, the seedlings or shoots that are bred can reach the optimal nutrient peak at a length of 2cm-9cm. At this time, the seedlings are stopped.
  • the temperature of the seed beans stored in the warehouse is about 22 °C.
  • the process of raising seedlings can be manually operated, or fully automated seedling raising equipment can be used for fully automated seedling treatment.
  • the general seedling raising time is about 72-168h.
  • the process is: seedlings or buds of the seed beans obtained after the seedlings (soybeans, mung bean buds, green beans, red beans, black beans, bowls) Bean seedlings are made into sauces.
  • the equipment used for making sauces is a spiral grinding equipment, such as a spiral vibrating mill.
  • the seedlings or buds are added to a spiral grinding machine, and the rotation speed is adjusted to high-precision grinding of the seedlings.
  • the seedlings or buds are ground into a sauce, and the obtained sauce is added to a can with a stirring device at a constant temperature of 25 ° C, and the mass of the sauce is added to 1%.
  • the rotation speed is generally about 6000 rpm, and the amount of water added during the grinding process (also called the control method, the same below), so that the obtained sauce is porridge-like, the sauce obtained by the controlled method
  • the concentration corresponds to a state in which a powder (powder powder, sesame paste, etc.) is added to 2-4 times by weight of water.
  • Lactic acid bacteria are one of the normal flora in the human intestinal tract and belong to facultative anaerobic bacteria.
  • Various bean sprouts are high quality plant proteins whose amino acid composition is close to the ideal compositional pattern of FAO / W H O. Fermentation of bean sprouts with lactic acid bacteria or the like improves the nutritional value and physiological functions of various bean sprouts. Fermented bean sprouts with lactic acid bacteria, removes the smell of various beans, reduces the smog of the flatulence component, produces a fresh lactic acid fermentation flavor, and contains active lactic acid bacteria and their metabolites, which have a good regulating effect on the human stomach.
  • the fermentation process is as follows: Add the lactic acid bacteria starter and the Streptococcus thermophilus starter to the bean paste original sauce, and then add skim milk powder (or whole milk powder) at 55 ° C, no light, low humidity (55 Fermentation under stirring conditions, fermentation time is 8h, no waste is discharged during the whole process, no nutrient loss.
  • skim milk powder or whole milk powder
  • fermentation time is 8h, no waste is discharged during the whole process, no nutrient loss.
  • fermentation can also use other temperatures and conditions to produce a large number of probiotics.
  • the lactic acid bacteria starter and S. thermophilus used in the market are sold in many markets, and can be imported from Bulgaria.
  • the dosage of lactic acid bacteria starter and S. thermophilus starter is 100-250UA 1 ⁇ ⁇
  • the skim milk powder was added in an amount of 3% of the bean sprouts.
  • a large amount of probiotics are produced in the fermented raw sauce after fermentation, thereby forming a comprehensive and balanced high nutrient required by humans.
  • the fermented raw sauce after fermentation contains a large amount of probiotics and nutrients, which is beneficial to the human body.
  • a series of seedling milk drinks and foods can be obtained by flavoring, filtering and sterilizing the fermented raw sauce.
  • taste blending Fermented raw sauce color, aroma, miso, no preservatives, no natural pollution, according to different tastes and different ingredients can be added to other ingredients, if not added other ingredients are the original flavor
  • the original flavored fermented soy sauce has no sugar, and is filtered and sterilized to make a beverage, which is especially suitable for diabetics.
  • you can also add flavoring such as cream sauce, chocolate powder, banana powder, orange sauce, fried peanut powder, cream sauce, chocolate powder, fried peanut powder, banana powder, orange sauce.
  • it is about 3-7% of the quality of the bean sprouts.
  • one or more of the following ingredients may be added, preferably in an amount of: 4.5% brown sugar, 1-3% nano pearl powder, 1-3% amino acid 4 bow, 3-5.5% corn sauce, emulsifier 1-2%, citric acid 4 bow 1-3%, these ingredients are added in the quality of the bean sprouts.
  • the emulsifier is an emulsifier for foods which is commonly used today, especially an emulsifier for beverages or yoghurts, such as lecithin.
  • Filtration can be carried out by blending the fermented raw sauce with good taste.
  • the purpose of filtration is to remove the macromolecules in the filtrate.
  • the material having a particle diameter of more than 0.15 is removed, and the selection of the filter element can be carried out in the prior art.
  • the filtering can adopt a two-layer composite filter element, which means that there are two different precision filtering functions on one filter element, and the outer layer of the filter element (the first layer filter element) is a hair thread 1 / 16 large, can remove the particulate impurities and floats in the original liquid, and play the role of coarse filtration.
  • the inner layer of the filter element (the second layer filter element) is 1 / 160 large for the hair filament, and the material with the particle size larger than 0.15 Filtered to remove.
  • the series of foods of the invention are prepared from fermented raw sauce, which is obtained by cultivating one or more seed beans into seedlings or buds, making sauce and fermenting, and the main raw materials of the series of foods are taken. It is a filter residue obtained by filtering the fermented raw sauce.
  • the filter residue obtained by filtration is about 15% of the quality of the fermented soy sauce.
  • These filter residue also has a full and high-nutrient composition.
  • the filter residue is used as a raw material, and other ingredients and flavoring agents can be added to make a comprehensive high-nutrient health care "Miao milk.
  • the filtrate obtained after filtration enters the homogenizer to make the components in the filtrate mix more evenly.
  • the homogenized filtrate can be sterilized and packaged into different forms of beverages for sale.
  • the sterilization is carried out in a conventional manner.
  • the outer packaging form can be canned, PE plastic drum, Tetra Pak, PE plastic bottle tin package, PE plastic bottle, plastic tin package.
  • the prepared nutritional powder, nutrient chips, nutritious biscuits and nutritious cakes can be iron, multi-tube, and crepe paper.
  • the seedling milk beverage of the invention uses the fermented raw sauce as the main raw material, and the fermented raw sauce is obtained by cultivating one or more seed beans into seedlings or buds, making sauce and fermenting, and the main raw materials of the Miao milk series beverages are taken. It is the filter residue obtained by filtering the raw sauce.
  • the main formula of the Miao milk beverage prepared by the process of the invention is: bean sprouts, mineral salt, skimmed milk powder (or whole milk powder), lactic acid bacteria starter, thermophilic chain ball
  • the bacteria starter and purified water preferably: the mineral salt is used in an amount of 1% by mass of the bean sprouts.
  • the amount of skim milk powder (or whole milk powder) is 1-5% of the quality of the bean paste, and the amount of the lactic acid bacteria starter is
  • the amount of Streptococcus thermophilus fermenting agent is 100-250 U / ton of pea sprouts
  • the amount of pure water is 3-5 times the quality of pea sprouts.
  • a variety of ingredients can be added to formulate a variety of ingredients to produce a series of milk beverages, which can be one or more of flavoring, nutrient and vegetable juice.
  • the flavoring agent is one of cream sauce, chocolate powder, fried peanut powder, banana powder and orange sauce.
  • the flavoring agent is preferably added in an amount of 3-7% of the quality of the bean sprouts;
  • the nutrient composition may be: brown sugar, nano pearl One or more of powder, amino acid 4 bow, corn paste, emulsifier and citric acid 4 bow, the following ingredients are used in the following preferred data (based on the quality of the bean sprouts: 1): brown sugar 4.5%, nano pearls Powder 1-3%, amino acid 4 bow 1-3%, corn paste 3-5.5%, emulsifier 1-2%, citric acid 4 bow 1-3%; vegetable juice is spinach juice or carrot juice.
  • the series of foods of the present invention are also prepared from fermented soy sauce, which is obtained by filtration.
  • the present invention can produce the following series of beverages and foods, which can be packaged differently:
  • the production process science, the equipment involved in the process can use the existing general equipment, can also study the whole process automation integrated closed production system more suitable for the process flow of the invention, so that the cost and quality stability are further improved,
  • FIG. 1 is the present invention Production flow chart at the time of production.
  • the nutrition is comprehensive and balanced. It is rich in vitamins, minerals and amino acids, which are beneficial to the body.
  • the nutrient composition is as follows:
  • Mg the symbol is (mg), the unit of mass: one thousandth of a gram.
  • Microgram the symbol is ( ⁇ ⁇ ), mass unit: 1 microgram is equal to one millionth of a gram.
  • the nutritional content of each batch of food and beverage produced will vary, based on the nutritional content of each batch of products.
  • the water used to prepare the beverage is through the water treatment system, removes the water substances that affect the seedlings, and removes the water substances that affect the diluted beverage;
  • the water source of the nursery is used repeatedly by conventional treatment, and the discharge can reach the first-grade discharge standard, and there is no unpleasant odor emission during the seedling and water treatment process.
  • the resulting beverage or food has a good health care function, can be eaten in the morning, in the middle, and dinner, with health benefits, therapeutic effects, anti-cancer effects:
  • Health Benefits nourishing the stomach, strengthening the body, beauty, weight loss and emollient, black hair, dilute freckles, sober up the stomach, detoxify and moisturize, brain and brain.
  • Anti-cancer effect rich in unsaturated fatty acids and soy phospholipids, maintain blood vessel elasticity, brain and prevent The role of fatty liver formation; rich in saponins, protease inhibitors, isoflavones, phase, selenium and other anti-cancer ingredients, almost all cancers have an inhibitory effect.
  • Soymilk, milk, yoghurt and various health drinks are all kinds of beverages that people are used to. They are not enough. They are only suitable for some people to drink. The nutrition is too comprehensive. The milk and milk products will be suitable for all human consumption. The effect will also be huge.
  • Miao milk series of foods and beverages as fast-moving consumer goods, with high returns are the characteristics of the industry, so large-scale and high-yield is the characteristics of the technology-developed Miao milk-based food and beverage products.
  • the value of the core technology content of the project is mainly assessed by: social effects, business effects, industry size and income effects.
  • the project technology can be valued according to the 5, 8 and 10 year income method.
  • FIG. 1 is a process flow diagram in actual production of the present invention. detailed description
  • the invention discloses a milk and milk series food and beverage and a preparation method thereof, and those skilled in the art can use the content of the paper to appropriately improve the process parameters. It is to be understood that all such alternatives and modifications are obvious to those skilled in the art and are considered to be included in the present invention.
  • the products and methods of the present invention have been described in terms of preferred embodiments, and it is obvious that those skilled in the art can make modifications and/or changes and combinations of the methods and applications described herein without departing from the scope of the invention. The technique of the present invention is applied.
  • Drinks or foods are prepared from six different seed beans.
  • the ratio of these beans is: 15% for green beans, 45% for soybeans, 10% for green beans, 10% for black beans, 10% for red beans, and 10% for beans.
  • Bun or moldy defective beans are removed. Place the selected seed beans in the nursery room and let them stand for 24 hours. Then soak them in a large tank with warm water of 55 °C for 24 hours, let the seed beans absorb enough water and clean the surface. After soaking, the seed beans are turned to the nursery bed and rinsed with water at 22-28 ° C for about 3 days. The water used for the shower can be reused many times. The seed beans after the shower are nursed on the nursery bed, and kept in the nursery room.
  • Seedlings and buds that have been successfully seeded are sent to the grinding equipment for grinding.
  • the grinding equipment used is a spiral grinding equipment, which can be a spiral vibrating mill.
  • the general control speed is 6000. Transfer/min, simultaneously control the amount of water added during the grinding process, so that the sauce obtained by grinding has a certain amount of water, and the specific best is to make the sauce into a porridge shape, which is equivalent to adding the powder (powder powder, sesame paste, etc.) 2-5 times the state of the water, after the grinding, the obtained sauce was sent to a large tank at a constant temperature of 25 ° C, and 1% of the sauce was added.
  • the obtained fermented raw sauce contains comprehensive nutrition and contains a large amount of probiotics for human body suction.
  • the fermented raw sauce can be post-treated according to the conventional operation, and the milk beverage and food can be obtained.
  • Post-treatment includes steps of adjusting ingredients, filtering, homogenizing, sterilizing, packaging, etc. Adjusting the ingredients means adding pure water to the fermented raw sauce to dilute the concentration of the fermented raw sauce. The amount of pure water added is generally peas. 2-5 times the sauce.
  • the filtering may adopt a two-layer composite filter element, which means that there are two different precision filtering functions on one filter element, and the outer layer of the filter element (the first layer filter element) is a hair thread 1 /
  • the inner layer of the filter element (the second layer of filter element) is 1 / 160 large for the hair filament, and the substance with the particle size larger than 0.15 is filtered. Remove.
  • the filtrate and the filter residue can be obtained by filtration, and the filtrate can be further subjected to conventional operations such as homogenization, sterilization and packaging to obtain a seedling milk beverage, and the filter residue accounts for about 10-20% of the quality of the fermented raw sauce.
  • the filter residue also has full and high nutrition.
  • Ingredients, using filter residue as raw material, adding other ingredients and flavoring agents to make a comprehensive high-nutrition puzzle health care "Miao milk nutrition powder", “Miao milk nutrition crisp”, “Miao milk nutrition biscuit”, “Miao milk Foods such as nutritious cakes, "wafer sandwich biscuits", “wafer biscuits", and food preparation and production equipment can refer to the technology disclosed in the prior art.
  • the above operation can be made into the most formulated milk beverage, and the components of the beverage are: bean sprouts, mineral salt, skim milk powder, lactic acid bacteria starter, thermophilic streptococci starter and purified water. Further, after the fermented raw sauce is obtained, different ingredients may be added to the fermented raw sauce to prepare a series of milk series beverages.
  • the specific operation is that different components can be added in the post-treatment conditioning component step (i.e., the above-described flavor adjustment step).
  • a 3-7% flavoring agent of the bean sprouts may be added thereto, and the flavoring agent may be cream sauce, chocolate powder, fried peanut powder, banana powder or orange sauce, so that the drinks have different beverages.
  • taste For example, in order to increase nutrition, brown sugar, nano pearl powder, amino acid 4 bow, corn paste, emulsifier (lecithin), citric acid 4 bow, spinach juice, carrot juice and the like may be added.
  • These nutrients and flavors can be stored in the Formulation I formula storage tank group in Figure 1.
  • Seed beans are made into pea sprouts, the following is based on one ton of raw sauce.
  • Mineral salt (nano) is one ton of bean sprouts with 1 kg of skimmed milk powder, that is, one ton of bean sprouts with 30 kg of lactobacillus (polybacteria) starter
  • 150 U is a ton of bean sprouts with 150 U (Bulgarian imports)
  • Taste is a ton of bean sprouts with 50 kg of banana powder
  • the present invention may be formulated in a variety of variations, for example, a single bean may be used, preferably green beans, soybeans, mung beans, black beans, red beans or bowl beans. You can also choose 2, 3, 4, 5 or more seed beans, for example: green beans mixed with soybeans, mixed with green beans and black beans, mixed with red beans and beans, green beans and green beans mixed with soybeans, soybeans Mung bean black bean red bean compounding, green bean red bean bowl bean mung bean soybean compounding, etc., seed bean selection does not need to be in accordance with a special ratio, can be mixed.
  • the series of beverages and foods can be prepared according to the seedling, sauce, fermentation, and post-treatment steps described in Example 1, and can also be used in the prior art for seedling, sauce, fermentation, and post-treatment.
  • Method for preparing a series of beverages and foods The invention relates to a milk-milk-based food and beverage and a preparation method thereof, and the preparation method thereof has been described by way of examples, and it is obvious to those skilled in the art that the milk-milk-based foods and foods described herein can be used without departing from the scope, spirit and scope of the present invention.
  • the beverage and its method of preparation are modified or combined and modified to achieve the teachings of the present invention. It is to be noted that all such similar substitutes and modifications are obvious to those skilled in the art and are considered to be included in the spirit, scope and content of the present invention.

Abstract

公开了一种豆苗发酵原酱的制备方法及含有该原酱的液态饮料和固态食品。所述原酱的制备方法包括以下步骤：选择一种或多种种子豆进行育苗，苗长至2-9cm时停止育苗，将育得的豆苗加水磨酱，加入矿物盐后恒温无光下搅拌8-14小时得豆苗原酱，然后加入乳酸菌、嗜热链球菌和奶粉在40-65°C、无光及湿度55-75%下发酵4-12小时，得发酵原酱。

Description

苗奶系例食品和饮料及其制备方法
本申请要求于 2012年 4月 23 日提交中国专利局、 申请号为
201210119850.4、 发明名称为"苗奶系例食品和饮料及其制备方法 "的中国专利 申请的优先权， 其全部内容通过引用结合在本申请中。 技术领域
本发明涉及一系列饮料和食品及其制备方法，具体涉及将一种或多种豆类 协同混配， 育成营养最佳的豆类芽或苗， 然后将芽或苗在不流失营养的情况下 进行制酱和发酵， 制成一系列全面高营养的苗奶饮料和苗奶食品的技术，属于 高钙全面高营养食品和饮料的技术领域。。 背景技术
目前， 市场上广泛销售的主要有两种相类似的食品和饮料， 一种是牛奶， 一种是豆奶， 根据制作工艺的不同：
牛奶又有很多系列产品， 例如， 乳酸菌饮料、 高钙牛奶、老酸奶、早餐奶、 以及乳制品等， 主要以牛奶为原料。 但是牛奶及乳制品中富含 4丐和蛋白质、 脂 肪、 乳糖、 乳糖酶等成分， 这些成分都劣于植物豆类的钙、 蛋白质和脂肪等成 分。 国际最新研究证明牛奶的摄入量与心血管疾病， 乳腺癌和前列腺癌的发 病率有密切的关系， 一个国家的牛奶消费量越高， 这个国家的心脏病和乳癌 的发病率也就越高。
豆奶也有很多系列产品， 例如： 豆浆， 酸豆浆， 豆粉， 豆腐， 豆干， 各 类豆制品等， 主要以大豆为原料。 大豆与青豆、 红豆、 黑豆、 碗豆和绿豆营养 成份各有不同， 单一大豆缺乏其他豆类很多的维生素和矿物质。 大豆中有大 量的寡糖涨气成份和无法消化和吸收的酶类等， 各类豆没长成苗 (芽)前 60% 以上的营养素和微量元素都没长成，缺乏大量维生素和矿物质， 多类种子豆协 同就能互补促进全面高营养。
目前， 也有以大豆芽为原料制备豆奶粉的技术出现， 中国专利
CN200510106628.0公开了一种芽豆奶粉，该芽豆奶粉是将大豆经过风选过筛、 淘洗、 催芽、 浸泡、 消毒、 发芽、 磨细成浆、 压滤提炼、 勾兌调制、 消泡煮浆、 真空喷雾干燥等步骤制成的。 该专利中指出， 大豆浸泡后直接磨细制成的豆奶 和豆奶粉中的植物性蛋白含量相对不高、生物活性物质更是极少， 营养价值相 对较低。 而现代科学研究表明， 大豆经发芽后， 能生成大量的生物活性物质和 植物性蛋白， 可极大的提高营养价值， 因此该专利以发芽的大豆为原料制成豆 奶粉， 营养价值比普通豆奶粉提高很多。
该专利虽然采用豆芽提高了所得产品的营养价值，但是该芽豆奶粉只是以 单一的大豆发芽为原料，且产品的形态仍为豆芽粉， 没经过制酱和发酵有效的 工艺工序； 单一大豆缺乏其他豆类^艮多的维生素和矿物质， 在没有经过发酵 前， 大豆中有大量的寡糖涨气成份、 无法消化和吸收的酶类， 豆芽气味重无法 去除，这些缺点使大豆芽远远达不到适宜饮食口味及高钙全面高营养食品和饮 料的技术要求。 发明内容
本发明的目的是提供一系列的以豆类芽或苗为主要原料的苗奶饮料以及 苗奶食品， 同时本发明还提供了生产该苗奶饮料和苗奶食品的方法， 该方法能 同时制备苗奶饮料和食品，生产流程环保、安全，制得的饮料和食品营养均衡、 全面， 能够增强人体免疫力， 调节人体疾病， 抗击癌症。
所有豆类， 没发芽长苗前， 60%以上的营养素和微量元素都没长成， 缺 乏大量维生素和矿物质； 有的不缺乏但含量低。 而且还具有涨气成份寡糖及使 人体无法消化和吸收的酶类等。
本发明制备工艺主要包括育苗 （即一种或多种种子豆育成苗或芽）、 制酱 (即苗或芽制酱）、 发酵（即酱再发酵制成发酵原酱）三大步骤， 即精选一种 或多种种子豆（也可称豆子、 豆等）为原料， 种子豆优选为大豆、 青豆、 红豆、 黑豆、碗豆和绿豆中的一种或多种， 这些种子豆协同促进全面高营养， 经过育 苗分别培育成苗或芽（大豆、 绿豆育成芽， 青豆、 红豆、 黑豆、碗豆育成苗）， 经特殊的育苗技术去除了所有对人类不好、有害的元素和物质，也去除了胀气 成分寡糖，生成大量的维生素群类， 氨基酸群类， 矿物质元素和供能营养素， 使制酱后得到的豆苗原酱达到最佳营养素峰值（即达到营养最佳）， 再经发酵 产生大量益生菌，使发酵后的成分中含有人类所需的全面而均衡的高营养， 最 后将发酵得到的成分分别制成苗奶系列饮料和食品。
本发明的一个目的是提供一种发酵原酱的制备方法， 包含以下步骤： 步骤 1 : 育苗： 将精选种子豆进行育苗， 苗长至 2cm-9cm时停止育苗； 步骤 2: 制酱： 将育苗所得的豆苗加水研磨成酱， 加入酱重量 1 -2%。的矿 质盐， 在恒温 18-32°C、 无光线、 湿度为 55%以下、 仅存留容器内氧气条件搅 拌 12-14小时， 得豆苗原酱；
步骤 3: 发酵： 将步骤 2所得豆苗原酱中加入乳酸菌、 嗜热链球菌和脱脂 奶粉 (或全脂奶粉)， 在 40-65°C、 无光线、 湿度为 55%以下、 仅存留容器内氧 气条件搅拌的条件下发酵 4-12h, 得到发酵原酱。
步骤 1所述种子豆包括但不限于大豆、 青豆、 红豆、 黑豆、 碗豆和绿豆中 的一种或多种。
作为优选， 步骤 1所述育苗条件为保持 24h室内日光、 湿度在 85%以上、 温度在 32-35 °C , 育苗时间根据豆子的不同为 72-168小时。
作为优选，步骤 2加水量为豆苗重量的 1-6倍，研磨的转速为 6000转 /分。 作为优选， 步骤 2所述矿物质盐为 Nacl。
作为优选，， 步骤 3发酵乳酸菌与嗜热链球菌的用量均为 100-250UA1屯豆 苗原酱， 脱脂奶粉 (或全脂奶粉)的加入量为豆苗原酱重量的 2-5%。
本发明还提供根据上述制备方法制备的发酵原酱。
本发明的另一个目的是提供一种液态饮料， 由所述发酵原酱制成。
作为优选， 所述液态饮料， 由发酵原酱中加入调味剂、 营养成分调配后， 经过滤、 均质、 灭菌形成。
更优选地， 所述调味剂选自奶油酱、 巧克力粉、 炒花生粉、 香蕉粉和橙汁 酱中的一种， 调味剂的加入量优选为豆苗原酱质量的 3-7%; 营养成分选自红 糖、 纳米珍珠粉、 氨基酸 4弓、 玉米酱、 乳化剂和柠檬酸 4弓中的一种或多种。
更优选地， 所述过滤为除去粒径大于 0.15目的物质。
本发明的另一个目的是提供一种固态食品，由所述的发酵原酱过滤后的滤 渣加入调味剂及成分制成。
作为优选， 所述的固态食品为饼干、 糕点形式。 下面详细介绍本发明制备工艺：
1、 育苗技术
精选所需种子豆作为育苗的原料，种子豆优选为大豆、青豆、红豆、黑豆、 碗豆和绿豆中的一种或多种，种子豆可以以任意的比例混合， 最优选的按照下 列的质量比进行混配： 青豆 15%, 大豆 45%, 绿豆 10%, 黑豆 10%, 红豆 10%, 碗豆 10%。
育苗的整个过程为： 从库房中按配比选取育苗的种子豆，运至育苗房中醒 豆（即不做任何处理， 静置） 24h, 醒后的种子豆在 55°C温水中浸泡 24h, 浸 泡后的种子豆倒在育苗床上， 先用 22-28°C温水沖淋 3天左右， 然后调整育苗 房中湿度在 85%以上、 温度在 32-35°C、 24h室内日光， 在上述育苗房条件下 进行育苗， 不同种子豆的育苗时间不一样， 一般育成的苗或者芽在 2cm-9cm 的长度时即可达到最佳营养峰值， 此时停止育苗。
一般， 库房存放种子豆的温度在 22°C左右， 挑选种子豆时要挑选饱满、 完整的， 霉变或者破碎的要剔除。 育苗的过程可以人工操作， 也可以使用全自 动育苗设备进行全自动化育苗处理， 一般育苗的时间在 72- 168h左右。
育苗后所得的种子豆的苗或者芽达到了最佳营养峰值，种子豆中的对人类 不好的成分被去除，胀气成分寡糖也被去除， 苗或芽中还生成了大量的维生素 群类， 氨基酸群类， 矿物质元素和供能营养素， 相对于未育苗的种子豆来 说含有人类所需的全面高营养。
2、 制酱技术
整个制酱过程无营养流失，苗或芽中的营养成分全部进入酱中，其过程是: 将育苗后的所得的种子豆的苗或芽（大豆、 绿豆育成芽， 青豆、 红豆、 黑豆、 碗豆育成苗）进行制酱， 制酱所用的设备为螺旋式研磨设备， 例如螺旋振动研 磨机，将育得的苗或芽加入到螺旋式研磨设备中，调整转速对育苗进行高精细 研磨， 将苗或芽磨制成酱， 将所得的酱加入 25°C恒温的、 带有搅拌装置的罐 中， 加入酱质量 1%。的矿质盐 （矿质钠盐）， 在搅拌、 无光线、 低湿度（55% 以下）条件下进行醒酱和发酱 12h, 得豆苗原酱， 经醒酱和发酱所得的豆苗原 酱营养全面，在本发明设定的条件下进行制酱无营养流失。 当然制酱也可在其 他的条件下进行， 只要保证酱不变质就行， 本领域技术人员根据一般的手段也 可操作。
在研磨过程中， 转速一般在 6000转 /分左右， 在研磨过程中控制水的加入 量（亦可称控量法， 下同）， 使所得的酱呈粥状， 控量法所得的酱的浓度相当 于将粉剂 （藕粉、 芝麻糊等）加入 2-4重量倍的水所呈现的状态。
3、 发酵技术
乳酸菌是人体肠道内的正常菌群之一， 属于兼性厌氧菌。 各种豆苗是优 质植物蛋白质， 其氨基酸组成接近于 FAO / W H O的理想构成模式。 利用乳 酸菌等对豆苗原酱进行发酵，提高各种豆苗的营养价值和生理功能。用乳酸菌 发酵豆苗原酱， 清除了各种豆类腥味， 减少了胀气成分寡糖， 产生清新的 乳酸发酵风味， 并含有活性乳酸菌体及其代谢产物， 对人体肠胃有良好的调 节作用。
发酵的过程为： 将制酱所得的豆苗原酱中加入乳酸菌发酵剂和嗜热链球菌 发酵剂， 再加入脱脂奶粉 (或全脂奶粉)， 在 55°C、 无光线、 低湿度（55%以下）、 搅拌的条件下进行发酵， 发酵时间为 8h, 整个过程无废物排出， 无营养流失。 当然发酵也可以采用其他的温度和条件， 产生大量的益生菌即可。
所用的乳酸菌发酵剂与嗜热链球菌均在市场上有^艮多商家销售， 可从保加 利亚进口， 乳酸菌发酵剂与嗜热链球菌发酵剂的用量均为 100-250UA1屯豆苗原 酱， 脱脂奶粉的加入量为豆苗原酱的 3%。
发酵后的发酵原酱中产生大量益生菌， 从而形成人类所需的全面而均衡 的高营养。
4、 发酵产物的后处理过程
发酵后的发酵原酱中含有大量益生菌和营养成分，对人体有益，对发酵原 酱进行口味调配、 过滤、 灭菌操作即可得到一系列的苗奶饮料和食品。
口味调配： 发酵生产出的发酵原酱色、 香、 味倶佳， 不含任何防腐剂、 纯 天然无污染，按照不同口味和不同的成分可加入其它成分进行调配，如果不加 入其它成分则是原风味， 原风味发酵原酱中无糖， 经过滤、 灭菌制成饮料特别 适合糖尿病人引用。 另外， 还可以加入奶油酱、 巧克力粉、 香蕉粉、 橙汁酱、 炒花生粉等调味剂， 奶油酱、 巧克力粉、 炒花生粉、 香蕉粉、 橙汁酱的加入量 优选均为豆苗原酱质量的 3-7%左右。 除了加入调味剂外， 还可以加入下列一 种或几种成分， 优选用量为： 红糖 4.5%, 纳米珍珠粉 1-3%, 氨基酸 4弓 1-3%, 玉米酱 3-5.5%, 乳化剂 1-2%, 柠檬酸 4弓 1-3%, 这些成分以豆苗原酱质量为 1 计进行加入的。其中乳化剂为一般现今常用的食品用乳化剂， 尤其是饮料或者 酸奶等用的乳化剂， 例如卵磷脂等。 此外， 为了适合儿童饮用， 还可以在其中 加入少量蔬菜汁， 例如菠菜汁、 红萝卜汁等。
过滤： 调配好口味的发酵原酱即可进行过滤， 过滤的目的是将滤液中的大 分子除去， 本发明中将粒径大于 0.15目的物质除去， 滤芯的选择可以在现有 技术中进行常规操作。 优选的， 过滤可采用二层复合滤芯， 所述二层复合滤芯 的意思是在一支滤芯上有二种不同精度的过滤功能， 滤芯外层（第一层滤芯） 微孔为头发丝的 1 / 16大， 可以将原液中的颗粒杂质及浮游物过滤除去，起到 粗滤的作用， 滤芯内层（第二层滤芯）微孔为头发丝的 1 / 160大， 将粒度大 于 0.15目的物质过滤除去。
本发明的系列食品是由发酵原酱制得的，发酵原酱是通过将一种或多种种 子豆育成苗或芽、 制成酱、 再发酵三大步骤得到， 系列食品的主要原料取的是 发酵原酱过滤得到的滤渣。 过滤所得的滤渣约为发酵原酱质量的 15%, 这些 滤渣也具有全而高营养的成份， 以滤渣为原料， 加入其它成分和调味剂可以 制成全面高营养的益智保健的"苗奶营养粉"， "苗奶营养脆片"， "苗奶营养 饼干"， "苗奶营养糕点"、 "威化夹心饼干"、 "威化饼干"等食品。 食品的配方 及制作设备都可参照现有技术中公开的技术。
均质、 灭菌： 过滤后得到的滤液进入均质机中， 使滤液中的成分混合更加 均匀， 均质后的滤液进行灭菌即可包装成不同形式的饮料进行销售， 灭菌采用 常规方式， 外包装形式可以为罐装、 PE塑桶装、 利乐包装、 PE塑瓶锡封装、 PE塑瓶装、 塑合锡封装等。 制成的营养粉、 营养脆片、 营养饼干营养糕点可 以是铁合装、 元筒装、 楞纸合装等。
本发明苗奶饮料以发酵原酱为主要原料，发酵原酱是通过将一种或多种种 子豆育成苗或芽、 制成酱、 再发酵三大步骤得到， 苗奶系列饮料的主要原料取 的是发酵原酱过滤得到的滤渣。 经过本发明工艺制备的苗奶饮料的主要配方 为： 豆苗原酱、 矿物质盐、 脱脂奶粉 (或全脂奶粉)、 乳酸菌发酵剂、 嗜热链球 菌发酵剂和纯净水， 优选： 矿物质盐的用量为豆苗原酱质量的 1%。， 脱脂奶粉 (或全脂奶粉)的用量为豆苗原酱质量的 1-5%, 乳酸菌发酵剂的用量为
100-250U/吨豆苗原酱， 嗜热链球菌发酵剂的用量为 100-250 U/吨豆苗原酱， 纯净水的用量为豆苗原酱质量的 3-5倍。
此外，在调配口味时可以加入不同的成分生成一系列的苗奶饮料，加入的 成分可以是调味剂、 营养成分和蔬菜汁中的一种或多种。 调味剂为奶油酱、 巧 克力粉、 炒花生粉、 香蕉粉和橙汁酱中的一种， 调味剂的加入量优选为豆苗原 酱质量的 3-7%; 营养成分可以为： 红糖、 纳米珍珠粉、 氨基酸 4弓、 玉米酱、 乳化剂和柠檬酸 4弓中的一种或多种， 下列成分的用量具有下列优选数据（以豆 苗原酱质量为 1计）： 红糖 4.5%, 纳米珍珠粉 1-3%, 氨基酸 4弓 1-3%, 玉米酱 3-5.5%, 乳化剂 1-2%, 柠檬酸 4弓 1-3%; 蔬菜汁为菠菜汁或红萝卜汁。
本发明的系列食品也是由发酵原酱制得的， 取得是过滤得到的滤渣。 本发明可以生产出下列一系列的饮料和食品， 可以有不同的包装:
容
产 品名 称 包 装 备 注
量
苗 奶饮料 PE塑桶 2000g
苗 奶饮料 利乐包 1000g 花生味 1巧克力 苗 奶饮料 利乐包 500g 奶油味 1香蕉味 苗 奶饮料 利乐包 250g 甜橙味 1原 味 苗 奶 （儿童） PE塑瓶锡封 nog
苗 奶 冰 爽 PE塑瓶 500g 力口薄荷冰藏 苗奶蔬菜营养餐（幼儿童） 塑合锡封 nog 10wt%豆苗原酱的 苗奶蔬菜酸乳餐（幼儿童） 塑合锡封 nog 波菜和
苗奶蔬菜营养餐 塑合锡封 245g 10wt%豆苗原酱的
红萝卜
苗奶蔬菜酸乳餐 塑合锡封 245g 苗奶营养粉 铁合装 500g 花生味 1巧克力
奶油味 1香蕉味 苗奶营养脆片 画图元筒装 nog 苗奶营养饼干 楞纸合装 no g 甜橙味 1原 味 苗奶营养糕点 楞纸合装 500 g 经过上述方法可以制成一系列的苗奶饮料和食品， 其配方合理，通过配方 的变化可制成口感远胜于豆奶和牛奶的高钙、全面高营养的益智保健食品和饮 料， 使人类营养提高到一个高钙、 全面高营养的健康长寿的高新水平， 具有强 劲的免疫力。 生产过程科学， 过程中所涉及的设备可使用现有一般的设备， 也 可以研究更适合本发明工艺流程的全程自动化一体式封闭生产系统，使成本和 质量稳定性进一步提高， 图 1为本发明生产时的生产流程图。
本发明苗奶系列饮料和食品及其制备方法具有以下优点：
1、 营养全面、 均衡， 富含大量维生素、 矿物质、 氨基酸等对身体有益成 分， 以营养成分表如下：
每 100克 (g) 干物质饮料或者食品中的含量：
毫克， 符号为 (mg), 质量单位： 是克的一千分之一。
微克， 符号为 (μ§), 质量单位： 1微克等于一百万分之一克。
维生素 28 甘氨酸 0.8g
1 维生素 A >120 μg 29 组氨酸 0.6g
2 维生素 C >50 mg 30 胱氛酸 0.5g
3 维生素 E 2.0 mg 矿物质元素：
4 维生素 B10 37 mg 1 呱啶酸 - 2 ― mg
5 维生素 B2 12 mg 2 葫芦巴碱 ― mg
6 维生素 B群 46 mg 3 磷脂 ― mg
7 生物素 K 10-15 g 4 胆碱 150 mg
8 胡萝卜素 ≥999 g 5 钙 145 mg
9 疏胺素 0, 38 mg 6 铁 4, 2 mg
10 核黄素 0, 17 mg 7 石粦 339 mg 氨基酸群 8 铬 2.50 g
11 烟酸 2, 3 mg 9 钾 992 mg 12 叶酸 30(^g 10 4 mg
13 泛酸 0, 75 g 11 铜 0.44 mg
14 天冬氨酸 6.4g 12 镁 113 mg
15 酪氨酸 l-9g 13 辞 2·84μ§
16 缬草氨酸 1-Vg 14 硒 2.02 g
17 亮氨酸 l-6g 15 锰 0, 45mg
18 苯丙氨酸 l-5g
19 异亮氨酸 l-2g 供能营养素：
20 赖氨酸 i- ig 1 热量 128千卡
21 苏氨酸 l-0g 2 里 410千焦
22 曱硫氨酸 0.5g 3 蛋白质 5 , 2g
23 脯氨酸 2.6g 4 脂肪 0, 8 g
24 谷氨酸 2.0g 5 纤维素 3 , lg
25 精氨酸 1-Vg 6 胆固醇 ― mg
26 丙氨酸 l-2g 7 碳水化合物 49 g
27 丝氨酸 i- ig 8 视黄醇当量 ―
1、 发酵大量益生菌
2、 每批生产的食品和饮料的营养成份会有差异， 以每批产品发布的营 养成份为准。
2、 在生产过程中没有任何废料， 废气 , 噪音排出， 可达到生物生产环 境；配制饮料所用的水源都是经过水处理系统， 去除了影响育苗的水物质， 去 除了影响稀释饮料的水物质； 育苗所用水源经常规重复处理利用， 排放时可 达一级排放标淮， 在育苗和水处理过程中没有任何使人不适的气味排放。
3、 所得饮料或食品具有很好的保健功能， 可以在早、 中、 晚餐食用， 具 有保健功效、 治疗功效、 抗癌功效：
治疗功效： 糖尿病， 青春豆， 便秘口臭， 上火。
保健功效： 养胃通便， 强身健体， 美容， 减肥润肤， 乌黑头发， 淡化雀斑， 醒酒护胃， 拔毒润肤， 益智健脑。
抗癌功效： 富含不饱和脂肪酸和大豆磷脂， 有保持血管弹性、 健脑和防止 脂肪肝形成的作用； 富含皂角苷、蛋白酶抑制剂、异黄酮、相、硒等抗癌成分， 几乎对所有的癌症都有抑制作用。
4、 具有艮好的社会效应和商业效应：
4.1社会效应：
人类在不断追求健康的当今世界， 医学是在人类发生疾病后的治疗手段， 人类在发生疾病前需要的是营养平衡和运动提高免疫力， 本发明苗奶饮料或 食品是目前绝无仅有的健康饮料，苗奶系例食品和饮料的推出将会对人类健康 作出重大的贡献， 产生的社会效应将是巨大的 。
4.2商业效应：
豆奶、 牛奶、 酸奶以及各类保健饮料都是人们习以为常的饮料， 各有不 足， 仅适合一部分人饮用， 营养太偏不全面， 苗奶系例食品和饮料将适合所 有人类食饮用， 产生的商业效应也将是巨大的。
4.3企业收益：
苗奶系例食品和饮料作为快速消费品， 有着极高收益是行业的特性， 所 以大规模和高收益就是技术研发的苗奶系例食品和饮料产品的特性。该项目核 心技术的含量的价值评估主要在于： 社会效应、 商业效应、 产业规模和收益效 应。 该项目技术可以根据 5年、 8年、 10年收益法进行价值评估。 附图说明
图 1为本发明实际生产中的工艺流程图。 具体实施方式
本发明公开了苗奶系例食品和饮料及其制备方法，本领域技术人员可以借 鉴本文内容， 适当改进工艺参数实现。 特别需要指出的是， 所有类似的替换和 改动对本领域技术人员来说是显而易见的， 它们都被视为包括在本发明。本发 明的产品及方法已经通过较佳实施例进行了描述，相关人员明显能在不脱离本 发明内容、 精神和范围内对本文所述的方法和应用进行改动或适当变更与组 合， 来实现和应用本发明技术。
下面对本发明进行详细的阐述。本发明制备饮料和食品所用的设备或器械 都为现有技术，不具有创造性。如无特别说明，下述所有配比均为重量百分比。 实施例 1
下面以本发明优选方案为例， 介绍本发明整个工艺过程：
以六种不同的种子豆制备饮料或者食品， 这些豆子的配比为： 青豆 15%, 大豆 45%, 绿豆 10%, 黑豆 10%, 红豆 10%, 碗豆 10%。
选购大量所需的种子豆， 在 22 °C条件下储存在库房中， 使用时， 从库房 中按所需配比精选 6种种子豆， 在挑选时， 选择颗粒饱满、 完整的豆子， 发瘪 或霉变、 残缺的豆子剔除。 将挑选好的种子豆先放在育苗房中静置醒豆 24h, 然后在有 55°C温水的大槽中浸泡 24小时， 让种子豆吸足水分并将其表面清洗 干净。 浸泡后的种子豆倒转到育苗床上， 用 22-28°C水温沖淋 3天左右， 沖淋 所用的水可多次重复使用， 沖淋后的种子豆在育苗床上进行育苗， 育苗房中保 持 24h室内日光、 湿度在 85%以上、 温度在 32-35°C , 其中大豆、 绿豆育成芽， 青豆、 红豆、 黑豆、 碗豆育成苗， 待芽或苗长至 2cm-9cm的长度时停止育苗， 育苗时间根据豆子的不同在 72-168小时左右。
育苗成功的种子豆苗和芽全部送至研磨设备中进行研磨制酱，所用的研磨 设备为螺旋式研磨设备，可以为螺旋振动研磨机，为了保证芽或苗高精细研磨， 一般控制转速在 6000转 /分， 在研磨过程中同时控制水的加入量， 使研磨得到 的酱具有一定的水分， 具体的最好使得到的酱呈粥状， 相当于将粉剂 （藕粉、 芝麻糊等 )中加入 2-5质量倍水所呈现的状态， 研磨好后将所得的酱送至恒温 25°C的大罐中， 加入酱 1 %。的矿质盐 （钠盐）， 在此温度下搅拌罐中的物质， 保持罐中无光线、 低湿度（55%以下）、 仅存留罐中氧气的条件， 进行醒酱和 发酱， 时间为 8-12H, 得豆苗原酱， 才此条件的控制下， 醒酱和发酱无营养流 失。
在所得的豆苗原酱中继续加入购买的乳酸菌发酵剂和嗜热链球菌，再加入 脱脂奶粉 (或全脂奶粉)， 在恒温 55°C、 无光线、 低湿度（55%以下）、 仅存留 罐中氧气、 50转 /分搅拌下进行发酵， 时间 5-12小时 ， 采用 5-8缸流动， 在 此条件下进行的发酵无营养流失， 发酵完成后得发酵原酱。
在得到的发酵原酱中含有全面的营养， 并含有大量的益生菌，便于人体吸 收，此时可以将发酵原酱按照常规操作进行后处理，即可得到苗奶饮料和食品。 后处理包括调节成分、 过滤、 均质、 灭菌、 包装等步骤， 调节成分是指在 发酵原酱中加入纯净水，对发酵原酱的浓度进行稀释， 纯净水的加入量一般为 豆苗原酱的 2-5倍。
加入纯净水后将发酵原酱进行过滤， 滤去粒径大于 0.15目的大分子物质， 滤芯的选择可以在现有技术中进行常规操作， 只要能将大分子物质滤去即可。 优选的， 过滤可以采用二层复合滤芯， 所述二层复合滤芯的意思是在一支滤芯 上有二种不同精度的过滤功能， 滤芯外层（第一层滤芯）微孔为头发丝的 1 /
16大， 可以将原液中的颗粒杂质及浮游物过滤除去， 起到粗滤的作用， 滤芯 内层（第二层滤芯）微孔为头发丝的 1 / 160大， 将粒度大于 0.15目的物质过 滤除去。
过滤可以得到滤液和滤渣， 滤液进一步进行均质、 灭菌和包装等常规操作 即可得到苗奶饮料， 滤渣约占约为发酵原酱质量的 10-20%, 这些滤渣也具有 全而高营养的成份， 以滤渣为原料， 加入其它成分和调味剂可以制成全面高 营养的益智保健的"苗奶营养粉"， "苗奶营养脆片"， "苗奶营养饼干"， "苗 奶营养糕点"、 "威化夹心饼干"、 "威化饼干"等食品， 食品的配方及制作设备 都可参照现有技术中公开的技术。
上述操作可以制成配方最为筒单的苗奶饮料， 饮料的组分为： 豆苗原酱、 矿物质盐、脱脂奶粉、乳酸菌发酵剂、嗜热链球菌发酵剂和纯净水。进一步的， 在得到发酵原酱后， 可以在发酵原酱中加入不同的成分， 以制成一系列的苗奶 系列饮料。
具体的操作为， 在后处理调节成分步骤（即上述调节口味步骤）， 可以加 入不同的成分。 例如， 为了使饮料具有不同的口味， 可以在其中加入豆苗原酱 3-7%的调味剂， 调味剂可以是奶油酱、 巧克力粉、 炒花生粉、 香蕉粉或橙汁 酱， 使饮料具有不同口味。 再例如， 为了增加营养， 可以加入红糖， 纳米珍珠 粉， 氨基酸 4弓， 玉米酱， 乳化剂 （卵磷脂）， 柠檬酸 4弓， 菠菜汁， 红萝卜汁等 成分。 这些营养成分和调味剂可以存储在图 1中的配料 I 配方储罐群中。
本领域技术人员在操作时，也可以按照下表中列举的成分的用量来添加所 需的成分。
料成分养配营
- 13 - 原 料名 称 用量配比占％ 大 豆 占种子豆总量 45%
种
青 豆 占种子豆总量 15%
子
小红豆 占种子豆总量 10%
小黑豆 占种子豆总量 10%
成
碗 (蚕)豆 占种子豆总量 10%
分
绿 豆 占种子豆总量 10%
种子豆制成豆苗原酱， 以下以原酱为一吨计 ,
介绍饮料中可能涉及的成分的用量
矿质盐 （纳） 即一吨豆苗原酱配 1公斤 脱脂奶粉 即一吨豆苗原酱配 30公斤 乳杆菌 (多菌)发酵剂
150 U /吨 即一吨豆苗原酱配 150 U (保加利亚进口）
嗜热链球菌发酵剂
150 U 即一吨豆苗原酱配 150 U (保加利亚进口）
4.5% 即- -吨豆苗原酱配 45公斤 纳米珍珠粉 即- -吨豆苗原酱配 30公斤 氨基酸钙 即- -吨豆苗原酱配 30公斤 即- -吨豆苗原酱配 30公斤
Figure imgf000014_0001
即- 屯豆苗原酱配 20公斤 玉米酱 (原味) 即一 -吨豆苗原酱配 55公斤
Figure imgf000014_0002
即一吨豆苗原酱配三吨水 进口奶油酱
口
进口巧克力粉
味 即一吨豆苗原酱配 50公斤 香蕉粉
配 选一种所需的口味配料 橙汁酱
料
炒花生粉 以上配料为普通配料； 在国内国际市场上普遍都能买到
实施例 2
除了上述优选的豆类配方外， 本发明还可以有多种变化的配方， 例如， 可 以单用一种豆， 优选青豆、 大豆、 绿豆、 黑豆、 红豆或碗豆。 也可以任选 2 种、 3种、 4种、 5种或 5种以上种子豆， 例如： 青豆与大豆混配， 绿豆与黑 豆混配、 红豆和碗豆混配、 青豆绿豆红豆混配、 大豆绿豆黑豆红豆混配、 青豆 红豆碗豆绿豆大豆混配等， 种子豆的选取不需按照特殊的比例， 混配即可。
选好所用的种子豆后， 可按照实施例 1所述的育苗、 制酱、 发酵、 后处 理步骤制成系列饮料和食品， 也可以按照现有技术中的育苗、 制酱、 发酵、 后 处理方法制备系列饮料和食品。 本发明提出的苗奶系例食品和饮料及其制备方法已通过实施例进行了描 述，相关技术人员明显能在不脱离本发明内容、精神和范围内对本文所述的苗 奶系例食品和饮料及其制备方法进行改动或适当变更与组合，来实现本发明技 术。特别需要指出的是， 所有相类似的替换和改动对本领域技术人员来说是显 而易见的， 它们都被视为包括在本发明的精神、 范围和内容中。

Claims

权 利 要 求
1、 一种发酵原酱的制备方法， 包含以下步骤：
步骤 1 : 育苗： 将精选一种或多种种子豆进行育苗， 苗长至 2cm-9cm时停 止育苗；
步骤 2: 制酱： 将育苗所得的豆苗加水研磨成酱， 加入酱重量 1 -2%。的矿 质盐， 在恒温 18-32°C、 无光线、 湿度为 55-75%以下、 仅存留容器内氧气条件 搅拌 8-14小时， 得豆苗原酱；
步骤 3: 发酵： 将步骤 2所得豆苗原酱中加入乳酸菌、 嗜热链球菌和脱脂 奶粉 (或全脂奶粉)， 在温度 40-65°C、 无光线、 湿度为 55-75%以下、 仅存留容 器内氧气条件搅拌的条件下发酵 4-12h, 得到发酵原酱。
2、 根据权利要求 1所述的制备方法， 其特征在于， 步骤 1所述种子豆包 括但不限于大豆、 青豆、 红豆、 黑豆、 碗豆和绿豆中的一种或多种。
3、 根据权利要求 1所述的制备方法， 其特征在于， 步骤 1所述育苗条件 为保持 24h室内日光、 湿度在 85%以上、 温度在 32-35°C , 育苗时间根据豆子 的不同为 72-168小时。
4、 根据权利要求 1所述的制备方法， 其特征在于， 步骤 2加水量为豆苗 重量的 1-5倍， 研磨的转速为 6000转 /分。
5、 根据权利要求 1所述的制备方法， 其特征在于， 步骤 2所述矿物质盐 为 Nacl。
6、 根据权利要求 1所述的制备方法， 其特征在于， 步骤 3发酵乳酸菌与 嗜热链球菌的用量均为 100-250U/吨豆苗原酱， 脱脂奶粉 (或全脂奶粉)的加入 量为豆苗原酱重量的 2-5%。
7、 根据权利要求 1-6任一项所述制备方法制备的发酵原酱。
8、 液态饮料， 由权利要求 7所述的发酵原酱制成。
9、 根据权利要求 8所述的液态饮料， 其特征在于， 由发酵原酱中加入调 味剂、 营养成分调配后， 经过滤、 均质、 灭菌形成。
10、 根据权利要求 9所述的液态饮料， 其特征在于， 所述调味剂选自奶油 酱、 巧克力粉、 炒花生粉、 香蕉粉和橙汁酱中的一种， 调味剂的加入量优选为 豆苗原酱质量的 3-7%; 营养成分选自红糖、 纳米珍珠粉、 氨基酸 4弓、 玉米酱、 乳化剂和柠檬酸 4丐中的一种或多种。
11、 根据权利要求 9所述的液态饮料， 其特征在于， 所述过滤为除去粒径 大于 0.15目的物质。
12、 固态食品， 由权利要求 7所述的发酵原酱过滤后的滤渣加入调味剂及 成分制成。
13、 根据权利要求 12所述的固态食品， 其特征在于， 其为饼干、 糕点形 式。
14、 "苗奶 "精选一种或多种豆（协同促进全面高营养）， 以 72-168 小时不 等的时间育成最佳营养峰值的苗（ 芽)， ~ 再经不流失营养法制酱 ~ 再经不 流失营养法发酵〜 高科技全自动化大型设备全程封闭生产（ 能降低 2/3 生产 成本和绝对保障品质稳定性） ~ 滤渣为系例食品； 均质为系例饮料。
15、凡是把一种或多种豆（ 大豆； 青豆； 绿豆； 红豆； 黑豆；碗豆） ~ 育成 豆苗（豆芽） ~ 制成酱 ~ 再发酵一体化工艺技术生产的系列食品和饮料产 品； 都是受保护的权力要求范围。
PCT/CN2012/083653 2012-04-23 2012-10-29 苗奶系例食品和饮料及其制备方法 WO2013159498A1 (zh)

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