CN101124970A - Soybean peptide lactic acid bacteria beverage and its preparation method - Google Patents
Soybean peptide lactic acid bacteria beverage and its preparation method Download PDFInfo
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Abstract
The present invention discloses a soy albumen acidophilus beverage that contains soy albumen amino acid and a preparation method. The present invention solves the problem of fermentation of acidophilus in the soy bean fluid and degradating the protein to produce peptide-amino. The content of soy bean in the beverage is 4 to 10 percent, the content of the peptide-amino is 0.06 to 0.1 percent and the content of the protein is no less than 0.7 percent and the rest is counterbalance water. The preparation method is that: the fishy smell of the soy bean thin white is removed, bromelin or paparin are added for biochemical processing and enzyme-distinguishing processing; a part of the enzyme-distinguished materials are fetched and added with lactobacillus, such as lactobacillus bulgaricus and so on to cultivate hametz that is used for producing soy albumen lactobacillus beverage; the enzyme-distinguished materials are heated to 30 to 40 DEG C and added with isomaltooligosaccharide, hametz and appropriate granulated sugar for fermentation to produce soy albumen acid milk which is added with water and processed with serum synthesis to produce the soy albumen acidophilus beverage.
Description
Technical field
The present invention relates to contain the beverage of soybean nutritional composition, particularly a kind of what adopt microorganism and enzyme engineering technology is that raw material obtains to contain sour milk beverage of prebiotics and Soybean Peptide and preparation method thereof with pure soybean.
Background technology
The compositions such as several amino acids that soybean contains rich in protein, unrighted acid, various vitamin, trace element, isoflavones, compound sugar and needed by human and can not self synthesize, it not only has functions such as anticancer, reducing blood lipid, also owing to contain abundant prebiotics in the compound sugar in the soybean, it has, and sharp in vivo probio breeds, the harmful bacterium of inhibition grows, the activated cell vigor, strengthens the health benefit of immune vigor.
Though soybean has very high nutritive value, but the side effect in the soybean is one of world's grain and oil processing difficult problem always, in addition at present people be confined to soybean cook bean curd, processing soymilk powder (and in the soymilk powder only carbohydrate promptly the total content of sugar up to more than 60%), make soy food product also pace up and down in preliminary working, the active ingredient of soybean is not fully played.As everyone knows, acidified milk has higher nutritive value, and at present modal is cultured milk, but this be that its cholesterol level of yogurt of base-material is higher with the animal breast.In phytoprotein, have soybean protein only and just contain necessary each seed amino acid of human body fully, so the lactic acid goods that utilize soybean to produce are highly beneficial to health.But lactic acid bacteria is difficult for growth and breeding in pure soybean liquid, and this is a problem that must solve in the soybean lactic acid production of articles; With the exception of this, also must solve a following difficult problem: how one makes protein degradation generate peptide ammino acid in fermented soybean; Its two, how to make contain peptide ammino acid the fermentative lactobacillus drink fully breast close and be not stratified.
Summary of the invention
Problem to be solved by this invention provides a kind of soybean peptide lactic acid bacteria beverage that contains soybean peptide ammino acid and preparation method thereof.
The technical scheme that addresses the above problem is: the soybean peptide lactic acid bacteria beverage that is provided by weight: soybean content is 4-10%, and peptide ammino acid content is 0.06-0.15%, protein content 〉=0.7%, all the other are the water of aequum.
The preferred content of above-mentioned peptide ammino acid is 0.06-0.1%.
The preparation method of the soybean peptide lactic acid bacteria beverage that is provided carries out according to the following steps:
1) soybean of cleaning was soaked 8-10 hour under 25-30 ℃ of temperature; The 6-10 water doubly that adds dried beans weight grinds, and is to carry out the separation and Extraction protein liquid in the 200 purpose slurry slag separators in fineness.
2) above-mentioned protein liquid is carried out full fishy smell-eliminating treatment,, under 3-6 the atmospheric pressure, pressed 5-30 minute for 80--300 order mill by fineness promptly at 90-135 ℃.
Because soybean has been carried out full fishy smell-eliminating treatment, in trypsin inhibitor, lipoxidase, goitrin and the hemagglutinin (deactivation rate 〉=95%) of thorough passivation soybean protein, really overcome soybean intrinsic five big side effects such as anti-trophism, this has been that some lactic acid bacteria growth and breeding such as bacillus bulgaricus has been built necessary living condition in fact.
3) the soybean slurries after the full fishy smell-eliminating are cooled to 30-50 ℃, add bromelain or the papain account for soybean slurry weight 0.01-0.05 ‰, carry out 2-4 hour biochemical treatment, thereby provide the peptide that can directly absorb for the human body nutritional need.
4) above-mentioned material is handled by 60-90 ℃ the temperature enzyme that goes out, be its objective is and remove protease in the above-mentioned material etc. bacillus bulgaricus, streptococcus thermophilus, the destruction of having a liking for lactic acid bacteria vitalities such as acid streptococci and Bifidobacterium.
5) need measure the material of part after above-mentioned full fishy smell-eliminating, biochemical treatment and the enzyme that goes out processing according to producing, and make its temperature remain on 30-40 ℃, place aseptic, put into an amount of bacillus bulgaricus, streptococcus thermophilus, have a liking for acid streptococci and Bifidobacterium, make it through 3-5 hour growth and breeding, promptly get leavening, this leavening is as the bacterial classification of producing soybean peptide lactic acid bacteria beverage.Needs according to product
6) above-mentioned process is gone out material temperature adjustment degree that enzyme handles to 30-40 ℃, add oligomeric maltose, the above-mentioned steps 5 account for soybean slurry weight 0.01-0.05%) leavening and the appropriate granulated sugar of gained, carry out 2-2.5 hour fermentation process, get the Soybean Peptide yogurt, the addition of leavening can be the 2-4% of weight of material usually.Compound sugar in oligomeric maltose and the soybean combines and can form more prebiotics.
7) will be fermented into block Soybean Peptide yogurt and add 1-3 water doubly, squeeze in the blend tank, add simultaneously and account for the emulsion stabilizer of soybean slurry weight 0.1-0.4%, the citric acid of 0.01-0.05%, the white granulated sugar of 1-4%, an amount of AK sugar and stir, carry out the one-level breast by colloid mill then and close processing.
8) with the material after the above-mentioned milling treatment of colloid again the high pressure homogenizer by 60-90Mpa pressure carry out the secondary breast and close processing.High pressure grind main purpose be by homogenizer sharply at a high speed in the rotation, enzymolysis liquid and the abundant breast of undegradable material close, and reach not stratified, do not have precipitation.
9) sterilization, can.
Soybean peptide lactic acid bacteria beverage delicate mouthfeel of the present invention, sour-sweet moderate, nutritious contains nutriments such as peptide, probio and prebiotics, albumen, trace element, microorganism, vitamin, isoflavones, compound sugar, unrighted acid.In the effect of probio and enzyme, making protein, fat acid decomposition generate multiple can be the active peptide amino acid and the multiple organic acid composition of the direct absorption of human body; Under the amino acid whose effect of active peptide, trace element such as protein and calcium is easier to be the absorption of human body utilization, also help simultaneously and destroy and suppress growing of spoilage organisms and toxin in the enteron aisle, adjust colony balance, making human body avoid or alleviate the infringement of harmful substance, is hypertension, patient's such as cardiovascular desirable drink.
The specific embodiment
1) get 10 kilograms of soybean, clean the back and soaked 9 hours under 25-30 ℃ of temperature, adding water to total amount is 80 kilograms, carries out screenings after the grinding and separates, and its fineness is 200 orders, gets protein liquid;
2) above-mentioned protein liquid was ground pressure 30 minutes now in 120 ℃, 5 atmospheric pressures, fineness 250, make its full fishy smell-eliminating;
3) will take off the soybean protein solution that raw meat handles and be cooled to 40 ℃, add 0.04% papain, carry out 4 hours biochemical treatment;
4) material of above-mentioned biochemical treatment is heated to 80 ℃ of enzymes processing of going out;
5) pressing the 80Kg material calculates, take out the material that an amount of above-mentioned enzyme that goes out is handled, place aseptic under 35 ℃ of constant temperature, the lactobacillus inoculation (bacillus bulgaricus, streptococcus thermophilus, have a liking for acid streptococci and Bifidobacterium) that adds 1-8% again makes lactic acid bacteria breeding growth 4 hours, leavening;
6) the material temperature adjustment to 40 that will handle through the enzyme that goes out ℃ adds 0.01% oligomeric maltose, 4% white granulated sugar, 3% above-mentioned leavening, carries out 2.5 hours fermentation process, the Soybean Peptide yogurt;
7) the back Soybean Peptide yogurt that will ferment adds 3 times water, squeezes in the blend tank, adds 0.3% emulsion stabilizer, 0.04% citric acid, 2% white granulated sugar, an amount of AK sugar simultaneously, evenly stirs and realizes that by milling treatment of colloid the one-level breast closes processing;
8) with the material after the above-mentioned processing again the high pressure homogenizer by 80Mpa pressure carry out the secondary breast and close processing;
9) carry out 130 ℃, the high-temperature short-time sterilization in 2 seconds, to kill harmful bacterium such as bacillus;
10) under 85-95 ℃ of condition, carry out hot packing.
Through check, peptide ammino acid content is 0.1% in the soybean peptide lactic acid bacteria beverage of gained, and protein content is 1%.
Claims (3)
1. soybean peptide lactic acid bacteria beverage, it is characterized in that by weight: soybean content is 4-10%, peptide ammino acid content is 0.06-0.15%, protein content 〉=0.7%, all the other are the water of aequum.
2. soybean peptide lactic acid bacteria beverage according to claim 1 is characterized in that peptide ammino acid content is 0.06-0.1%.
3. the preparation method of soybean peptide lactic acid bacteria beverage, carry out according to the following steps:
1) soybean of cleaning was soaked 8-10 hour under 25-30 ℃ of temperature; Add dried beans weight 6-10 water doubly and grind, and be to carry out the separation and Extraction protein liquid in the 200 purpose slurry slag separators in fineness;
2) above-mentioned protein liquid is carried out full fishy smell-eliminating treatment,, under 3-6 the atmospheric pressure, pressed 5-30 minute for 80-300 order mill by fineness promptly at 90-135 ℃;
3) the soybean slurries after the full fishy smell-eliminating are cooled to 30-50 ℃, add the bromelain or the papain that account for soybean slurry weight 0.01-0.05 ‰, carry out 2-4 hour biochemical treatment;
4) above-mentioned material is handled by 60--90 ℃ the temperature enzyme that goes out;
5) need proportional quantities above-mentioned full fishy smell-eliminating, biochemical treatment and the sterilization enzyme material after handling of learning from else's experience according to producing, and make its temperature remain on 30-40 ℃, place aseptic, put into an amount of bacillus bulgaricus, streptococcus thermophilus, have a liking for acid streptococci and Bifidobacterium, make it through 3-5 hour growth and breeding, promptly get leavening, this leavening is as the bacterial classification of producing soybean peptide lactic acid bacteria beverage;
6) above-mentioned process is gone out material temperature adjustment degree that enzyme handles to 30-40 ℃, adds the oligomeric maltose, the above-mentioned steps 5 that account for soybean slurry weight 0.01-0.05%) leavening and the appropriate granulated sugar of gained, carry out 2-2.5 hour fermentation process, the Soybean Peptide yogurt;
7) will be fermented into block Soybean Peptide yogurt and add 1-3 water doubly, squeeze in the blend tank, add simultaneously and account for the emulsion stabilizer of soybean slurry weight 0.1-0.4%, the citric acid of 0.01-0.05%, the white granulated sugar of 1-4%, an amount of AK sugar and stir, carry out the one-level breast by colloid mill then and close processing;
8) with the material after the above-mentioned milling treatment of colloid again the high pressure homogenizer by 60-90Mpa pressure carry out the secondary breast and close processing;
9) sterilization, can.
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| CN102511550A (en) * | 2011-12-29 | 2012-06-27 | 内蒙古伊利实业集团股份有限公司 | Method of making active lactobacillus drink |
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Assignee: Xiamen nine Food Co., Ltd. Assignor: Tianbao Soybean Food Technology Inst., Shaanxi Contract record no.: 2011350000150 Denomination of invention: Soybean peptide lactic acid bacteria beverage and its preparation method Granted publication date: 20110413 License type: Exclusive License Open date: 20080220 Record date: 20110706 |