CN1871947A - Method for preparing plant beverage of lactic acid bacteria from soybean, peanut and walnut - Google Patents
Method for preparing plant beverage of lactic acid bacteria from soybean, peanut and walnut Download PDFInfo
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- CN1871947A CN1871947A CNA2005100262861A CN200510026286A CN1871947A CN 1871947 A CN1871947 A CN 1871947A CN A2005100262861 A CNA2005100262861 A CN A2005100262861A CN 200510026286 A CN200510026286 A CN 200510026286A CN 1871947 A CN1871947 A CN 1871947A
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Abstract
A beverage containing rich protein, trace elements, vitamins, isoflavone and bifidobacterium factor is prepared through mixing soybean, peanut and walnut kernel, preparing their milk, deodoring, adding cultured lactobacillus, fermenting, adding water, grinding, ultrahigh-temp sterilizing, cooling and packing.
Description
Technical field
The present invention relates to a kind of preparation method of plant beverage of lactic acid bacteria from soybean, peanut and walnut.
Background technology
Along with improving constantly of people's material and cultural life, people pay attention to the adequate nutrition structure and the health care of food more.Yet some lactic acid drink major parts of Xiao Shouing all form through allotment in the market, and it is not beneficial to absorption of human body; And some real beverages by lactobacillus-fermented, it also all is cow's milk or sheep breast sour milk beverage, it has high animal tallow, it is the shortcoming of saturated fatty acid and high cholesterol, be not suitable for some people who suffers from special diseases such as cardiovascular and cerebrovascular diseases, hypertensive obesity disease, diabetes and drink, and for the ordinary people, long-term at regular time and quantity drink such animal breast class sour milk beverage, also cause high fat of blood and high cholesterol easily, influence healthy.Simultaneously, the production cost of such animal breast class sour milk beverage is also quite high.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of plant beverage of lactic acid bacteria from soybean, peanut and walnut, use this method to prepare and contain high protein, various trace elements, vitamin, isoflavones and Oilgosaccharkdes, and do not have the plant beverage of lactic acid bacteria from soybean, peanut and walnut with health role of cholesterol, no animal tallow; And this beverage does not have precipitation, not stratified, shelf-life and reaches more than three months.
For achieving the above object, the invention provides a kind of preparation method of plant beverage of lactic acid bacteria from soybean, peanut and walnut, it comprises following steps:
Step 1. is soybean, peanut with carry out screenings after walnut mixes and separate, make soybean content and be 5%～8%, peanut content is 1%～3%, walnut content is 1%～2% mixed serum;
Step 2. pair mixed serum carries out full fishy smell-eliminating treatment, and promptly under 90 ℃～135 ℃, 3～6 atmospheric pressures, the fineness of carrying out 5～30 minutes is that 80～300 purposes are ground;
The mixed serum of step 3. after with full fishy smell-eliminating is cooled to 20 ℃～70 ℃, adds an amount of sugar, and injects fermentation tank, inserts 2%～10% the lactic acid bacteria of cultivating through domestication, and promptly bacillus bulgaricus and streptococcus thermophilus carry out the fermentation about 2～14 hours;
Described process of lactic acid bacteria being tamed cultivation, be that lactic acid bacteria is inserted laddering adaptation in the mixed liquor that reduces milk gradually and increase gradually simultaneously the soybean peanut walnut, until milk level is zero, and the content of soybean peanut walnut is followed successively by 5～8%, 1～3%, 1～2%, and till the breeding of lactic acid bacteria energy normal growth;
Step 4. is put into blend tank with the soft solid materials that fermentation back in the step 3 forms, and adds 100%～300% water, and carrying out fineness is that 100～400 purposes are ground;
To carry out rotating speed be that 3000～12000 rev/mins high speed is ground to step 5. with putting into high pressure homogenizer through the slurries after grinding in the step 4;
Step 6. is cooled to slurries below 50～70 ℃ afterwards in the ultra high temperature short time sterilization of carrying out under 90～136 ℃ the temperature about 2 seconds, carries out aseptic canning, and the check warehouse-in is made plant beverage of lactic acid bacteria from soybean, peanut and walnut.
In the described step 1, preferred, with soybean, carry out screenings after peanut and walnut mix and separate, making soybean content is 7%, and peanut content is 2%, and walnut content is 1% mixed serum;
In the described step 3, preferred, the mixed serum after the full fishy smell-eliminating can be cooled to 30 ℃～60 ℃, add an amount of sugar, and inject fermentation tank, insert 2%～10% lactic acid bacteria through the domestication cultivation, be bacillus bulgaricus and streptococcus thermophilus, carry out the fermentation about 2～12 hours;
In the described step 5, preferred, slurries can being put into high pressure homogenizer, to carry out rotating speed be that 4000～10000 rev/mins high speed is ground.
The preparation method of plant beverage of lactic acid bacteria from soybean, peanut and walnut provided by the invention, grind by slurries being carried out high speed, slurries better breast in the process of sharply rotating is at a high speed closed, can make does not thus have precipitation, emulsion beverage not stratified, uniformity, and the shelf-life can reach more than three months.
The preparation method of plant beverage of lactic acid bacteria from soybean, peanut and walnut provided by the invention, because lactic acid bacteria is cultivated through special domestication, make it adapt to growth and breeding in the emulsion of soybean, peanut and walnut, protein, the fat acid decomposition that contains in soybean, peanut and the walnut can be generated organic acid compositions such as various active amino acid peptide and lower fatty acid; Under the effect of active amino acid peptide, trace element such as protein and calcium and vitamin are just easier to be absorbed by human body, also help the generation that destroys and suppress spoilage organisms and mould in the enteron aisle simultaneously, adjust colony balance, make human body avoid or alleviate the infringement of harmful substance.
The present invention adopts the material of soybean, peanut, these three kinds of high-qualitys of walnut as raw material, and not only production cost is low, and these three kinds of materials contain 8 seed amino acids that abundant quality plant protein and human body must and can not synthesize; Soybean protein content height not only wherein, its contained fat is unrighted acid, also is rich in various trace elements and vitamins such as selenium, calcium, zinc, iron, isoflavones and Oilgosaccharkdes; And peanut and walnut be except that containing amounts of protein, also contains the brain tonic factor of enriching blood; So the plant beverage of lactic acid bacteria from soybean, peanut and walnut for preparing is rich in protein, coccus, bacillus, various trace elements, vitamin, isoflavones and a large amount of Oilgosaccharkdes, and does not have cholesterol, no animal tallow.Drink this beverage, can stimulate gastric secretion, promote human body metabolism, help the control of diseases such as constipation, chronic enteritis, indigestion, to the elderly, children, trouble lactose intolerance, especially particularly suitable to the crowd of asian population and shortage hydrochloric acid in gastric juice.
The specific embodiment
A most preferred embodiment of the present invention below is described.
Step 1. is with 7 kilograms of soybean through cleaning, 2 kilograms through cleaning and under 80 ℃～100 ℃ temperature through overbaking, remove the peanut of scarlet at last, and 1 kilogram process is cleaned, and the walnut of crust mixes back immersion 6～12 hours in removing, and carries out screenings then and separates, and making soybean content is 7%, peanut content is 2%, and walnut content is 100 kilograms of 1% mixed serums;
Step 2. pair mixed serum carries out full fishy smell-eliminating treatment, and promptly under 90 ℃～135 ℃, 3～6 atmospheric pressures, the fineness of carrying out 5～30 minutes is that 80～300 purposes are ground;
The mixed serum of step 3. after with full fishy smell-eliminating is cooled to 30 ℃～60 ℃, the white granulated sugar of adding 2%～7%, and inject fermentation tank, insert 2%～10% lactic acid bacteria through the domestication cultivation, be bacillus bulgaricus and streptococcus thermophilus, carry out the fermentation about 2～12 hours;
Described process of lactic acid bacteria being tamed cultivation, be that lactic acid bacteria is inserted laddering adaptation in the mixed liquor that reduces milk gradually and increase gradually simultaneously the soybean peanut walnut, until milk level is zero, and the content of soybean peanut walnut is followed successively by 7%, 2% and 1%, and till the breeding of lactic acid bacteria energy normal growth;
Step 4. is put into blend tank with the soft solid materials that fermentation back in the step 3 forms, and adds 100%～300% water, and carrying out fineness is that 100～400 purposes are ground;
To carry out rotating speed be that 4000～10000 rev/mins high speed is ground to step 5. with putting into high pressure homogenizer through the slurries after grinding in the step 4;
Step 6. is cooled to slurries below 50～70 ℃ afterwards in the ultra high temperature short time sterilization of carrying out under 90～136 ℃ the temperature about 2 seconds, carries out aseptic packaging, and the check warehouse-in is made plant beverage of lactic acid bacteria from soybean, peanut and walnut.
Claims (5)
1. the preparation method of a plant beverage of lactic acid bacteria from soybean, peanut and walnut is characterised in that, it comprises following steps:
Step 1. is soybean, peanut with carry out screenings after walnut mixes and separate, making soybean content is 5%～8%, peanut content is 1%～3%, walnut content is 1%～2% mixed serum;
Step 2. pair mixed serum carries out full fishy smell-eliminating treatment, and promptly under 90 ℃～135 ℃, 3～6 atmospheric pressures, the fineness of carrying out 5～30 minutes is that 80～300 purposes are ground;
The mixed serum of step 3. after with full fishy smell-eliminating is cooled to 20 ℃～70 ℃, adds an amount of sugar, and injects fermentation tank, inserts 2%～10% the lactic acid bacteria of cultivating through domestication, and promptly bacillus bulgaricus and streptococcus thermophilus carry out the fermentation about 2～14 hours;
The domestication incubation of described lactic acid bacteria is that lactic acid bacteria is inserted laddering adaptation in the mixed liquor that reduces milk gradually and increase gradually simultaneously the soybean peanut walnut, until milk level is zero, and the content of soybean peanut walnut is followed successively by 5～8%, 1～3%, 1～2%, and lactic acid bacteria can breed by normal growth;
Step 4. is put into blend tank with the soft solid materials that fermentation back in the step 3 forms, and adds 100%～300% water, and carrying out fineness is that 100～400 purposes are ground;
To carry out rotating speed be that 3000～12000 rev/mins high speed is ground to step 5. with putting into high pressure homogenizer through the slurries after grinding in the step 4;
Step 6. is cooled to slurries below 50～70 ℃ afterwards in the ultra high temperature short time sterilization of carrying out under 90～136 ℃ the temperature about 2 seconds, carries out aseptic canning, and the check warehouse-in is made plant beverage of lactic acid bacteria from soybean, peanut and walnut.
2. the preparation method of plant beverage of lactic acid bacteria from soybean, peanut and walnut as claimed in claim 1, it is characterized in that, in the described step 1, preferred, with soybean, carry out screenings after peanut and walnut mix and separate, making soybean content is 7%, peanut content is 2%, and walnut content is 1% mixed serum.
3. the preparation method of plant beverage of lactic acid bacteria from soybean, peanut and walnut as claimed in claim 1, it is characterized in that, in the described step 3, preferred, the mixed serum after the full fishy smell-eliminating can be cooled to 30 ℃～60 ℃, add an amount of sugar, and injection fermentation tank, insert 2%～10% the lactic acid bacteria through the domestication cultivation, promptly bacillus bulgaricus and streptococcus thermophilus carry out the fermentation about 2～12 hours.
4. the preparation method of plant beverage of lactic acid bacteria from soybean, peanut and walnut as claimed in claim 1 is characterized in that, and is preferred in the described step 5, and slurries can being put into high pressure homogenizer, to carry out rotating speed be that 4000～10000 rev/mins high speed is ground.
5. the domestication incubation of a lactic acid bacteria, be characterised in that, lactic acid bacteria is inserted laddering adaptation in the mixed liquor that reduces milk gradually and increase gradually simultaneously the soybean peanut walnut, until milk level is zero, and the content of soybean peanut walnut is followed successively by 5～8%, 1～3%, 1～2%, and lactic acid bacteria can the normal growth breeding.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005100262861A CN1871947A (en) | 2005-05-30 | 2005-05-30 | Method for preparing plant beverage of lactic acid bacteria from soybean, peanut and walnut |
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| CNA2005100262861A CN1871947A (en) | 2005-05-30 | 2005-05-30 | Method for preparing plant beverage of lactic acid bacteria from soybean, peanut and walnut |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101336741B (en) * | 2008-08-12 | 2012-01-25 | 陕西天宝大豆食品技术研究所 | Soya fiber lactobacillus beverage and preparation method thereof |
| CN101336740B (en) * | 2008-08-12 | 2012-05-23 | 陕西天宝大豆食品技术研究所 | Yam lactobacillus beverage and preparation method thereof |
| CN101336739B (en) * | 2008-08-12 | 2012-07-11 | 陕西天宝大豆食品技术研究所 | Corn lactobacillus beverage and preparation method thereof |
| CN102630999A (en) * | 2012-05-08 | 2012-08-15 | 北京林业大学 | Walnut lactic acid bacteria fermented beverage and preparation method thereof |
| CN103734848A (en) * | 2013-12-27 | 2014-04-23 | 胡本奎 | Walnut fermented beverage and processing method thereof |
| CN103798397A (en) * | 2013-12-27 | 2014-05-21 | 青岛碧水蓝天生物技术有限公司 | Plant lactic acid product and production process thereof |
| CN104206528A (en) * | 2014-09-25 | 2014-12-17 | 汾州裕源土特产品有限公司 | Walnut flavor fermented milk making process |
| CN105285621A (en) * | 2015-09-22 | 2016-02-03 | 界首市一帆种植专业合作社 | Wheat flower lactic acid beverage and making method thereof |
| CN105725007A (en) * | 2016-02-05 | 2016-07-06 | 白林春 | Lactobacillus fermentation vegetable protein beverage and manufacturing method thereof |
| CN106720999A (en) * | 2016-12-10 | 2017-05-31 | 山东海创工贸有限公司 | A kind of pet drink and preparation method thereof |
| CN108185426A (en) * | 2018-02-07 | 2018-06-22 | 东莞市仙津保健饮料食品有限公司 | Five cereals health food and preparation method |
| CN108651796A (en) * | 2018-05-11 | 2018-10-16 | 李峰 | A kind of microorganism health drink |
-
2005
- 2005-05-30 CN CNA2005100262861A patent/CN1871947A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101336741B (en) * | 2008-08-12 | 2012-01-25 | 陕西天宝大豆食品技术研究所 | Soya fiber lactobacillus beverage and preparation method thereof |
| CN101336740B (en) * | 2008-08-12 | 2012-05-23 | 陕西天宝大豆食品技术研究所 | Yam lactobacillus beverage and preparation method thereof |
| CN101336739B (en) * | 2008-08-12 | 2012-07-11 | 陕西天宝大豆食品技术研究所 | Corn lactobacillus beverage and preparation method thereof |
| CN102630999A (en) * | 2012-05-08 | 2012-08-15 | 北京林业大学 | Walnut lactic acid bacteria fermented beverage and preparation method thereof |
| CN103734848A (en) * | 2013-12-27 | 2014-04-23 | 胡本奎 | Walnut fermented beverage and processing method thereof |
| CN103798397A (en) * | 2013-12-27 | 2014-05-21 | 青岛碧水蓝天生物技术有限公司 | Plant lactic acid product and production process thereof |
| CN104206528A (en) * | 2014-09-25 | 2014-12-17 | 汾州裕源土特产品有限公司 | Walnut flavor fermented milk making process |
| CN105285621A (en) * | 2015-09-22 | 2016-02-03 | 界首市一帆种植专业合作社 | Wheat flower lactic acid beverage and making method thereof |
| CN105725007A (en) * | 2016-02-05 | 2016-07-06 | 白林春 | Lactobacillus fermentation vegetable protein beverage and manufacturing method thereof |
| CN106720999A (en) * | 2016-12-10 | 2017-05-31 | 山东海创工贸有限公司 | A kind of pet drink and preparation method thereof |
| CN108185426A (en) * | 2018-02-07 | 2018-06-22 | 东莞市仙津保健饮料食品有限公司 | Five cereals health food and preparation method |
| CN108651796A (en) * | 2018-05-11 | 2018-10-16 | 李峰 | A kind of microorganism health drink |
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