How to make lactic acid bacteria ferment plant protein drinks

Q: What is Lactobacillus fermentation plant protein beverage? What nutritional value does this beverage have? What should I do? A: Protein is the basis of human life activities and is one of the most important components that make up the human body. At present, nearly one-third of the world's inhabitants have inadequate protein intake. In our country's people's diet, the average daily intake of protein is 10% to 15% lower than the standard. Therefore, we must develop our country's plant protein food. In many vegetable protein foods, soy protein can be said to be inexpensive. Soybeans contain about 40% protein, which is comparable to animal protein in both quantity and quality. So, soybeans are known as plant meat and green milk. Soybean protein contains many essential amino acids, especially lysine. Soybean fat contains less cholesterol than animal fat. Because it is rich in unsaturated fatty acids such as linoleic acid and linseed oil, soybeans have a cholesterol-lowering effect. In addition, soybean contains more lecithin, which has important significance for the development of the mental system; calcium and phosphorus content is also relatively high, and it is also effective for the prevention of pediatric rickets, the elderly susceptible to bone decalcification, and neurasthenia and delirium. benefit. In addition, 11 mg of iron per 100 g soy bean is not only large in quantity and easy to be absorbed by the human body. It can be seen that the lactic acid bacteria protein beverage made from soybean is extremely beneficial to children and iron deficiency anemia. Lactobacillus protein drinks are made by fermenting lactic acid bacteria with well-proportioned soymilk, which is very beneficial to the digestive tract. Lactic acid bacteria can inhibit the growth and reproduction of spoilage bacteria in the intestine, so that the incomplete decomposition products of proteins are not affected by or less affected by spoilage bacteria, thereby reducing the absorption of harmful substances by the intestinal wall. Soybean yoghurt can not only help digestion but also regulate the normal function of intestinal function, and has a whole bowel effect. In addition, soy yogurt is rich in iron, zinc, calcium, magnesium and other elements, high nutritional value, distinctive product characteristics, it is suitable for children, the elderly and young women drinking, development prospects are broad. Dairy factories can use a small amount of existing equipment to put into production, which will reduce the amount of milk used, reduce costs, increase variety, and increase the economic efficiency of enterprises. However, soybean-based products generally have a bean odor. This odor is mainly composed of hydroxy compounds, volatile fatty acids, and alcohols. According to the relevant literature, more than 80 kinds of soybean meal ingredients have been separated, 31 of which are related to the smell of bean pods, especially the ketene and ethyl alcohol. Most of these substances are not intrinsic, but are produced during the processing of soybeans by the oxidation of oxidases therein. The lactic acid bacteria soybean yoghurt we developed basically eliminated bean odor after a series of treatments. Soybean milk production process is as follows: 1. The selection of foreign materials and sand in soybeans for soybean washing can cause colloidal grinding and shorten the working life of the homogenizer, and the homogenization effect of the rubber mill is poor. Therefore, we must strengthen the selection of beans, wash beans, and strictly eliminate foreign debris. 2. Soaking with 0.1% NaHCO3 soaking time is sufficient, about 10 hours or more. 3. The temperature and time of cooking beans and beans are controlled at 100°C for 5-8 minutes. 4. The lipoxygenase activity of the refined boiled soybeans should be less than 4105 units. 5. Grinding and Ingredients Made from Pure Soymilk Soybean yoghurt is astringent, sticky and easy to collapse, and the entrance is not smooth. Mainly using soy milk, with a small amount of milk (milk powder) or cream, add appropriate amount of flavoring agents, stabilizers made of soybean yogurt, rich flavor and fragrance. Stabilizer recommended Jian Ying milk stabilizer D type, making the organization more delicate, its quality is not inferior to yogurt. 6. Homogeneous, bactericidal homogenization pressure in the 25 ~ 30Mpa; sterilization should be based on soybean milk processing season, process residence time for the corresponding adjustment, generally about 5s/118 °C. 7. Cooling, inoculation cooling to 42 °C ~ 44 °C is the best propagation temperature of the strains, inoculated after sub-packing fermentation for 6 hours. 8. Refrigeration, aging in the temperature of 3 °C ~ 5 °C under refrigeration for 10 to 12 hours, can make sour milk taste more refreshing and delicate. 9. The solidified soy yoghurt produced by this process for packaging and inspection has a white color, fine texture, and no bean odor. It contains a soft sweet and sour taste, a touch of milky aroma and a fresh soy milk aroma.