Production method of sour soybean milk with good flavor

A production method and sour soymilk technology, applied in milk substitutes, dairy products, applications, etc., can solve the problems of beany smell, rough taste, and impact of products, and achieve industrial production, increased acceptability, and fine texture Effect

Active Publication Date: 2014-04-02
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are still defects in the flavor of sour soy milk, that is, the product has a beany smell and a rough taste. The existence of this problem is difficult for consumers to accept, which greatly affects and hinders the development of the sour soy milk industry.

Method used

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  • Production method of sour soybean milk with good flavor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] The first step is to take 80g of soybeans after selection and removal of impurities, add 320mL of tap water, and add 1.6g of NaHCO 3 Soak at room temperature for 14 hours. Mix the soaked soybeans with 800mL of deionized water, grind them with hot water at 85°C, pass through a 180-mesh sieve to obtain pure soybean milk, then boil it, measure 400mL of soybean milk after cooling, add 20g of sucrose and 4g of lactose, and fully After dissolving, place it in a 500mL Erlenmeyer flask and cook at 100°C for 15min.

[0037] The second step is to weigh 0.016g of the strain XPL-1 (the trade name of the direct-injection strain of Denmark Branch Hansen Company, including Lactococcus lactis subsp.cremoris, Lactococcus lactis subsp.lactis, Leuconostoc mesenteorides subsp.cremoris, Lactococcus lactis subsp. five strains of lactis biovar diacetylactis and Streptococcus thermophilus, which are usually used together with Kluyveromyces marxianus LAF-4 for the production of yoghurt wine ke...

Embodiment 2

[0040] The first step is to take 80g of soybeans after selection and removal of impurities, add 320mL of tap water, and add 1.6g of NaHCO 3 Soak at room temperature for 14 hours. Mix the soaked soybeans with 800mL deionized water, grind them with hot water at 85°C, pass through a 180-mesh sieve to obtain pure soybean milk, then boil it, measure 400mL soybean milk after cooling, add 32g sucrose, 4g lactose and 4g Glucose, after being fully dissolved, was placed in a 500mL Erlenmeyer flask, and treated at 121°C for 1min.

[0041] In the second step, weigh 0.024g of direct-injection strain XPL-1 (same as in Example 1) and put it in the above-mentioned sterilized soybean milk, shake it well, divide it into 50mL small beakers, and ferment at 35°C for 15h.

[0042] In the third step, the fermented yogurt was placed in a refrigerator at 4° C. and cooked for 24 hours before analysis and sensory evaluation. The acidity of the product was 64.37. The results of sensory evaluation show...

Embodiment 3

[0044] The first step is to take 100g of soybeans after selection and removal of impurities, add 400mL of tap water, and add 2.0g of NaHCO 3 Soak at room temperature for 14 hours. Mix the soaked soybeans with 1000mL of deionized water, grind them with hot water at 85°C, pass through a 180-mesh sieve to obtain pure soybean milk, then boil it, measure 600mL of soybean milk after cooling, add 36g of sucrose and 6g of lactose, Fully dissolve.

[0045] In the second step, the soymilk prepared above was treated by 100MPa micro-jet, and 400mL was quantitatively measured, placed in a 500mL conical flask, and cooked at 100°C for 15min.

[0046] The third step is to weigh 0.016g of the direct-injection strain XPL-1 (same as Example 1) and place it in the above-mentioned sterilized soybean milk, shake it well, divide it into 50mL small beakers, and ferment at 37°C for 12h.

[0047] Step 4: The fermented yogurt was placed in a refrigerator at 4° C. and cooked for 24 hours before analysi...

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Abstract

The invention discloses a production method of sour soybean milk with good flavor. The method comprises the following steps: with kilogram and liter as the mass unit and volume unit respectively, adding water to the soybean at a mass-volume ratio of (1:4)-(1:6), adding NaHCO3, stirring uniformly and soaking for 6-14 hours at normal temperature; grinding the soaked soybean in hot water at 80-90 DEG C, sieving and boiling to obtain soybean milk; based on the volume of the soybean milk, adding (5-8)% of sucrose, (0-1)% of lactose and (0-1)% of glucose, wherein the percent is according to mass-volume ratio; after sufficient dissolution, treating at a temperature of 70-121 DEGE C; cooling, and inoculating 0.02-0.06g/L ready-to-use starter or adding an activated leavening agent accounting for (5-8)% of the soybean milk by volume; culturing for 12-18 hours at 30-37 DEG C, and refrigerating to obtain sour soybean milk with good flavor. By adopting the method disclosed by the invention, the obtained sour soybean milk does not have beany flavor and is moderately sour and sweet, refreshing in taste and uniform in texture.

Description

technical field [0001] The invention relates to the technical field of production technology of soy milk, in particular to a production method of soy milk with good flavor. Background technique [0002] Soybean is native to my country and is a plant seed with high nutritional value. Its protein content is as high as 40%, and it is also rich in fatty acids such as oleic acid, linoleic acid, and linolenic acid, as well as essential nutrients needed in the process of human physiological metabolism. Lecithin, cephalin and soybean isoflavones are ideal sources of natural plant nutrition. [0003] Sour soy milk is a yogurt-like product with unique flavor and rich nutrition formed by grinding soybeans into soy milk and fermenting with lactic acid bacteria. After the fermentation of lactic acid bacteria, the isoflavones in soy milk can be converted into aglycones with stronger antioxidant activity, and at the same time produce vitamins, other physiologically active substances and li...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/50A23L11/65
Inventor 李理于茜
Owner SOUTH CHINA UNIV OF TECH
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