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Flavored fermented soybean milk formula and preparation method thereof

A technology for fermented soybean milk and flavor, applied in the field of new fermented soybean milk formulation and preparation, can solve the problems of lack of lactose, no large-scale production, reduced nutrient absorption rate, etc. Effect

Active Publication Date: 2014-09-10
克拉玛依绿成农业开发有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, soy products often have bad flavors such as beany smell and green grass smell and flatulence factors, such as trypsin inhibitors and phytic acid, which reduce the absorption rate of nutrients in the body and can cause flatulence
Soymilk also lacks lactose that can be directly utilized by lactic acid bacteria, and only contains a small amount of sucrose, stachyose, raffinose, and glucose. Lactic acid bacteria that cannot produce α-galactase and sucrase cannot grow well in soymilk and produce acid
Therefore, affected by many factors such as eating habits and production technology, fermented soymilk is still in the laboratory research stage, only a small number of products are on the market, and no large-scale production has been formed.

Method used

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  • Flavored fermented soybean milk formula and preparation method thereof
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  • Flavored fermented soybean milk formula and preparation method thereof

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Effect test

preparation example Construction

[0029] 2. Preparation of Flavored Fermented Soymilk Formula

[0030] (1) Effects of different fruit juice types and addition amounts on the quality of flavored fermented soybean milk

[0031] Five kinds of fruits used in the present invention, kiwi fruit, orange, apple, juicy peach and tomato, are all purchased from supermarkets. Wash and blanch the 5 kinds of fruits for 1 min, peel and remove the stalks, centrifuge at 2000×g for 5 min after juicing, and wash with saturated Na 2 CO 3 and 20% citric acid solution to adjust the pH of the obtained fruit juice to 4.0, and then adjust the sugar content to 12°Bix with saturated sucrose solution, then pasteurize, and store in a refrigerator at 4°C for future use.

[0032] Soymilk and cow's milk (or reconstituted milk) prepared by the above process III are mixed at a volume ratio of 7:3, and 5%, 7%, 9% (v / v) fruit juice and 6% (w / v) sucrose are added respectively , after heat treatment, inoculated with 4% (v / v) yogurt starter, ferm...

Embodiment 1

[0056] Such as figure 2 100kg of impurity-removed soybeans were weighed, boiled at 100°C for 3 minutes to kill enzymes, and then soaked in 300 liters of 0.5% (w / v) NaHCO 3 In the solution for 12 hours, wash the soybeans and scald them with 90°C hot water for 2 minutes, then use 700 liters of 85°C hot water for grinding, mix the ground soybean milk and bean dregs, finely grind them through a colloid mill, and filter the bean dregs through a 100-mesh sieve. soy milk. After the raw milk is standardized, take 300 liters and mix it with 700 liters of soybean milk, add 8kg of sucrose, 1kg of D40 whey powder and 70 liters of compound fruit juice, homogenize at 20MPa, heat treat at 90-95°C for 15 minutes, and then cool to 42 ℃, inoculated with 40 liters of starter cultured by Streptococcus thermophilus CGMCC No: 3622, fermented to curd at 42 ℃, and refrigerated at 4 ℃ for 24 hours to make 1000 liters of flavored fermented soybean milk.

Embodiment 2

[0058] Weigh 36kg of whole milk powder, reconstitute it into 12% (w / w) reconstituted milk with 264kg of deionized water, mix with 700 liters of soybean milk prepared in Example 1, add 8kg of sucrose, 0.8kg of D40 whey powder And 60 liters of compound fruit juice, homogenized at 20MPa, heat-treated at 90-95°C for 15 minutes, then cooled to 42°C, inoculated with 30 liters of starter cultured by Streptococcus thermophilus CGMCC No: 3622, fermented at 42°C until curdling, Refrigerate at 4°C for 24 hours to make 1000 liters of flavored fermented soybean milk.

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Abstract

The invention relates to a flavored fermented soybean milk formula and a preparation method thereof. The method disclosed by the invention comprises the steps of mixing soybean milk, cow milk or reconstituted milk, composite juice, saccharose and whey powder to obtain a mixture, and performing fermentation through streptococcus thermophilus CGMCC No:3622 serving as a leavening agent after thermal treatment is executed to solidify the mixture, thus preparing flavored fermented soybean milk. The prepared flavored fermented soybean milk is proper in sweetness and sourness, has good flavor, and is easily accepted by customers.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a novel fermented soybean milk formula and a preparation method. Background technique [0002] With the development of science and technology, the improvement of people's living standards and the progress of people's research on food nutrition and health, food structure, etc., people have realized that eating too much animal food can lead to cardiovascular disease, obesity, diabetes The so-called "disease of civilization". Therefore, nutritionists suggest that plant protein should be increased in the dietary structure. Soybean is an important source of vegetable protein. The nutritional value of soybean protein is comparable to that of animal protein. It is an ideal protein source in human food, and its amino acid ratio is close to the ideal ratio required by the human body. [0003] Soymilk is the water extract of soybean, which is an oil-in-water emulsion system con...

Claims

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Application Information

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IPC IPC(8): A23C11/10
Inventor 孟茜顾瑞霞王华王琴许珊珊蒋欣荣陈霞赵堂彦
Owner 克拉玛依绿成农业开发有限责任公司
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