A preparing method of low-sensitization fermented yoghurt soymilk

A fermented soy milk, hypoallergenic technology, applied in the field of food biology, can solve the problems that the development of fermented soy milk is still in its infancy, and achieve the effect of suitable taste, stable properties and broad application prospects

Inactive Publication Date: 2015-01-07
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the improvement of the stability of fermented soy milk in China is still limited to traditional methods, and the research on the allergenicity of soy milk and the development of low-allergenic fermented soy milk are still in their infancy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] (1) Select 2kg of fresh high-quality soybeans, rinse them with clean water, blanch them in boiling water for 5 minutes, then soak them in a sodium bicarbonate solution with a pH value of 8.0 at room temperature for 12 hours, and replace them every 4 hours. liquid; rinse the soaked soybeans with clean water, add boiling water to refine the pulp according to the ratio of material to liquid (based on the dry weight of soybeans) at a ratio of 1:8, and then separate the pulp and residue; heat the obtained filtrate to 100°C and keep it warm for 15 min, for boiling and sterilizing;

[0016] (2) Adjustment step (1) The temperature of the soybean milk obtained in (1) was 37°C, the pH value was 8.0, MTG was added to the soybean milk at a ratio of 1600 U / L, and 8% sucrose was added, stirred evenly and then incubated for 1 h.

[0017] (3) The domesticated Lactobacillus rhamnosus, Lactobacillus bulgaricus, Lactobacillus bifidus and Lactobacillus plantarum were made into a mixed star...

Embodiment 2

[0020] (1) Select 4kg of fresh high-quality soybeans, rinse them with clean water, blanch them in boiling water for 5 minutes, then soak them in a sodium carbonate solution with a pH value of 8.5 at room temperature for 12 hours, and replace the soaking solution every 4 hours. ; Rinse the soaked soybeans with clean water, add boiling water to refine the pulp according to the ratio of material to liquid (based on the dry weight of soybeans) of 1:10, and then separate the pulp and residue; heat the obtained filtrate to 100°C and keep it warm for 15 minutes , for cooking and sterilization.

[0021] (2) Adjustment step (1) The temperature of the soybean milk obtained in (1) was 45 °C, and the pH value was 7.0. MTG was added to the soybean milk at a ratio of 100 U / L, and 6% sucrose was added, stirred evenly and then kept for 2 h.

[0022] (3) The domesticated Lactobacillus rhamnosus, Lactobacillus bulgaricus, Lactobacillus bifidus and Lactobacillus plantarum were made into a mixed ...

Embodiment 3

[0025] (1) Select 5kg of fresh high-quality soybeans, rinse them with clean water, blanch them in boiling water for 5 minutes, then soak them in a sodium carbonate solution with a pH value of 9.0 at room temperature for 12 hours, and replace the soaking solution every 4 hours. ; Rinse the soaked soybeans with clean water, add boiling water to refine the pulp according to the ratio of material to liquid (soybeans are based on dry weight) at a ratio of 1:12, and then separate pulp and residue; heat the obtained filtrate to 100°C and keep it warm for 15 minutes , for cooking and sterilization.

[0026] (2) Adjustment step (1) The temperature of the soybean milk obtained in (1) was 50 °C, and the pH value was 6.0. MTG was added to the soybean milk at a ratio of 800 U / L, and 4% sucrose was added, stirred evenly and then incubated for 1 h.

[0027] (3) The domesticated Lactobacillus rhamnosus, Lactobacillus bulgaricus, Lactobacillus bifidus and Lactobacillus plantarum were made into...

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PUM

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Abstract

A preparing method of low-sensitization fermented yoghurt soymilk is disclosed. The preparing method includes following steps of: (1) preparing soymilk by a conventional technology; (2) adjusting the temperature of the soymilk in the step (1) to 37-50 DEG C, adjusting the pH value to be 6.0-8.0, adding transglutaminase into the soymilk according to a ratio of 100-1600 U / L, adding 4-8% of cane sugar, stirring uniformly and maintaining the temperature for 0.5-2 h; (3) preparing lactobacillus rhamnosus, lactobacillus bulgaricus, lactobacillus bifides and lactobacillus plantarum according to a mass ratio of 1:1:2:2 into a mixed fermentation agent, adding the mixed fermentation agent into the soymilk in the step (2) that is pre-adjusted to 37-43 DEG C according to a massic volume ratio of 3-6%, mixing uniformly, and maintaining the temperature and fermenting for 4-9 h; and (4) refrigerating the fermented soymilk obtained in the step (3) and cooking to obtain the low-sensitization fermented yoghurt soymilk. The preparing method is high in plasticity, easy to control, safe and economical. A product of the method is low in sensitization, rich and comprehensive in nutrition, stable in characteristics, uniform in quality and proper in taste.

Description

technical field [0001] The invention belongs to the field of food biotechnology. Background technique [0002] Soybean contains about 40% protein, and its amino acid ratio is close to the best amino acid absorption ratio of human body. It is one of the main sources of high-quality protein; at the same time, soybean is also rich in dietary fiber, unsaturated fatty acids, vitamins, minerals and natural antioxidants. Cancer ingredients—soy isoflavones and other nutrients have high nutritional value. In recent years, with the continuous exposure of the safety issues of milk and its products, as well as the improvement of people's living standards and the enhancement of health awareness, soybean milk has become increasingly popular among consumers as a healthy vegetable protein drink. However, like milk, eggs, fish and shrimp, aquatic shellfish, wheat, peanuts, and tree nuts, soybeans are also one of the eight categories of allergic foods identified by the Food and Agriculture O...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/50A23L11/60
Inventor 杨安树龚育清陈红兵吴志华李欣佟平祖琴琴程友飞
Owner NANCHANG UNIV
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