Preparation method of solidified sour soybean milk

A production method and technology of sour soy milk, applied in dairy products, milk substitutes, applications, etc., can solve the problems of nutritional inequality, and achieve the effect of rich nutrition, suitable for human absorption, and low price

Inactive Publication Date: 2016-06-08
SUZHOU JINJI FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in this preparation method, only soymilk and probiotics are used to prepare fer

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Example 1: A kind of preparation method of solidified soy milk, comprises the steps:

[0034] Step 1, soybean cleaning: take high-quality soybeans, after cleaning, soak them with 2-4 times of water; soak for 6-11 hours in summer and 15-22 hours in winter;

[0035] Step 2. Refining: Refining the soaked soybeans in the above step 1. When refining, the ratio of soybeans to water is 1:7-1:10, after three times of refining; the concentration of the slurry is 6-8Be.

[0036] Step 3, ingredients: premix the stabilizer and white sugar, stir in a high-speed shear tank at a temperature of 85-90°C for 20-25min to obtain premix 1; put lactose, glucose, and starch into soybean milk to dissolve, Obtain premix 2; mix premix 1 and premix 2 uniformly to obtain a slurry;

[0037] Step 4. Homogenization: the pressure is controlled between 25-30MP, and the slurry prepared in step 3 is homogenized in two passes; the homogenization temperature in step 4 in this embodiment is controlled at ...

Embodiment 2

[0043] Embodiment 2. The difference between this embodiment and Embodiment 1 is that the three times of refining in step 2 in this embodiment are specifically: the soybeans and water are passed through the grinding wheel for refining, and after the first refining is completed, they are filtered and separated. The bean dregs are subjected to the second grinding wheel grinding, and the obtained second bean dregs are then subjected to the third grinding wheel grinding, and the obtained soybean milk is mixed and then enters step 3, and the bean dregs are discarded.

Embodiment 3

[0044] Example 3, the difference between this example and Example 1 is that in Step 3 of this example, by mass percentage, the amount of white granulated sugar is 3-5% of the slurry, and the amount of lactose and glucose is 0.01-5% of the slurry %, the dosage of starch is 0.6%-1.0% of the slurry, and the dosage of stabilizer is 0.15~0.35% of the slurry.

[0045]In this embodiment, the stabilizer is at least one of iota-carrageenan, xanthan gum, HF-CMC, pectin, and agar.

[0046] In this embodiment, when the strains are inoculated in step 7, probiotics are inoculated, and the probiotics include Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, and Lactobacillus plantarum.

[0047] In the present embodiment, the time of fermentation in the step 8 is 2-6 hours.

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PUM

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Abstract

The invention discloses a preparation method of solidified sour soybean milk. The method comprises the following steps: soybean cleaning, grinding, blending, homogenizing, sterilizing, cooling, inoculating, fermenting and refrigerating. In the manner, the solidified sour soybean milk prepared by the method is abundant in mouthfeel and balanced in nutrition, and contains abundant protein, dietary fiber, fat, essential amino acids for a human body, soy isoflavone and the like. Therefore, the solidified sour soybean milk has the efficacies of resisting oxidation, lowering cholesterol, delaying ageing, improving the immunity and the like, is capable of eliminating unique green smell of the soybean when the bean flavor is reserved, and is sour, sweet and pleasant in taste.

Description

technical field [0001] The invention relates to the field of bean products, in particular to a method for preparing solidified soy milk. Background technique [0002] Soybean protein is recognized as the best vegetable protein. Its amino acid composition is similar to that of milk protein, and its nutritional value can be the same as that of egg, milk and other animal proteins. At the same time, it has the advantage of safety of vegetable protein and belongs to natural green food. However, soybeans have bad flavors such as fishy smell and grassy smell. At the same time, soybean protein is a macromolecular substance, which is not easy to digest and absorb, which greatly reduces the nutritional value and efficacy. [0003] Fermentation of soybean milk with specific strains can gradually hydrolyze high-molecular-weight proteins into low-molecular-weight proteins, and even partially hydrolyze into water-soluble nitrogen-containing compounds, such as polypeptides; if some carbon ...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L11/50A23L11/65
CPCA23C11/106
Inventor 金兴仓金锋徐永苗林华梁
Owner SUZHOU JINJI FOODS
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