Sour soybean milk and preparation technology thereof

A sour soy milk, the technology of the production method, applied in the field of food processing, to achieve the effect of preventing dental caries, lowering serum cholesterol, and promoting proliferation

Inactive Publication Date: 2017-02-22

XUZHOU INSTITUTE OF TECHNOLOGY

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AI-Extracted Technical Summary

Problems solved by technology

However, there is no functional food that uses germinated black be...

Abstract

The invention discloses sour soybean milk and a preparation technology of the sour soybean milk. The sour soybean milk is prepared by taking black soya beans, black garlic and black onions as major raw materials, mixing with whole milk powder, functional oligosaccharide, black fungus polysaccharide and lentinan, and further mixing with sucrose, a composite sweetening agent, xanthan gum, sucrose ester and the like. The preparation technology comprises the steps: (1) pretreating the raw materials, namely the black soya beans, the black garlic and the black onions, (2) mixing the treated raw materials, (3) performing homogeneity, sterilization and cooling, (4) performing inoculation and fermentation, and (5) performing mixing, homogeneity, canning and sterilization. The sour soybean milk can promote lactobacillus plantarum proliferation, avoid constipation, reduce serum cholesterol and boost body immunity and corresponds with a health life concept of modern people; the fungus active polysaccharides are added, so that a health-care effect of the milk is further improved; the composite sweetening agent is used to substitute part of sucrose, so that decayed teeth are further prevented; and the diabetes mellitus risk is reduced.

Application Domain

Milk substitutes

Technology Topic

Diabetes mellitus riskSucrose +16

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Examples

Experimental program(3)

Example Embodiment

[0048] Example one

[0049] The manufacturing method includes the following steps:

[0050] (1) Raw material pretreatment

[0051] A. Preparation of germinated black soybean milk:

[0052] a1) Select black beans that are free from pests and mildew, wash them with clean water, and soak them in water at 27°C for 18 hours;

[0053] a2) Germinate at 32°C for 50h, and take out when the bud is 3mm long;

[0054] a3) Add hot water refining with a weight of 3 times the weight of black soybeans and a temperature of 97°C, and filter the slurry through a 110-mesh sieve to remove the bean dregs and retain the soybean milk;

[0055] a4) Soy milk is heated to boiling under constant stirring and kept for 12 minutes;

[0056] B. Preparation of black garlic powder and black onion powder: Peel the skins of black garlic and black onion, cut them into thin slices, and dry them in a vacuum oven at 52℃ and -0.1Mpa for 13 hours. After drying the black garlic and black onion, use a universal Crush the powder with a crusher, pass through a 100-mesh sieve, and store in a sealed bag for later use

[0057] C. Domestication of strains:

[0058] c1) Take the germinated black soy milk and the whole milk powder reconstituted milk and mix them evenly at a mass ratio of 0:10, 2:8, 4:6, 6:4, and add 9% sucrose in the mixed emulsion according to the mass ratio. As the base material for the first, second, third and fourth generation strains domestication;

[0059] In this step, the whole milk powder reconstituted milk is made of milk powder: water=1:8;

[0060] c2) Sterilize the above-mentioned four-generation bacterial domestication base materials at 95°C for 12 minutes, and then lower the temperature to 40°C;

[0061] c3) Take the Lactobacillus plantarum powder with a mass ratio of 0.15% in the first-generation strain domestication base, ferment it in a 42℃ water bath for 8 hours, and then inoculate 2% of the raw material mass from the first-generation strain domestication base The second-generation strain domestication base material is fermented in a 42°C constant temperature water bath, and the liquid is taken out when it solidifies or is about to be layered, and so on to obtain the fourth-generation domesticated strain for use.

[0062] (2) Mixed soybean milk: Add 8 parts of whole milk powder, 0.6 parts of black garlic powder, 0.3 parts of black onion powder, 2 parts of isomalt and oligofructose, 0.08 parts of black fungus polysaccharide to 100 parts of germinated black soybean milk. And 0.05 parts of lentinan, mix it evenly;

[0063] (3) Homogenization: Put the mixed soymilk prepared in step (2) into a homogenizer, and homogenize twice at 63°C under a pressure of 22MPa;

[0064] (4) Sterilization and cooling: Sterilize the homogenized mixed soy milk at 95°C for 12 minutes, and then lower the temperature to 42°C;

[0065] (5) Inoculation and fermentation: inoculate 3% domesticated strains in the mixed soybean milk obtained in step (4), and ferment for 6 hours at 41°C;

[0066] (6) Mixing and blending: Add 6 parts of sucrose, 0.015 parts of compound sweetener, and 0.03 parts of citric acid to the fermented soymilk obtained in step (5) and mix evenly, then add 0.03 parts of xanthan gum, 0.1 parts of propylene glycol alginate, Mix 0.05 part of sucrose ester and 0.1 part of monoglyceride;

[0067] (7) Homogenization: homogenize the fermented soymilk prepared in step (6) at 65° C. under a pressure of 27 MPa twice;

[0068] (8) Filling and sterilization: The homogenized fermented soy milk is divided into pre-sterilized glass or plastic bottles with an automatic filling machine, and sterilized at 118°C for 17 minutes;

[0069] (9) Testing and warehousing: testing according to national standards, and refrigerated storage.

Example Embodiment

[0070] Example two

[0071] The manufacturing method includes the following steps:

[0072] (1) Raw material pretreatment

[0073] A. Preparation of germinated black soybean milk:

[0074] a1) Select black beans that are free from pests and mildew, wash them with clean water, and soak them in water at 25°C for 15 hours;

[0075] a2) Sprout at 30℃ for 40h, and take out when the bud is 2mm long;

[0076] a3) Add hot water refining with a weight of 2 times the weight of black soybeans and a temperature of 95°C, and filter the slurry through a 100-mesh sieve to remove the bean dregs and retain the soybean milk;

[0077] a4) Soy milk is heated to boiling under constant stirring and kept for 10 minutes;

[0078] B. Preparation of black garlic powder and black onion powder: Peel the skins of black garlic and black onion, cut them into thin slices, and dry them in a vacuum oven at 50℃ and -0.1Mpa for 10 hours. After drying the black garlic and black onion, use a universal Crush the powder with a crusher, pass through a 100-mesh sieve, and store in a sealed bag for later use;

[0079] C. Domestication of strains:

[0080] c1) Take the germinated black soy milk and the whole milk powder reconstituted milk and mix them evenly at a mass ratio of 0:10, 2:8, 4:6, 6:4, and add 9% sucrose in the mixed emulsion according to the mass ratio. As the base material for the first, second, third, and fourth generation strain domestication;

[0081] In this step, the whole milk powder reconstituted milk is made of milk powder: water=1:9;

[0082] c2) Sterilize the above-mentioned four-generation bacterial domestication base materials separately at 90°C for 15 minutes, and then lower the temperature to 38°C;

[0083] c3) Take the Lactobacillus plantarum powder with a mass ratio of 0.15% in the first-generation strain domestication base, ferment it in a 40℃ water bath for 8 hours, and then inoculate 2% of the raw material mass from the first-generation strain domestication base The second-generation strain domestication base material is fermented in a constant temperature water bath at 40°C, and the liquid is taken out when it solidifies or is about to be stratified, and so on to obtain the fourth-generation domesticated strain for use.

[0084] (2) Mixed soy milk: Add 9 parts of whole milk powder, 0.3 parts of black garlic powder, 0.1 part of black onion powder, 1.5 parts of oligochitosan, 0.06 parts of black fungus polysaccharide and 0.03 parts to 100 parts of germinated black soybean milk. Lentinan, mix it evenly;

[0085] (3) Homogenization: Put the mixed soymilk prepared in step (2) into a homogenizer, and homogenize twice at 60°C under a pressure of 20MPa;

[0086] (4) Sterilization and cooling: Sterilize the homogenized mixed soy milk at 90°C for 10 minutes, and then lower the temperature to 40°C;

[0087] (5) Inoculation and fermentation: inoculate 2% of domesticated strains in the mixed soybean milk obtained in step (4), and ferment for 5 hours at 40°C;

[0088] (6) Mixing and blending: Add 2 parts of sucrose, 0.01 part of compound sweetener, and 0.04 part of citric acid to the fermented soymilk obtained in step (5) and mix evenly, then add 0.04 part of xanthan gum, 0.15 part of propylene glycol alginate, 0.04 parts of sucrose esters and 0.15 parts of monoglycerides are mixed;

[0089] (7) Homogenization: homogenize the fermented soymilk prepared in step (6) at 60° C. under a pressure of 25 MPa twice;

[0090] (8) Filling and sterilization: The homogenized fermented soy milk is divided into pre-sterilized glass or plastic bottles with an automatic filling machine, and sterilized at 115°C for 15 minutes;

[0091] (9) Testing and warehousing: testing according to national standards, and refrigerated storage.

Example Embodiment

[0092] Example three

[0093] The manufacturing method includes the following steps:

[0094] (1) Raw material pretreatment

[0095] A. Preparation of germinated black soybean milk:

[0096] a1) Select black beans that are free from pests and mildew, wash them with clean water, and soak them in water at 30°C for 20 hours;

[0097] a2) Sprout at 35°C for 60h, and take out when the bud is 4mm long;

[0098] a3) Add hot water refining with a weight of 4 times the weight of black soybeans and a temperature of 100°C. The slurry is filtered through a 110-mesh sieve to remove the bean dregs and retain the soybean milk;

[0099] a4) Soy milk is heated to boiling under constant stirring and kept for 15 minutes;

[0100] B. Preparation of black garlic powder and black onion powder: Peel the skins of black garlic and black onion, cut them into thin slices, and dry them in a vacuum oven at 55℃ and -0.1Mpa for 16 hours. After drying the black garlic and black onion, use a universal Crush the powder with a crusher, pass through a 100-mesh sieve, and store in a sealed bag for later use;

[0101] C. Domestication of strains:

[0102] c1) Take the germinated black soy milk and the whole milk powder reconstituted milk and mix them evenly at a mass ratio of 0:10, 2:8, 4:6, 6:4, and add 9% sucrose in the mixed emulsion according to the mass ratio. As the base material for the first, second, third and fourth generation strains domestication;

[0103] In this step, the whole milk powder reconstituted milk is made of milk powder: water=1:10;

[0104] c2) Sterilize the above-mentioned four-generation bacterial domestication base materials separately at 100°C for 10 minutes, and then lower the temperature to 42°C;

[0105] c3) Take Lactobacillus plantarum powder with a mass ratio of 0.15% in the first-generation strain domestication base material, ferment it in a 44℃ water bath for 8 hours, and then take 2% of the raw material mass from the first-generation strain domestication base material Inoculate the second-generation strain domestication base material, ferment in a constant temperature water bath at 44°C, and take it out when the liquid solidifies or is about to be layered, and so on to obtain the fourth-generation domesticated strain for use.

[0106] (2) Mixed soy milk: add 10 parts of whole milk powder, 0.9 parts of black garlic powder, 0.7 parts of black onion powder, 2.5 parts of xylo-oligosaccharides, galacto-oligosaccharides and soybean oligosaccharides to 100 parts of germinated black soybean milk. , 0.12 parts of black fungus polysaccharide and 0.07 parts of lentinan, mix them evenly;

[0107] (3) Homogenization: Put the mixed soymilk prepared in step (2) into a homogenizer, and homogenize twice at 65°C under a pressure of 25MPa;

[0108] (4) Sterilization and cooling: Sterilize the homogenized mixed soy milk at 100°C for 15 minutes, and then lower the temperature to 44°C;

[0109] (5) Inoculation and fermentation: inoculate 4% domesticated strains in the mixed soybean milk obtained in step (4), and ferment for 7 hours at 42°C;

[0110] (6) Mixing and blending: Add 8 parts of sucrose, 0.02 parts of compound sweetener, and 0.05 parts of citric acid to the fermented soymilk obtained in step (5) and mix well, then add 0.05 parts of xanthan gum, 0.2 parts of propylene glycol alginate, 0.04 parts of sucrose esters and 0.15 parts of monoglycerides are mixed;

[0111] (7) Homogenization: homogenize the fermented soymilk prepared in step (6) at 70° C. under a pressure of 30 MPa twice;

[0112] (8) Filling and sterilization: The homogenized fermented soy milk is divided into pre-sterilized glass bottles or plastic bottles with an automatic filling machine, and sterilized at 121°C for 20 minutes;

[0113] (9) Testing and warehousing: testing according to national standards, and refrigerated storage.

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Sour soybean milk and preparation technology thereof

A sour soy milk, the technology of the production method, applied in the field of food processing, to achieve the effect of preventing dental caries, lowering serum cholesterol, and promoting proliferation

AI-Extracted Technical Summary

Problems solved by technology

Abstract

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Examples

Example Embodiment

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Description & Claims & Application Information

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