Sour, sweet, palatable and easy-to-process sour soybean milk without beany flavor or astringency and preparation method thereof

The technology of beany smell and soy bean milk is applied in the direction of bacteria and milk substitutes used in dairy products and food preparation, and can solve the problems of difficulty in mass production of sour bean milk, unsuitable for large-scale production, and complicated soybean refining process. , to improve the taste and texture, to avoid the precipitation of whey, and to be easily absorbed by the human body

Inactive Publication Date: 2017-11-10
SHANDONG YUWANG ECOLOGY FOOD IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional yogurt uses soybeans as raw materials, and soybeans are prone to mildew and are not easy to preserve, and the soybean refining process is complicated and cumbersome, and the process cost is high. Production and promotion; at the same time, traditional yogurt has defects in flavor, that is, the beany smell of the product is difficult to cover up and has astringent feeling, so it is not accepted by consumers, which greatly affects and hinders the development of yogurt industry
[0004] Chinese patent document CN103689103A disc

Method used

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  • Sour, sweet, palatable and easy-to-process sour soybean milk without beany flavor or astringency and preparation method thereof
  • Sour, sweet, palatable and easy-to-process sour soybean milk without beany flavor or astringency and preparation method thereof
  • Sour, sweet, palatable and easy-to-process sour soybean milk without beany flavor or astringency and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0048] Example 1

[0049] A kind of sour soy milk with no beany taste, no astringency, sweet and sour, easy to process, and its raw material weight parts are as follows:

[0050]

[0051] The preparation method of sour soybean milk, its steps are as follows:

[0052] 1) Hydration: After mixing the weighed soy protein isolate with water, whipping until hydration is uniform, the hydration whipping speed is 3000r / min, the whipping time is 3min, and the soy protein isolate hydration liquid is obtained;

[0053] 2). Emulsification: adopting the process of leaching and emulsification, adding vegetable oil to the soy protein isolate hydration solution while leaching and cutting at high speed. The leaching is completed within 2 minutes, and half of the total amount of vegetable oil is added in the first two 20s. Sprinkle the other half of the total vegetable oil in the last four 20s. After the sprinkling and chopping is completed, continuous high-speed chopping for 3 minutes to complete emuls...

Example Embodiment

[0059] Example 2

[0060] A kind of sour soybean milk with no beany taste, no astringency, sweet and sour, easy to process, and its raw material weight parts are as follows:

[0061]

[0062] The preparation method of sour soybean milk, its steps are as follows:

[0063] 1) Hydration: After mixing the weighed soy protein isolate with water, whipping until hydration is uniform, the hydration whipping speed is 1000r / min, the whipping time is 3min, and the soy protein isolate hydration liquid is obtained;

[0064] 2). Emulsification: adopting the process of leaching and emulsification, and adding vegetable oil to the soy protein isolate hydration solution while leaching and cutting at high speed. The leaching is completed within 2 minutes, and half of the total vegetable oil is added in the first two 20s. Sprinkle the other half of the total vegetable oil in the last four 20s. After the sprinkling and chopping is completed, continuous high-speed chopping for 3 minutes to complete emulsif...

Example Embodiment

[0084] Experimental example 1

[0085] Comparing the sour soy milk obtained in Example 1-2 of the present invention with the sour soy milk of the comparative example for beany taste, astringency and fineness, the sensory evaluation criteria of the soy milk are shown in Table 1, and the test results are shown in Table 2:

[0086] Table 1 Sensory evaluation criteria

[0087]

[0088]

[0089] Table 2 Sensory evaluation results of sour soybean milk in each example and comparative example

[0090]

[0091]

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Abstract

The invention relates to sour, sweet, palatable and easy-to-process sour soybean milk without beany flavor or astringency and a preparation method thereof. The ingredients of the sour soybean milk include the following constituents in parts by weight: soy protein isolate 1%-4%, vegetable oil 0.5%-3%, sucrose 7%-10%, fructo-oligosaccharide 0.3%-1.5%, vegetable liquid 5%-10%, bacterial strains 0.02%-0.2% and the balance being water. According to the invention, the soy protein isolate which is easy to transport, store and process is adopted as an ingredient and is combined with the vegetable liquid through a specific emulsifying way of soy protein so as to greatly improve the taste and texture of the sour soybean milk, effectively avoid the beany flavor and endow finished products with a better flavor; and sourness, sweetness, the taste and the texture are significantly improved so that the obtained sour soybean milk has no beany flavor and no astringency, has a sour, sweet, palatable, tender and smooth taste and has moderate viscosity without any abnormal taste. The sour soybean milk prepared through the proportioning provided by the invention has a fresh and cool taste, is easy to absorb for people, increases the utilization rate of mixed soybean milk by avoiding the whey precipitation of the sour soybean milk and saves production cost.

Description

technical field [0001] The invention relates to soy milk with no beany smell, no astringency, sweet and sour taste, easy processing and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Traditional yogurt is a yogurt-like product with unique flavor and rich nutrition formed by grinding soybeans into soymilk and fermented by lactic acid bacteria. After the fermentation of lactic acid bacteria, vitamins and other physiologically active substances are produced, which have health functions such as anti-aging, anti-cancer, and prevention of atherosclerosis. In addition, compared with yogurt, sour soy milk has lower production costs and is a good substitute for yogurt. [0003] Traditional yogurt uses soybeans as raw materials, and soybeans are prone to mildew and are not easy to preserve, and the soybean refining process is complicated and cumbersome, and the process cost is high. At the same time, traditional yogur...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L11/50A23L11/65
CPCA23C11/106A23V2400/147A23V2400/125A23V2400/123A23V2400/175A23V2400/113A23V2400/51A23V2400/249
Inventor 王彩华范书琴刘军王笛姜畔
Owner SHANDONG YUWANG ECOLOGY FOOD IND
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