Fermented soybean milk and production method thereof

Abstract

The invention relates to fermented soybean milk and a production method thereof. The fermented soybean milk comprises soybean raw materials, water, white granulated sugar, streptococcus thermophilus,lactobacillus bulgaricus, a pectin composite stabilizer, baking soda and the like. The production method comprises the production steps of (1) performing microwave curing on the soybean raw materials,performing peeling and performing superfine comminution; (2) taking and mixing the baking soda with bean powder, performing soaking, performing treatment with a colloid mill and separating pulp fromdregs; (3) taking the soybean milk, cane sugar, glucose and the pectin composite stabilizer, performing dissolving, performing blending, performing homogenizing, performing sterilizing and performingcooling; and (4) performing fermentation. The obtained fermented soybean milk is fermented with whole plant protein, is free from beany flavor, astringent taste and sour smell, is fine and smooth in texture, and has rich fermentation flavor and bean fragrance; and the bean powder is used for direct dissolving and fermentation, and the links of soaking soybeans and boiling soybean milk are omitted,so that the production cycle of the fermented soybean milk is greatly shortened, and the industrialized production cost can be effectively reduced.

Description

technical field [0001] The invention relates to soybean products and a production method thereof, in particular to a fermented soy milk and a production method thereof. technical background [0002] Soy milk is a high-quality vegetable protein beverage with soybeans as the main raw material. Because it contains protein, unsaturated fatty acids and major vitamins that are easily absorbed by the human body, and it is rich in mineral salts and does not contain cholesterol, it is widely welcomed by the public. With the continuous improvement of the public's demand for healthy consumption, protein drinks fermented with plant sources and probiotics are becoming more and more popular among the public. [0003] At present, there is almost no fermented soy milk on the market. The main limiting factors are the fishy and astringent taste of the bean itself, the sour taste during the fermentation process, and the rough texture after fermentation, etc., which make the public accept it re...

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the above-mentioned problems and deficiencies in fermented soy milk, and to provide a whole vegetable protein fermented soy milk and its production method, aiming to control the fishy and astringent taste of the bean itself through technological means, and the rancid taste produced during the fermentation process. At the same time, there is no traditional soaking and boiling process, which shortens the production cycle of soy milk and improves the degree of automatic production.

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