Special stabilizing agent for normal temperature fermented soybean milk and applications thereof

A sour soy milk and stabilizer technology, applied to bacteria and milk substitutes used in applications and food preparations, can solve problems such as insufficient flavor, short shelf life, damage to the texture and tissue state of sour soy milk, and achieve the removal of beany smell , The effect of prolonging the storage period at room temperature

Inactive Publication Date: 2018-10-19
SHANGHAI INSTITUTE OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Further, because soybean protein is dominated by glycinin, which belongs to glycoprotein, it is easy to coagulate during the fermentation process of lactic acid bacteria, resulting in insufficient flavor, and the soy milk does not contain lactose, and the lack of carbon source in the fermentation process of lactic acid bacteria causes uneven fermentation. whey precipitation; in addition, room temperature yogurt also needs to undergo secondary high-temperature sterilizati

Method used

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  • Special stabilizing agent for normal temperature fermented soybean milk and applications thereof
  • Special stabilizing agent for normal temperature fermented soybean milk and applications thereof
  • Special stabilizing agent for normal temperature fermented soybean milk and applications thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] A special stabilizer for soy milk at normal temperature, calculated in parts by weight, its raw material composition and content are as follows:

[0048]

[0049] The preparation method of the special stabilizer of above-mentioned a kind of room temperature soy milk, concrete steps are as follows:

[0050] Add low-ester pectin, agar, modified starch and milk mineral salt in sequence in the container, and then mechanically stir and mix to obtain a special stabilizer for soy milk at room temperature.

[0051] The above-mentioned special stabilizer for sour soy milk at normal temperature is used for the preparation of soy milk at normal temperature, and the specific process of its preparation includes the following steps:

[0052] (1), according to the mass ratio of soybeans: pure water is 1:2, add soybeans to purified water, and then add NaHCO 3 , after stirring evenly, stand still at room temperature for 6 hours, then filter and remove the filtrate to obtain soaked s...

Embodiment 2

[0067] A special stabilizer for soy milk at normal temperature, calculated in parts by weight, its raw material composition and content are as follows:

[0068]

[0069] The preparation method of the special stabilizer of above-mentioned a kind of room temperature soy milk is the same as embodiment 1.

[0070] The above-mentioned special stabilizer for sour soy milk at normal temperature is used for the preparation of soy milk at normal temperature, and the specific process of its preparation includes the following steps:

[0071] (1), according to the mass ratio of soybeans: pure water is 1:3, add soybeans to purified water, and then add NaHCO 3 , after stirring evenly, stand still at room temperature for 16 hours, then filter and remove the filtrate to obtain soaked soybeans;

[0072] above NaHCO 3 The amount of addition, according to NaHCO 3 : The mass ratio of pure water is 1.20:100;

[0073] (2) According to the mass ratio of soaked soybeans: pure water is 1:6, add...

Embodiment 3

[0086] A special stabilizer for soy milk at normal temperature, calculated in parts by weight, its raw material composition and content are as follows:

[0087]

[0088] The preparation method of the special stabilizer of above-mentioned a kind of room temperature soy milk is the same as embodiment 1.

[0089] The above-mentioned special stabilizer for sour soy milk at normal temperature is used for the preparation of soy milk at normal temperature, and the specific process of its preparation includes the following steps:

[0090] (1), according to the mass ratio of soybeans: pure water is 1:2.5, add soybeans to purified water, and then add NaHCO 3 , after stirring evenly, stand still at room temperature for 10 hours, then filter and remove the filtrate to obtain soaked soybeans;

[0091] above NaHCO 3 The amount of addition, according to NaHCO 3 : The mass ratio of pure water is 0.80:100;

[0092] (2) According to the mass ratio of soaked soybeans: pure water is 1:5.5,...

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Abstract

The invention discloses a special stabilizing agent for normal temperature fermented soybean milk and applications thereof. The stabilizing agent comprises following components in parts by weight: 1.00 to 1.50 parts of low-ester pectin, 1.00 to 1.50 parts of agar, 8.00 to 12.00 parts of modified starch, and 0.80 to 2.00 parts of milk minerals. The stabilizing agent is used to prepare normal temperature fermented soybean milk. The stabilizing agent accounts for 10.80 to 17.00 wt% of the total weight of raw materials during the preparation process. The normal temperature fermented soybean milk prepared from the special stabilizing agent can tolerate a secondary pasteurization treatment, whey precipitation caused by shrinkage and contraction of proteins is prevented, after cooling, the normaltemperature fermented soybean milk has a unique smooth and fine texture, the appearance is smooth, the soybean odor is removed, the flavor is as good as that of yogurt, and the shelf life can reach 150-180 days at a room temperature.

Description

technical field [0001] The invention relates to the field of soy milk processing, in particular to a special stabilizer for soy milk at normal temperature and a method for preparing soy milk at normal temperature using the stabilizer. Background technique [0002] As the country of origin of soybeans, my country has a very long history of cultivating soybeans. Soybean is rich in high-quality protein, unsaturated fatty acids, calcium and B vitamins, and is an important source of high-quality protein in the diet of Chinese residents. The protein content of soybeans is about 36%. Soy protein contains various amino acids needed by the human body, especially the essential amino acids such as lysine, leucine and threonine, which are just the opposite of general cereal foods. Soybeans contain a lot of fat and are unsaturated fatty acids, especially linolenic acid and phospholipids. However, soybeans have bad flavors such as fishy smell and grassy smell. At the same time, soybean...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L11/50A23L11/60
CPCA23C11/106A23V2400/123A23V2400/249
Inventor 陈臣卢艳青田怀香于海燕王琳琳徐晓琳杨炫煌解铜陈小燕
Owner SHANGHAI INSTITUTE OF TECHNOLOGY
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