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Method for preparing sour soy milk by co-cooking technology of secondary pulp and dregs

A technology of sour soy milk and technology, which is applied in the direction of bacteria, dairy products, lactobacillus, etc. used in food preparation, can solve the problems of beany and bitter taste of sour soy milk, achieve unique flavor, reduce production cost, and uniform texture delicate effect

Active Publication Date: 2022-06-28
广州佳明食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Aiming at the deficiencies in the above-mentioned prior art, the present invention provides a method for preparing sour soy milk by co-cooking technology of secondary pulp and dregs, so as to solve the problem of beany and bitter taste of sour soy milk prepared by the prior art

Method used

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  • Method for preparing sour soy milk by co-cooking technology of secondary pulp and dregs

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] 1) Select and select high-protein soybeans with a crude protein content of not less than 40.0%, full particles, no impurities, moth-eaten and mildew, and meet the requirements of LS / T3241-2012 "Soybeans for Soymilk";

[0034] 2) Soak, rinse the soybeans twice with deionized water to remove the dust and microorganisms attached to the surface of the soybeans, and then soak the soybeans at room temperature for 10 hours (winter) according to the soybean-water ratio of 1:4 in terms of mass. The soybeans are plump, and there is no obvious hard core in the section, and the quality of wet beans is 2.3 times that of dry beans;

[0035] 3) Peel, peel the soaked soybeans with a peeler, rinse with deionized water, and set aside;

[0036] 4) Refining, by mass, in the ratio of dry soybean: water = 1:4;

[0037] 5) Cook the pulp once, suck the bean paste into the pulp cooking tank and stir evenly, cook the pulp at 115°C with micro pressure, and keep it warm for 3 minutes;

[0038] 6...

Embodiment 2

[0048] 1) Select and select high-protein soybeans with a crude protein content of not less than 40.0%, full particles, no impurities, moth-eaten and mildew, and meet the requirements of LS / T3241-2012 "Soybeans for Soymilk";

[0049] 2) Soak, rinse the soybeans twice with deionized water to remove the dust and microorganisms attached to the surface of the soybeans, and then soak the soybeans at room temperature for 12 hours (winter) according to the soybean-water ratio of 1:5 in terms of mass. The soybeans are plump, and the section has no obvious hard core, and the quality of wet beans is 2.7 times that of dry beans;

[0050] 3) Peel, peel the soaked soybeans with a peeler, rinse with deionized water, and set aside;

[0051] 4) Refining, by mass, in the ratio of dry soybean: water = 1:5;

[0052] 5) Cook the pulp once, suck the bean paste into the pulp cooking tank and stir it evenly, cook the pulp at 108°C with micro pressure, and keep it warm for 6 minutes;

[0053] 6) Onc...

Embodiment 3

[0063] 1) Select and select high-protein soybeans with a crude protein content of not less than 40.0%, full particles, no impurities, moth-eaten and mildew, and meet the requirements of LS / T3241-2012 "Soybeans for Soymilk";

[0064] 2) Soak, rinse the soybeans twice with deionized water to remove the dust and microorganisms attached to the surface of the soybeans, and then soak the soybeans at room temperature for 6 hours (summer) according to the soybean-water ratio of 1:4 in terms of mass. The soybeans are plump, and the section has no obvious hard core, and the quality of wet beans is 2.4 times that of dry beans;

[0065] 3) Peel, peel the soaked soybeans with a peeler, rinse with deionized water, and set aside;

[0066] 4) Refining, by mass, in the ratio of dry soybean: water = 1:6;

[0067] 5) Cook the pulp once, suck the bean paste into the pulp cooking tank and stir evenly, cook the pulp at 103°C with micro pressure, and keep it warm for 10 minutes;

[0068] 6) Once f...

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Abstract

The invention provides a method for preparing sour soy milk by the co-cooking technology of secondary pulp and dregs, which specifically includes the following steps: soaking, peeling, refining, primary cooking, primary filtering, secondary cooking, secondary filtering, mixed cooking Slurry, deployment, sterilization, inoculation, fermentation, post-ripening. The sour soy milk prepared by the above method is fermented with whole vegetable protein, without beany smell, astringent taste and bad rancid taste, rich bean flavor and fermented flavor, uniform and fine texture, free of cholesterol, low in fat, low in lactose, The amino acid ratio is reasonable, and it can be used for special consumer groups such as "three high" patients and lactose intolerance patients. The economic benefits of the product industry.

Description

technical field [0001] The invention relates to the field of soybean product processing, in particular to a method for preparing yogurt milk by a secondary pulp and residue co-cooking technology. Background technique [0002] Fermented dairy products are more and more popular because of their good flavor and the health care properties of probiotics or their metabolites, such as conditioning the intestines and enhancing immunity. The use of soybean and other vegetable proteins instead of animal proteins to prepare lactic acid bacteria products enriches the market and meets the current needs of people for nutrition and health care. However, yogurt products are rare in domestic and foreign markets, and most consumers have never known such products. The reason is that there is still a certain gap between the flavor and taste of yogurt products and yogurt. Most of these products have the original soybean characteristics of soybeans. Disadvantages such as fishy smell, bitter and ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L11/65A23L11/50A23L33/135
CPCA23C11/106A23V2400/125A23V2400/175A23V2400/169
Inventor 李明赵良忠
Owner 广州佳明食品科技有限公司
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