Preparation method of fermented soybean milk

A fermented soymilk and production method technology, applied in dairy products, milk substitutes, applications, etc., can solve the problems of poor production technology, rough texture of beany astringency, and restrictions on the application of soymilk, and achieve excellent taste and flavor , Delicate taste, rich fermented bean aroma effect

Inactive Publication Date: 2020-01-17
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[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 relatively low.
In order to overcome the defects, the astringent and rancid taste of fermented soy milk is mainly covered by adding milk, fruit juice, flavor, etc.; at the same time, some anti-nutritional factors of the bean itself, such as trypsin inhibitors, limit the application of soy milk
How to control the bad flavor in the fermentation process of soybean milk production and reduce the bad factors at the same time, still haven't found a good solution in terms of production technology

Method used

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Examples

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preparation example Construction

[0021] A preparation method of fermented soybean milk, said production method comprising the following steps:

[0022] (1) Clean up the soybeans, peel and remove the germ, and soak;

[0023] (2) Jet cavitation machine treatment, separation of pulp and residue, flash evaporation;

[0024] (3) Take soybean milk and stabilizer, dissolve, prepare, homogenize, sterilize, and cool;

[0025] (4) Fermentation.

[0026] Preferably, the water temperature for soaking in step (1) is 92°C-96°C, 0.02%-0.04% calcium chloride is added, and the soaking time is 5min-15min; the peeled soybean contains husk ≤ 1%, and embryo ≤ 0.2%.

[0027] Preferably, the treatment conditions of the jet cavitation machine in step (2), the cavitation pressure is 160MPa-200MPa, and the treatment time is 30min-60min.

[0028] Preferably, the stabilizer in step (3) uses soybean dietary fiber, the addition amount is 1.5%-3.5%; the homogenization pressure is 50MPa-60MPa, and the homogenization time is 2min-3min; th...

Embodiment 1

[0031] A preparation method of fermented soybean milk, said production method comprising the following steps:

[0032] (1) Clean up the soybeans, peel and remove the germ, and soak;

[0033] (2) Jet cavitation machine treatment, separation of pulp and residue, flash evaporation;

[0034] (3) Take soybean milk and stabilizer, dissolve, prepare, homogenize, sterilize, and cool;

[0035] (4) Fermentation.

[0036] Preferably, the water temperature for soaking in step (1) is 96° C., 0.04% calcium chloride is added, and the soaking time is 15 minutes; the peeled soybean contains husk ≤ 1%, and embryo ≤ 0.2%.

[0037] Preferably, the jet cavitation machine treatment conditions in step (2), the cavitation pressure is 200MPa, and the treatment time is 60min.

[0038] Preferably, in step (3), soybean dietary fiber is used as the stabilizer, and the addition amount is 3.5%; the homogenization pressure is 60 MPa, and the homogenization time is 3 minutes; the sterilization is steam dir...

Embodiment 2

[0041] A method for preparing fermented soymilk, the production method comprising the following steps:

[0042] (1) Clean up the soybeans, peel and remove the germ, and soak;

[0043] (2) Jet cavitation machine treatment, separation of pulp and residue, flash evaporation;

[0044] (3) Take soybean milk and stabilizer, dissolve, prepare, homogenize, sterilize, and cool;

[0045] (4) Fermentation.

[0046] Preferably, the water temperature for soaking in step (1) is 94°C, 0.03% calcium chloride is added, and the soaking time is 10 minutes; the peeled soybean contains husk ≤ 1%, and embryo ≤ 0.2%.

[0047] Preferably, the jet cavitation machine treatment conditions in step (2), the cavitation pressure is 180MPa, and the treatment time is 45min.

[0048] Preferably, in step (3), soybean dietary fiber is used as the stabilizer, and the addition amount is 2.5%; the homogenization pressure is 55MPa, and the homogenization time is 2.5min; the sterilization is steam direct injection...

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PUM

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Abstract

The invention provides a preparation method of fermented soybean milk and relates to the technical field of food fermentation. The preparation method primarily comprises (1), cleaning soybeans, peeling, degerminating and soaking; (2), processing through a jet cavitation machine, separating milk from bean dregs, and flashing; (3), extracting soybean milk, adding stabilizers into the soybean milk and dissolving, blending, homogenizing, sterilizing and cooling; (4), fermenting. The fermented soybean milk is fermented based on full vegetation without any bean flavor, bitter taste or other bad smell, has smooth taste, thick fermented fragrance, rich nutrition, low production cost and good flavor, and is free of animal origins in production.

Description

technical field [0001] The invention relates to the technical field of food fermentation, in particular to a method for preparing fermented soybean milk. Background technique [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 relatively low. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10
CPCA23C11/106
Inventor 江连洲朱建宇齐宝坤李杨
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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