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Preparation method of fermented soybean milk without beany flavor and prepared fermented soybean milk without beany flavor

A technology of bean flavor and soy milk, applied in the direction of bacteria, dairy products, lactobacilli, etc. used in food preparation, to achieve the effect of strong fragrance, mellow taste, rich nutrition and health care

Pending Publication Date: 2020-05-12
HANGZHOU JIUYANG BEEN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because soy milk contains a lot of soybean protein, lecithin, and soybean oil, drinking soy milk for a long time can play a role in lowering blood lipids, but soy milk is also prone to beany smell

Method used

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  • Preparation method of fermented soybean milk without beany flavor and prepared fermented soybean milk without beany flavor
  • Preparation method of fermented soybean milk without beany flavor and prepared fermented soybean milk without beany flavor
  • Preparation method of fermented soybean milk without beany flavor and prepared fermented soybean milk without beany flavor

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Experimental program
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Effect test

Embodiment 1

[0028] A preparation method for fermented soybean milk without beany smell, specifically comprising the steps of:

[0029] (1) Soak the soybeans for 12 hours, add hot water at 95°C with a soybean-to-water ratio of 1:8, mix and beat, and filter to obtain soybean milk;

[0030] (2) Deenzyme the soymilk at a temperature of 95°C, a pressure of 0.20Mpa, and a time of 15 minutes. Add syrup while it is hot, the amount of syrup added is 8%, and the temperature of the syrup is 90°C;

[0031](3) After cooling, add deseeded passion fruit pulp, the mass ratio of deseeded passion fruit pulp and step (2) gained soybean milk is 8:100, obtains fermented base material;

[0032] (4) Inoculate 0.25% Lactobacillus flexus in the fermentation base material, the inoculation amount of Lactobacillus flexus is 2.5×10 4 cfu / mL, fermented at 37°C for 12 hours to obtain fermented soybean milk without beany smell.

Embodiment 2

[0034] A preparation method for fermented soybean milk without beany smell, specifically comprising the steps of:

[0035] (1) Soak the soybeans for 12 hours, add hot water at 85°C with a soybean-to-water ratio of 1:5, mix and beat, and filter to obtain soybean milk;

[0036] (2) Inactivate the soymilk, the enzyme inactivation temperature is 85°C, the pressure is 0.35Mpa, the time is 10min, add syrup while it is hot, the amount of syrup added is 5%, and the syrup temperature is 85°C;

[0037] (3) after cooling, add passion fruit juice, the mass ratio of passion fruit juice and step (2) gained soybean milk is 5:100, obtains fermented base material;

[0038] The passion fruit juice is prepared by the following method: select fresh and ripe passion fruit without mechanical damage, wash and drain, cut and dig out the pulp, add pure water twice the weight of the pulp with seeds, crush and grind, filter and remove the seeds And slag, that is;

[0039] (4) Inoculate 0.025% Lactobac...

Embodiment 3

[0041] A preparation method for fermented soybean milk without beany smell, specifically comprising the steps of:

[0042] (1) Soak the soybeans for 12 hours, add hot water at 85°C with a soybean-to-water ratio of 1:6, mix and beat, and filter to obtain soybean milk;

[0043] (2) Inactivate the soymilk, the enzyme inactivation temperature is 85°C, the pressure is 0.35Mpa, the time is 15min, add syrup while it is hot, the amount of syrup added is 10%, and the syrup temperature is 85°C;

[0044] (3) after cooling, add passion fruit juice, the mass ratio of passion fruit juice and step (2) gained soybean milk is 7:100, obtains fermented base material;

[0045] The passion fruit juice is prepared by the following method: select fresh and ripe passion fruit without mechanical damage, wash and drain, cut and dig out the pulp, add pure water 4 times the weight of the pulp with seeds, crush and grind, filter and remove the seeds And slag, that is;

[0046] (4) Inoculate 2.5% Lactoba...

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Abstract

The invention provides a preparation method of fermented soybean milk without a beany flavor and the prepared fermented soybean milk without the beany flavor. The method comprises the following steps:(1), mixing passion fruit with soybean milk in a mass ratio of (1 to 10) to 100 to obtain fermented base materials; and (2), inoculating lactobacillus curvatus in the fermented base materials and performing fermentation to obtain the fermented soybean milk without the beany flavor, wherein the inoculation amount of the lactobacillus curvatus is 1.0x10<3>cfu/mL to 3.0x10<5>cfu/mL. According to theprepared fermented soybean milk without the beany flavor disclosed by the invention, the passion fruit and the inoculated lactobacillus curvatus are added into the soybeans and fermentation is carried out, the lactobacillus curvatus performs fermentation and metabolism by utilizing the soybeans and nutrients in the passion fruits, so that molecular substances related with the beany flavor in thesoybeans can be effectively decomposed, and the beany flavor of the soybeans is effectively eliminated; and moreover, the nutrients in the passion fruit can be fermented and decomposed, and nutritionand health-care effects of the fermented soybeans are enriched.

Description

technical field [0001] The invention relates to a method for preparing fermented soybean milk without beany smell and the prepared fermented soybean milk without beany smell, belonging to the technical field of food technology. Background technique [0002] Soymilk is rich in vegetable protein and phospholipids, and also contains vitamin B1.B2, niacin, iron, calcium and other minerals. Soy milk is very nutritious and easy to digest and absorb. In addition, soybean protein in soybean milk contains various amino acids needed by the human body, with reasonable proportion and high nutritional value, and is the most potential plant protein. Because soy milk contains a lot of soybean protein, lecithin, and soybean oil, drinking soy milk for a long time can reduce blood lipids, but soy milk is also prone to beany smell. [0003] The flavor substances in soybean milk are very complex, mainly divided into non-beany flavor substances and beany flavor substances. Some of the flavor ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/50A23L11/60
CPCA23C11/106A23V2400/133
Inventor 王旭宁张晓敏
Owner HANGZHOU JIUYANG BEEN IND
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