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Preparation method for enzymatically-fermented soymilk

An enzymatic hydrolysis and soy milk technology, applied to bacteria, dairy products, milk replacers, etc. used in food preparation, can solve the problems of slow fermentation, unacceptable to consumers, and rough texture of pure plant-based yogurt, so as to control the breeding and reproduction. , to avoid pollution, the effect of delicate taste

Pending Publication Date: 2020-10-13
优源创(厦门)生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main reason is that pure plant-based yogurt products have slow fermentation speed, poor flavor and rough texture, which are difficult to be accepted by consumers

Method used

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  • Preparation method for enzymatically-fermented soymilk
  • Preparation method for enzymatically-fermented soymilk
  • Preparation method for enzymatically-fermented soymilk

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preparation example Construction

[0023] In order to solve the technical difficulties of pure plant-fermented yogurt of soybean milk products currently on the market, such as low utilization rate of plant protein, slow fermentation speed, susceptibility to pollution, and poor flavor and taste. The application discloses a preparation method of enzymatically hydrolyzed fermented soybean milk, which includes the following steps:

[0024] (1) Washing and soaking: Clean the soybeans, add sodium bicarbonate in water and soak for 4-6 hours; the temperature of the soaking water is 50-60°C, and the content of sodium bicarbonate is 0.5%-1.0% based on the soaking solution.

[0025] (2) Refining: peeling and refining soybeans;

[0026] (3) Enzymatic hydrolysis: use cellulase and protease to form an enzymatic hydrolysis solution, add the enzymatic hydrolysis solution to the soybean milk, adjust the enzymatic hydrolysis temperature to 50-60℃, and continue enzymatic hydrolysis for 1-3 hours; fiber in the enzymatic hydrolysis soluti...

Embodiment 1

[0032] A preparation method of enzymatically fermented soy milk includes the following steps:

[0033] (1) Washing and soaking: The soybeans are cleaned and soaked in water with sodium bicarbonate for 6 hours; the temperature of the soaking water is 50°C, and the content of sodium bicarbonate is 0.5% based on the soaking solution.

[0034] (2) Refining: peeling and refining soybeans;

[0035] (3) Enzymatic hydrolysis: use cellulase and protease to form an enzymatic hydrolysis solution, add the enzymatic hydrolysis solution to the soybean milk, adjust the enzymatic hydrolysis temperature to 55℃, and continue enzymatic hydrolysis for 2 hours; cellulase and protease in the enzymatic hydrolysis solution The ratio is 2:1, the added amount of the enzymatic hydrolysate is based on the finished product, and the enzymatic hydrolysate is added with a mass ratio of 0.1%.

[0036] (4) Blending; adding 8% sugar to blending, homogenizing, homogenizing pressure 30Mpa, homogenizing temperature 65°C, ...

Embodiment 2

[0040] A preparation method of enzymatically fermented soy milk includes the following steps:

[0041] (1) Cleaning and soaking: The soybeans are cleaned and soaked in water with sodium bicarbonate for 4 hours; the temperature of the soaking water is 55°C, and the content of sodium bicarbonate is 0.6% based on the soaking solution.

[0042] (2) Refining: peeling and refining soybeans;

[0043] (3) Enzymatic hydrolysis: use cellulase and protease to form an enzymatic hydrolysis solution, add the enzymatic hydrolysis solution to the soybean milk, adjust the enzymatic hydrolysis temperature to 60 ℃, and continue enzymatic hydrolysis for 1.5 hours; The ratio of the protease is 2:1, and the added amount of the enzymatic hydrolysate is based on the finished product, and the enzymatic hydrolysate is added with a mass ratio of 0.15%.

[0044] (4) Blending; adding 8% sugar to blending, homogenizing, homogenizing pressure 35Mpa, homogenizing temperature 70°C, UHT ultra-high temperature instant ...

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Abstract

The invention discloses a preparation method of enzymatically-fermented soymilk. The preparation method comprises the following steps: cleaning and soaking, grinding to obtain a thick liquid, enzymolysis, blending, homogenizing, sterilizing, cooling, inoculating and fermenting, demulsifying, and filling. According to the invention, through combination of an enzymolysis technology and a multi-strain composite fermentation technology, a protein is degraded into low-molecular peptides and amino acids by utilizing protease, so a rich nitrogen source is provided for lactobacillus fermentation; thefermentation time is greatly shortened; the flavor and the texture of a product are improved; insoluble cellulose is degraded into soluble low-molecular substances by utilizing cellulase, so the content of soluble solids and the utilization rate of soybean protein are increased, and the soymilk is sour, sweet, delicious, smooth in taste and natural in flavor.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of enzymatically hydrolyzed fermented soybean milk. Background technique [0002] Soy milk is a milky white or light yellow milky liquid product made by grinding soybeans. It is rich in nutrients, which can supplement a variety of nutrients to the body, strengthen the body and maintain cell vitality. Soy milk contains soybean phospholipids, which can improve brain power, enhance memory, and prevent Alzheimer's; it is rich in cellulose, which can stimulate gastrointestinal motility, promote digestion, detoxify, and defecate. It can also diuresis and reduce edema, lower cholesterol, and lower blood pressure, which can help To lose weight and prevent cardiovascular and cerebrovascular diseases. Fermented soy milk is a curd-like product made by fermenting lactic acid bacteria on the basis of soy milk. At present, most of the fermented yogurts sold on the ma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/30
CPCA23C11/106A23L11/34A23V2400/123A23V2400/113A23V2400/531A23V2400/249
Inventor 管显兴凌良华连晓榕孙金玉
Owner 优源创(厦门)生物科技有限公司
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