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Fermented soybean milk free of beany flavor and rich in vitamins and preparation method and application of fermented soybean milk

A technology for fermenting soymilk and vitamins, applied in applications, dairy products, milk replacers, etc., can solve the problems of not finding a good solution, rough beany smell, bad flavor and so on

Pending Publication Date: 2021-07-06
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the main limiting factors of fermented soymilk products are its rough bean flavor and unbalanced nutrition, low vitamins, and low acceptance by the public.
In order to overcome the defects, the astringency and rancid taste of fermented soy milk are mainly covered by adding milk, fruit juice, essence, etc.; how to control the bad flavor in the fermentation process of soybean milk and supplement the vitamin content at the same time is still not available in production technology. find a good solution

Method used

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  • Fermented soybean milk free of beany flavor and rich in vitamins and preparation method and application of fermented soybean milk
  • Fermented soybean milk free of beany flavor and rich in vitamins and preparation method and application of fermented soybean milk
  • Fermented soybean milk free of beany flavor and rich in vitamins and preparation method and application of fermented soybean milk

Examples

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Effect test

Embodiment 1

[0029] A method for preparing fermented soybean milk without beany smell and rich in vitamins, the specific steps are as follows:

[0030] (1) Take 100g of soybeans, clean the soybeans, peel and remove the germs, then add calcium chloride with a mass fraction of 0.02% to 800ml water at a temperature of 92°C and mix well, then put the peeled and removed soybeans into water and soak for 5 minutes ; The dehulling refers to soybean skin ≤ 1% of the total volume fraction of soybean skin, the germ removal refers to the volume of soybean embryos ≤ 0.2% of the total soybean volume fraction.

[0031] (2) Utilize the jet cavitation machine to process the soybeans in the soaked water obtained in step (1), then separate the pulp and residue, and perform flash evaporation to obtain soybean milk; 30min. Add 3% sucrose to soybean milk.

[0032] (3) The soymilk is homogenized, sterilized and cooled to obtain a soymilk mixture; the homogenization pressure is 50MPa-60MPa, and the homogenizati...

Embodiment 2

[0035] A method for preparing fermented soybean milk without beany smell and rich in vitamins, the specific steps are as follows:

[0036] (1) Take 100g of soybeans, clean the soybeans, peel and remove the germs, then add calcium chloride with a mass fraction of 0.04% to 800ml water at a temperature of 96°C and mix well, then put the peeled and removed soybeans into water and soak for 15 minutes ; The dehulling refers to soybean skin ≤ 1% of the total volume fraction of soybean skin, the germ removal refers to the volume of soybean embryos ≤ 0.2% of the total soybean volume fraction.

[0037] (2) Utilize the jet cavitation machine to process the soybeans in the soaked water obtained in step (1), then separate the pulp and residue, and perform flash evaporation to obtain soybean milk; 60min. Add 5% sucrose to soybean milk.

[0038] (3) The soymilk is homogenized, sterilized and cooled to obtain a soymilk mixture; the homogenization pressure is 60MPa, and the homogenization ti...

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Abstract

The invention discloses fermented soybean milk free of beany flavor and rich in vitamins and a preparation method and application of the fermented soybean milk, and belongs to the technical field of food fermentation. The preparation method of the fermented soybean milk effectively improves the vitamin content of the fermented soybean milk. The preparation method of the fermented soybean milk mainly comprises the following steps that soybeans are cleaned, peeled, de-embryonated and soaked; the soybeans are treated by a jet cavitation machine, slurry and slag separation is carried out, and flash evaporation is carried out; soybean milk and a stabilizer are taken, dissolved, blended, homogenized, sterilized and cooled; and a kombucha agent or a mixture of the kombucha agent and prebiotics is fermented. The fermented soymilk is fermented by whole plants, has no beany flavor, bitterness and unpleasant odor, tastes fine and smooth, is rich in vitamins, and has rich fermented bean flavor and tea flavor; and the product is rich in nutrition, free of animal raw materials, low in production cost and good in flavor.

Description

technical field [0001] The invention belongs to the technical field of food fermentation, and in particular relates to fermented soymilk without beany smell and rich in vitamins, as well as its preparation method and application. Background technique [0002] Soy milk is a high-quality vegetable protein beverage with soybeans as the main raw material. It is widely welcomed by the public because it contains protein and unsaturated fatty acids that are easily absorbed by the human body, and it is rich in mineral salts and does not contain cholesterol. 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. At present, the main limiting factors of fermented soymilk products are their rough bean flavor, unbalanced nutrition, low vitamins, and low acceptance by the public. In order to overcome the defects, the astringency and rancid taste of fer...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/65A23L11/50A23L33/00
CPCA23C11/106
Inventor 王欢彭新辉苗丽铭吕博廖一于爱华江连洲
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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