Fish-smell-free fermented soybean milk containing black fruit flower pulps and preparation method of fermented soybean milk

A kind of technology of Sorbus oleifera and soybean milk, applied to bacteria used in food preparation, food ingredients as taste improvers, food ingredients as odor improvers, etc., can solve problems such as single taste and too much sweetener added

Pending Publication Date: 2022-03-22
德州谷神蛋白科技有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the problems of single taste and too much sweetener added in the existing soy

Method used

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  • Fish-smell-free fermented soybean milk containing black fruit flower pulps and preparation method of fermented soybean milk
  • Fish-smell-free fermented soybean milk containing black fruit flower pulps and preparation method of fermented soybean milk
  • Fish-smell-free fermented soybean milk containing black fruit flower pulps and preparation method of fermented soybean milk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A smelly-free fermented soymilk of black fruit rowan, comprising the following ingredients in parts by weight: 80-100 parts of soy milk, 20-30 parts of purified water, 0.35-0.45 ‰ of Lactobacillus casei, and 22-27 parts of inulin , 5-8 parts of white granulated sugar, 0.01-0.02 parts of soy milk flavor, 0.02-0.04 parts of coconut milk flavor, 10-30 parts of black fruit rowan.

[0023] The preparation method of described soybean milk is as follows:

[0024] (1) Select high-quality soybeans, peel them, and soak them at 60°C for 6 hours with a soybean water ratio of 1:7; add 0.1% salt, edible potassium carbonate and sodium bicarbonate (1% of the dry weight of soybeans) when soaking. :1:1); after soaking, drain until no water drips out and place in boiling water for 4-5 minutes, take out the soybeans, and place them in hot water at 95°C, which is 10 times the weight of dry soybeans, for refining treatment. Add salt, edible potassium carbonate and sodium bicarbonate (1:1:1)...

Embodiment 2

[0030] Sensory evaluation of non-odorous fermented soymilk from Rowan oleifera.

[0031] Referring to the requirements for the sensory characteristics of fermented soy milk in GB / T 30885-2014 "Plant Protein Beverage Soymilk and Soymilk Beverage", five sensory evaluation factors were set, namely color (10 points), smell (25 points), and taste (15 points). points), taste (20 points), tissue state (30 points). The specific sensory scores are shown in Table 1.

[0032] Table 1 Sensory Evaluation Criteria

[0033]

[0034] On the basis of Example 1, a kind of fermented soymilk without fishy smell of black fruit rowan comprises the following ingredients in parts by weight: 100 parts of soy milk, 25 parts of purified water, 0.41 ‰ of added mass percentage of Lactobacillus casei, and 25 parts of inulin , 5 parts of white granulated sugar, 0.01 part of soy milk essence, and 0.03 part of coconut milk essence. Change the addition of Sorbus nigra to 16-24 parts to obtain the effect ...

Embodiment 3

[0040] Viable count of lactic acid bacteria in non-odorous fermented soymilk of black fruit rowan.

[0041] Refer to GB 4789.35-2016 "National Food Safety Standard for Food Microbiological Examination of Lactic Acid Bacteria" to determine the number of viable Lactobacillus.

[0042]On the basis of Example 1, a kind of fermented soymilk without fishy smell of black fruit rowan comprises the following ingredients in parts by weight: 100 parts of soy milk, 25 parts of purified water, 0.41 ‰ of added mass percentage of Lactobacillus casei, and 25 parts of inulin , 5 parts of white granulated sugar, 0.01 part of soy milk essence, and 0.03 part of coconut milk essence. Change the addition of Sorbus nigra to 16-24 parts to obtain the effect on Lactobacillus fermenting soymilk. The specific test results are shown in Table 3.

[0043] Table 3 The number of live bacteria of Lactobacillus

[0044]

[0045]

[0046] As can be seen from Table 3, the number of viable lactobacilli in...

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Abstract

The invention relates to black fruit flower flavored fishy-smell-free fermented soymilk and a preparation method thereof, and belongs to the field of food processing. The formula of the beverage comprises the following components in parts by weight: 40-110 parts of soymilk, 20-30 parts of purified water, 0.30-0.50 per mill of lactobacillus casei, 20-30 parts of inulin, 5-8 parts of white granulated sugar, 10-30 parts of aronia melanocarpa and 0.01-0.05 part of edible essence (0.01-0.02 part of soymilk essence and 0.02-0.04 part of coconut milk essence). According to the invention, the inulin has better solubility in the soymilk, the viscosity of the soymilk is properly improved, the taste of the soymilk beverage is improved, the taste is smoother, the addition of the aronia melanocarpa and the addition of the coconut milk essence are fused with the flavor of the soymilk, and the product is endowed with a unique flavor through lactobacillus fermentation. And when the fermented soymilk is drunk, the chewing feeling of the aronia melanocarpa is brought. On the basis of the original nutritional value of soymilk, the lactic acid bacteria, the inulin and the aronia melanocarpa are added, so that the nutritional characteristics and the health-care function of the soymilk are better enriched.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a fermented soya-bean milk with no fishy smell and a preparation method thereof. Background technique [0002] Soybeans have a protein content of 35-40% (on a dry weight basis), making them a relatively inexpensive source of protein for human consumption, and soybeans have been converted into various forms of soy food. Soy milk is made of high-quality soybeans, which contains a variety of vitamins and minerals and has high nutritional value. The taste is fragrant and mellow, smooth but not greasy, it is a healthy and nutritious drink. Soy milk is rich in nutrients, especially rich in protein and more trace element magnesium, in addition, it also contains vitamin B1, B2 and so on. Rowan, also known as black heather, belongs to the Rosaceae plant and is native to North America. It is mostly planted in Liaoning, Shandong, Jilin and other regions in my country. The fruit...

Claims

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Application Information

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IPC IPC(8): A23L11/65A23L11/50A23L29/30A23L33/105A23L33/135A23L33/21A23L27/12
CPCA23L11/65A23L11/50A23L29/30A23L33/105A23L33/135A23L33/21A23L27/12A23V2002/00A23V2400/125A23V2200/14A23V2200/15A23V2200/30A23V2250/21A23V2250/5062
Inventor 李良张方王建忠李金鹏杨晓宇
Owner 德州谷神蛋白科技有限公司
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