Preparation method of plant-based Maillard fermented soybean milk

Abstract

The invention discloses a preparation method of plant-based Maillard fermented soybean milk, and belongs to the technical field of food fermentation. In order to effectively improve the sensory color quality of fermented soybean milk, the invention provides a preparation method of plant-based Maillard fermented soybean milk, which mainly comprises the following steps: (1) cleaning and soaking soybeans; (2) jet cavitation machine treatment, slurry-residue separation, flash evaporation and compounding; (3) homogenizing, sterilizing and cooling; (4) performing Maillard reaction coloring; and (5) fermenting the mixture of the lactobacillus rhamnosus leavening agent and the prebiotics, refrigerating and performing after-ripening. The fermented soymilk obtained by the preparation method disclosed by the invention is subjected to whole plant fermentation, is free from beany flavor, bitterness and unpleasant odor, is attractive in color and luster, strong in gel property, high in viscosity and fine and smooth in mouth feel, and has rich fermented bean flavor and baking flavor; 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 a method for preparing plant-based Maillard fermented soybean milk. Background Art

[0002] The Maillard reaction, also known as the non-enzymatic browning reaction, is a non-enzymatic browning reaction that is widely present in the food industry. It is a reaction between carbonyl compounds (reducing sugars) and amino compounds (amino acids and proteins). Almost all foods containing carbonyl and amino groups can undergo the Maillard reaction under heating conditions. The Maillard reaction can give food a unique flavor and color, so the Maillard reaction has become a hot topic in food research and is a technology that is inseparable from the modern food industry. It is widely used in food baking, coffee processing, meat processing, flavor production, wine brewing and other fields. Numerous research data show that the Maillard reaction products have antioxidant activity and pleasant flavor. In addition, the dual effects of the Maillard reaction and fermentation have a preventive effect on cardiovascular diseases. The Maillard reaction products are prepared by reacting milk proteins such as concentrated whey protein, sodium caseinate and lactose, and the hydrolyzate obtained by fermentation has a strong DPPH free radical scavenging ability, and its antioxidant activity is much higher than that of untreated milk protein, and fermentation can enhance the effect of the Maillard reaction products.

[0003] However, the application of Maillard and fermentation combined technology in the field of fermented soy milk is not mature enough. Soy milk is a high-quality plant protein beverage made from soybeans and other raw materials. It is widely popular among 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 derived from plants and fermented by probiotics are becoming more and more popular. However, the problems of severe whey precipitation, single sensory color, severe beany smell and unstable state during the fermentation process of soy milk have always hindered the development of the fermented soy milk industry. Summary of the invention

[0004] The purpose of the present invention is to effectively improve the sensory color quality of fermented soy milk. In order to solve the above technical problems, the present invention provides a method for preparing plant-based Maillard fermented soy milk. The fermented soy milk is obtained by inoculating a mixture of a Lactobacillus rhamnosus starter and a prebiotic into soy milk for fermentation, and is obtained by fermenting after Maillard reaction treatment. By combining the Maillard technology with the fermentation technology, the sensory color and antioxidant capacity of the fermented soy milk are improved, and favorable conditions are created for the actual production and industrial application of fermented plant-based yogurt.

[0005] The preparation method of the present invention is as follows:

[0006] (1) taking 100 g of soybeans, cleaning the soybeans, peeling and removing the embryos, then adding 0.01% to 0.03% by mass of calcium chloride to 700 ml of water at a temperature of 55° C. to 65° C. and mixing well, and then soaking the peeled and embryo-free soybeans in the water for 15 to 25 minutes;

[0007] (2) treating the soybeans soaked in water obtained in step (1) by using a jet cavitation machine, separating the pulp and residue, flash evaporating the soybean milk, and adding 1.5% to 2.0% by mass of sucrose and 2.0% to 3.0% by mass of glucose to the soybean milk;

[0008] (3) homogenizing, sterilizing and cooling the soy milk to obtain a soy milk mixture;

[0009] (4) subjecting the soymilk mixture obtained in step (3) to Maillard reaction for coloring.

[0010] (5) Adding a mixture of 2.0%-3.0% by mass of a Lactobacillus rhamnosus fermentation agent and 1.5%-2.0% by mass of a prebiotic to the soymilk mixture after the Maillard reaction, the fermentation temperature is 32° C.-35° C., the fermentation time is 10 h-14 h, the acidity at the end of the fermentation is 42-45° T, and after the fermentation is completed, the mixture is refrigerated at 4° C. for 6-8 h.

[0011] It is further defined that the dehulling in step (1) means that the soybean hull content is ≤ 1% of the total soybean hull volume fraction, and the degermination means that the volume of the soybean embryo is ≤ 0.2% of the total soybean volume fraction.

[0012] It is further defined that the treatment conditions using a jet cavitation machine in step (2) are a cavitation pressure of 200 MPa-220 MPa and a treatment time of 25 min-35 min.

[0013] It is further defined that in step (3), the homogenization pressure is 40MPa-50MPa, the homogenization time is 3min-5min, the sterilization is steam direct injection dry heat sterilization, the steam is dry heat saturated steam, the sterilization temperature is 145℃-147℃, and the time is 5s-7s.

[0014] It is further defined that the sterilization in step (3) is steam direct injection dry heat sterilization, the steam is dry heat saturated steam, the sterilization temperature is 145°C-147°C, and the time is 5s-7s.

[0015] It is further defined that the condition of the Maillard coloring reaction in step (4) is constant temperature heating at 130-135° C. and the heating time is 15-20 min.

[0016] It is further defined that the prebiotic in step (5) is oligofructose.

[0017] Beneficial effects: The fermented soybean milk provided by the present invention is fermented by whole plants, has no beany smell, bitter taste and bad smell, has attractive color, strong gelling property, high viscosity, delicate taste, and has strong fermented bean aroma and roasted aroma; it is rich in nutrition, has no animal raw materials, has low production cost and good flavor. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 This is a diagram of the Maillard fermented soy milk process. Specific embodiments

[0019] Lactobacillus rhamnosus starter culture was purchased commercially from Shandong Zhongke Jiayi Biotechnology Co., Ltd.

[0020] The soybeans selected in the present invention are Longken soybeans, which are purchased commercially.

[0021] Example 1.

[0022] A method for preparing plant-based Maillard fermented soymilk, characterized in that the preparation method is as follows:

[0023] (1) taking 100 g of soybeans, cleaning the soybeans, peeling and removing the embryos, then adding 0.02% by mass of calcium chloride to 700 ml of water at a temperature of 55° C. and mixing evenly, and then soaking the peeled and embryo-free soybeans in water for 25 minutes, wherein peeling means that the soybean peel content is ≤ 1% of the total soybean peel volume fraction, and the embryo-free means that the volume of the soybean embryo is ≤ 0.2% of the total soybean volume fraction;

[0024] (2) treating the soybeans soaked in water obtained in step (1) by a jet cavitation machine, wherein the treatment conditions of the jet cavitation machine are a cavitation pressure of 200 MPa and a treatment time of 35 min, and then separating the pulp and residue, flash evaporating the soybean milk, and adding 1.5% by mass of sucrose and 3.0% by mass of glucose to the soybean milk;

[0025] (3) The soy milk is homogenized, sterilized and cooled to obtain a soy milk mixture, the homogenization pressure is 40 MPa, the homogenization time is 5 min, the sterilization is steam direct injection dry heat sterilization, the steam is dry heat saturated steam, the sterilization temperature is 145° C., and the time is 7 s;

[0026] (4) subjecting the soymilk mixture obtained in step (3) to Maillard reaction for coloring, wherein the Maillard reaction conditions are constant temperature heating at 130° C. for 20 min;

[0027] (5) Adding a mixture of 2.0% by mass of a Lactobacillus rhamnosus fermentation agent and 2.0% by mass of a prebiotic to the soymilk mixture after the Maillard reaction, wherein the prebiotic is oligofructose, the fermentation temperature is 32°C, the fermentation time is 14 h, the acidity at the end of the fermentation is 42°T, and after the fermentation is completed, the mixture is refrigerated at 4°C for 7 h.

[0028] Example 2.

[0029] A method for preparing plant-based Maillard fermented soymilk, characterized in that the preparation method is as follows:

[0030] (1) taking 100 g of soybeans, cleaning the soybeans, peeling and removing the embryos, then adding 0.03% by mass of calcium chloride to 700 ml of water at a temperature of 65° C. and mixing, and then soaking the peeled and embryo-free soybeans in water for 15 minutes, wherein peeling means that the soybean peel content is ≤ 1% of the total soybean peel volume fraction, and the embryo-free means that the volume of the soybean embryo is ≤ 0.2% of the total soybean volume fraction;

[0031] (2) treating the soybeans soaked in water obtained in step (1) by a jet cavitation machine, wherein the treatment conditions of the jet cavitation machine are a cavitation pressure of 220 MPa and a treatment time of 25 min, and then separating the pulp and residue, flash evaporating the soybean milk, and adding 2.0% by mass of sucrose and 2.0% by mass of glucose to the soybean milk;

[0032] (3) The soy milk is homogenized, sterilized and cooled to obtain a soy milk mixture, the homogenization pressure is 50 MPa, the homogenization time is 3 min, the sterilization is steam direct injection dry heat sterilization, the steam is dry heat saturated steam, the sterilization temperature is 147° C., and the time is 5 s;

[0033] (4) subjecting the soymilk mixture obtained in step (3) to Maillard reaction for coloring, wherein the Maillard reaction conditions are constant temperature heating at 135° C. for 15 min;

[0034] (5) Adding a mixture of 3.0% by mass of a Lactobacillus rhamnosus fermentation agent and 1.5% by mass of a prebiotic to the soymilk mixture after the Maillard reaction, wherein the prebiotic is oligofructose, the fermentation temperature is 35°C, the fermentation time is 10 h, the acidity at the end of the fermentation is 45°T, and after the fermentation is completed, the mixture is refrigerated at 4°C for 6 h.

[0035] The following experiment was used to verify the experimental effect: Example 2 was used to verify the experimental effect:

[0036] 1. The indicators are determined as follows:

[0037] 1. Sensory evaluation

[0038] Ten people anonymously test the wine under bright light, looking straight ahead and evaluating the wine in terms of color, flavor, and texture. The total score of the three indicators is 100. The higher the score, the better the effect. The tasting results are statistically analyzed.

[0039] 2. Coliform count

[0040] Adopt national standard method [GB4789.3]

[0041] 2. Results Analysis

[0042] 1. Sensory evaluation

[0043] Table 1 Sensory evaluation results

[0044]

[0045] 2. Coliform count

[0046] Escherichia coli <3 / 100ml; pathogenic bacteria shall not be detected.

Claims

1. A method for preparing plant-based Maillard fermented soymilk, characterized in that: The preparation method is as follows: (1) taking 100 g of soybeans, cleaning the soybeans, peeling and removing the embryos, then adding 0.01% to 0.03% by mass of calcium chloride to 700 ml of water at a temperature of 55° C. to 65° C. and mixing well, and then soaking the peeled and embryo-free soybeans in the water for 15 to 25 minutes; (2) treating the soybeans soaked in water obtained in step (1) by using a jet cavitation machine, separating the pulp and residue, flash evaporating the soybean milk, and adding 1.5% to 2.0% by mass of sucrose and 2.0% to 3.0% by mass of glucose to the soybean milk; (3) homogenizing, sterilizing and cooling the soy milk to obtain a soy milk mixture; (4) subjecting the soymilk mixture obtained in step (3) to Maillard reaction for coloring. (5) Adding a mixture of 2.0%-3.0% by mass of a Lactobacillus rhamnosus fermentation agent and 1.5%-2.0% by mass of a prebiotic to the soymilk mixture after the Maillard reaction, the fermentation temperature is 32° C.-35° C., the fermentation time is 10 h-14 h, the acidity at the end of the fermentation is 42-45° T, and after the fermentation is completed, the mixture is refrigerated at 4° C. for 6-8 h.

2. The preparation method according to claim 1, characterized in that: The dehulling in step (1) means that the soybean hull content is ≤ 1% of the total soybean hull volume fraction, and the degermination means that the volume of the soybean embryo is ≤ 0.2% of the total soybean volume fraction.

3. The preparation method according to claim 1, characterized in that: The treatment conditions of the jet cavitation machine in step (2) are as follows: the cavitation pressure is 200MPa-220MPa, and the treatment time is 25min-35min.

4. The preparation method according to claim 1, characterized in that: In step (3), the homogenization pressure is 40MPa-50MPa, the homogenization time is 3min-5min, the sterilization is steam direct injection dry heat sterilization, the steam is dry heat saturated steam, the sterilization temperature is 145℃-147℃, and the time is 5s-7s.

5. The preparation method according to claim 1, characterized in that: The conditions of the Maillard coloring reaction in step (4) are constant temperature heating at 130-135° C. and a heating time of 15-20 min.

6. The preparation method according to claim 1, characterized in that: The prebiotics in step (5) are fructooligosaccharides.

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