Soybean milk pudding and preparation method thereof
By using specific enzymatic, homogenizing and bactericidal techniques in the preparation of soy milk pudding, the problem of bean smell in soybean preparation is solved, and soy milk pudding products with a strong aroma and tender texture are prepared.
Patent Information
- Application Number
- CN202311587490.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2023-11-24
- Publication Date
- 2025-05-27
AI Technical Summary
Soybeans are prone to produce a bean smell when prepared, which limits the development of soybean products.
Soy milk pudding was prepared by mixing soybean flour with raw milk and adding an appropriate amount of lipase, sugar and colloid mixture during enzymatic lysis, homogenization, enzyme deactivation, bactericidal and curd, and finally cooling and refrigeration.
It reduces the bean smell and gives the product a richer aroma, which is delicious, rich in flavor and tender texture.
Smart Images
Figure BDA0004574225890000101 
Figure BDA0004574225890000111 
Figure BDA0004574225890000112
Abstract
Description
Technical Field
[0001] The invention relates to the field of food, and in particular to a soybean milk pudding and a preparation method thereof. Background Art
[0002] Soybean is the main plant protein food resource in my country, with a protein content of 35% to 40% and a fat content of 15% to 20%. It contains a large amount of essential amino acids for the human body, and its variety and high content are unmatched by other natural foods. In daily life, soybeans are often consumed in the form of soy juice, tofu, etc., and some soy yogurt, soy milk pudding, etc., but the beany smell of soybeans during preparation is the main problem restricting the development of soybean products. Summary of the invention
[0003] To solve the above problems, the present invention aims to provide a nutritious, healthy and delicious soybean milk pudding product and a preparation method thereof. The soybean milk pudding product prepared by the method has reduced beany smell, gives the product a richer aroma, has delicious enjoyment, rich flavor and tender texture.
[0004] To this end, in a first aspect of the present invention, the present invention provides a method for preparing soymilk pudding, comprising:
[0005] 1) Mixing soybean powder and raw milk;
[0006] 2) adding lipase to the mixed solution obtained in step 1) for enzymolysis;
[0007] 3) subjecting the enzymolyzed base material obtained in step 2) to a first homogenization and enzyme inactivation treatment;
[0008] 4) adding sugar and colloid mixture to the enzyme-killed mixture obtained in step 3) and mixing the mixture;
[0009] 5) subjecting the mixture obtained in step 4) to a second homogenization and sterilization treatment, and then adding rennet;
[0010] 6) Cooling the mixed liquid obtained in step 5) to obtain the soymilk pudding.
[0011] In some embodiments, the lipase is selected from DSM K, DSM R800, Chr. Hansen - Mplus, Novozymes- 20000L, IFF-KM450.
[0012] In some embodiments, the colloid mixture comprises gelatin, locust bean gum, xanthan gum, gellan gum, carrageenan, carboxymethyl cellulose.
[0013] In some embodiments, the colloidal mixture is composed of gelatin, locust bean gum, xanthan gum, gellan gum, carrageenan and carboxymethyl cellulose.
[0014] In some embodiments, the mass ratio of the gelatin to the locust bean gum is 4:(0.5 - 4), such as 4:0.5, 4:1, 4:1.5, 4:2, 4:2.5, 4:3, 4:3.5 or 4:4. In some embodiments, the mass ratio of the gelatin to the locust bean gum is 4:(0.5 - 2). In some embodiments, the mass ratio of the gelatin to the locust bean gum is 4:2.
[0015] In some embodiments, the mass ratio of the gelatin to the xanthan gum is 4:(0.5 - 4), such as 4:0.5, 4:1, 4:1.5, 4:2, 4:2.5, 4:3, 4:3.5 or 4:4. In some embodiments, the mass ratio of the gelatin to the xanthan gum is 4:(1.5 - 2), such as 4:1.5 or 4:2.
[0016] In some embodiments, the mass ratio of the gelatin to the gellan gum is 4:(0.5 - 4), such as 4:0.5, 4:1, 4:1.5, 4:2, 4:2.5, 4:3, 4:3.5 or 4:4. In some embodiments, the mass ratio of the gelatin to the gellan gum is 4:0.5.
[0017] In some embodiments, the mass ratio of the gelatin to the carrageenan is 4:(0.5 - 4), such as 4:0.5, 4:1, 4:1.5, 4:2, 4:2.5, 4:3, 4:3.5 or 4:4. In some embodiments, the mass ratio of the gelatin to the carrageenan is 4:(1 - 1.5), such as 4:1.5 or 4:1.
[0018] In some embodiments, the mass ratio of the gelatin to the carboxymethyl cellulose is 4:(0.5 - 4), such as 4:0.5, 4:1, 4:1.5, 4:2, 4:2.5, 4:3, 4:3.5 or 4:4. In some embodiments, the mass ratio of the gelatin to the carboxymethyl cellulose is 4:1.
[0019] In some embodiments, the mass ratio of the sugar to the colloidal mixture is (3 - 4):1, such as 3:1, 3.2:1, 3.4:1, 3.5:1, 3.6:1, 3.8:1 or 4:1. In some embodiments, the mass ratio of the sugar to the colloidal mixture is 38:12 or 4:1.
[0020] In some embodiments, in step 5), the content of the rennet added to the sterilized treatment product is 0.01‰ - 0.05‰, such as 0.01‰, 0.02‰, 0.03‰, 0.04‰ or 0.05‰. In some embodiments, in step 5), the content of the rennet added to the sterilized treatment product is 0.03‰.
[0021] In some embodiments, in step 2), the content of the lipase added to the mixture obtained in step 1) is 0.5‰ - 1‰, such as 0.5‰, 0.6‰, 0.7‰, 0.8‰, 0.9‰ or 1‰.
[0022] In some embodiments, in step 2), the temperature of the enzymatic hydrolysis is 35 - 40°C, such as 35°C, 36°C, 37°C, 38°C, 39°C or 40°C.
[0023] In some embodiments, in step 2), the time of the enzymatic hydrolysis is 30 - 60 min, such as 30 min, 35 min, 40 min, 45 min, 50 min, 55 min or 60 min. In some embodiments, in step 2), the time of the enzymatic hydrolysis is 30 min.
[0024] In some embodiments, in step 3), the temperature for inactivating the enzyme is 80 - 90°C, such as 85°C.
[0025] In some embodiments, in step 3), the time for inactivating the enzyme is 10 - 20 min, such as 15 min.
[0026] In some embodiments, in step 1), the mass ratio of the raw milk to the soybean powder is (3 - 6):1, such as 3:1, 3.5:1, 4:1, 4.5:1, 5:1, 5.5:1 or 6:1. In some embodiments, in step 1), the mass ratio of the raw milk to the soybean powder is (4 - 5):1, such as 4:1, 4.3:1, 5:1.
[0027] In some embodiments, in step 1), the mass ratio of the soybean powder to the colloid mixture in step 4) is (15 - 20):1, such as 15:1, 15.5:1, 16:1, 16.5:1, 17:1, 17.5:1, 18:1, 18.5:1, 19:1, 19.5:1 or 20:1. In some embodiments, in step 1), the mass ratio of the soybean powder to the colloid mixture in step 4) is 15.8:1, 18:1 or 20:1.
[0028] In some embodiments, in step 1), the temperature for material melting is 50 - 60°C, such as 55°C.
[0029] In some embodiments, in step 1), the time for adding materials is 25 - 35 min, for example 30 min.
[0030] In some embodiments, in step 3), in the first homogenization, the primary pressure is 20 - 30 bar, preferably 20 bar, and the total pressure is 160 - 180 bar, preferably 160 bar.
[0031] In some embodiments, in step 5), in the second homogenization, the primary pressure is 30 - 40 bar and the total pressure is 160 - 180 bar.
[0032] It should be noted that the homogenization is a conventional homogenization technique in the art, and the temperature is about 65 °C.
[0033] In some embodiments, in step 5), the sterilization temperature is 133 - 136 °C.
[0034] In some embodiments, in step 5), the sterilization time is 4 - 6 seconds.
[0035] It should be noted that the sterilization is a conventional sterilization method in the art.
[0036] In some embodiments, step 6) is carried out as follows:
[0037] 6 - 1) Filling and cooling the mixed material liquid obtained in step 5);
[0038] 6 - 2) Quick - cooling the cooled product obtained in step 6 - 1);
[0039] 6 - 3) Cold - storing and post - maturing the quick - cooled product obtained in step 6 - 2).
[0040] In some embodiments, the filling and cooling temperature is 45 - 55 °C.
[0041] In some embodiments, the quick - cooling time is 15 - 20 min, and the temperature of the product after quick - cooling reaches below 20 °C.
[0042] In some embodiments, the temperature for cold - storing and post - maturing is 2 - 6 °C.
[0043] In some embodiments, the time for cold - storing and post - maturing is 8 hours.
[0044] It should be noted that the cold - storing and post - maturing is a conventional process in the art.
[0045] In the second aspect of the present invention, the present invention provides a soy milk pudding prepared by the aforementioned method.
[0046] Beneficial effects
[0047] 1. The method for preparing soy milk pudding of the present invention can ensure the taste and aroma of the product itself, with stable product texture and better taste.
[0048] 2. The soy milk pudding product provided by the present invention is nutritious, healthy and delicious. The product has the characteristics of mellow taste, strong flavor and excellent texture.
[0049] 3. The method for preparing soy milk pudding of the present invention can weaken the beany smell brought by soy flour, endow the product with more cheesy flavor and improve the product flavor.
[0050] 4. The method for preparing soy milk pudding of the present invention can endow the product with a smooth texture and stability.
[0051] 5. The method for preparing soy milk pudding of the present invention can make the product texture smoother and the product taste smoother and thicker. Detailed Embodiments
[0052] The following will describe the implementation scheme of the present invention in detail in conjunction with embodiments. However, those skilled in the art will understand that the following embodiments are only used to illustrate the present invention, rather than limiting the scope of the present invention. According to the following detailed description of the preferred implementation scheme, various objectives and advantageous aspects of the present invention will become apparent to those skilled in the art. Unless otherwise specified, all raw materials and reagents can be obtained commercially.
[0053] The present invention provides a kind of soy milk pudding, and the production process of this soy milk pudding is as follows:
[0054] (1) Ingredients: Mix 150 - 200 parts of soy flour and 750 - 800 parts of milk at 55°C for 30 minutes for material melting and mixing;
[0055] (2) Enzymatic hydrolysis: Add lipase R800 for enzymatic hydrolysis, the addition amount is 0.5 - 1‰, the enzymatic hydrolysis temperature is 35 - 40°C, and the enzymatic hydrolysis time is 30 minutes;
[0056] (3) Homogenization and enzyme inactivation: Homogenize the base material after enzymatic hydrolysis at 20 / 160 bar, and perform enzyme inactivation treatment at 85°C for 15 minutes;
[0057] (4) Ingredients: Add 30 - 40 parts of granulated sugar and 8 - 12 parts of colloid mixture (gelatin: locust bean gum: xanthan gum: gellan gum: carrageenan: carboxymethyl cellulose = 4:2:(1.5 - 2):0.5:(1 - 1.5):1) and mix, stir for 30 minutes;
[0058] (5) Homogenization and sterilization: Homogenize the substrate obtained in step (4) at a homogenization pressure of 30 - 40 / 160 - 180 bar; the sterilization temperature is between 133 - 136°C, the sterilization time is controlled at 4 - 6 seconds, and add 0.03‰ of rennet;
[0059] (6) Filling: Cool the liquid material to 45 - 55 °C for filling;
[0060] (7) Quick cooling: In the quick - cooling channel, cool for 15 - 20 min until the product temperature reaches below 20 °C;
[0061] (8) Cold storage and after - ripening: The product is stored in the cold storage for 8 hours for after - ripening.
[0062] The present invention will be further explained and illustrated below in combination with specific embodiments.
[0063] Example 1
[0064] The present invention provides a soy milk pudding and its preparation method, which can ensure the taste and aroma of the product itself. This product has a stable texture and a better taste.
[0065] The production process of the soy milk pudding is as follows:
[0066] (1) Ingredients preparation: Mix 180 parts of soy flour and 770 parts of milk at 55 °C for 30 min for material melting and mixing;
[0067] (2) Enzymolysis: Add lipase for enzymolysis, the addition amount is 0.5‰, the enzymolysis temperature is 35 °C, and the enzymolysis time is 30 min;
[0068] (3) Homogenization and enzyme inactivation: Homogenize the enzymolyzed base material at 20 / 160 bar, and perform enzyme inactivation treatment at 85 °C for 15 min;
[0069] (4) Ingredients preparation: Add 40 parts of granulated sugar and 10 parts of colloid mixture (gelatin: locust bean gum: xanthan gum: gellan gum: carrageenan: carboxymethyl cellulose = 4:2:1.5:0.5:1.5:1) and mix, stir for 30 min;
[0070] (5) Homogenization and sterilization: Homogenize the substrate obtained in step (4) at a homogenization pressure of 30 / 160 bar; the sterilization temperature is between 133 °C, the sterilization time is controlled at 4 seconds, and add 0.03‰ of rennet;
[0071] (6) Filling: Cool the liquid material temperature to 50 °C for filling;
[0072] (7) Quick cooling: In the quick - cooling channel, cool for 15 min until the product temperature reaches below 20 °C;
[0073] (8) Cold storage and after - ripening: The product is stored in the cold storage for 8 hours for after - ripening.
[0074] The present invention provides a nutritious, healthy and delicious soy milk pudding product. This product has the characteristics of mellow taste, rich flavor and excellent texture.
[0075] Example 2
[0076] The present invention provides a soy milk pudding and a preparation method thereof, which can ensure the taste and aroma of the product itself. This product has a stable texture and a better taste.
[0077] The production process of the soy milk pudding is as follows:
[0078] (1) Ingredient preparation: Mix 190 parts of soy flour and 760 parts of milk at 55 °C for 30 minutes for material melting and mixing.
[0079] (2) Enzymatic hydrolysis: Add lipase for enzymatic hydrolysis, with an addition amount of 1‰, an enzymatic hydrolysis temperature of 40 °C, and an enzymatic hydrolysis time of 30 minutes.
[0080] (3) Homogenization and enzyme inactivation: Homogenize the base material after enzymatic hydrolysis at 20 / 160 bar, and perform enzyme inactivation treatment at 85 °C for 15 minutes.
[0081] (4) Ingredient preparation: Add 38 parts of granulated sugar and 12 parts of a colloid mixture (gelatin: locust bean gum: xanthan gum: gellan gum: carrageenan: carboxymethyl cellulose = 4:2:2:0.5:1:1) and mix, stirring for 30 minutes.
[0082] (5) Homogenization and sterilization: Homogenize the substrate obtained in step (4) at a homogenization pressure of 40 / 180 bar; the sterilization temperature is between 136 °C, the sterilization time is controlled at 6 seconds, and add 0.03‰ of rennet.
[0083] (6) Filling: Cool the liquid temperature to 45 °C for filling.
[0084] (7) Quick cooling: Cool in a quick cooling channel for 20 minutes until the product temperature reaches below 20 °C.
[0085] (8) Cold storage and after-ripening: The product is stored in a cold storage for 8 hours for after-ripening.
[0086] The present invention provides a nutritious, healthy and delicious soy milk pudding product. This product has the characteristics of mellow taste, strong flavor and excellent texture.
[0087] Example 3
[0088] The present invention provides a soy milk pudding and a preparation method thereof, which can ensure the taste and aroma of the product itself. This product has a stable texture and a better taste.
[0089] The production process of the soy milk pudding is as follows:
[0090] (1) Ingredient preparation: Mix 160 parts of soy flour and 800 parts of milk at 55 °C for 30 minutes for material melting and mixing.
[0091] (2) Enzymatic hydrolysis: Add lipase for enzymatic hydrolysis, with an addition amount of 1‰, an enzymatic hydrolysis temperature of 40°C, and an enzymatic hydrolysis time of 30 min;
[0092] (3) Homogenization and enzyme inactivation: Homogenize the base material after enzymatic hydrolysis at 20 / 160 bar, and perform enzyme inactivation treatment at 85°C for 15 min;
[0093] (4) Ingredient preparation: Add 32 parts of granulated sugar and 8 parts of colloid mixture (gelatin : locust bean gum : xanthan gum : gellan gum : carrageenan : carboxymethyl cellulose = 4:2:1.5:0.5:1.5:1) and mix, stirring for 30 min;
[0094] (5) Homogenization and sterilization: Homogenize the base obtained in step (4) at a homogenization pressure of 40 / 180 bar; the sterilization temperature is between 136°C, the sterilization time is controlled at 6 seconds, and add 0.03‰ of rennet;
[0095] (6) Filling: Cool the temperature of the liquid material to 45°C for filling;
[0096] (7) Quick cooling: In the quick cooling channel, cool for 20 min until the product temperature reaches below 20°C;
[0097] (8) Cold storage and after-ripening: The product is stored in the cold storage for 8 hours for after-ripening.
[0098] The present invention provides a nutritious, healthy and delicious soy milk pudding product. This product has the characteristics of mellow taste, rich flavor and excellent texture.
[0099] Comparative Example 1
[0100] The present invention provides a soy milk pudding and its preparation method, which can ensure the taste and aroma of the product itself. This product has a stable texture and a better taste.
[0101] The production process of the soy milk pudding is as follows:
[0102] (1) Ingredient preparation: Mix 180 parts of soybean powder and 770 parts of milk at 55°C for 30 min for material melting and mixing;
[0103] (2) Ingredient preparation: Add 40 parts of granulated sugar and 10 parts of colloid mixture (gelatin : locust bean gum : xanthan gum : gellan gum : carrageenan : carboxymethyl cellulose = 4:2:1.5:0.5:1.5:1) and mix, stirring for 30 min;
[0104] (3) Homogenization and sterilization: Homogenize the base obtained in step (4) at a homogenization pressure of 30 / 160 bar; the sterilization temperature is between 133°C, the sterilization time is controlled at 4 seconds, and add 0.03‰ of rennet;
[0105] (4) Filling: Cool the liquid material to 50 °C for filling;
[0106] (5) Quick cooling: In the quick cooling channel, cool for 15 min until the product temperature reaches below 20 °C;
[0107] (6) Cold storage and after-ripening: The product is stored in the cold storage for 8 hours for after-ripening.
[0108] Comparative Example 2
[0109] The present invention provides a soy milk pudding and its preparation method, which can ensure the taste and aroma of the product itself. This product has a stable texture and a better taste.
[0110] The production process of soy milk pudding is as follows:
[0111] (1) Ingredient preparation: Mix 160 parts of soy flour and 800 parts of milk at 55 °C for 30 min for material melting and mixing;
[0112] (2) Enzymatic hydrolysis: Add lipase for enzymatic hydrolysis, with an addition amount of 1‰, an enzymatic hydrolysis temperature of 40 °C, and an enzymatic hydrolysis time of 30 min;
[0113] (3) Homogenization and enzyme inactivation: Homogenize the base material after enzymatic hydrolysis at 20 / 160 bar, and perform enzyme inactivation treatment at 85 °C for 15 min;
[0114] (4) Ingredient preparation: Add 32 parts of granulated sugar and 8 parts of colloid mixture (gelatin: locust bean gum: xanthan gum: gellan gum: carrageenan: carboxymethyl cellulose = 4:2:1.5:0.5:1.5:1) and mix, stirring for 30 min;
[0115] (5) Homogenization and sterilization: Homogenize the substrate obtained in step (4) at a homogenization pressure of 40 / 180 bar; the sterilization temperature is between 136 °C, and the sterilization time is controlled within 6 seconds;
[0116] (6) Filling: Cool the liquid material temperature to 45 °C for filling;
[0117] (7) Quick cooling: In the quick cooling channel, cool for 20 min until the product temperature reaches below 20 °C;
[0118] (8) Cold storage and after-ripening: The product is stored in the cold storage for 8 hours for after-ripening.
[0119] Comparative Example 3
[0120] The present invention provides a soy milk pudding and its preparation method, which can ensure the taste and aroma of the product itself. This product has a stable texture and a better taste.
[0121] The production process of soy milk pudding is as follows:
[0122] (1) Ingredients: Mix 160 parts of soy flour and 800 parts of milk at 55 °C for 30 min for material melting and mixing;
[0123] (2) Enzymatic hydrolysis: Add lipase for enzymatic hydrolysis, the addition amount is 1‰, the enzymatic hydrolysis temperature is 40 °C, and the enzymatic hydrolysis time is 30 min;
[0124] (3) Homogenization and enzyme inactivation: Homogenize the base material after enzymatic hydrolysis at 20 / 160 bar, and perform enzyme inactivation treatment at 85 °C for 15 min;
[0125] (4) Ingredients: Add 33 parts of granulated sugar and 7 parts of colloid mixture (gelatin: locust bean gum: xanthan gum: gellan gum: carrageenan: carboxymethyl cellulose = 4:2:1.5:0.5:1.5:1) and mix, stir for 30 min;
[0126] (5) Homogenization and sterilization: Homogenize the substrate obtained in step (4) at a homogenization pressure of 40 / 180 bar; the sterilization temperature is between 136 °C, the sterilization time is controlled at 6 seconds, and add 0.03‰ of rennet;
[0127] (6) Filling: Cool the temperature of the material liquid to 45 °C for filling;
[0128] (7) Quick cooling: In the quick cooling channel, cool for 20 min, and the product temperature reaches below 20 °C;
[0129] (8) Cold storage and after-ripening: The product is in the cold storage for 8 hours of after-ripening.
[0130] Comparative Example 4
[0131] The present invention provides a soy milk pudding and a preparation method thereof, which can ensure the taste and aroma of the product itself, and the product has a stable texture and better taste.
[0132] The production process of soy milk pudding is as follows:
[0133] (1) Ingredients: Mix 160 parts of soy flour and 800 parts of milk at 55 °C for 30 min for material melting and mixing;
[0134] (2) Enzymatic hydrolysis: Add lipase for enzymatic hydrolysis, the addition amount is 1‰, the enzymatic hydrolysis temperature is 40 °C, and the enzymatic hydrolysis time is 30 min;
[0135] (3) Homogenization and enzyme inactivation: Homogenize the base material after enzymatic hydrolysis at 20 / 160 bar, and perform enzyme inactivation treatment at 85 °C for 15 min;
[0136] (4) Ingredients: Add 25 parts of granulated sugar and 15 parts of colloid mixture (gelatin : locust bean gum : xanthan gum : gellan gum : carrageenan : carboxymethyl cellulose = 3:3:1.5:0.5:1.5:1) and mix, stirring for 30 min;
[0137] (5) Homogenization and sterilization: Homogenize the substrate obtained in step (4) under a homogenization pressure of 40 / 180 bar; the sterilization temperature is between 136 °C, the sterilization time is controlled at 6 seconds, and 0.03‰ of rennet is added;
[0138] (6) Filling: Cool the temperature of the liquid material to 45 °C for filling;
[0139] (7) Quick cooling: In the quick cooling channel, cool for 20 min until the product temperature reaches below 20 °C;
[0140] (8) Cold storage and after-ripening: The product is stored in the cold storage for 8 hours for after-ripening.
[0141] Comparative Example 5
[0142] The present invention provides a soy milk pudding and its preparation method, which can ensure the taste and aroma of the product itself. This product has a stable texture and better taste.
[0143] The production process of the soy milk pudding is as follows:
[0144] (1) Ingredients: Mix 160 parts of soy flour and 800 parts of milk at 55 °C for 30 min for material melting and mixing;
[0145] (2) Enzymatic hydrolysis: Add lipase for enzymatic hydrolysis, the addition amount is 1‰, the enzymatic hydrolysis temperature is 40 °C, and the enzymatic hydrolysis time is 30 min;
[0146] (3) Homogenization and enzyme inactivation: Homogenize the substrate after enzymatic hydrolysis at 20 / 160 bar, and perform enzyme inactivation treatment at 85 °C for 15 min;
[0147] (4) Ingredients: Add 25 parts of granulated sugar and 10 parts of colloid mixture (gelatin) and mix, stirring for 30 min;
[0148] (5) Homogenization and sterilization: Homogenize the substrate obtained in step (4) under a homogenization pressure of 40 / 180 bar; the sterilization temperature is between 136 °C, the sterilization time is controlled at 6 seconds, and 0.03‰ of rennet is added;
[0149] (6) Filling: Cool the temperature of the liquid material to 45 °C for filling;
[0150] (7) Quick cooling: In the quick cooling channel, cool for 20 min until the product temperature reaches below 20 °C;
[0151] (8) Cold post-ripening: The product is post-ripened in the cold storage for 8 hours.
[0152] Product experiment
[0153] 1. Sensory evaluation
[0154] Sensory evaluations of the soy milk puddings prepared in Examples 1-3 and Comparative Examples 1-5 were carried out in terms of taste and flavor. The main evaluation items included: tissue state (presence or absence of separation, viscosity, fineness, texture, etc.), color, flavor, taste, etc. A total of 35 people participated in the experiment and sensory evaluations were carried out on the products of Examples 1-3 and Comparative Examples 1-5 respectively. The sensory scoring criteria are shown in Table 1, and the experimental record results are summarized in Table 2.
[0155] Table 1
[0156]
[0157]
[0158] Table 2
[0159]
[0160]
[0161] It can be seen from the results in Table 2 that the soy milk puddings of Examples 1, 2, and 3 have good tissue states, tastes, and flavors. There is no whey separation in the product, the soy milk aroma is harmonious, the taste is smooth, and the taste is uniform. Compared with the products of the comparative examples, the sensory evaluation results of the products are significantly better.
[0162] 2. Texture test
[0163] 2.1. Texture test
[0164] According to the following process, texture tests were carried out on the soy milk puddings prepared in each example and comparative example respectively: Using a BROOKFIELD CT3 texture analyzer, with a TA11 probe, in compression mode, the test target was 10 mm in distance, the contact load was 1 g, the forward speed was 1 mm / s, and the backward speed was 1 mm / s. The hardness, adhesiveness, and elasticity of the soy milk pudding were detected, and the results are shown in Table 3.
[0165] Table 3
[0166] Hardness (g) Adhesion (g) Elasticity (Pa) Example 1 210.65 30.25 0.175 Example 2 202.45 31.00 0.170 Example 3 215.3 29.75 0.175 Comparative Example 1 162.55 24.00 0.185 Comparative Example 2 174.2 28.75 0.185 Comparative Example 3 185.25 28.35 0.175 Comparative Example 4 200.7 34.00 0.180 Comparative Example 5 169.21 26.77 0.165
[0167] 2.2. Thixotropy test
[0168] The thixotropy of the soy milk puddings prepared in each of the examples and comparative examples was tested according to the following procedure: Using an Anton-Paar RST-CC rheometer with a CCT-40 probe, two shear rates of 0 to 300 1 / s and 300 - 2 1 / s were set. After shaking the product packaged with the soy milk pudding for 20 s, the soy milk pudding was poured out of the package, and its thixotropy was detected. The results are shown in Table 4.
[0169] Table 4
[0170] Thixotropy (Pa / s) Example 1 2513.579 Example 2 2609.783 Example 3 2540.678 Comparative Example 1 1773.120 Comparative Example 2 1897.612 Comparative Example 3 2165.436 Comparative Example 4 1856.324 Comparative Example 5 1867.312
[0171] In the texture test, hardness represents the maximum force required for the teeth to compress the product (soy milk pudding), and this index is mainly related to the gel strength of the product; adhesiveness represents the force required to overcome the attraction between the surface of the product and the surfaces of the teeth, tongue, and other objects in contact with the product, and this index is mainly related to the viscosity and viscoelastic properties of the product; elasticity represents the ability of the product to recover after being deformed by force, and this index is mainly related to the thixotropic properties of the product; the thixotropy test simulates the real-time viscosity change of the soy milk pudding after being squeezed by the teeth and tongue when it enters the mouth, and is used to describe the rheological properties of the product after it enters the mouth.
[0172] As can be seen from Table 3 and Table 4, compared with the comparative examples, the hardness, adhesiveness, elasticity, and thixotropy indexes of the soy milk puddings in Examples 1 to 3 are moderate. In particular, the soy milk puddings in Examples 1 to 3 have more suitable hardness, adhesiveness, elasticity, and thixotropy.
[0173] Finally, combining the texture test, thixotropy test, and sensory evaluation results, it can be seen that the soy milk puddings in Examples 1 to 3 are smooth and delicate in the mouth, not sticky, and have an overall better performance.
[0174] It should be understood that the inventions described herein are not limited to specific methodologies, experimental protocols, or reagents, as these can vary. The discussions and examples provided herein are only presented to describe specific embodiments and are not intended to limit the scope of the present invention, which is only limited by the claims.
Claims
1. A method for preparing soy milk pudding, which comprises: 1) Mixing soy flour and raw cow milk for material melting; 2) Adding lipase to the mixture obtained in step 1) for enzymatic hydrolysis; 3) Performing first homogenization and enzyme inactivation treatment on the enzymatically hydrolyzed base material obtained in step 2); 4) Adding sugar and a colloid mixture to the enzyme-inactivated mixture obtained in step 3) and then performing mixing treatment; 5) Performing second homogenization and sterilization treatment on the mixture obtained in step 4), and then adding rennet; 6) Cooling the mixed material liquid obtained in step 5) to obtain the soy milk pudding.
2. The method according to claim 1, wherein, the colloid mixture comprises gelatin, locust bean gum, xanthan gum, gellan gum, carrageenan, and carboxymethyl cellulose.
3. The method according to claim 2, wherein, the colloid mixture further has one or more technical features selected from the following (i)-(v): (i) The mass ratio of the gelatin to the locust bean gum is 4:(0.5 - 4), preferably 4:(0.5 - 2), more preferably 4:2; (ii) The mass ratio of the gelatin to the xanthan gum is 4:(0.5 - 4), preferably 4:(1.5 - 2), more preferably 4:1.5 or 4:2; (iii) The mass ratio of the gelatin to the gellan gum is 4:(0.5 - 4), preferably 4:0.5; (iv) The mass ratio of the gelatin to the carrageenan is 4:(0.5 - 4), preferably 4:(1 - 1.5), more preferably 4:1.5 or 4:1; (v) The mass ratio of the gelatin to the carboxymethyl cellulose is 4:(0.5 - 4), preferably 4:
1.
4. The method according to any one of claims 1 - 3, wherein, the mass ratio of the sugar to the colloid mixture is (3 - 4):1, preferably 38:12, 4:
1.
5. The method according to any one of claims 1 - 4, wherein, the method further has one or more technical features selected from the following (i)-(ii): ( i) In step 5), the content of the rennet added to the sterilized product is 0.01‰ - 0.05‰, preferably 0.03‰; (ii) In step 2), the content of the lipase added to the mixture obtained in step 1) is 0.5‰ - 1‰.
6. The method according to any one of claims 1 - 5, wherein, the method further has one or more technical features selected from the following (i)-(iv): ( i) In step 2), the temperature of the enzymatic hydrolysis is 35 - 40°C; (ii) In step 2), the time of the enzymatic hydrolysis is 30 - 60 min, such as 30 min; (iii) In step 3), the temperature of the enzyme inactivation is 80 - 90°C, such as 85°C; (iv) In step 3), the time of the enzyme inactivation is 10 - 20 min, such as 15 min.
7. The method according to any one of claims 1 - 6, wherein, the method further has one or more technical features selected from the following (i)-(ii): ( (i) In step 1), the mass ratio of the raw milk to the soybean powder is (3 - 6):1, preferably (4 - 5):1, such as 4:1, 4.3:1 or 5:1; (ii) In step 1), the mass ratio of the soybean powder to the colloid mixture in step 4) is (15 - 20):1, such as 15.8:1, 18:1 or 20:
1.
8. The method according to any one of claims 1 - 7, wherein, the method further has one or more technical features selected from the following (i) - (vi): ( (i) In step 1), the temperature of the chemical material is 50 - 60°C, such as 55°C; (ii) In step 1), the time for the chemical material is 25 - 35 min, such as 30 min; (iii) In step 3), in the first homogenization, the primary pressure is 20 - 30 bar, preferably 20 bar, and the total pressure is 160 - 180 bar, preferably 160 bar; (iv) In step 5), in the second homogenization, the primary pressure is 30 - 40 bar, and the total pressure is 160 - 180 bar; (v) In step 5), the temperature of the sterilization is 133 - 136°C; (vi) In step 5), the time for the sterilization is 4 - 6 seconds.
9. The method according to any one of claims 1 - 8, wherein, step 6) is carried out in the following manner: 6 - 1) Filling and cooling the mixed material liquid obtained in step 5); 6 - 2) Quick - cooling the cooled product obtained in step 6 - 1); 6 - 3) Cold - storing and post - maturing the quick - cooled product obtained in step 6 - 2); Preferably, the filling and cooling temperature is 45 - 55°C; Preferably, the quick - cooling time is 15 - 20 min, and the temperature of the product after quick - cooling reaches below 20°C; Preferably, the temperature for cold - storing and post - maturing is 2 - 6°C; Preferably, the time for cold - storing and post - maturing is 8 hours.
10. A soy milk pudding prepared by the method according to any one of claims 1 - 9.