Formula and preparation method of double-bacterium-fermented low-beany-flavor functional soybean milk

Abstract

The invention discloses a double-bacterium fermented low-beany-flavor functional soybean milk formula and a preparation method thereof. According to the formula, the adding amount of cane sugar is 4.2% of the mass of a mixed solution. The inoculation amount of the compound lactic acid bacteria is 2.8% of the mass of the fermentation substrate. Wherein the compound lactic acid bacteria comprise lactobacillus plantarum JM065 and lactobacillus gasseri JM1, and the ratio of the lactobacillus plantarum JM065 to the lactobacillus gasseri JM1 is 1: 2 according to the mass ratio of the lactobacillus plantarum JM065 to the lactobacillus gasseri JM1. The preparation method comprises the following steps: selecting, blanching, soaking, grinding, homogenizing, sterilizing, cooling, fermenting and after-ripening. The fermentation temperature is 42 DEG C, and the fermentation time is 8 hours. The soybean milk prepared by fermenting the lactobacillus plantarum JM065 and the lactobacillus gasseri JM1 has the characteristics of oxidation resistance, mellow taste, smooth mouthfeel and pure, fragrant and long aftertaste.

Description

Technical Field

[0001] This invention relates to a soy milk formula and its production process, belonging to the field of food processing technology. Background Technology

[0002] Fermented soy milk is a plant-based beverage made through microbial fermentation mechanisms using lactic acid bacteria, yeast, and acetic acid bacteria. The soy protein it contains contains unique isoflavones, which can lower cholesterol levels in humans—a benefit unmatched by animal protein—and better align with modern consumers' pursuit of healthy food. Probiotic lactic acid bacteria are a group of live microorganisms that can adhere to the host's intestines and alter the composition of the host's gut microbiota through colonization, thereby exerting various beneficial effects on the host. *Lactobacillus plantarum* is the most widespread species in the *Lactobacillus* genus and is widely used in food-related technologies and products.

[0003] Soy milk is rich in high-quality protein and various trace elements needed by the human body, and is easily absorbed. More than 38% of the amino acid composition of its soy protein is similar to that of cow's milk protein, playing a positive role in improving immunity and preventing disease. However, the benefits of soy milk have not been fully explored and utilized, and its beany taste significantly affects its overall flavor.

[0004] This invention develops a fermented soy milk with low beany flavor and antioxidant properties, aiming to meet the functional and flavor needs of young people for soy milk beverages. Summary of the Invention

[0005] The purpose of this invention is to provide a low-beany soy milk formula and its preparation method using dual-strain fermentation. The resulting soy milk has antioxidant properties and is characterized by a rich, smooth taste, and a lingering, pure aroma.

[0006] To achieve the above objectives, the technical solution of the present invention is as follows:

[0007] 1. A formula for low-soybean soy milk fermented with dual bacteria: the amount of sucrose added is 3.8-4.6% of the mass of the mixed liquid, preferably 4.2%. The inoculation amount of compound lactic acid bacteria is 2-3.6% of the mass of the fermentation substrate, preferably 2.8%. The compound lactic acid bacteria include: *Lactobacillus plantarum* JM065 and *Lactobacillus gasseri* JM1, with a mass ratio of 1:2. The fermentation temperature is 37-45℃, and the fermentation time is 6-10 hours; preferably, the fermentation temperature is 42℃, and the fermentation time is 8 hours.

[0008] 2. A method for preparing low-soybean soy milk by dual-strain fermentation, characterized by comprising the following steps: selection, blanching, soaking, grinding, homogenization, sterilization, cooling, fermentation, and post-ripening.

[0009] Compared with traditional soy milk, the present invention according to the above scheme has at least the following advantages:

[0010] (1) Lactobacillus gasseri JM1 is used to reduce the beany taste of fermented soy milk. Compared with traditional fermented soy milk, it has a richer flavor, smoother texture, lighter taste, and a pure and long-lasting aftertaste, bringing consumers a sense of pleasure.

[0011] (2) The product has antioxidant properties due to the use of Lactobacillus plantarum fermentation. Attached Figure Description

[0012] Figure 1 A process for preparing low-soybean soy milk by dual-strain fermentation

[0013] Figure 2 Sensory evaluation form Detailed Implementation

[0014] The present invention will be further described below with reference to specific embodiments, but the present invention is not limited to the embodiments. The main raw materials, reagents and experimental equipment used in the following embodiments are as follows:

[0015] 1. Experimental Materials

[0016] (1) Test strains: Lactobacillus plantarum JM065 and Lactobacillus gasseri JM1 were provided by the Industrial Microbial Culture Collection Center (KLDS-DICC) of the Key Laboratory of Dairy Science of the Ministry of Education, Northeast Agricultural University.

[0017] (2) Lactic acid bacteria culture medium

[0018] MRS liquid culture medium: Add the following components according to the following ratio: (5.0g peptone, 5.0g beef extract, 10.0g tryptone, 5.0g anhydrous sodium acetate, 2.0g dipotassium hydrogen phosphate, 5.0g yeast extract, 0.25g manganese sulfate, 0.58g magnesium sulfate, 2.0g diammonium hydrogen citrate, 1.0g Tween-80, 20.0g glucose). Make up the volume to 1L with distilled water, stir thoroughly, adjust the pH to 5.8, dispense into 5mL or 10mL test tubes, sterilize at 121℃ for 15min, and then store at 4℃ for later use.

[0019] (3) Preparation of lactic acid bacteria

[0020] Lactobacillus plantarum JM065 and Lactobacillus gasseri JM1 were inoculated separately into sterile MRS liquid medium at a 5% (v / v) inoculation rate and cultured at 37°C for 24 h. The cultures were repeatedly activated twice to ensure full recovery of bacterial activity. The bacterial suspensions were centrifuged, the supernatant was discarded, and the cells were resuspended in sterile physiological saline. The suspensions were washed twice, and the concentrations of both lactic acid bacteria were adjusted to 10 by colony counting. 8 CFU / mL, for later use.

[0021] Example 1:

[0022] This embodiment provides a method for preparing low-soybean soy milk through dual-strain fermentation. The specific steps are as follows:

[0023] (1) Blanching: Add hot water to the soybeans and heat them for 4 minutes. This inactivates the lipoxygenase contained in the soybeans, reducing the beany smell of the soybeans. In addition, blanching can soften the fiber in the soybeans and prevent bloating and indigestion after eating soybeans.

[0024] (2) Soaking: Select plump soybeans, wash them three times with clean water, and soak them at a soybean-to-water ratio of 1:9. Add 0.5% NaHCO3 and soak them in an environment of 4℃ for 12 hours. This allows the soybeans to fully absorb water, making them easier to grind. Adding NaHCO3 also helps reduce the beany smell of the soybeans.

[0025] (3) Grinding: After soaking for 12 hours, put the soybeans into a grinder and grind them at a soybean-to-water ratio of 1:9 for 20 minutes.

[0026] (4) Homogenization: The filtered soy milk is homogenized three times under a high pressure of 60 MPa. Homogenization can reduce the size of soy milk particles and make the particle distribution more uniform, thereby improving the stability of soy milk and related products.

[0027] (5) Sterilization: Put the homogenized soy milk into a high-pressure steam sterilizer and treat it at 115℃ for 15 minutes.

[0028] (6) Cooling: Put the sterilized soy milk into water to cool until the temperature of the soy milk drops to room temperature.

[0029] (7) Fermentation: Add lactic acid bacteria to soy milk at an inoculation ratio of Lactobacillus plantarum JM065: Lactobacillus gasseri JM1 = 1:1, and place it in an incubator to ferment at 42℃ for 8 hours.

[0030] (8) Post-fermentation: The fermented soy milk is placed in a 4℃ environment for 2 hours to obtain the final fermented soy milk product.

[0031] Sensory evaluation: Sensory evaluation was conducted based on the product's flavor, taste, and texture. According to the sensory scoring method, 5 people were invited to form 3 groups to form an evaluation panel to score the product. The influence of 3 factors on the sensory quality of the double-strain fermented soy milk was examined. The full score was 100 points, and the average value of the results was taken.

[0032] In this embodiment, the sensory evaluation score was 82 points when the inoculation ratio of Lactobacillus plantarum JM065: Lactobacillus gasseri JM1 was 1:1.

[0033] Example 2:

[0034] This embodiment provides a method for preparing low-soybean soy milk through dual-strain fermentation. The specific steps are as follows:

[0035] (1) Blanching: Add hot water to the soybeans and heat them for 4 minutes. This inactivates the lipoxygenase contained in the soybeans, reducing the beany smell of the soybeans. In addition, blanching can soften the fiber in the soybeans and prevent bloating and indigestion after eating soybeans.

[0036] (2) Soaking: Select plump soybeans, wash them three times with clean water, and soak them at a soybean-to-water ratio of 1:9. Add 0.5% NaHCO3 and soak them in an environment of 4℃ for 12 hours. This allows the soybeans to fully absorb water, making them easier to grind. Adding NaHCO3 also helps reduce the beany smell of the soybeans.

[0037] (3) Grinding: After soaking for 12 hours, put the soybeans into a grinder and grind them at a soybean-to-water ratio of 1:9 for 20 minutes.

[0038] (4) Homogenization: The filtered soy milk is homogenized three times under a high pressure of 60 MPa. Homogenization can reduce the size of soy milk particles and make the particle distribution more uniform, thereby improving the stability of soy milk and related products.

[0039] (5) Sterilization: Put the homogenized soy milk into a high-pressure steam sterilizer and treat it at 115℃ for 15 minutes.

[0040] (6) Cooling: Put the sterilized soy milk into water to cool until the temperature of the soy milk drops to room temperature.

[0041] (7) Fermentation: Add lactic acid bacteria to soybean milk at an inoculation ratio of Lactobacillus plantarum JM065: Lactobacillus gasseri JM1 = 1:2, and place it in an incubator to ferment at 42℃ for 8 hours.

[0042] (8) Post-fermentation: The fermented soy milk is placed in a 4℃ environment for 2 hours to obtain the final fermented soy milk product.

[0043] Sensory evaluation: Sensory evaluation was conducted based on the product's flavor, taste, and texture. According to the sensory scoring method, 5 people were invited to form 3 groups to form an evaluation panel to score the product. The influence of 3 factors on the sensory quality of the double-strain fermented soy milk was examined. The full score was 100 points, and the average value of the results was taken.

[0044] In this embodiment, the sensory evaluation score was 86 points when the inoculation ratio of Lactobacillus plantarum JM065: Lactobacillus gasseri JM1 was 1:2.

[0045] Example 3:

[0046] This embodiment provides a method for preparing low-soybean soy milk through dual-strain fermentation. The specific steps are as follows:

[0047] (1) Blanching: Add hot water to the soybeans and heat them for 4 minutes. This inactivates the lipoxygenase contained in the soybeans, reducing the beany smell of the soybeans. In addition, blanching can soften the fiber in the soybeans and prevent bloating and indigestion after eating soybeans.

[0048] (2) Soaking: Select plump soybeans, wash them three times with clean water, and soak them at a soybean-to-water ratio of 1:9. Add 0.5% NaHCO3 and soak them in an environment of 4℃ for 12 hours. This allows the soybeans to fully absorb water, making them easier to grind. Adding NaHCO3 also helps reduce the beany smell of the soybeans.

[0049] (3) Grinding: After soaking for 12 hours, put the soybeans into a grinder and grind them at a soybean-to-water ratio of 1:9 for 20 minutes.

[0050] (4) Homogenization: The filtered soy milk is homogenized three times under a high pressure of 60 MPa. Homogenization can reduce the size of soy milk particles and make the particle distribution more uniform, thereby improving the stability of soy milk and related products.

[0051] (5) Sterilization: Put the homogenized soy milk into a high-pressure steam sterilizer and treat it at 115℃ for 15 minutes.

[0052] (6) Cooling: Put the sterilized soy milk into water to cool until the temperature of the soy milk drops to room temperature.

[0053] (7) Fermentation: Add lactic acid bacteria to soybean milk at an inoculation ratio of Lactobacillus plantarum JM065: Lactobacillus gasseri JM1 = 2:1, and place it in an incubator to ferment at 42℃ for 8 hours.

[0054] (8) Post-fermentation: The fermented soy milk is placed in a 4℃ environment for 2 hours to obtain the final fermented soy milk product.

[0055] Sensory evaluation: Sensory evaluation was conducted based on the product's flavor, taste, and texture. According to the sensory scoring method, 5 people were invited to form 3 groups to form an evaluation panel to score the product. The influence of 3 factors on the sensory quality of the double-strain fermented soy milk was examined. The full score was 100 points, and the average value of the results was taken.

[0056] In this embodiment, the sensory evaluation score was 79 points when the inoculation ratio of Lactobacillus plantarum JM065: Lactobacillus gasseri JM1 was 2:1.

[0057] The present invention and its specific embodiments have been described above. The actual embodiments are not limited thereto. Those skilled in the art can refer to the examples of the present invention. There will be variations in the specific embodiments and application scope. However, without departing from the spirit of the present invention, similar embodiments should be within the protection scope of the present invention.

Claims

1. A formula for low-soybean soy milk produced through dual-strain fermentation, characterized in that, The amount of sucrose added is 3.8-4.6% of the mass of the mixture, preferably 4.2%. The inoculation amount of the compound lactic acid bacteria is 2-3.6% of the fermentation substrate mass, preferably 2.8%. The compound lactic acid bacteria include *Lactobacillus plantarum* JM065 and *Lactobacillus gasseri* JM1, with a mass ratio of 1:

2.

2. A method for preparing a low-beany functional soy milk by dual-strain fermentation, characterized in that, Includes the following steps: (1) Blanching: Add hot water to the soybeans and heat them for 4 minutes. This inactivates the lipoxygenase contained in the soybeans, reducing the beany smell of the soybeans. In addition, blanching can soften the fiber in the soybeans and prevent bloating and indigestion after eating soybeans. (2) Soaking: Select plump soybeans, wash them three times with clean water, and soak them at a soybean-to-water ratio of 1:

9. Add 0.5% NaHCO3 and soak them in an environment of 4℃ for 12 hours. This allows the soybeans to fully absorb water, making them easier to grind. Adding NaHCO3 also helps reduce the beany smell of the soybeans. (3) Grinding: After soaking for 12 hours, put the soybeans into a grinder and grind them at a soybean-to-water ratio of 1:9 for 20 minutes. (4) Homogenization: The filtered soy milk is homogenized three times under a high pressure of 60 MPa. Homogenization can reduce the size of soy milk particles and make the particle distribution more uniform, thereby improving the stability of soy milk and related products. (5) Sterilization: Put the homogenized soy milk into a high-pressure steam sterilizer and treat it at 115℃ for 15 minutes. (6) Cooling: Put the sterilized soy milk into water to cool until the temperature of the soy milk drops to room temperature. (7) Fermentation: Add lactic acid bacteria to soy milk and place it in an incubator to ferment at 42℃ for 8 hours. (8) Post-fermentation: The fermented soy milk is placed in a 4℃ environment for 2 hours to obtain the final fermented soy milk product.

3. The preparation method according to claim 1, characterized in that, The blanching conditions involve adding hot water to the soybeans and heat-treating them for 4 minutes.

4. The preparation method according to claim 1, characterized in that, The soy milk is prepared as follows: Lactic acid bacteria are added to soy milk at an inoculation ratio of Lactobacillus plantarum JM065: Lactobacillus gasseri JM1 = 1:2, and the mixture is fermented and then matured.

5. The preparation method according to claim 1, characterized in that, The fermentation conditions were 42℃ for 8 hours.

6. The dual-strain fermented functional soy milk with low beany smell prepared according to any one of claims 1-5.

7. A composition comprising the fermented soy milk obtained according to claims 1-5, characterized in that, The composition is a functional food or health product, which has antioxidant properties and is characterized by a mellow taste, smooth texture, and long-lasting, pure aroma.

Images