CN110692731A - Preparation method of fermented soybean milk - Google Patents
Preparation method of fermented soybean milk Download PDFInfo
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- CN110692731A CN110692731A CN201911071464.0A CN201911071464A CN110692731A CN 110692731 A CN110692731 A CN 110692731A CN 201911071464 A CN201911071464 A CN 201911071464A CN 110692731 A CN110692731 A CN 110692731A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
- A23C11/106—Addition of, or treatment with, microorganisms
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Abstract
The invention provides a preparation method of fermented soybean milk, and relates to the technical field of food fermentation. The preparation method of the fermented soybean milk mainly comprises the following processes: (1) cleaning semen glycines, peeling, removing embryo, and soaking; (2) treating by a jet cavitation machine, separating pulp from slag, and flashing; (3) dissolving soybean milk and stabilizer, blending, homogenizing, sterilizing, and cooling; (4) and (5) fermenting. The fermented soybean milk obtained by the invention is fermented by whole plants, has no beany flavor, bitter and astringent taste and unpleasant odor, has delicate taste and strong fermented soybean flavor; rich nutrients, no animal material, low cost and good taste.
Description
Technical Field
The invention relates to the technical field of food fermentation, in particular to a preparation method of fermented soybean milk.
Background
The soybean milk is a high-quality vegetable protein beverage which takes soybeans and the like as main raw materials, and is popular with the public because the soybean milk contains protein, unsaturated fatty acid and main vitamins which are very easy to be absorbed by human bodies, and the soybean milk contains rich mineral salts and does not contain cholesterol. With the continuous improvement of the public demand for health consumption, the protein drink fermented by the plant source and the probiotics is more and more popular.
At present, fermented sour soybean milk in the market is almost free, and the limiting factors are mainly the self fishy and astringent taste of the soybean, rancid taste in the fermentation process, rough texture after fermentation and the like, so that the public acceptance is low. In order to overcome the defects, the fishy and astringent taste, rancidness and the like of the fermented sour soybean milk are mainly covered by adding cow milk, fruit juice, essence and the like; meanwhile, some antinutritional factors such as trypsin inhibitor and the like of the bean itself limit the application of the soybean milk. How to control the bad flavor in the fermentation process of the soymilk production and reduce the bad factors at the same time still does not find a good solution in the production technology.
Disclosure of Invention
Aiming at the defects of the prior art, the fermented soybean milk provided by the invention is fermented by whole plants, has no beany flavor, bitter and astringent taste and unpleasant odor, is fine and smooth in taste and has strong fermented soybean flavor; rich nutrients, no animal material, low cost and good taste.
In order to achieve the above purpose, the technical scheme of the invention is realized by the following technical scheme:
a method for preparing fermented soybean milk, the production method comprises the following steps:
(1) cleaning semen glycines, peeling, removing embryo, and soaking;
(2) treating by a jet cavitation machine, separating pulp from slag, and flashing;
(3) dissolving soybean milk and stabilizer, blending, homogenizing, sterilizing, and cooling;
(4) and (5) fermenting.
Preferably, the water temperature for soaking in the step (1) is 92-96 ℃, 0.02-0.04 percent of calcium chloride is added, and the soaking time is 5-15 min; the peel content of the peeled soybean is less than or equal to 1 percent, and the embryo content is less than or equal to 0.2 percent.
Preferably, the jet cavitation machine in the step (2) is used for treating the waste water under the conditions that the cavitation pressure is 160MPa-200MPa and the treatment time is 30min-60 min.
Preferably, the stabilizer in the step (3) adopts soybean dietary fiber, and the addition amount is 1.5% -3.5%; homogenizing under 50-60 MPa for 2-3 min; the sterilization is steam direct-injection dry heat sterilization, wherein the steam is dry heat saturated steam, the temperature is 145-147 ℃, and the time is 5-7 s.
Preferably, the fermentation strain in the step (4) is prepared by compounding lactobacillus rhamnosus, lactobacillus casei, lactobacillus and streptococcus thermophilus according to the proportion of 3:1:2:2 and the addition amount of 0.012-0.016%; the fermentation temperature is 40-42 ℃, the fermentation time is 8-10 h, and the final acidity of fermentation is 40-45 DEG T.
The invention provides a preparation method of fermented soybean milk, which has the following advantages compared with the prior art:
(1) the invention adopts the hot water to soak the beans to inhibit the activity of trypsin, lipoxygenase and the like to the maximum extent and reduce the generation of fishy smell to the maximum extent. Meanwhile, the calcified water grinding slurry is used for reducing the generation of bitter taste.
(2) The invention uses jet cavitation machine to process, the processed soymilk particles are 13-25nm, the particle size is small, and the fermented soymilk has fine and soft mouthfeel.
(3) The invention is characterized in that the sterilization is steam direct injection dry heat sterilization, the steam is dry heat saturated steam, the sterilization is thorough, and the color change of the whole soymilk can be kept to be minimum in a short time.
(4) According to the invention, the compound strain, the lactobacillus rhamnosus, the lactobacillus casei, the lactobacillus and the streptococcus thermophilus are compounded, so that the fermented soybean milk has excellent taste and flavor, does not have beany flavor, bitter and astringent taste and unpleasant odor, has delicate taste and has strong fermented soybean flavor.
Detailed Description
The following detailed description of specific embodiments of the invention:
a method for preparing fermented soybean milk, the production method comprises the following steps:
(1) cleaning semen glycines, peeling, removing embryo, and soaking;
(2) treating by a jet cavitation machine, separating pulp from slag, and flashing;
(3) dissolving soybean milk and stabilizer, blending, homogenizing, sterilizing, and cooling;
(4) and (5) fermenting.
Preferably, the water temperature for soaking in the step (1) is 92-96 ℃, 0.02-0.04 percent of calcium chloride is added, and the soaking time is 5-15 min; the peel content of the peeled soybean is less than or equal to 1 percent, and the embryo content is less than or equal to 0.2 percent.
Preferably, the jet cavitation machine in the step (2) is used for treating the waste water under the conditions that the cavitation pressure is 160MPa-200MPa and the treatment time is 30min-60 min.
Preferably, the stabilizer in the step (3) adopts soybean dietary fiber, and the addition amount is 1.5% -3.5%; homogenizing under 50-60 MPa for 2-3 min; the sterilization is steam direct-injection dry heat sterilization, wherein the steam is dry heat saturated steam, the temperature is 145-147 ℃, and the time is 5-7 s.
Preferably, the fermentation strain in the step (4) is prepared by compounding lactobacillus rhamnosus, lactobacillus casei, lactobacillus and streptococcus thermophilus according to the proportion of 3:1:2:2 and the addition amount of 0.012-0.016%; the fermentation temperature is 40-42 ℃, the fermentation time is 8-10 h, and the final acidity of fermentation is 40-45 DEG T.
Example 1:
a method for preparing fermented soybean milk, the production method comprises the following steps:
(1) cleaning semen glycines, peeling, removing embryo, and soaking;
(2) treating by a jet cavitation machine, separating pulp from slag, and flashing;
(3) dissolving soybean milk and stabilizer, blending, homogenizing, sterilizing, and cooling;
(4) and (5) fermenting.
Preferably, the water temperature for soaking in the step (1) is 96 ℃, 0.04 percent of calcium chloride is added, and the soaking time is 15 min; the peel content of the peeled soybean is less than or equal to 1 percent, and the embryo content is less than or equal to 0.2 percent.
Preferably, the jet cavitation machine in the step (2) is used for treating the mixture under the conditions that the cavitation pressure is 200MPa and the treatment time is 60 min.
Preferably, the stabilizer in the step (3) adopts soybean dietary fiber, and the addition amount is 3.5%; homogenizing under 60MPa for 3 min; the sterilization is steam direct-injection dry heat sterilization, wherein the steam is dry heat saturated steam, the temperature is 147 ℃, and the time is 7 s.
Preferably, the fermentation strain in the step (4) is prepared by compounding lactobacillus rhamnosus, lactobacillus casei, lactobacillus and streptococcus thermophilus according to the proportion of 3:1:2:2 and the addition amount of 0.016 percent; the fermentation temperature is 42 ℃, the fermentation time is 10h, and the final acidity of the fermentation is 45 DEG T.
Example 2:
a preparation method of fermented soybean milk comprises the following steps:
(1) cleaning semen glycines, peeling, removing embryo, and soaking;
(2) treating by a jet cavitation machine, separating pulp from slag, and flashing;
(3) dissolving soybean milk and stabilizer, blending, homogenizing, sterilizing, and cooling;
(4) and (5) fermenting.
Preferably, the water temperature for soaking in the step (1) is 94 ℃, 0.03 percent of calcium chloride is added, and the soaking time is 10 min; the peel content of the peeled soybean is less than or equal to 1 percent, and the embryo content is less than or equal to 0.2 percent.
Preferably, the jet cavitation machine in the step (2) is used for treating the mixture under the conditions that the cavitation pressure is 180MPa and the treatment time is 45 min.
Preferably, the stabilizer in the step (3) adopts soybean dietary fiber, and the addition amount is 2.5%; homogenizing under 55MPa for 2.5 min; the sterilization is steam direct-injection dry heat sterilization, wherein the steam is dry heat saturated steam, the temperature is 146 ℃, and the time is 6 s.
Preferably, the fermentation strain in the step (4) is prepared by compounding lactobacillus rhamnosus, lactobacillus casei, lactobacillus and streptococcus thermophilus according to the proportion of 3:1:2:2 and the addition amount of 0.014%; the fermentation temperature is 41 ℃, the fermentation time is 9h, and the final acidity of the fermentation is 43 DEG T.
Example 3:
a method for preparing fermented soybean milk, the production method comprises the following steps:
(1) cleaning semen glycines, peeling, removing embryo, and soaking;
(2) treating by a jet cavitation machine, separating pulp from slag, and flashing;
(3) dissolving soybean milk and stabilizer, blending, homogenizing, sterilizing, and cooling;
(4) and (5) fermenting.
Preferably, the water temperature for soaking in the step (1) is 92 ℃, 0.02 percent of calcium chloride is added, and the soaking time is 5 min; the peel content of the peeled soybean is less than or equal to 1 percent, and the embryo content is less than or equal to 0.2 percent.
Preferably, the jet cavitation machine in the step (2) is used for treating for 30min under the cavitation pressure of 160 MPa.
Preferably, the stabilizer in the step (3) adopts soybean dietary fiber, and the addition amount is 1.5% -3.5%; homogenizing under 50MPa for 2 min; the sterilization is steam direct-injection dry heat sterilization, wherein the steam is dry heat saturated steam, the temperature is 145 ℃, and the time is 5 s.
Preferably, the fermentation strain in the step (4) is prepared by compounding lactobacillus rhamnosus, lactobacillus casei, lactobacillus and streptococcus thermophilus according to the proportion of 3:1:2:2 and the addition amount of 0.012%; the fermentation temperature is 40 ℃, the fermentation time is 8h, and the final acidity of the fermentation is 40 DEG T.
Claims (5)
1. A preparation method of fermented soybean milk is characterized by comprising the following steps:
(1) cleaning semen glycines, peeling, removing embryo, and soaking;
(2) treating by a jet cavitation machine, separating pulp from slag, and flashing;
(3) dissolving soybean milk and stabilizer, blending, homogenizing, sterilizing, and cooling;
(4) and (5) fermenting.
2. The method for preparing fermented soybean milk according to claim 1, wherein: the water temperature for soaking in the step (1) is 92-96 ℃, 0.02-0.04 percent of calcium chloride is added, and the soaking time is 5-15 min; the peel content of the peeled soybean is less than or equal to 1 percent, and the embryo content is less than or equal to 0.2 percent.
3. The method for preparing fermented soybean milk according to claim 1, wherein: and (3) treating by using a jet cavitation machine in the step (2), wherein the cavitation pressure is 160MPa-200MPa, and the treatment time is 30min-60 min.
4. The method for preparing fermented soybean milk according to claim 1, wherein: in the step (3), soybean dietary fiber is adopted as a stabilizer, and the addition amount is 1.5% -3.5%; homogenizing under 50-60 MPa for 2-3 min; the sterilization is steam direct-injection dry heat sterilization, wherein the steam is dry heat saturated steam, the temperature is 145-147 ℃, and the time is 5-7 s.
5. The method for preparing fermented soybean milk according to claim 1, wherein: in the step (4), the fermentation strain adopts lactobacillus rhamnosus, lactobacillus casei, lactobacillus and streptococcus thermophilus for compounding, the proportion is 3:1:2:2, and the addition amount is 0.012-0.016%; the fermentation temperature is 40-42 ℃, the fermentation time is 8-10 h, and the final acidity of fermentation is 40-45 DEG T.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111758787A (en) * | 2020-08-10 | 2020-10-13 | 优源创(厦门)生物科技有限公司 | Preparation method of enzymolysis fermented soybean milk |
| CN112493416A (en) * | 2020-11-30 | 2021-03-16 | 重庆市天友乳业股份有限公司 | Preparation method of fermented soybean milk |
| CN113068805A (en) * | 2021-04-08 | 2021-07-06 | 东北农业大学 | Fermented soybean milk free of beany flavor and rich in vitamins and preparation method and application thereof |
| CN114459878A (en) * | 2022-01-21 | 2022-05-10 | 东北农业大学 | Method for improving gel characteristics of fermented soybean milk by using lactobacillus casei in combination with ultrasonic treatment |
| CN114532490A (en) * | 2022-03-01 | 2022-05-27 | 东北农业大学 | Fermentation method for fermenting soybean milk by combining lactic acid bacteria and black tea fungus and application |
| CN115336715A (en) * | 2022-08-19 | 2022-11-15 | 福建达利食品科技有限公司 | Plant lactobacillus beverage and preparation method thereof |
| CN116326730A (en) * | 2023-04-12 | 2023-06-27 | 东北农业大学 | Method for enhancing stability of kefir fermented soybean yoghourt |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111758787A (en) * | 2020-08-10 | 2020-10-13 | 优源创(厦门)生物科技有限公司 | Preparation method of enzymolysis fermented soybean milk |
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| CN113068805A (en) * | 2021-04-08 | 2021-07-06 | 东北农业大学 | Fermented soybean milk free of beany flavor and rich in vitamins and preparation method and application thereof |
| CN114459878A (en) * | 2022-01-21 | 2022-05-10 | 东北农业大学 | Method for improving gel characteristics of fermented soybean milk by using lactobacillus casei in combination with ultrasonic treatment |
| CN114532490A (en) * | 2022-03-01 | 2022-05-27 | 东北农业大学 | Fermentation method for fermenting soybean milk by combining lactic acid bacteria and black tea fungus and application |
| CN115336715A (en) * | 2022-08-19 | 2022-11-15 | 福建达利食品科技有限公司 | Plant lactobacillus beverage and preparation method thereof |
| CN116326730A (en) * | 2023-04-12 | 2023-06-27 | 东北农业大学 | Method for enhancing stability of kefir fermented soybean yoghourt |
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