CN101642221B - Functional soy peptide fermented milk and preparation method thereof - Google Patents

Abstract

The invention relates to a functional soybean polypeptide fermented milk and a preparation method thereof, and relates to a method for manufacturing fermented milk products in the field of food processing. Follow the steps below: (1) Preparation of fermentation base material, (2) Preparation of mother starter, (3) Synchronous enzymolysis and fermentation, (4) Blending, homogenization, (5) Ultra-high pressure sterilization, filling That is the finished product. The invention adopts protease and lactic acid bacteria synchronous enzymatic hydrolysis and fermentation technology, and at the same time, ultrasonic treatment is used to process the pulp residue mixture after pulping, so as to increase the dissolution rate of protein and superhigh pressure non-thermal treatment to prepare soy bean milk. The flavor of the product is coordinated, and there is no peculiar smell of enzymatic hydrolysis; the fermentation time of enzymatic hydrolysis can be shortened by 2-4 hours, and the production cost is low. Ultra-high pressure treatment can significantly improve and increase product flavor; maintain and produce new functional peptides; inhibit lactic acid bacteria from continuing to ferment and maintain a certain number of viable microorganisms; prolong the shelf life of yogurt and prevent yogurt from being packaged due to continued increase in acidity. The whey is separated, and the product can be stored and sold at room temperature.

Description

A kind of functional soybean polypeptide fermented milk and its preparation method

technical field

The invention relates to a method for manufacturing a fermented milk product in the field of food processing, in particular to a functional soybean polypeptide fermented milk produced by using soybean as a main raw material and adopting protease and lactic acid bacteria synchronous enzymolysis fermentation technology and a preparation method thereof.

Background technique

Soybean is a high-quality vegetable protein resource with wide sources and low cost. It is rich in protein, unsaturated fatty acids, various vitamins, minerals, isoflavones, oligosaccharides and various amino acids that are necessary for the human body but cannot be synthesized by itself. It not only has the functions of anti-oxidation and lowering blood fat, but also has the functions of activating the proliferation of probiotics in the body and enhancing immunity due to the rich prebiotics in soybean oligosaccharides.

Sour soy milk not only retains the nutrients of soy milk, but also uses enzymes and lactic acid bacteria to make soy milk have a mellow and refreshing sour aroma. At the same time, part of the protein is decomposed into low-molecular peptides, amino acids and other substances, and the nutritional components are changed. Being digested and absorbed by the human body, it not only has high nutritional value, but also has great benefits for improving the nutritional structure inside the human body. But so far, there are still no influential products on the market in China that contain soybean peptides and probiotics.

According to the patent search, the existing patents on yogurt are part of the raw material soymilk, which is not enzymatically hydrolyzed, but only fermented by lactic acid bacteria, and only focuses on the selection of strains and the deployment of products; the other part is also the use of microorganisms and enzyme engineering. However, the enzymatic hydrolysis and fermentation are carried out step by step, and the base material is subjected to heat treatment for many times, thus greatly prolonging the production cycle of the product and increasing the cost of industrial production. Moreover, the above processes mostly use high temperature thermal sterilization. In the patent "Preparation Method of Pure Soybean Lactic Acid Bacteria Fermented Beverage" (Application No. 200510038298.6), the domestication of strains and the deployment of products are introduced emphatically, and thermal sterilization is adopted; Functional lactose-free fermented soybean milk and its preparation method" (application number 200510014997.7) emphasizes the health care function of the product made by the selected strains, and the sterilization process is not explained; in the patent "soybean peptide lactic acid bacteria beverage and its preparation method "(Application No. 200710018715.X) adopts enzymatic hydrolysis and fermentation step by step, and adopts thermal sterilization, and does not specify the number of viable bacteria in the product after sterilization. At present, there is no technical report on the preparation of functional yogurt using protease and lactic acid bacteria synchronous enzymolysis fermentation technology combined with ultrasonic and ultra-high pressure non-thermal treatment.

Contents of the invention

The object of the present invention is to provide a method of using protease and lactic acid bacteria synchronous enzymatic hydrolysis fermentation technology, simultaneously using ultrasonic treatment to refine the slurry residue mixture, increasing the dissolution rate of protein, and ultra-high pressure non-thermal treatment method for preparing soy bean milk. In order to solve the problems existing in the prior art, such as large loss of active substances, long production cycle, high cost of industrialized production, unstable product quality and the like.

The invention adopts protease and lactic acid bacteria synchronous enzymatic hydrolysis and fermentation technology, and at the same time, ultrasonic treatment is used to process the pulp residue mixture after pulping to increase the dissolution rate of protein, and ultra-high pressure non-thermal treatment is used to prepare soy bean milk. First of all, compared with the traditional step-by-step treatment technology of enzymatic hydrolysis followed by fermentation, the synchronous method has the following advantages: proteolysis products promote microbial fermentation; products after microbial fermentation can inhibit the continued enzymatic hydrolysis of enzymes; product flavors are coordinated, without enzymes Eliminate peculiar smell; enzymatic hydrolysis fermentation time is shortened, and production cost is low. Secondly, ultrasonic treatment of soymilk that has not been separated from pulp and residue can significantly increase the protein and soluble solid content of soymilk. Furthermore, ultra-high pressure treatment can significantly improve and increase product flavor; maintain and produce new functional peptides; inhibit lactic acid bacteria from continuing to ferment and maintain a certain number of viable microorganisms; prolong the shelf life of yogurt and prevent yogurt from continuing to increase due to acidity after packaging The resulting whey is separated, and the product can be stored and sold at room temperature.

Technical scheme of the present invention is as follows:

The production process and technical points are as follows:

1. Preparation of fermentation base material:

a: Weigh soybeans, select and wash them, soak them in 0.2%-0.4% NaHCO ₃ solution that is three times the weight of dry beans at room temperature for 6-10 hours, and the specific soaking time may vary with the seasons.

b: Wash, peel and blanch the soaked soybeans to thoroughly inactivate anti-nutritional factors such as trypsin inhibitors and lipoxygenase, and then add water 5 to 10 times the weight of dry beans for grinding.

c: adjust the temperature of the obtained slurry to 35-40° C., and treat it with ultrasonic waves at 550-600 W for 20-30 minutes.

d: The slurry is filtered to remove slag. It can be filtered with a 120-160-mesh filter or filter equipment.

e: add sucrose accounting for 4-8% of the weight of soymilk to the filtered soymilk, then micronize and homogeneously emulsify with a colloid mill and a homogenizer,

f: After homogenization, sterilize instantaneously at 115-121°C for 3-8 seconds, and cool down for later use.

Moreover, besides the soymilk obtained by grinding, the raw soymilk selected above may also be soybean protein concentrate, soybean protein isolate or reconstituted soybean protein powder, or a mixture of the above-mentioned proteins.

2. Preparation of mother starter

Take an appropriate amount of the sterilized fermentation base material obtained in the above process f, cool it to 37-42°C, insert 3-6% of the volume of Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus helveticus, acidophilus milk by aseptic operation Bacillus, Bifidobacterium, Streptococcus thermophilus or their mixed strains, and then cultivated at 37-42°C for 3-6 hours to allow them to fully grow and multiply to obtain the mother starter, which is used as a production Strains of functional soybean yogurt; wherein the mixed strains are Lactobacillus bulgaricus, Lactobacillus helveticus, Bifidobacterium and Streptococcus thermophilus or Lactobacillus bulgaricus, Lactobacillus acidophilus, Bifidobacterium and Streptococcus thermophilus Cocci or Lactobacillus bulgaricus, Lactobacillus helveticus, Acidophilus and Streptococcus thermophilus or Lactobacillus bulgaricus, Lactobacillus casei, Bifidobacterium and Streptococcus thermophilus or Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus helveticus and Thermophilus Streptococcus or mixed strains of Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus acidophilus and Streptococcus thermophilus (volume ratio 2:1:1:3).

3. Synchronous enzymatic hydrolysis and fermentation

Cool the sterilized fermentation base material obtained through the above process f to 37-42°C, place it under sterile conditions, add protease accounting for 0.02-0.06% of the weight of soybean milk, and at the same time, add the mother starter obtained from the above process 2, the mother The amount of starter is usually 4-6% of the volume of soymilk; culture at 37-42°C for 3-6 hours until curdling, and then post-ripen at 4°C for 4-12 hours. Soy yogurt with strong flavor and rich in functional ingredients such as polypeptides and flavonoids is obtained.

4. Blending and homogenization

In the above-mentioned fermented soymilk, add 5-8% sucrose by weight of fermented soymilk, 0.1-0.2% citric acid, 0.4% sodium carboxymethylcellulose, 0.2% propylene glycol alginate and 0.15% monoglycerin-containing It is a compound emulsifier of fat and sucrose ester (the ratio is 0.8:1 by mass), and an appropriate amount of flavor substances can also be added, such as fruit pulp with soft tissue, fruit juice, spices, etc. Then homogenize under the pressure of 40-60Mpa to fully emulsify all materials.

5. Ultra-high pressure sterilization and filling.

Adopt ultra-high pressure non-thermal sterilization method to sterilize. The homogenized material is treated at 10-20°C and 100-400Mpa pressure for 5-25min. Afterwards, aseptic filling is the finished product.

The present invention has following advantage and good use effect:

The invention adopts protease and lactic acid bacteria synchronous enzymatic hydrolysis and fermentation technology, and at the same time, ultrasonic treatment is used to process the pulp residue mixture after pulping, so as to increase the dissolution rate of protein and superhigh pressure non-thermal treatment to prepare soy bean milk. First of all, compared with the traditional step-by-step treatment technology of enzymatic hydrolysis followed by fermentation, the synchronous method has the following advantages: proteolysis products promote microbial fermentation; products after microbial fermentation can inhibit the continued enzymatic hydrolysis of enzymes; product flavors are coordinated, without enzymes Deodorization; enzymatic hydrolysis fermentation time can be shortened by 2 to 4 hours, and the production cost is low. Secondly, ultrasonic treatment of soymilk that has not been separated from pulp and residue can significantly increase the protein and soluble solid content of soymilk. Furthermore, ultra-high pressure treatment can significantly improve and increase product flavor; maintain and produce new functional peptides; inhibit lactic acid bacteria from continuing to ferment and maintain a certain number of viable microorganisms; prolong the shelf life of yogurt and prevent yogurt from continuing to increase due to acidity after packaging The resulting whey is separated, and the product can be stored and sold at room temperature.

Detailed ways:

The present invention is further described below in conjunction with examples, but all examples are only for illustrating the present invention rather than limiting the present invention.

Example 1

1. Preparation of fermentation base material

a: After the soybeans are selected and cleaned, they are soaked in 0.25% NaHCO ₃ solution that is 3 times the weight of dry beans at room temperature for 8 hours, washed and peeled, blanched in water at 95°C for 8 minutes, and then added with 8 times the weight of dry beans water for grinding;

b: adjust the temperature of the obtained slurry to 40° C., and treat it with ultrasonic waves for 25 minutes under the condition of 600 W. Then use a 120-mesh filter cloth to filter and remove the residue to obtain soybean milk.

c: add sucrose accounting for 5% of the weight of the soymilk to the filtered soymilk, and then use a colloid mill and a homogenizer to refine and emulsify and homogenize;

d: After homogenization, sterilize instantaneously at 118°C for 6 seconds, and cool down for later use;

2. Preparation of mother starter

Get appropriate amount of above-mentioned 1 fermented base material that obtains, it is cooled to 42 ℃, inserts the mixed strain ( The volume ratio is 2:1:1:3), and then cultivated at 42°C for 3.5h to obtain the mother starter.

3. Synchronous enzymatic hydrolysis and fermentation.

Cool the sterilized fermentation base material obtained in the above process 1 to 42°C, add protease accounting for 0.02% of the weight of soy milk by aseptic operation, and add 4% of the volume of the sterilized fermentation base material obtained by the above process 2. agent, and then cultured at 42°C for 5h, and then placed at 4°C for 12h.

4. Blending and homogenization.

In the above-mentioned fermented soy milk, add fermented soy milk weight 6% sucrose, 0.1% citric acid, 0.4% sodium carboxymethyl cellulose, 0.2% propylene glycol alginate and 0.15% monoglyceride and The compound emulsifier of sucrose ester (proportioning ratio is 0.8: 1), then carry out homogenization under the pressure of 45Mpa, make all materials fully emulsify.

5. Ultra-high pressure sterilization and filling.

The homogenized material was treated at 20°C and 100Mpa pressure for 25min. Then aseptic filling can be carried out. Then determine the polypeptide content of the sample and the number of live lactic acid bacteria. The measurement results are listed in Table 1.

Example 2

1, the preparation of fermentation base material, the preparation of mother starter are all the same as example 1.

2. Synchronous enzymatic hydrolysis and fermentation.

Cool the sterilized fermentation base material obtained in the above process 1 to 42°C, add protease accounting for 0.02% of the weight of soy milk by aseptic operation, and add 4% of the volume of the sterilized fermentation base material obtained by the above process 2. agent, and then cultured at 42°C for 5h, and then placed at 4°C for 12h.

3, deployment, homogeneous with example 1.

4. Ultra-high pressure sterilization and filling.

The homogenized material was treated at 10°C and 300Mpa pressure for 5min. Then aseptic filling can be carried out. Then determine the polypeptide content of the sample and the number of live lactic acid bacteria. The measurement results are listed in Table 1.

Example 3

1, the preparation of fermentation base material, the preparation of mother starter are all the same as example 1.

2. Synchronous enzymatic hydrolysis and fermentation.

Cool the sterilized fermentation base material obtained in the above process 1 to 42°C, add protease accounting for 0.04% of the weight of soy milk by aseptic operation, and add 4% of the volume of the sterilized fermentation base material obtained by the above process 2. agent, and then cultured at 42°C for 5h, and then placed at 4°C for 12h.

3, deployment, homogeneous with example 1.

4. Ultra-high pressure sterilization and filling.

The homogenized material was treated at 20°C and 100Mpa pressure for 25min. Then aseptic filling can be carried out. Then determine the polypeptide content of the sample and the number of live lactic acid bacteria. The measurement results are listed in Table 1.

Example 4

1, the preparation of fermentation base material, the preparation of mother starter are all the same as example 1.

2. Synchronous enzymatic hydrolysis and fermentation.

Cool the sterilized fermentation base material obtained in the above process 1 to 42°C, add protease accounting for 0.04% of the weight of soy milk by aseptic operation, and add 4% of the volume of the sterilized fermentation base material obtained by the above process 2. agent, and then cultured at 42°C for 5h, and then placed at 4°C for 12h.

3, deployment, homogeneous with example 1.

4. Ultra-high pressure sterilization and filling.

The homogenized material was treated at 15°C and 200Mpa pressure for 15min. Then aseptic filling can be carried out. Then determine the polypeptide content of the sample and the number of live lactic acid bacteria. The measurement results are listed in Table 1.

Example 5

1, the preparation of fermentation base material, the preparation of mother starter are all the same as example 1.

2. Synchronous enzymatic hydrolysis and fermentation.

Cool the sterilized fermentation base material obtained in the above process 1 to 42°C, add protease accounting for 0.04% of the weight of soy milk by aseptic operation, and add 4% of the volume of the sterilized fermentation base material obtained by the above process 2. agent, and then cultured at 42°C for 5h, and then placed at 4°C for 12h.

3, deployment, homogeneous with example 1.

4. Ultra-high pressure sterilization and filling.

The homogenized material was treated at 10°C and 300Mpa pressure for 5min. Then aseptic filling can be carried out. Then determine the polypeptide content of the sample and the number of live lactic acid bacteria. The measurement results are listed in Table 1.

Example 6

1, the preparation of fermentation base material, the preparation of mother starter are all the same as example 1.

2. Synchronous enzymatic hydrolysis and fermentation.

Cool the sterilized fermentation base material obtained in the above process 1 to 42°C, add protease accounting for 0.06% of the weight of soybean milk in an aseptic operation, and add 4% of the volume of the sterilized fermentation base material obtained by the above process 2. agent, and then cultured at 42°C for 5h, and then placed at 4°C for 12h.

3, deployment, homogeneous with example 1.

4. Ultra-high pressure sterilization and filling.

The homogenized material was treated at 20°C and 100Mpa pressure for 25min. Then aseptic filling can be carried out. Then determine the polypeptide content of the sample and the number of live lactic acid bacteria. The measurement results are listed in Table 1.

Example 7

1, the preparation of fermentation base material, the preparation of mother starter are all the same as example 1.

2. Synchronous enzymatic hydrolysis and fermentation.

Cool the sterilized fermentation base material obtained in the above process 1 to 42°C, add protease accounting for 0.06% of the weight of soybean milk in an aseptic operation, and add 4% of the volume of the sterilized fermentation base material obtained by the above process 2. agent, and then cultured at 42°C for 5h, and then placed at 4°C for 12h.

3, deployment, homogeneous with example 1.

4. Ultra-high pressure sterilization and filling.

The homogenized material was treated at 10°C and 300Mpa pressure for 5min. Then aseptic filling can be carried out. Then determine the polypeptide content of the sample and the number of live lactic acid bacteria. The measurement results are listed in Table 1.

comparative example

The steps described in Example 4 were repeated, with the difference that a step-by-step enzymolysis and fermentation method was adopted, that is, protease was first added to enzymolyze the fermentation base material for 2-4 hours, and then lactic acid bacteria were added to ferment at 42° C. for 6 hours. And the final sterilization of sour soy milk is 92 ± 2 ° C, heating 15min heat sterilization treatment, and then measure the polypeptide content and the number of viable lactic acid bacteria in the sample, and the measurement results are listed in Table 1.

The polypeptide content and the viable count of lactic acid bacteria in Examples 1-7 and Comparative Examples were determined. The peptide content adopts the TCA method, that is: take 2.5ml sample solution, add 2.5ml 10% (w/v) trichloroacetic acid (TCA) aqueous solution, mix well, let stand for 10min, and then centrifuge at 4000r/min for 15min, Transfer all the supernatant to a 50ml volumetric flask, dilute to the mark with 5% TCA solution, and shake well. Then take 6ml of the above solution and place it in another test tube, such as adding 4ml of biuret reagent (sample solution: biuret reagent = 3:2), mix well, let stand for 10min, centrifuge at 2000r/min for 10min, take the upper The OD value of the clear liquid was measured at 540nm, and the polypeptide concentration C (mg/ml) of the sample solution was obtained by comparing with the standard curve, and then the content of the polypeptide in the sample could be obtained. The method for determining the number of live lactic acid bacteria adopts the national standard GB/T 16347-1996 method.

Polypeptide content and lactic acid bacteria viable count in the embodiment of table 1 and comparative example

The results show that: compared with the comparison ratio, the polypeptide content and the number of viable bacteria in the product prepared by using the method are all increased. Among them, the polypeptide content of Example 4 is increased by 25%, and the number of viable bacteria is increased by 2 orders of magnitude; the polypeptide content of Example 1 is increased by 6.25%, and the number of viable bacteria is of the same order of magnitude.

Example 8

1. Preparation of fermentation base material

a: Take a certain amount of soybean protein powder (purity: 95%), dissolve it with deionized water, and prepare a soybean protein liquid with a concentration of 6%.

b: Use a 120-mesh filter cloth to filter the soybean protein liquid to remove slag.

c: Add 5% sucrose to the filtered protein solution, then micronize and homogeneously emulsify with a colloid mill and a homogenizer;

d: After homogenization, sterilize instantaneously at 118°C for 6 seconds, and cool down for later use;

2. Preparation of mother starter

Take an appropriate amount of the protein solution obtained by the above 1 treatment, cool it to 42°C, insert 4% of the mixed strains of Lactobacillus bulgaricus, Lactobacillus acidophilus, Bifidobacterium, and Streptococcus thermophilus in aseptic operation (The volume ratio is 2:1:1:3), and then cultivated at 42°C for 3.5h to obtain the mother starter.

3. Synchronous enzymatic hydrolysis and fermentation.

Cool the sterilized protein solution obtained in the above process 1 to 42°C, add 0.04% protease by weight of the protein solution in an aseptic operation, and add 4% of the sterilized fermentation base material by volume of the mother fermentation obtained in the above process 2 agent, and then cultured at 42°C for 5h, and then placed at 4°C for 12h.

4. Blending and homogenization.

In the above fermented soy milk, add fermented soy milk weight 6% sucrose, 0.1% citric acid, 0.4% sodium carboxymethyl cellulose, 0.2% propylene glycol alginate and 0.15% monoglyceride and The compound emulsifier of sucrose ester (proportioning is 0.8: 1), then carries out homogenization under 45Mpa pressure.

5. Ultra-high pressure sterilization and filling.

The homogenized material was treated at 15°C and 200Mpa pressure for 15min. After that, aseptic filling can be carried out. Then determine the polypeptide content of the sample and the number of live lactic acid bacteria. After determination, the polypeptide content is 0.091 mg/ml, and the number of viable bacteria is 6.4×10 ⁹ .

Example 9

1. Preparation of fermentation base material

a: Take a certain amount of mixture containing soybean protein powder and soybean protein concentrate (the ratio of the two is 1:1), wherein the protein purity of both is 90%, dissolve with deionized water, and make a concentration of 6.5%. Soy protein liquid.

b: Use a 120-mesh filter cloth to filter the soybean protein liquid and remove slag.

c: Add 5% sucrose to the filtered protein solution, then micronize and homogeneously emulsify with a colloid mill and a homogenizer;

d: After homogenization, sterilize instantaneously at 118°C for 6 seconds, and cool down for later use;

2, the preparation of mother starter is with example 8.

3. Synchronous enzymatic hydrolysis and fermentation

Cool the sterilized protein solution obtained in the above process 1 to 42°C, add 0.03% protease by weight of the protein solution in an aseptic operation, and simultaneously add 4% of the sterilized fermentation base material volume obtained by the mother fermented in the above process 2 agent, and then cultured at 42°C for 5h, and then placed at 4°C for 12h.

4, deployment, homogeneous with example 8.

5. Ultra-high pressure sterilization and filling.

The homogenized material was treated at 15°C and 200Mpa pressure for 15min. After that, aseptic filling can be carried out. Then determine the polypeptide content of the sample and the number of live lactic acid bacteria. After determination, the polypeptide content is 0.087mg/ml, and the number of viable bacteria is 5.9×10 ⁹ .

Example 10

1, the preparation of fermentation base material is with example 1.

2. Preparation of mother starter

Take an appropriate amount of the fermentation base material obtained in the above 1, cool it down to 42°C, insert 5% of the volume of Lactobacillus casei single strain by aseptic operation, and then cultivate it at 42°C for 3.5h to obtain the mother starter.

3. Synchronous enzymolysis and fermentation are the same as example 1.

4, deployment, homogeneous with example 1.

5. Ultra-high pressure sterilization and filling.

The homogenized material was treated at 10°C and 200Mpa pressure for 10min. After that, aseptic filling can be carried out. Then determine the polypeptide content of the sample and the number of live lactic acid bacteria. After determination, the polypeptide content is 0.079 mg/ml, and the number of viable bacteria is 8.5×10 ⁷ .

Example 11

1, the preparation of fermentation base material is with example 1.

2. Preparation of mother starter

Take an appropriate amount of the fermentation base material obtained in the above 1, cool it to 42°C, add 5% Lactobacillus helveticus single strain by volume through aseptic operation, and then cultivate it at 42°C for 3.5h to obtain the mother starter.

3. Synchronous enzymolysis and fermentation are the same as example 1.

4, deployment, homogeneous with example 1.

5. Ultra-high pressure sterilization and filling.

The homogenized material was treated at 10°C and 200Mpa pressure for 10min. After that, aseptic filling can be carried out. Then determine the polypeptide content of the sample and the number of live lactic acid bacteria. After determination, the polypeptide content is 0.083 mg/ml, and the number of viable bacteria is 9.2×10 ⁷ .

Claims (4)

1. functional soy peptide fermented milk preparation method is characterized in that carrying out according to following step:

(1) preparation of fermentation base-material:

A: after taking by weighing the selected cleaning of soybean, with 0.2%～0.4% NaHCO of 3 times of dried beans weight ₃Solution at room temperature soaked 6～10 hours,

B: the washing soybean peeling after will soaking, blanching, 5～10 times the water that adds again dried beans weight carries out defibrination,

C: the temperature to 35 of adjusting gained slurries～40 ℃, under 550～600w condition, process 20～30min with ultrasonic wave,

D: filter the slurries slagging-off with 120～160 purpose filter screens or filter plant,

E: add the sucrose that accounts for soya-bean milk weight 4～8% in the soya-bean milk after filtration, then carry out miniaturization and emulsifying with colloid mill, homogenizer,

F: behind the homogeneous, under 115～121 ℃ of conditions, carried out instantaneous sterilization 3～8 seconds, cool off for subsequent use;

(2) preparation of mother culture: get the sterilization fermentation base-material that an amount of said process f obtains, it is cooled to 37～42 ℃, lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus helveticus, lactobacillus acidophilus, Bifidobacterium, single bacterial classification of streptococcus thermophilus or their mixed bacteria with sterile working access stereometer 3～6%, then at 37～42 ℃ of lower 3～6h that cultivate, make it abundant growth and breeding, namely get mother culture;

(3) synchronously enzymolysis and fermentation: will be cooled to 37～42 ℃ through the sterilization fermentation base-material that said process f obtains, place under the aseptic condition, add the protease that accounts for soya-bean milk weight 0.02～0.06%, simultaneously, adding obtains mother culture by said process (2), and the addition of mother culture is 4～6% of soya-bean milk stereometer, at 37～42 ℃ of lower 3～6h that cultivate, until curdled milk is put 4 ℃ of after-ripening 4～12 hours afterwards;

(4) allotment, homogeneous: in the soya-bean milk of above-mentioned fermenting-ripening, sucrose, 0.1～0.2% citric acid, 0.4% the sodium carboxymethylcellulose, 0.2% propylene glycol alginate and 0.15% the compound emulsifying agent that contains monoglyceride and sucrose ester that add fermented soybean milk weight 5～8% add an amount of softer fruit pulp, fruit juice, the spices organized; Then under 40～60Mpa pressure, carry out homogeneous, make all materials carry out abundant breast and close;

(5) ultrahigh-pressure sterilization, can: with the material behind the homogeneous, under 10～20 ℃, 100～400Mpa pressure, process 5～25min; Carry out afterwards sterile filling and be finished product.

2. a kind of functional soy peptide fermented milk preparation method according to claim 1 is characterized in that selected raw material is the reconstituted milk of FSPC, soybean protein isolate or soyabean protein powder and the mixture of above-mentioned several albumen.

3. a kind of functional soy peptide fermented milk preparation method according to claim 1, it is characterized in that described mixed bacteria is lactobacillus bulgaricus, Lactobacillus helveticus, Bifidobacterium and streptococcus thermophilus or lactobacillus bulgaricus, lactobacillus acidophilus, Bifidobacterium and streptococcus thermophilus or lactobacillus bulgaricus, Lactobacillus helveticus, lactobacillus acidophilus and streptococcus thermophilus or lactobacillus bulgaricus, Lactobacillus casei, Bifidobacterium and streptococcus thermophilus or lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus helveticus and streptococcus thermophilus or lactobacillus bulgaricus, Lactobacillus casei, lactobacillus acidophilus and streptococcus thermophilus mixed bacteria, its volume ratio are 2: 1: 1: 3.

4. a kind of functional soy peptide fermented milk preparation method according to claim 1 is characterized in that the weight ratio of monoglyceride and sucrose ester is 0.8: 1 in the described compound emulsifying agent.