CN104705402A - Preparation method of soybean yogurt - Google Patents
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- CN104705402A CN104705402A CN201510165160.6A CN201510165160A CN104705402A CN 104705402 A CN104705402 A CN 104705402A CN 201510165160 A CN201510165160 A CN 201510165160A CN 104705402 A CN104705402 A CN 104705402A
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- 244000068988 Glycine max Species 0.000 title claims abstract description 65
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 65
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 235000013336 milk Nutrition 0.000 claims abstract description 39
- 210000004080 milk Anatomy 0.000 claims abstract description 39
- 239000008267 milk Substances 0.000 claims abstract description 38
- 230000001954 sterilising effect Effects 0.000 claims abstract description 37
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- 238000002156 mixing Methods 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 8
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 8
- 238000000227 grinding Methods 0.000 claims abstract description 8
- CDBYLPFSWZWCQE-UHFFFAOYSA-L sodium carbonate Substances [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 8
- 241000186000 Bifidobacterium Species 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims abstract description 6
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 6
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 6
- 238000002791 soaking Methods 0.000 claims abstract description 4
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 28
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 28
- 238000000855 fermentation Methods 0.000 claims description 14
- 230000004151 fermentation Effects 0.000 claims description 14
- 238000012216 screening Methods 0.000 claims description 11
- 238000013467 fragmentation Methods 0.000 claims description 10
- 238000006062 fragmentation reaction Methods 0.000 claims description 10
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- 229920002472 Starch Polymers 0.000 claims description 5
- 239000000084 colloidal system Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 239000012530 fluid Substances 0.000 claims description 5
- 238000001802 infusion Methods 0.000 claims description 5
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- 239000008107 starch Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 abstract description 12
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- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 abstract 1
- 229920000881 Modified starch Polymers 0.000 abstract 1
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- 230000029087 digestion Effects 0.000 abstract 1
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- 230000002779 inactivation Effects 0.000 abstract 1
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 abstract 1
- 235000019426 modified starch Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 abstract 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 abstract 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 abstract 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
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- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
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- Beans For Foods Or Fodder (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a preparation method of foods, in particular relates to a preparation method of soybean yogurt, and belongs to the technical field of food processing. The preparation method of the soybean yogurt comprises the following steps: sterilizing soybeans, then peeling, soaking into a 0.5-1.0% sodium bicarbonate or sodium carbonate solution, and then performing enzyme deactivation, crushing and fine grinding to prepare soybean milk; performing heat-preservation stirring on milk powder by using warm water, adding isomalto-oligosaccharide, white granulated sugar and modified starch, and uniformly stirring to prepare milk liquid; and uniformly mixing the soybean milk and the milk liquid, then performing high-pressure homogenization and sterilization, adding streptococcus thermophilus, lactobacillus bulgaricus and bifidobacterium, and fermenting for 5 hours to prepare the soybean yogurt. According to the preparation method of the soybean yogurt disclosed by the invention, complete enzyme inactivation can be achieved so as to ensure that the subsequent processing is stable and soybean odor cannot be produced; the preparation method is convenient in process and easy to operate; all germs and seed leaves of the soybeans are integrated into products, so that any loss of protein, unsaturated fatty acids and dietary fibers cannot be caused, and the prepared soybean milk is rich in nutrition; and the soybean yogurt has significant digestion adjusting effects.
Description
Technical field
The present invention relates to a kind of preparation method of food, particularly relate to a kind of preparation method of bean yoghourt, it belongs to food processing technology field.
Background technology
The edible history of soybean is of long standing and well established at world wide, and it is nutritious, protein content is very high, again containing natural phytoestrogen-isoflavones.So be the food that the mankind take like a shot very much always.Bean product as fermentation has fermented bean curd, natto, salty sauce etc.
As time goes on, the fermentation of various countries to soybean turns to a uncharted field-fermented soybean breast or claims bean yoghourt.Also having there is the bean yoghourt of soybean and milk laminating production in domestic and international many documents and report, has good market prospects.
But also there is following weak point in mostly Yoghourt prepared by current mostly Yoghourt Production method:
1. de-raw meat problem.The beany flavor of soybean itself all adopts degasser to carry out defishying, and its technique cannot fundamentally remove the original fishy smell of soybean, and equipment investment is large, complex process.
2. bean yoghourt and common sour milk have a common inferior position.Be exactly lactic acid bacteria after entering human stomach, under strong hydrochloric acid in gastric juice effect, most of lactic acid bacteria is killed.Really can to survive in enteron aisle and value-added lactic acid bacteria is very limited.
3. except bean dregs problem.Soybean carries out screenings separation when preparing soya-bean milk, and the protein containing 12-25% in bean dregs slatterns, and many nutrients such as the dietary fiber of soybean all lost.
Summary of the invention
The object of this invention is to provide that a kind of technique is simple, the preparation method of the bean yoghourt of less energy consumption, convenient operation, the method can realize sterilizing and de-raw meat very well, effectively save the nutritional labeling of mostly Yoghourt, it be mellow, probio increment obviously.
In order to achieve the above object, the present invention is achieved through the following technical solutions: the preparation method of bean yoghourt, remove the peel after getting soybean sterilizing, soybean after peeling adopts sodium acid carbonate or the soaking in sodium carbonate solution of 0.5-1.0%, make it to expand and soften, go out after softening enzyme 5-10min under 95-100 DEG C of condition, and the soybean after the enzyme that goes out first carries out fragmentation through pulverizer, then added in fluid infusion colloid mill by the soybean of fragmentation and refine, obtained soya-bean milk is for subsequent use;
The warm water insulated and stirred 13-17min of 45 DEG C-50 DEG C getting milk powder 8 mass parts of 1 mass parts makes it fully dissolve, add the oligoisomaltose of 0.03 mass parts, the white granulated sugar of 0.05 mass parts and the converted starch of 0.02 mass parts to stir, obtained milk is for subsequent use;
Get 8 mass parts soya-bean milk of above-mentioned preparation and the milk mixing of 2 mass parts, being heated to 70 DEG C keeps 10min-15min to obtain mixed liquor, by mixed liquor respectively with 40Mpa and 70Mpa carry out twice high-pressure homogeneous, high temperature sterilization is carried out after homogeneous, sterilization temperature is 135 DEG C, sterilizing time is 15s, 42 DEG C are cooled to after sterilization, streptococcus thermophilus 0.02 mass parts is added at 42-40 DEG C, lactobacillus bulgaricus 0.01 mass parts, Bifidobacterium 0.01 mass parts, mixing 10min, fermentation 5h is carried out at 40 DEG C, controlling pH is at 70 ° of T-75 ° of T, the freezer putting into 0-4 DEG C refrigerates, obtained bean yoghourt.
Above-mentioned fine grinding is twice fine grindings, is respectively 20 microns and 5 microns, and after defibrination, screenings is separated for the first time, obtains bean dregs, and the separation of second time defibrination screenings, controls soybean and water ratio is 1:8.
Above-mentioned soybean sterilizing peeling step is that soybean is placed in dry heat sterilization cabinet, 180 DEG C of sterilizing 20min, then by air cooling to room temperature, is removed by the skin of beancurd of skinning machine by drying.
owing to adopting technique scheme, tool of the present invention is had the following advantages and effect:
The present invention adopts the method for hot air sterilization to make the thorough deactivation of the activated protease of tool in soybean, makes following process process more stable, there will not be the generation of the beany caused due to enzyme oxidation.Technique facilitates and easily operates.The present invention by all plumules of soybean, cotyledon, etc. be all dissolved in product and go; Without the loss of any protein, unrighted acid, dietary fiber, obtained soymilk is nutritious.The present invention adds the prebioticses such as oligoisomaltose, can make the increment that the beneficial bacteriums such as Bifidobacterium are a large amount of in human body intestinal canal, have and significantly digest regulating action.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described further.Following examples are only several specific embodiment of the present invention, but design concept of the present invention is not limited thereto, and all changes utilizing this design the present invention to be carried out to unsubstantiality, all should belong to the behavior of invading scope.
Method in following embodiment, if no special instructions, is conventional method.
Percentage composition in following embodiment if no special instructions, is mass percentage.
embodiment 1
The preparation method of bean yoghourt of the present invention, its concrete steps are as follows: soybean is placed in dry heat sterilization cabinet, 180 DEG C of sterilizing 20min, again by air cooling to room temperature, removed by the skin of beancurd of skinning machine by drying, soybean after peeling adopts the sodium bicarbonate solution of 0.5% to soak, make it to expand and soften, go out after softening enzyme 5min under 100 DEG C of conditions, the soybean after enzyme of going out first carries out fragmentation through pulverizer, then the soybean of fragmentation is added in fluid infusion colloid mill and refine, refine as twice fine grinding, be respectively 20 microns and 5 microns, after defibrination, screenings is separated for the first time, obtain bean dregs, second time defibrination screenings is separated, control soybean and water ratio are 1:8, obtained soya-bean milk is for subsequent use,
The warm water insulated and stirred 13min of 45 DEG C getting milk powder 8 mass parts of 1 mass parts makes it fully dissolve, add the oligoisomaltose of 0.03 mass parts, the white granulated sugar of 0.05 mass parts and the converted starch of 0.02 mass parts to stir, obtained milk is for subsequent use;
Get 8 mass parts soya-bean milk of above-mentioned preparation and the milk mixing of 2 mass parts, being heated to 70 DEG C keeps 10min to obtain mixed liquor, by mixed liquor respectively with 40Mpa and 70Mpa carry out twice high-pressure homogeneous, high temperature sterilization is carried out after homogeneous, sterilization temperature is 135 DEG C, sterilizing time is 15s, 42 DEG C are cooled to after sterilization, be cooled to 40 DEG C and add streptococcus thermophilus 0.02 mass parts, lactobacillus bulgaricus 0.01 mass parts, Bifidobacterium 0.01 mass parts, mixing 10min, fermentation 5h is carried out at 40 DEG C, controlling pH is at 70 ° of T, the freezer putting into 0 DEG C refrigerates, obtained bean yoghourt.
embodiment 2
The preparation method of bean yoghourt of the present invention, its concrete steps are as follows:
Soybean is placed in dry heat sterilization cabinet, 180 DEG C of sterilizing 20min, again by air cooling to room temperature, removed by the skin of beancurd of skinning machine by drying, soybean after peeling adopts the soaking in sodium carbonate solution of 1.0%, make it to expand and soften, go out after softening enzyme 10min under 95 DEG C of conditions, the soybean after enzyme of going out first carries out fragmentation through pulverizer, then the soybean of fragmentation is added in fluid infusion colloid mill and refine, refine as twice fine grinding, be respectively 20 microns and 5 microns, after defibrination, screenings is separated for the first time, obtain bean dregs, second time defibrination screenings is separated, control soybean and water ratio are 1:8, obtained soya-bean milk is for subsequent use,
The warm water insulated and stirred 17min of 50 DEG C getting milk powder 8 mass parts of 1 mass parts makes it fully dissolve, add the oligoisomaltose of 0.03 mass parts, the white granulated sugar of 0.05 mass parts and the converted starch of 0.02 mass parts to stir, obtained milk is for subsequent use;
Get 8 mass parts soya-bean milk of above-mentioned preparation and the milk mixing of 2 mass parts, being heated to 70 DEG C keeps 15min to obtain mixed liquor, by mixed liquor respectively with 40Mpa and 70Mpa carry out twice high-pressure homogeneous, high temperature sterilization is carried out after homogeneous, sterilization temperature is 135 DEG C, sterilizing time is 15s, 42 DEG C are cooled to after sterilization, streptococcus thermophilus 0.02 mass parts is added at 42 DEG C, lactobacillus bulgaricus 0.01 mass parts, Bifidobacterium 0.01 mass parts, mixing 10min, be cooled to 40 DEG C and carry out fermentation 5h, controlling pH is at 75 ° of T, the freezer putting into 4 DEG C refrigerates, obtained bean yoghourt.
embodiment 3
Soybean is placed in dry heat sterilization cabinet, 180 DEG C of sterilizing 20min, again by air cooling to room temperature, removed by the skin of beancurd of skinning machine by drying, soybean after peeling adopts the sodium bicarbonate solution of 0.7% to soak, make it to expand and soften, go out after softening enzyme 7min under 97 DEG C of conditions, the soybean after enzyme of going out first carries out fragmentation through pulverizer, then the soybean of fragmentation is added in fluid infusion colloid mill and refine, refine as twice fine grinding, be respectively 20 microns and 5 microns, after defibrination, screenings is separated for the first time, obtain bean dregs, second time defibrination screenings is separated, control soybean and water ratio are 1:8, obtained soya-bean milk is for subsequent use,
The warm water insulated and stirred 15min of 47 DEG C getting milk powder 8 mass parts of 1 mass parts makes it fully dissolve, add the oligoisomaltose of 0.03 mass parts, the white granulated sugar of 0.05 mass parts and the converted starch of 0.02 mass parts to stir, obtained milk is for subsequent use;
Get 8 mass parts soya-bean milk of above-mentioned preparation and the milk mixing of 2 mass parts, being heated to 70 DEG C keeps 13min to obtain mixed liquor, by mixed liquor respectively with 40Mpa and 70Mpa carry out twice high-pressure homogeneous, high temperature sterilization is carried out after homogeneous, sterilization temperature is 135 DEG C, sterilizing time is 15s, 42 DEG C are cooled to after sterilization, be cooled to 41 DEG C and add streptococcus thermophilus 0.02 mass parts, lactobacillus bulgaricus 0.01 mass parts, Bifidobacterium 0.01 mass parts, mixing 10min, be cooled to 40 DEG C and carry out fermentation 5h, controlling pH is at 72 ° of T, the freezer putting into 2 DEG C refrigerates, obtained bean yoghourt.
The mostly Yoghourt obtained to above-described embodiment 1-3 method is tested, concrete grammar and result as follows: determine beans substrate composition, carry out sensory evaluation.Select 10 evaluating members having evaluation experience, respectively color and luster, structural state, taste Odor Index are evaluated.
Table 1 sensory evaluation scores standard
。
The impact of skimmed milk power and soya-bean milk ratio, oligomeric maltose, white granulated sugar and fermentation time
Adopt L
9(3
4) orthogonal test selects the formula of Fermented Soybean Milk, orthogonal test factor and level design in table 2, L
9(3
4) orthogonal experiments is in table 3.
Table 2 orthogonal test factor and level design
Table 3 orthogonal and result
Table 3 experimental result shows, each factor is followed successively by product quality order: D>A>B>C, and fermentation time and skimmed milk power and soya-bean milk comparison product quality affect comparatively large, and basic recipe adopts A
2b
3c
2d
3, namely the percentage of skimmed milk power and milk is 2%, and inoculum concentration is 4%, and oligomeric maltose and white granulated sugar addition are 8%, and fermentation time is 5h.
2. fermentation temperature and the determination of cold preservation time: the mouthfeel of bean yoghourt depends on the control of the change of rear acidity to a great extent, and then acid change is again with to connect fermentation temperature closely related.
The determination of table 4 fermentation temperature
。
Find that employing about 40 DEG C fermented yoghourt mouthfeels are best by contrast, and structural state is significantly better than other groups.
The rear acid change of the different cold preservation time of table 5 and structural state
。
Note: cold preservation time is suitable with the shelf-life.
Product is drawn in 168h without quality problems by Germicidal efficacy.
3 conclusions
3.1 after fermentation, and products taste is best, and cost is lower.
3.2 control 70 DEG C-75 DEG C mouthfeel the bests through 40 DEG C of fermenting acidity.
3.3 Sourbean milks mouthfeel within the shelf-life of 0-4 DEG C of 168h is better.
The physical and chemical index of 4 bean yoghourts
Protein content 3.3% in inspection product, fat content is 1.8%, nonfat milk solids content 9.6%, and acidity is >=70 ° of T.
Claims (3)
1. the preparation method of bean yoghourt, is characterized in that step is as follows:
Remove the peel after getting soybean sterilizing, soybean after peeling adopts sodium acid carbonate or the soaking in sodium carbonate solution of 0.5-1.0%, make it to expand and soften, go out after softening enzyme 5-10min under 95-100 DEG C of condition, the soybean after enzyme of going out first carries out fragmentation through pulverizer, then added in fluid infusion colloid mill by the soybean of fragmentation and refine, obtained soya-bean milk is for subsequent use;
The warm water insulated and stirred 13-17min of 45 DEG C-50 DEG C getting milk powder 8 mass parts of 1 mass parts makes it fully dissolve, add the oligoisomaltose of 0.03 mass parts, the white granulated sugar of 0.05 mass parts and the converted starch of 0.02 mass parts to stir, obtained milk is for subsequent use;
Get 8 mass parts soya-bean milk of above-mentioned preparation and the milk mixing of 2 mass parts, being heated to 70 DEG C keeps 10min-15min to obtain mixed liquor, by mixed liquor respectively with 40Mpa and 70Mpa carry out twice high-pressure homogeneous, high temperature sterilization is carried out after homogeneous, sterilization temperature is 135 DEG C, sterilizing time is 15s, 42 DEG C are cooled to after sterilization, streptococcus thermophilus 0.02 mass parts is added at 42-40 DEG C, lactobacillus bulgaricus 0.01 mass parts, Bifidobacterium 0.01 mass parts, mixing 10min, fermentation 5h is carried out at 40 DEG C, controlling pH is at 70 ° of T-75 ° of T, the freezer putting into 0-4 DEG C refrigerates, obtained bean yoghourt.
2. the preparation method of bean yoghourt according to claim 1, is characterized in that described fine grinding is twice fine grindings, is respectively 20 microns and 5 microns, after defibrination, screenings is separated for the first time, obtain bean dregs, second time defibrination screenings is separated, and control soybean and water ratio are 1:8.
3. the preparation method of bean yoghourt according to claim 1, be is characterized in that described soybean sterilizing peeling step is that soybean is placed in dry heat sterilization cabinet, 180 DEG C of sterilizing 20min, then by air cooling to room temperature, is removed by the skin of beancurd of skinning machine by drying.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387066A (en) * | 2016-08-29 | 2017-02-15 | 薛宝满 | Preparation method of soybean and yoghourt nutritive beverage |
| CN108244243A (en) * | 2018-01-03 | 2018-07-06 | 杨春建 | A kind of sour milk of Low lactose milk soya-bean milk and preparation method thereof |
| CN112120084A (en) * | 2020-09-24 | 2020-12-25 | 黑龙江两个山健康食品有限公司 | Low-fat low-sugar soybean yogurt and preparation method thereof |
| CN113367285A (en) * | 2021-06-24 | 2021-09-10 | 福建达利食品科技有限公司 | Production process of live bacteria plant yoghourt for normal temperature preservation |
| CN113367289A (en) * | 2021-06-24 | 2021-09-10 | 福建达利食品科技有限公司 | Production process of plant yoghourt capable of being stored at normal temperature |
| CN113875942A (en) * | 2021-10-19 | 2022-01-04 | 成都清水荷花生物科技有限公司 | Plant bean yoghourt rich in flower fragrance and fruit taste |
| CN114009694A (en) * | 2021-11-17 | 2022-02-08 | 维维食品饮料股份有限公司 | Normal-temperature soybean yoghourt and preparation method thereof |
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