CN104824170A - Production method for enzymatic soybean protein fermented yogurt - Google Patents
Production method for enzymatic soybean protein fermented yogurt Download PDFInfo
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- CN104824170A CN104824170A CN201510288389.9A CN201510288389A CN104824170A CN 104824170 A CN104824170 A CN 104824170A CN 201510288389 A CN201510288389 A CN 201510288389A CN 104824170 A CN104824170 A CN 104824170A
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 23
- 230000002255 enzymatic effect Effects 0.000 title abstract description 6
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Abstract
The invention discloses a production method for enzymatic soybean protein fermented yogurt. The method includes: firstly, adding water to cleaned and soaked soybeans, carrying out thermal pulping and filtering to remove bean dregs to obtain soybean protein fluid; secondly, adding neutral protease, papain and white granulated sugar; thirdly, adding streptococcus thermophilus and lactobacillus bulgaricus, and well mixing for fermentation; fourthly, adding emulsion stabilizer for dissolution to obtain soybean milk; finally, subjecting the soybean milk to homoemulsification under the pressure of 25-40MPa to obtain the enzymatic soybean protein fermented yogurt. By the production method for the enzymatic soybean protein fermented yogurt, the problems of limited soybean processing techniques and low utilization rate in the prior art are solved.
Description
Technical field
The invention belongs to Semen sojae atricolor enzymatic protein fermentation yogurt food technology field, be specifically related to a kind of production method of enzymatic hydrolysis of soybean protein fermentation yogurt.
Background technology
Soybean has the complete feature of high protein, low fat, amino acid classes, there is unique health care, such as isoflavones, be described as good health and a long life food, we are main edible on dining table with bean curd, soya-bean milk, Tofu pudding, soymilk at present, because soybean component is complicated, process easily produces the not good odour such as beany flavor, bitter taste, and process technology is restricted, quick consumption is limited, intake is few per capita, greatly affects Soybean Industry, and the health-care effect of soybean does not give full play of.
Summary of the invention
The object of this invention is to provide a kind of production method of enzymatic hydrolysis of soybean protein fermentation yogurt, solve the soybean processing Technology Restriction existed in prior art, the problem that utilization rate is not high.
The technical solution adopted in the present invention is, a kind of production method of enzymatic hydrolysis of soybean protein fermentation yogurt, specifically implements according to following steps:
Step 1, take soybean screening and removing impurities and eluriate clean, be that 1:3 adds pure water by the volume ratio of soybean and water, soak 16 ~ 24 hours, taking-up, then uses clear water drip washing clean;
Step 2, soybean clean for drip washing in step 1 added pure water heating and boil 10 ~ 15 minutes, the ratio of soybean and water is 1:10, then carries out defibrator process slurry and filters, remove bean dregs and obtain soybean protein solution;
Step 3, soybean protein solution heating step 2 obtained, add neutral proteinase and papain, stir and obtain soybean milk liquid, be incubated 1 ~ 2 hour;
Step 4, step 3 is incubated 1 ~ 2 soybean milk liquid as a child and is warmed up to 85 DEG C and adds white granulated sugar and dissolve, the soybean milk liquid being added with white granulated sugar is cooled after 30 ~ 40 DEG C, obtains granulated sugar soybean milk liquid;
Add streptococcus thermophilus and Bulgarian lactic acid bacterium in step 5, the granulated sugar soybean milk liquid that step 4 obtained to stir fermentation, cultivate 18 ~ 24 hours under being placed in 30 ~ 40 DEG C of temperature, be warming up to 90 DEG C afterwards and stop fermentation, obtain soya-bean milk mixed liquor;
In step 6, the soya-bean milk mixed liquor that step 5 obtained, secondary adds white granulated sugar, in obtaining and soya-bean milk mixed liquor;
Step 7, step 6 is obtained in and add emulsion stabilizer in soya-bean milk mixed liquor and dissolve, obtain soya-bean milk emulsion;
Step 8, soya-bean milk emulsion step 7 obtained carry out emulsifying 4 ~ 5s under being placed in the pressure of 25 ~ 40MPa, obtain enzymatic hydrolysis of soybean protein fermentation yogurt.
Feature of the present invention is also,
Screen cloth is selected to be 80 ~ 100 eye mesh screens when filtering in step 2.
In step 3, soybean protein solution heating-up temperature is 40 ~ 55 DEG C.
In step 3, the summation of neutral proteinase and papain and the ratio of soybean protein solution are 0.1:100.
In step 4, the weight ratio of soybean milk liquid and white granulated sugar is 100:3 ~ 5.
In step 5, the summation of streptococcus thermophilus and Bulgarian lactic acid bacterium and the volume ratio of granulated sugar soybean milk liquid are 3 ~ 5:100, and wherein, the mass ratio of streptococcus thermophilus and Bulgarian lactic acid bacterium is 1:1.
In step 6, the weight ratio of white granulated sugar and soya-bean milk mixed liquor is 3 ~ 5:100.
In step 7 emulsion stabilizer and in and the volume ratio of soya-bean milk mixed liquor be 0.3 ~ 0.5:100.
The invention has the beneficial effects as follows, a kind of production method of enzymatic hydrolysis of soybean protein fermentation yogurt, by adding neutral proteinase and papain and add streptococcus thermophilus and Bulgarian lactic acid bacterium in soybean material process in later stage fermentation, no matter make traditional soybean goods be that beany flavor in process or finished product and bitter taste disappear, and to excellent in health.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention is described in detail.
The production method of a kind of enzymatic hydrolysis of soybean protein fermentation of the present invention yogurt, is characterized in that, specifically implement according to following steps:
Step 1, take soybean screening and removing impurities and eluriate clean, be that 1:3 adds pure water by the volume ratio of soybean and water, soak 16 ~ 24 hours, taking-up, then uses clear water drip washing clean;
Step 2, soybean clean for drip washing in step 1 added pure water heating and boil 10 ~ 15 minutes, the ratio of soybean and water is 1:10, then carries out defibrator process slurry and filters, select screen cloth to be 80 ~ 100 eye mesh screens during filtration, remove bean dregs and obtain soybean protein solution;
Step 3, the soybean protein solution heating that step 2 is obtained, heating-up temperature is 40 ~ 55 DEG C, adds neutral proteinase and papain, and the summation of neutral proteinase and papain and the ratio of soybean protein solution are 0.1:100, stir and obtain soybean milk liquid, be incubated 1 ~ 2 hour;
Step 4, step 3 is incubated 1 ~ 2 soybean milk liquid as a child and is warmed up to 85 DEG C and adds white granulated sugar and dissolve, the weight ratio of soybean milk liquid and white granulated sugar is 100:3 ~ 5, the soybean milk liquid being added with white granulated sugar is cooled after 30 ~ 40 DEG C, obtains granulated sugar soybean milk liquid;
Add streptococcus thermophilus and Bulgarian lactic acid bacterium in step 5, the granulated sugar soybean milk liquid that step 4 obtained to stir fermentation, the summation of streptococcus thermophilus and Bulgarian lactic acid bacterium and the volume ratio of granulated sugar soybean milk liquid are 3 ~ 5:100, wherein, the mass ratio of streptococcus thermophilus and Bulgarian lactic acid bacterium is 1:1, cultivate 18 ~ 24 hours under being placed in 30 ~ 40 DEG C of temperature, be warming up to 90 DEG C and stop fermentation, obtain soya-bean milk mixed liquor;
In step 6, the soya-bean milk mixed liquor that step 5 obtained, secondary adds white granulated sugar, and the weight ratio of white granulated sugar and soya-bean milk mixed liquor is 3 ~ 5:100, in obtaining and soya-bean milk mixed liquor;
Step 7, described step 6 is obtained in and add emulsion stabilizer in soya-bean milk mixed liquor and dissolve, emulsion stabilizer and in and the volume ratio of soya-bean milk mixed liquor be 0.3 ~ 0.5:100, obtain soya-bean milk emulsion;
Step 8, the soya-bean milk emulsion described step 7 obtained carry out emulsifying 4 ~ 5s under being placed in the pressure of 25 ~ 40MPa, obtain enzymatic hydrolysis of soybean protein fermentation yogurt;
Neutral proteinase selected in the present invention is extracted through fermentation by bacillus subtilis and obtains, and belongs to a kind of restriction endonuclease, can be used for various proteolysis process.Under uniform temperature, pH value, macro-molecular protein can be hydrolyzed to the products such as amino acid by this product.
Neutral proteinase is in the application of soybean protein isolate, major embodiment is for becoming small-molecular peptides by hydrolyzed soy protein isolate, substantially increase the biological value of soybean protein isolate, make it easily for human body is digested and assimilated, also improve dissolving simultaneously, reduce viscosity, improve the functional characteristic of soybean protein isolate.
Papain selected in the present invention, also known as papain, is a kind of proteolytic enzyme.Papain is the low specific proteolytic enzyme of one contained in papaya (Carieapapaya), and be present in the root of papaya, stem, leaf and fruit widely, wherein in immature milk, content is the abundantest.The activated centre of papain, containing cysteine, belongs to thiol protease, and the features such as enzyme work is high, Heat stability is good, natural safe and sanitary that it has, are therefore used widely in industries such as food, medicine, feed, daily use chemicals, leather and weavings.Papain is a kind of protease of equal energy decomposing protein under acidity, neutrality, alkaline environment.Its outward appearance is white extremely lurid powder, and micro-have hygroscopicity; Water-soluble and the glycerine of papain, the aqueous solution is colourless or faint yellow, is sometimes creamy white; Be dissolved in the organic solvents such as ethanol, chloroform and ether hardly.Papain is that one contains sulfydryl (-SH) endopeptidase, has the activity of protease and esterase, has specificity more widely, have stronger hydrolysis ability to animal/vegetable protein, polypeptide, ester, acid amides etc., but almost can not decomposition of protein peptone.
Streptococcus thermophilus used in the present invention, can realize following effect:
(1) improve intestinal microenvironment: reduce gut pH, promote that enterocinesia prevents pathogen field planting, secreting bacteria element suppresses the growth of pathogen.
(2) regulate blood pressure: suppress cholesterol biosynthesis enzymatic activity, reduce serum cholesterol levels, its bacterium tunning can regulable control blood pressure.
(3) antitumaous effect: the polysaccharide, bacteriocin, lactic acid etc. of generation have the effect of antitumor activity, by activating body immune system, antineoplastic generation is supported in the sudden change of T suppression cell.
(4) delay senility: produce the excessive ultra-oxygen anion free radical that superoxide dismutase (SOD) can produce in purged body intracellular metabolite process, delay senility.
(5) lactic acid producing: the degraded of lactose needs a kind of special enzyme, is beta galactosidase.Be exactly lacked this kind of enzyme in the person of lactose intolerance.Streptococcus thermophilus is a kind of bacterium that can produce beta galactosidase, so can help the digestion of lactose.
(6) to the tolerance of hydrochloric acid in gastric juice, cholate: the survival rate of streptococcus thermophilus in the acid solution of PH=6.8 is 100%, the survival rate in the acid solution of PH=4 is about 75%, and the survival rate in the acid solution of PH=3 is about 70%.Streptococcus thermophilus can be survived in the bile of higher concentration, so should arrive the far-end of small intestine in vivo from the infringement of bile.
(7) the curdled milk time of Yoghourt is shortened: streptococcus thermophilus is applied to the curdled milk time that greatly can shorten Yoghourt in fermented yoghourt.The curdled milk time of the fermented yoghourt of non-streptococcus thermophilus is 6h ~ 8h, and the fermented yoghourt curdled milk time that with the addition of streptococcus thermophilus may be controlled to, within 5h, be conducive to suitability for industrialized production.
(8) Yoghourt viscosity is increased: the generation exocellular polysaccharide (Exopolysaccharide that streptococcus thermophilus during the fermentation can be a large amount of, EPS), exocellular polysaccharide polymer adds the viscosity of acidified milk as thickener, gelling agent and improves the quality of Yoghourt.
Bulgarian lactic acid bacterium used in the present invention, classification belongs to Bacillus acidi lactici, because of features such as its bacterial classification place of production, microbiologic properties, usefulness excellences, by microbiologist's called after lactobacillus delbruockii subspecies bulgaricus (abbreviation lactobacillus bulgaricus).A kind of bacterium by titled with name of the country, and is produced a male heir to continue the family line, and procreation so far, is found everywhere through the world, and usefulness is excellent again, good health and a long life of helping others, and really must make us feeling mystery.Lactic acid bacteria is the general name of one group of bacterium, comprising galactococcus, sheet coccus, bright string coccus, lactobacillus (being wherein representative with lactobacillus bulgaricus) and Bifidobacterium.They have a common ability, exactly can sugar fermentation and obtain energy, produce a large amount of lactic acid.
The benefit of Bulgaria lactic acid bacterium have following some:
(1) lactose fermenters: first ability of lactic acid bacteria is can lactose fermenters.Through complicated chemical reaction process, first lactose is resolved into glucose and galactolipin, finally it is become lactic acid.In lactase in state-owned many people's intestines low, be difficult to decompose, the lactose absorbed in milk, so easily cause abdominal distension, diarrhoea after drink milk.And the galactolipin produced after lactobacillus-fermented, glucose, not only easily absorb, or needed for human brain and neurodevelopment, especially useful to developing infant brain; The lactic acid produced, can promote that gastric content empties, and reduces hyperhydrochloria secretion, improves the utilization rate of calcium, phosphorus, iron, suppress the harmful bacteria in stomach and intestine.
(2) lactoprotein is decomposed: second ability of lactic acid bacteria decomposes lactoprotein.Free amino acid (composition of constitutive protein matter) in milk is little, and the particle of lactoprotein is comparatively large, more difficult absorption.Lactic acid bacteria is in order to survive, and just necessary decomposition of protein, to obtain required amino acid.The cell membrane of lactic acid bacteria just also exists protease, breaks down proteins can be become peptide, then peptide is engulfed in cell, with skin enzyme in cell, peptide is resolved into each seed amino acid again.At this moment lactoprotein just becomes trickle and solidifies cheese; Peptide and amino acid are easy to digestion, absorb, and improve the utilization rate of albumen.Fat in milk is due to fermentation, and lipid is decomposed, and thus aliphatic acid increases, and many 2 times of the aliphatic acid in comparable former milk, in ripe cheese, an aliphatic acid increases by 6 times.Fat originally digestible trickle fat globule in milk, also containing unrighted acid and lecithin, all to cardiovascular benefic, add the effect of lactic acid bacteria, its nutritive value is better.Micronutrient levels in milk does not change during the fermentation, but fermentation improves the absorptivity of calcium phosphorus.
(3) produce special fragrance: the 3rd ability of lactic acid bacteria to produce special fragrance, make Yoghourt, cheese has a kind of unique local flavor.According to the study, this distinctive local flavor is (mainly by acetaldehyde) that diacetyl because lactic acid bacteria produces during the fermentation and acetaldehyde cause.In Yoghourt, this material is that transgenosis [3] lactobacillus bulgaricus turning superoxide dismutase gene produces substantially.
(4) other benefits: secondly, Yoghourt can suppress the breeding of pathogenic bacteria in enteron aisle and spoilage organisms, and after drinking Yoghourt, the Escherichia coli in ight soil, perfringens fusiform bacteria quantity reduce, and produce oligosaccharides, improve defaecation, shorten the time of ight soil in large intestine.The lactic acid that lactobacillus-fermented produces and acetic acid, have bactericidal action, and some bacterial classification can also produce hydrogen peroxide (H2O2) as lactobacillus bulgaricus, lactobacillus acidophilus, lactobacillus lactis, has bacteriostasis; Some bacterial classification such as lactobacillus bulgaricus etc. can also produce multiple antibiotic, and these antibiotic have antagonism to salmonella, Shigella, staphylococcus, aerobic bud pole bacterium, fusiform bacteria, pseudomonad etc.Therefore, Yoghourt can adjust the balance in enteron aisle between flora, suppresses harmful bacterial growth, has prevention conditioned pathogen that the effect infected occurs when body immunity is low, thus plays a protective role to human body.Take antibiotic patient in a large number and drink Yoghourt, can prevent or alleviate enteric flora disturbance.Again, Yoghourt has the effect reducing blood cholesterol.High-cholesterol diet but simultaneously drink in a large number in the nationality of Yoghourt on the feed, its blood cholesterol level is not high.Further, Yoghourt has antitumaous effect.Mainly because gut flora situation is improved, inhibit carcinogen to produce, reduce the content of indole and phenol in intestines; Activated immunologic function, inhibition cancer cell is bred.In addition, after self-insurance markon subfamily scholar Bogdanor husband reports that Yoghourt has the effect of direct inhibition cancer cell, constantly someone studies, and finds in an experiment, and the Yoghourt of lactobacillus bulgaricus, lactobacillus acidophilus, streptococcus thermophilus fermentation all has inhibitory action to the cancer cell in experimental animals.
The production method of a kind of enzymatic hydrolysis of soybean protein fermentation of the present invention yogurt, microbial technique is utilized to develop soybean fermentive food, overcoming the fatal defect of soybean finished product mouthfeel is the major subjects of benefiting the nation and the people, with biological enzymolysis soy protein ingredients molecular peptide amino acid, overcome albumen to lump in acid condition, what precipitate is angry, improve soybean protein absorptivity and utilization rate, to ferment further protein hydrolysate with the raw bacterium of beans, and produce hydrolysis organic acid, thorough elimination beany flavor and bitter taste, this polypeptide amino acid can absorb in rapid body, regain one's strength with mental, hypotensive blood-fat and blood sugar, greatly will increase the realistic meaning of people's human consumption soybean.
Embodiment 1
The production method of a kind of enzymatic hydrolysis of soybean protein fermentation of the present invention yogurt, is characterized in that, specifically implement according to following steps:
Step 1, take soybean screening and removing impurities and eluriate clean, be that 1:3 adds pure water in the ratio of soybean and water, soak 16 hours, taking-up, then adds clear water drip washing clean;
Step 2, soybean clean for drip washing in step 1 added pure water heating and boil 10 minutes, the ratio of soybean and water is 1:10, then carries out defibrator process slurry and filters, select screen cloth to be 80 eye mesh screens during filtration, remove bean dregs and obtain soybean protein solution;
Step 3, the soybean protein solution heating that step 2 is obtained, heating-up temperature is 40 DEG C, adds neutral proteinase and papain, and the summation of neutral proteinase and papain and the ratio of soybean protein solution are 0.1:100, stir and obtain soybean milk liquid, be incubated 2 hours;
Step 4, step 3 is incubated 2 soybean milk liquid as a child and is warmed up to 85 DEG C and adds white granulated sugar and dissolve, the weight ratio of soybean milk liquid and white granulated sugar is 100:3, the soybean milk liquid being added with white granulated sugar is cooled after 40 DEG C, obtains granulated sugar soybean milk liquid;
Add streptococcus thermophilus and Bulgarian lactic acid bacterium in step 5, the granulated sugar soybean milk liquid that step 4 obtained to stir fermentation, the summation of streptococcus thermophilus and Bulgarian lactic acid bacterium and the volume ratio of granulated sugar soybean milk liquid are 3:100, wherein, the mass ratio of streptococcus thermophilus and Bulgarian lactic acid bacterium is 1:1, cultivate 18 hours under being placed in 30 DEG C of temperature, be warming up to 90 DEG C and stop fermentation, obtain soya-bean milk mixed liquor;
In step 6, the soya-bean milk mixed liquor that step 5 obtained, secondary adds white granulated sugar, and the weight ratio of white granulated sugar and soya-bean milk mixed liquor is 3:100, in obtaining and soya-bean milk mixed liquor;
Step 7, step 6 is obtained in and add emulsion stabilizer in soya-bean milk mixed liquor and dissolve, emulsion stabilizer and in and the volume ratio of soya-bean milk mixed liquor be 0.3:100, obtain soya-bean milk emulsion;
Step 8, soya-bean milk emulsion step 7 obtained carry out emulsifying 4s under being placed in the pressure of 25MPa, obtain enzymatic hydrolysis of soybean protein fermentation yogurt;
Embodiment 2
The production method of a kind of enzymatic hydrolysis of soybean protein fermentation of the present invention yogurt, is characterized in that, specifically implement according to following steps:
Step 1, take soybean screening and removing impurities and eluriate clean, be that 1:3 adds pure water in the ratio of soybean and water, soak 24 hours, taking-up, then adds clear water drip washing clean;
Step 2, soybean clean for drip washing in step 1 added pure water heating and boil 15 minutes, the ratio of soybean and water is 1:10, then carries out defibrator process slurry and filters, select screen cloth to be 100 eye mesh screens during filtration, remove bean dregs and obtain soybean protein solution;
Step 3, the soybean protein solution heating that step 2 is obtained, heating-up temperature is 55 DEG C, adds neutral proteinase and papain, and the summation of neutral proteinase and papain and the ratio of soybean protein solution are 0.1:100, stir and obtain soybean milk liquid, be incubated 1 hour;
Step 4, step 3 is incubated 1 soybean milk liquid as a child and is warmed up to 85 DEG C and adds white granulated sugar and dissolve, the weight ratio of soybean milk liquid and white granulated sugar is 100:5, the soybean milk liquid being added with white granulated sugar is cooled after 30 DEG C, obtains granulated sugar soybean milk liquid;
Add streptococcus thermophilus and Bulgarian lactic acid bacterium in step 5, the granulated sugar soybean milk liquid that step 4 obtained to stir fermentation, the summation of streptococcus thermophilus and Bulgarian lactic acid bacterium and the volume ratio of granulated sugar soybean milk liquid are 5:100, wherein, the mass ratio of streptococcus thermophilus and Bulgarian lactic acid bacterium is 1:1, cultivate 24 hours under being placed in 40 DEG C of temperature, be warming up to 90 DEG C and stop fermentation, obtain soya-bean milk mixed liquor;
In step 6, the soya-bean milk mixed liquor that step 5 obtained, secondary adds white granulated sugar, and the weight ratio of white granulated sugar and soya-bean milk mixed liquor is 5:100, in obtaining and soya-bean milk mixed liquor;
Step 7, step 6 is obtained in and add emulsion stabilizer in soya-bean milk mixed liquor and dissolve, emulsion stabilizer and in and the volume ratio of soya-bean milk mixed liquor be 0.5:100, obtain soya-bean milk emulsion;
Step 8, soya-bean milk emulsion step 7 obtained carry out emulsifying 5s under being placed in the pressure of 40MPa, obtain enzymatic hydrolysis of soybean protein fermentation yogurt;
Embodiment 3
The production method of a kind of enzymatic hydrolysis of soybean protein fermentation of the present invention yogurt, is characterized in that, specifically implement according to following steps:
Step 1, take soybean screening and removing impurities and eluriate clean, be that 1:3 adds pure water in the ratio of soybean and water, soak 20 hours, taking-up, then adds clear water drip washing clean;
Step 2, soybean clean for drip washing in step 1 added pure water heating and boil 12 minutes, the ratio of soybean and water is 1:10, then carries out defibrator process slurry and filters, select screen cloth to be 90 eye mesh screens during filtration, remove bean dregs and obtain soybean protein solution;
Step 3, the soybean protein solution heating that step 2 is obtained, heating-up temperature is 48 DEG C, adds neutral proteinase and papain, and the summation of neutral proteinase and papain and the ratio of soybean protein solution are 0.1:100, stir and obtain soybean milk liquid, be incubated 1.5 hours;
Step 4, step 3 is incubated 1.5 soybean milk liquid as a child and is warmed up to 85 DEG C and adds white granulated sugar and dissolve, the weight ratio of soybean milk liquid and white granulated sugar is 100:4, the soybean milk liquid being added with white granulated sugar is cooled after 35 DEG C, obtains granulated sugar soybean milk liquid;
Add streptococcus thermophilus and Bulgarian lactic acid bacterium in step 5, the granulated sugar soybean milk liquid that step 4 obtained to stir fermentation, the summation of streptococcus thermophilus and Bulgarian lactic acid bacterium and the volume ratio of granulated sugar soybean milk liquid are 4:100, wherein, the mass ratio of streptococcus thermophilus and Bulgarian lactic acid bacterium is 1:1, cultivate 21 hours under being placed in 35 DEG C of temperature, be warming up to 90 DEG C and stop fermentation, obtain soya-bean milk mixed liquor;
In step 6, the soya-bean milk mixed liquor that step 5 obtained, secondary adds white granulated sugar, and the weight ratio of white granulated sugar and soya-bean milk mixed liquor is 4:100, in obtaining and soya-bean milk mixed liquor;
Step 7, step 6 is obtained in and add emulsion stabilizer in soya-bean milk mixed liquor and dissolve, emulsion stabilizer and in and the volume ratio of soya-bean milk mixed liquor be 0.4:100, obtain soya-bean milk emulsion;
Step 8, soya-bean milk emulsion step 7 obtained carry out emulsifying 4.5s under being placed in the pressure of 38MPa, obtain enzymatic hydrolysis of soybean protein fermentation yogurt.
Claims (8)
1. a production method for enzymatic hydrolysis of soybean protein fermentation yogurt, is characterized in that, specifically implements according to following steps:
Step 1, take soybean screening and removing impurities and eluriate clean, be that 1:3 adds pure water by the volume ratio of soybean and water, soak 16 ~ 24 hours, taking-up, then uses clear water drip washing clean;
Step 2, soybean clean for drip washing in described step 1 added pure water heating and boil 10 ~ 15 minutes, the ratio of soybean and water is 1:10, then carries out defibrator process slurry and filters, remove bean dregs and obtain soybean protein solution;
Step 3, the soybean protein solution heating described step 2 obtained, add neutral proteinase and papain, stir and obtain soybean milk liquid, be incubated 1 ~ 2 hour;
Step 4, described step 3 is incubated 1 ~ 2 soybean milk liquid as a child and is warmed up to 85 DEG C and adds white granulated sugar and dissolve, the soybean milk liquid being added with white granulated sugar is cooled after 30 ~ 40 DEG C, obtains granulated sugar soybean milk liquid;
Add streptococcus thermophilus and Bulgarian lactic acid bacterium in step 5, the granulated sugar soybean milk liquid that described step 4 obtained to stir fermentation, cultivate 18 ~ 24 hours under being placed in 30 ~ 40 DEG C of temperature, be warming up to 90 DEG C afterwards and stop fermentation, obtain soya-bean milk mixed liquor;
In step 6, the soya-bean milk mixed liquor that described step 5 obtained, secondary adds white granulated sugar, in obtaining and soya-bean milk mixed liquor;
Step 7, described step 6 is obtained in and add emulsion stabilizer in soya-bean milk mixed liquor and dissolve, obtain soya-bean milk emulsion;
Step 8, the soya-bean milk emulsion described step 7 obtained carry out emulsifying 4 ~ 5s under being placed in the pressure of 25 ~ 40MPa, obtain enzymatic hydrolysis of soybean protein fermentation yogurt.
2. the production method of a kind of enzymatic hydrolysis of soybean protein fermentation yogurt according to claim 1, is characterized in that, selects screen cloth to be 80 ~ 100 eye mesh screens when filtering in described step 2.
3. the production method of a kind of enzymatic hydrolysis of soybean protein fermentation yogurt according to claim 1, it is characterized in that, in described step 3, soybean protein solution heating-up temperature is 40 ~ 55 DEG C.
4. the production method of a kind of enzymatic hydrolysis of soybean protein fermentation yogurt according to claim 1, is characterized in that, in described step 3, the summation of neutral proteinase and papain and the ratio of soybean protein solution are 0.1:100.
5. the production method of a kind of enzymatic hydrolysis of soybean protein fermentation yogurt according to claim 1, it is characterized in that, in described step 4, the weight ratio of soybean milk liquid and white granulated sugar is 100:3 ~ 5.
6. the production method of a kind of enzymatic hydrolysis of soybean protein fermentation yogurt according to claim 1, it is characterized in that, in described step 5, the summation of streptococcus thermophilus and Bulgarian lactic acid bacterium and the volume ratio of granulated sugar soybean milk liquid are 3 ~ 5:100, wherein, the mass ratio of streptococcus thermophilus and Bulgarian lactic acid bacterium is 1:1.
7. the production method of a kind of enzymatic hydrolysis of soybean protein fermentation yogurt according to claim 1, it is characterized in that, in described step 6, the weight ratio of white granulated sugar and soya-bean milk mixed liquor is 3 ~ 5:100.
8. the production method of a kind of enzymatic hydrolysis of soybean protein fermentation yogurt according to claim 1, is characterized in that, in described step 7 emulsion stabilizer and in and the volume ratio of soya-bean milk mixed liquor be 0.3 ~ 0.5:100.
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