CN108782768A - A kind of fermented tea ferments full beans soya-bean milk and its production method - Google Patents

Abstract

The invention discloses a kombucha fermented whole bean soymilk and a production method thereof. After soybeans are cleaned, soaked, coarsely crushed, colloid mill crushed, high-pressure homogenized and pasteurized, sterilized whole bean soymilk is obtained, and then kombucha is added for fermentation After the seeds are fermented under suitable conditions, the finished product of kombucha-fermented whole soy bean milk can be obtained through post-ripening. The invention provides a method for producing soybean milk fermented by kombucha fungus from whole beans, which not only realizes the full price utilization of whole beans, but also retains all nutrition and health care substances of soybeans without producing any by-products. The fermented whole soy milk has a greatly improved beany smell, a greatly reduced flatulence factor, and a large amount of free amino acids, aglycon-type soybean isoflavones, glucuronic acid and other nutritional and health-care substances are produced, which enhances the nutritional and health-care functions of the soy milk. At the same time, the device of the present invention Low requirements and low production input can greatly reduce production costs and have broad market prospects.

Description

A kind of kombucha fungus fermented whole soybean milk and its production method

technical field

The invention relates to kombucha fermented whole soybean milk and a production method thereof, belonging to the field of deep processing of soybean products.

Background technique

Soybeans are rich in nutrients and are widely used to make various processed soy products. The protein content in soybean is about 40%, up to 50%, which is 3-6 times higher than that of other crops such as wheat, corn and rice. At the same time, except for the slightly low methionine content in soybean protein, other amino acids are rich in content. It is a complete plant-based protein. Its composition is similar to that of eggs and milk, and its nutritional value is quite high. It can effectively solve the problem of obesity caused by excessive intake of animal protein in developed countries. The problem. Soybeans contain about 15%-20% fat, 85% of which are essential fatty acids for the human body, and the content of linoleic acid is more than 50%, which is beneficial to human health. In addition, soybeans also contain a variety of vitamins, sugars, minerals, and natural functional active ingredients. Eating more soybeans can effectively prevent cardiovascular diseases, Alzheimer's disease, fatty liver, liver cirrhosis and other diseases. The isoflavones in soybeans also have the effects of anti-oxidation, anti-aging, lowering cholesterol, and preventing osteoporosis and other diseases.

Fermented soy milk first appeared in Europe in the early 20th century, and it is the only traditional soy product that originated in the West. Certain probiotics can grow in milk and are used in dairy products to produce various fermented dairy products. Under the action of microorganisms, the shelf life of fermented soy milk is not only extended, but also the quality and taste are changed, making dairy products more delicious and delicious. Except for some special flavors in soybeans, the rest are closer to milk. Fermentation of soymilk is an effective method to prolong the shelf life of soymilk, and the texture and flavor of soymilk have been adjusted. Compared with soymilk, fermented soymilk has many benefits. Fermented soymilk retains the original nutrients of soymilk, and the anti-nutritional factors in soymilk are decomposed under the action of microbial fermentation, which further improves the nutritional value of soymilk, and live bacteria and its Metabolites can also promote the growth of beneficial bacteria in the human intestinal tract. Therefore, sour soy milk has higher nutritional value and health care functions than soy milk. During the growth and metabolism of microorganisms, not only can effectively reduce the beany smell in soy milk, but also produce a mellow and refreshing yogurt aroma. Therefore, compared with soy milk, the flavor quality of soy milk is more widely accepted (especially Western consumers who are very sensitive to beany smell). Probiotics can also use the carbon source in soy milk to produce acid, giving soy milk a fine curd texture and a sweet and sour taste. Moreover, after the fermentation is completed, the flatulence factor is degraded, and it does not interact with microorganisms to produce gas, so there is no bloating phenomenon; vitamins and soybean isoflavones and other nutrients are improved; since fermented soy milk does not contain lactose, lactose intolerant people Also edible. In addition, the protein digestibility of fermented soymilk reaches 95%, which is beneficial for human body utilization. It can be seen that the excellent nutritional properties and unique product form of sour soy milk have shown great development value and broad market prospects.

The pulping process in the traditional soybean product processing often removes the skin and slag, which causes a waste of resources and also pollutes the environment. Studies have shown that the dietary fiber in bean dregs accounts for 50% to 70%, the protein content accounts for 19% to 23%, and the fat content is 8% to 11%. However, due to the rough taste of bean dregs, most of them are currently used as animal feed, fertilizer, or even The waste is thrown away directly. Okara has high dietary fiber content and low production cost. It can be processed into a high dietary fiber powder as a dietary fiber supplement to prevent diabetes, obesity, cardiovascular disease, etc.; it can also be used as a food raw material, While improving product quality, reduce sensory impact. Therefore, the development of fermented soymilk using whole soybean soymilk as raw material and full utilization of soybeans can not only realize the full price utilization of whole beans, but also avoid environmental pollution.

Kombucha is a folk traditional acidic fermented drink with a long history. It is mainly a microbial fermented drink made of yeast, acetic acid bacteria and lactic acid bacteria using sugar tea as raw material. It tastes sweet and sour, and is a pure natural health drink. The pellicle of kombucha fungus resembles jellyfish skin, so it is also called "haibao". Because it can help digestion and has certain medical and health care effects on various stomach diseases, it is also called "stomach treasure" in some places.

The reason why people like drinking kombucha so widely is not only because kombucha is delicious and easy to make, but more importantly, it also has multiple health care functions. The mature kombucha liquid contains a variety of nutrients beneficial to human health, such as acetic acid, gluconic acid, glucose, fructose, amino acids, proteins, vitamins, caffeine, tea polyphenols, ethanol, vitamins and carbon dioxide and other compounds and trace amounts element, therefore, it is considered to be a health drink with multiple health functions. Its health functions include: cleaning the intestinal tract, preventing and treating constipation and hemorrhoids; helping digestion; preventing and treating hyperlipidemia, high blood pressure, arterial Cardiovascular and cerebrovascular diseases such as sclerosis and diabetes; it can also prevent the occurrence of various stones; it helps the body to eliminate toxins in time, prevent cancer, fight cancer and enhance the body's immunity.

The present invention uses kombucha to ferment whole soybean milk, not only realizes the full price utilization of soybeans, retains the ingredients in soybeans to the greatest extent, but also endows fermented soybean milk with more nutrition and health care functions, and improves the flavor of soybean milk. A fermented bean product with broad market prospects.

Contents of the invention

Purpose of the invention: The present invention aims at producing a large amount of by-products of bean dregs in the traditional soymilk production method, which not only reduces the utilization rate of soybeans, causes the loss of soybean nutrition and health care substances, but also causes environmental pollution due to unreasonable use, and the beany smell of soymilk is heavy, and fermented soy products For the problems of single variety and limited choice for consumers, a production method of kombucha fermented whole soybean milk with whole soybeans as raw material is provided, which not only realizes the full price utilization of whole soybeans, but also retains all the nutrients and health-care substances of soybeans, No by-products are produced, and the beany smell of whole soy milk fermented by kombucha is greatly improved, the flatulence factor is greatly reduced, and a large amount of free amino acids, aglycon-type soybean isoflavones, glucuronic acid and other nutritional and health substances are produced, which enhances the Nutrition and health function of soybean milk.

In order to solve the above-mentioned technical problems, the present invention discloses a kombucha-fermented whole soybean milk and a production method thereof, comprising the following steps:

(1) Soak the soybeans in water for 8-24 hours according to the ratio of soybean water mass ratio of 1:6-8 after cleaning the soybeans;

(2) The soaked soybeans and water are first pulverized with a coarse pulverizer, then added to a colloid mill and pulverized 2-3 times, and then homogenized 2-3 times with a high-pressure homogenizer to obtain whole soybean milk;

(3) Whole soy milk is pasteurized and cooled to room temperature to obtain sterilized whole soy milk;

(4) Mix and stir black tea or green tea, sucrose and water according to the mass ratio of 0.3-0.8:5-8:100. After the sucrose is fully dissolved, heat it at 95-100°C for 5-10 minutes and cool it down. Filter out the tea leaves to obtain sugar tea water.

(5) Kombucha purchased from the market or kombucha mixed with acetic acid bacteria, saccharomyces and lactic acid bacteria (for the preparation method, refer to the invention patent: production of kombucha beverage by mixed fermentation of pure bacteria, patent number: CN101491362B) Add it to the prepared sugar tea water and ferment for more than 3 days to obtain kombucha fermented seeds;

(6) adding the kombucha fermented seeds obtained in step (5) to the sterilized whole soybean milk obtained in step (3) and fermenting at a suitable fermentation temperature to obtain kombucha fermented whole soybean milk;

(7) After ripening the whole beans fermented by kombucha fungus, the whole soybean milk product fermented by kombucha fungus is obtained.

In step (2), the high-pressure homogenization is a two-stage high-pressure homogenization, the temperature is 60-65° C., the homogenization pressure of the first stage is 25-30 MPa, and the homogenization pressure of the second stage is 4.0-4.5 MPa.

In step (3), the pasteurization condition is 80-90° C. for 20-30 minutes.

In step (5), the kombucha fermented seeds are kombucha fermentation liquid or kombucha pellicle or a mixture of kombucha fermentation liquid and kombucha pellicle in any proportion.

In step (6), the amount of kombucha fermented seeds is 5-30% of the mass of whole soybean milk; the fermentation temperature is 25-35°C; the fermentation time is 1-3 days; The pH of soy milk is 4.2-4.6.

In step (7), the post-ripening condition is that the temperature is 2-6°C and the time is 4-8 hours

The blueberry milk beer drink prepared by any one of the above preparation methods is also within the protection scope of the present invention.

Beneficial effect:

1. This application uses whole soybeans as raw materials, realizes the full price utilization of soybeans, does not produce any by-products, and retains all the nutrients and health-care substances in soybeans to the greatest extent. It is a green and healthy fermented soybean milk production technology.

2. This application creatively uses kombucha to ferment whole soy milk, which greatly improves the flavor of soy milk, reduces the beany smell, and can endow soy milk with more free amino acids, vitamins, aglycon-type soybean isoflavones, glucuronic acid, etc. Nutrition and health substances.

3. The process of this application is simple, and the production equipment is common equipment. Ordinary dairy and bean product manufacturers only need to purchase simple equipment to realize production. New manufacturers purchase equipment at a low price, which can greatly reduce enterprise investment and production costs. , increase corporate profits.

Description of drawings

The advantages of the above and/or other aspects of the present invention will become clearer as the present invention will be further described in detail in conjunction with the accompanying drawings and specific embodiments.

Figure 1 is a schematic diagram of the process flow of the production method.

Detailed ways

The present invention can be better understood from the following examples. The content described in the embodiments is only for illustrating the present invention, and shall not and will not limit the present invention described in the claims.

Example 1

(1) Soak the soybeans in water for 8 hours according to the ratio of soybean water mass ratio of 1:6 after cleaning the soybeans;

(2) First crush the soaked soybeans and water with a coarse pulverizer, then add them to a colloid mill and pulverize them for 3 times, and then use a two-stage high-pressure homogenization method to homogenize twice at a temperature of 65°C. The mass pressure is 25MPa, and the homogeneous pressure of the second stage is 4.0MPa;

(3) Whole soy milk is sterilized at 85°C for 25 minutes and cooled to room temperature to obtain sterilized whole soy milk;

(4) Green tea, sucrose and water are mixed and stirred according to the mass ratio of 0.3:8:100. After the sucrose is fully dissolved, the mixture is heated at 95° C. for 10 minutes, cooled, and the tea leaves are filtered to obtain sugar tea water.

(5) adding commercially available kombucha into the prepared sugar tea water and fermenting for 5 days to obtain kombucha fermentation liquid;

(6) Add 5% of the total mass of kombucha fermented liquid to the sterilized whole soymilk, and ferment at 25° C. for 3 days to obtain kombucha fermented whole soymilk;

(7) Kombucha-fermented whole-soybean soymilk was post-ripened at 4° C. for 5 hours to obtain a finished kombucha-fermented whole-soybean-soybean milk.

As shown in the results in Table 1, after 3 days of kombucha fermentation, most of the glycoside-type soy isoflavones in the whole soy milk are converted into aglycon-type soy isoflavones, which are very low in human body utilization, and have glucuronic acid content that enhances liver detoxification function greatly increase. It shows that the whole soy milk has higher health care function after being fermented by kombucha.

Table 1 Changes of main physiologically active substances before and after fermentation (mg/L)

As shown in the results in Table 2, the content of essential amino acids in the whole soybean soymilk was greatly increased after being fermented by kombucha, which increased the nutritional value of the whole soybean soymilk.

Table 2 Changes of free amino acid content before and after fermentation (mg/100g)

Note: * stands for essential amino acids.

Example 2

(1) Soak the soybeans in water for 24 hours according to the ratio of soybean water mass ratio of 1:8 after cleaning the soybeans;

(2) Grind the soaked soybeans and water together with a coarse pulverizer first, then add them to a colloid mill and pulverize them twice, and then use a two-stage high-pressure homogenization method to homogenize three times at a temperature of 60°C. The mass pressure is 25MPa, and the homogeneous pressure of the second stage is 5.0MPa;

(3) Whole soy milk is sterilized at 90°C for 20 minutes and cooled to room temperature to obtain sterilized whole soy milk;

(4) Black tea, sucrose and water are mixed and stirred according to the mass ratio of 0.8:8:100. After the sucrose is fully dissolved, the mixture is heated at 95° C. for 8 minutes, cooled, and the tea leaves are filtered to obtain sugar tea water.

(5) adding the commercially available kombucha into the prepared sugar tea water and fermenting for 15 days to obtain the kombucha fermented liquid and pellicle;

(6) Adding 5% of the total mass of kombucha fermented liquid and 5% of the bacterial film to the sterilized whole soymilk, and fermenting at 28° C. for 2 days to obtain kombucha fermented whole soymilk;

(7) Kombucha-fermented whole-soybean soymilk was post-ripened at 4° C. for 4 hours to obtain a finished kombucha-fermented whole-soybean-soybean milk.

Example 3

(1) Soak the soybeans in water for 12 hours according to the ratio of soybean water mass ratio of 1:8 after cleaning the soybeans;

(2) Grind the soaked soybeans and water together with a coarse pulverizer first, then add them to a colloid mill and pulverize them twice, and then use a two-stage high-pressure homogenization method to homogenize twice at a temperature of 60°C. The mass pressure is 25MPa, and the homogeneous pressure of the second stage is 5.0MPa;

(3) Whole soy milk is sterilized at 85°C for 20 minutes and cooled to room temperature to obtain sterilized whole soy milk;

(4) Black tea, sucrose and water are mixed and stirred according to the mass ratio of 0.5:8:100, the sucrose is fully dissolved, heated at 98° C. for 5 minutes, cooled, and the tea leaves are filtered to obtain sugar tea.

(5) Gluconacetobacter sp. (Gluconacetobacter sp., purchased from the China Industrial Microorganism Culture Collection Management Center, the strain preservation number is CICC 10773), Saccharomyces cerevisiae (Saccharomyces cerevisiae, the strains were purchased from the China General Microbiology Culture Collection Management Center, strain preservation number is CGMCC 2.3888), Lactobacillus plantarum (Lactobacillus plantarum, purchased from China Industrial Microbiology Culture Collection Center, strain preservation number is CICC 20264) was added to the formula according to the ratio of strain number 1:1:1 The good sugar tea is fermented in water for 3 days to obtain the kombucha fermented liquid;

(6) Add 30% of the total mass of kombucha fermented liquid to the sterilized whole soymilk, and ferment at 30° C. for 1 day to obtain kombucha fermented whole soymilk;

(7) Kombucha-fermented whole-soybean soymilk was post-ripened at 2° C. for 8 hours to obtain a finished kombucha-fermented whole-soybean-soybean milk.

Example 4

(1) Soak the soybeans in water for 15 hours according to the ratio of soybean water mass ratio of 1:7 after cleaning the soybeans;

(2) Grind the soaked soybeans and water together with a coarse pulverizer first, then add them to the colloid mill and pulverize them twice, and then use the two-stage high-pressure homogenization method to homogenize. The temperature is 63°C, and the pressure of the first stage is 20MPa, and the homogeneous pressure of the second stage is 4.5MPa;

(3) Whole soy milk is sterilized at 80°C for 30 minutes and cooled to room temperature to obtain sterilized whole soy milk;

(4) Green tea, sucrose and water are mixed and stirred according to the mass ratio of 0.4:6:100, the sucrose is fully dissolved, heated at 100° C. for 5 minutes, cooled, and the tea leaves are filtered to obtain sugar tea water.

(5) Gluconacetobacter sp. (Gluconacetobacter sp., purchased from the China Industrial Microorganism Culture Collection Management Center, the strain preservation number is CICC 10773), Saccharomyces cerevisiae (Saccharomyces cerevisiae, the strains were purchased from the China General Microbiology Culture Collection Management Center, strain preservation number is CGMCC 2.3888), Lactobacillus plantarum (Lactobacillus plantarum, purchased from China Industrial Microorganism Culture Collection Center, strain preservation number is CICC 20264) was added to the formula according to the ratio of strain number 3:1:1 The good sugar tea is fermented in water for 20 days to obtain kombucha fermented liquid and bacterial film;

(6) Adding 10% of the total mass of kombucha fungus film to the sterilized whole soy milk, fermenting at 35° C. for 3 days to obtain kombucha fermented whole soy milk;

(7) Kombucha-fermented whole-soybean soymilk was post-ripened at 8° C. for 4 hours to obtain a finished product of kombucha-fermented whole-soybean-soybean milk.

The present invention provides a train of thought and method for kombucha fermented whole soy milk and its production method. There are many methods and approaches for realizing the technical solution. The above descriptions are only preferred embodiments of the present invention. Those of ordinary skill in the art can make some improvements and modifications without departing from the principle of the present invention, and these improvements and modifications should also be regarded as the protection scope of the present invention. All components that are not specified in this embodiment can be realized by existing technologies.

Claims (7)

1. Full beans soya-bean milk and its production method 1. a kind of fermented tea ferments, which is characterized in that include the following steps：

   (1) by washing soybean after clean according to beans water quality ratio be 1: 6-8 ratio by soybeans soaking 8-24 hours in water；

   (2) at first with Roughpulverizer, is then added in colloid mill after crushing 2-3 times and uses again High pressure homogenizer homogeneous obtains full beans soya-bean milk 2-3 times；

   (3) full beans soya-bean milk pasteurization, be cooled to room temperature after obtain the full beans soya-bean milk that sterilizes；

   (4) black tea or green tea, sucrose and water are mixed according to the ratio that mass ratio is 0.3-0.8: 5-8: 100, stirring, sucrose fills Divide after dissolving under the conditions of being added in 95-100 DEG C and heats 5-10 minutes, it is cooling, tealeaves is filtered, glucose-tea broth is obtained.

   (5) it (will be prepared purchased from commercially available fermented tea or using acetic acid bacteria, saccharomycete and the fermented tea of the pure bacterium mixed fermentation of lactic acid bacteria Method is with reference to patent of invention：Black-tea fungus drink, Patent No. are produced using pure bacterium mixed fermentation：CN101491362B it) is added to It ferments 3 days or more in the glucose-tea broth prepared, obtains fermented tea fermentation seed；

   (6) fermented tea fermentation seed obtained by step (5) is added obtained by step (3) in the full beans soya-bean milk that sterilizes in suitable under fermentation temperature Fermentation obtains the full beans soya-bean milk of fermented tea fermentation；

   (7) the full beans soya-bean milk of fermented tea fermentation obtains the full beans soya-bean milk finished product of fermented tea fermentation after after-ripening.
2. Full beans soya-bean milk and its production method 2. a kind of fermented tea according to claim 1 ferments, which is characterized in that step (2) in, described high-pressure homogeneous high-pressure homogeneous for two-part, temperature is 60-65 DEG C, and first segment homogeneous pressure is 25~30MPa, the Two sections of homogeneous pressure are 4.0~4.5MPa.
3. Full beans soya-bean milk and its production method 3. a kind of fermented tea according to claim 1 ferments, which is characterized in that step (3) in, the pasteurize condition is 80-90 DEG C, 20-30 minutes.
4. Full beans soya-bean milk and its production method 4. a kind of fermented tea according to claim 1 ferments, which is characterized in that step (5) in, the fermented tea fermentation seed is red tea fungus fermented date liquid or fermented tea mycoderm or red tea fungus fermented date liquid and fermented tea mycoderm The mixture of arbitrary proportion.
5. Full beans soya-bean milk and its production method 5. a kind of fermented tea according to claim 1 ferments, which is characterized in that step (6) in, the additive amount of fermented tea fermentation seed is the 5-30% of full beans soya-bean milk quality；Fermentation temperature is 25-35 DEG C；Fermentation time It is 1-3 days；Fermentation termination basis for estimation is that the ferment pH of full beans soya-bean milk of fermented tea is 4.2-4.6.
6. Full beans soya-bean milk and its production method 6. a kind of fermented tea according to claim 1 ferments, which is characterized in that step (7) in, it is 2-6 DEG C that the after-ripening condition, which is temperature, and the time is 4-8 hours
7. The full beans soya-bean milk 7. the fermented tea that the preparation method described in claim 1~6 any one is prepared ferments.