CN101731358B - Soybean milk free from beany flavor, preparation method and use thereof - Google Patents
Soybean milk free from beany flavor, preparation method and use thereof Download PDFInfo
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- CN101731358B CN101731358B CN2009102613625A CN200910261362A CN101731358B CN 101731358 B CN101731358 B CN 101731358B CN 2009102613625 A CN2009102613625 A CN 2009102613625A CN 200910261362 A CN200910261362 A CN 200910261362A CN 101731358 B CN101731358 B CN 101731358B
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- 244000068988 Glycine max Species 0.000 title claims abstract description 156
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 156
- 235000013336 milk Nutrition 0.000 title claims abstract description 106
- 239000008267 milk Substances 0.000 title claims abstract description 106
- 210000004080 milk Anatomy 0.000 title claims abstract description 106
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 38
- 235000019634 flavors Nutrition 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 239000002253 acid Substances 0.000 claims abstract description 39
- 241000186660 Lactobacillus Species 0.000 claims abstract description 26
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 26
- 238000002791 soaking Methods 0.000 claims abstract description 26
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 22
- 238000006243 chemical reaction Methods 0.000 claims abstract description 19
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 13
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- 239000008103 glucose Substances 0.000 claims description 11
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- 239000000203 mixture Substances 0.000 claims description 9
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 8
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- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 6
- 239000001814 pectin Substances 0.000 claims description 6
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- 239000001509 sodium citrate Substances 0.000 claims description 5
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 5
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 5
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 4
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- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 claims description 4
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- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 claims description 3
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- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 3
- 235000019408 sucralose Nutrition 0.000 claims description 3
- 239000006188 syrup Substances 0.000 claims description 3
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- 239000000230 xanthan gum Substances 0.000 claims description 3
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 2
- 241000194024 Streptococcus salivarius Species 0.000 claims description 2
- 229930003268 Vitamin C Natural products 0.000 claims description 2
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- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 3
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- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- OWIKHYCFFJSOEH-UHFFFAOYSA-N Isocyanic acid Chemical compound N=C=O OWIKHYCFFJSOEH-UHFFFAOYSA-N 0.000 description 1
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
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- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 description 1
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Landscapes
- Dairy Products (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention relates to soybean milk free from beany flavor, a preparation method and use thereof, specifically, the invention relates to soybean milk free from beany flavor prepared from soybeans without using a peeling step, a preparation method thereof and use for preparing bean milk, acidophilus bean milk and active lactobacillus acidophilus bean milk beverages by using the soybean milk. The invention uses a unique acid solution soaking technology, carries out neutralization by using an alkaline solution, and prepares the soybean milk with the full-bodied beany flavor by the flavor generation principle of the Maillard reaction of reducing sugar and protein. The invention further makes the soybean milk into the bean milk, further inoculates the single or composite lactobacillus capable of adapting to a soybean milk environment to prepare the acidophilus bean milk with excellent flavor and free from post-acidification through fermentation by a lactic acid at a proper temperature and the active lactobacillus acidophilus bean milk beverages with longer retention time of live bacteria number.
Description
Technical Field
The invention relates to soybean milk without beany flavor and a preparation method and application thereof, in particular to the soybean milk without beany flavor prepared by soybeans without a peeling step, the preparation method thereof and the application of the soybean milk to the preparation of soybean milk, sour soybean milk and active lactobacillus sour soybean milk beverage.
Technical Field
From the advent of yoghurt, the good taste of lactic acid fermentation products and the health-care performances of probiotics or metabolites thereof, such as intestinal tract conditioning, immunity enhancement and the like, are more and more intensive. The vegetable protein such as soybean and the like is used for replacing animal protein to prepare the lactobacillus product, so that the market is enriched, and the requirements of people on nutrition and health care are met. However, the commodities of the sour soybean milk and the active lactobacillus sour soybean milk beverage in domestic and foreign markets are rare, most consumers do not know the products, the reason is that the flavor and the taste of the sour soybean milk product are different from those of the sour milk, and most of the products have the defects of beany flavor, bitter taste, poor taste, non-fineness, poor product stability and the like of soybeans. On the other hand, most of lactic acid bacteria suitable for milk substrates have poor growth capability and acid production capability in the soybean milk. Various documents (e.g. EP 0521331a2, US 6699517B2) show that screening or acclimating lactic acid bacteria suitable for soy milk base has been used to solve this problem by replacing part of the soy milk with cow's milk. Earlier work of the invention shows that the pretreatment process of the soymilk (i.e. the preparation process of the soymilk) also has great influence on the flavor and taste of the final fermented product. The prior process for preparing the soybean milk and removing the fishy smell comprises a plurality of methods, such as baking, blanching, alkali soaking, peeling, microwave, enzymolysis and the like, but the effect is not ideal, and the recovery rate of protein and the flavor cannot be both influenced.
Disclosure of Invention
The invention aims to provide the soybean milk without beany flavor aiming at the defects of the existing product; and the soybean milk can be used for preparing soybean milk, sour soybean milk and active lactobacillus sour soybean milk beverage with thick soybean flavor.
Therefore, it is an object of the present invention to provide a soymilk free from beany flavor.
The invention also aims to provide a preparation method of the soybean milk without beany flavor.
The invention further aims to provide application of the soybean milk without beany flavor.
According to a first object of the present invention, there is provided a soybean milk free from beany flavor, which is prepared by a method comprising the steps of:
(1) acid soaking: soaking soybeans in an acid solution for 5-20 hours at the temperature of 20-50 ℃; then removing the acid liquor;
(2) alkali soaking: soaking the soybeans obtained in the step (1) in an alkali solution at the temperature of 60-100 ℃ for 5-30 min; then discarding the alkali liquor;
(3) pulping: pulping the soybeans obtained in the step (2) with water at the temperature of 75-100 ℃, and boiling the obtained solution for 2-15 min;
(4) carrying out a Maillard reaction: and (4) adding sugar into the solution obtained in the step (3) to carry out Maillard reaction to obtain the soybean milk without beany flavor.
According to a second object of the present invention, the present invention provides a method for preparing a soybean milk without beany flavor. The preparation method comprises the following steps:
(1) acid soaking: soaking soybeans in an acid solution for 5-20 hours at the temperature of 20-50 ℃; then removing the acid liquor;
(2) alkali soaking: soaking the soybeans obtained in the step (1) in an alkali solution at the temperature of 60-100 ℃ for 5-30 min; then discarding the alkali liquor;
(3) pulping: pulping the soybeans obtained in the step (2) with water at the temperature of 75-100 ℃, and boiling the obtained solution for 2-15 min;
(4) carrying out a Maillard reaction: and (4) adding sugar into the solution obtained in the step (3) to carry out Maillard reaction to obtain the soybean milk without beany flavor.
In the step (1), the acid is one or more of citric acid, phosphoric acid or other food-grade acids; the concentration of the acid solution is 0.05-0.5% (w/v), and the pH value is 2-5; the ratio of the soybean to the acid solution is 1: 3-4 (w/v). The used soybean meets the requirements of' GB/T8612 soybean for food industry).
In the step (2), the alkali is one or more of sodium bicarbonate, disodium hydrogen phosphate or other alkaline compounds with pH buffering effect; the concentration of the alkali solution is 0.05-0.7% (w/v).
In the step (3), the beating specifically comprises: adding water with the volume 3-6 times of the mass of the dried soybeans for primary pulping, filtering and separating by using a 100-mesh and 200-mesh screen, and adding water with the volume 3-5 times of the mass of the dried soybeans for secondary pulping to the obtained filter residues.
The instrument used for pulping is a colloid mill; the apparatus used for filtering and separating is a slurry separator.
In the step (4), the sugar is one or more of sucrose, glucose and fructose-glucose syrup, and the final concentration of the sugar is 3-15% (w/v); lactose may also be added in appropriate amounts. The conditions of the Maillard reaction are as follows: the reaction temperature is 85-115 ℃, and the reaction time is 20 min-6 h.
The Maillard reaction is a carbonyl-ammonia reaction between a carbonyl compound (reducing saccharide) and an amino compound (amino acid and protein).
The water may be process water. The process water is water which meets the indexes of the process water for the GB/T10791-1989 soft drink after the domestic drinking water is subjected to sand filtration/carbon filtration.
According to a third object of the present invention, the present invention provides the use of the above soybean milk without beany flavor. Namely the application of the soybean milk in preparing the soybean milk, the application in preparing the sour soybean milk and the application in preparing the active lactobacillus sour soybean milk beverage.
The invention also provides soymilk, sour soymilk and an active lactic acid bacteria sour soymilk beverage, which are prepared by using the soymilk without beany flavor. The preparation method comprises the following steps:
1) preparing soymilk: mixing the auxiliary materials such as antioxidant, stabilizer and the like, stirring and dispersing the mixture with a proper amount of water uniformly, adding the mixture into the soybean milk, uniformly mixing, and then fixing the volume to obtain a solution. Homogenizing the solution at the temperature of 70-100 ℃ under 20-30 MPa, and sterilizing at 137 ℃ to obtain the soymilk. The antioxidant can be one or more of vitamin C and sodium isoascorbate; the stabilizer may be one or more of monoglyceride, pectin and gellan gum. In addition, it is also possible to optionally add: soybean oil for increasing the slippery feel; sodium pyrophosphate as a flavor and color protectant; one or more of sucrose, glucose, sucralose or isomaltulose as a sweetener.
Wherein, the soymilk comprises the following components (the process water has constant volume of 1000 mL):
500-1000 mL of soybean milk and 2-8 g of soybean oil
Monoglyceride 0.5 to 1.5g sodium pyrophosphate 0.1 to 0.5g
20-50 g of sucrose and 0.2-0.8 g of sodium isoascorbate
0-20 g of glucose and 0.1-0.5 g of gellan gum
2) Preparing the sour soybean milk: dissolving a stabilizing agent and an acidity regulator in an amount of 0.2-2% (w/v) and 0-0.2% (w/v) of the volume of the soybean milk with a proper amount of hot water, adding the mixture into the soybean milk, uniformly mixing, homogenizing at the temperature of 70-100 ℃ and under the pressure of 20-30 MPa, and sterilizing in a boiling water bath to obtain a solution. After the solution is cooled, the freeze-dried lactobacillus strain is inoculated, and the inoculation amount is 0.001-0.005% (w/v) of the solution. Culturing at 30-45 ℃ for 12-72 h, and fermenting at 4 ℃ for 12-24 h to obtain the sour soybean milk. The sour soybean milk may be of the set or agitated type.
In the preparation process of the sour soybean milk, the stabilizer added before homogenization is one or more of gelatin, modified starch and pectin; the acidity regulator is one or more of phosphate (such as sodium tripolyphosphate) and sodium citrate. Furthermore, the sour soybean milk may contain essence. The freeze-dried Lactobacillus strain is one or more of Streptococcus salivarius thermophilus (Streptococcus thermophilus), Lactobacillus acidophilus (Lactobacillus acidophilus), Lactobacillus casei (Lactobacillus casei) and Lactobacillus bulgaricus (Lactobacillus bulgaricus).
3) Preparing the active lactobacillus sour soybean milk beverage: homogenizing the soybean milk at the temperature of 70-100 ℃ under 20-30 MPa, and sterilizing in a boiling water bath. After cooling, inoculating lactobacillus freeze-dried strain with the inoculation amount of 0.001-0.005% (w/v) of the soybean milk. Then culturing for 12-72 h at 30-45 ℃ to obtain the fermented soybean milk. The fermented soybean milk is cooled to room temperature and then diluted and blended by processing water, and the blending formula comprises the following components in percentage by weight: 30-60% of fermented soybean milk, 5-15% of sugar, 0.03-0.12% of acidity regulator, 0.05-1% of stabilizer, 0.02-0.2% of essence and the balance of water. And homogenizing under 15-25 MPa to obtain the active lactobacillus sour soybean milk beverage. Wherein the sugar is one or more of sucrose, glucose, sucralose and isomaltulose; the stabilizer is one or more of soybean polysaccharide, sodium carboxymethylcellulose, pectin and xanthan gum; the acidity regulator is one or more of phosphate (such as sodium tripolyphosphate) and sodium citrate. The Lactobacillus freeze-dried strain is one or more of streptococcus salivarius thermophilus (streptococcus thermophilus), Lactobacillus acidophilus (Lactobacillus acidophilus), Lactobacillus casei (Lactobacillus casei) and Lactobacillus bulgaricus (Lactobacillus bulgaricus).
In the preparation method of the soybean milk, the lipase is inhibited by acid soaking, the alkali is used for soaking and neutralizing the acid at a proper temperature, then the high-temperature pulping (water grinding) is carried out to inactivate the lipase, and then the soybean milk is boiled and deodorized, and particularly, the Maillard reaction is utilized to graft sugar chains on protein so as to further endow the soybean milk with rich soybean flavor. Inoculating the screened lactobacillus which is suitable for taking the soybean milk as a fermentation substrate, and obtaining a sour soybean milk curd product which has good flavor and no post-acidification and contains active lactobacillus without adding essence; or combined with different strains to obtain active lactobacillus beverage with high acid yield, high viable count, and good health promotion function, wherein the number of active lactobacillus can reach 109Above CFU/mL, the shelf life is longer than that of the sour soybean milk curd product.
The soybean milk with excellent flavor can be prepared by the preparation method, and the soybean milk can be further prepared into soybean milk; or inoculating lactobacillus, fermenting, and making sour soybean milk curd containing active lactobacillus; the curd fermented by some lactic acid bacteria is suitable for blending, homogenizing and aseptic filling under aseptic conditions, and various styles of health-care beverages containing active lactic acid bacteria can be blended according to needs.
The invention uses the technology of acid treatment and neutralization at proper temperature, has novelty compared with the common technologies of alkaline soaking and the like, and greatly improves the flavor, the taste and the like of the product compared with the product soaked by the alkaline method. Compared with milk products, the soybean milk and the further processed products prepared by the method do not contain lactose, thereby avoiding lactose intolerance. More importantly, the invention utilizes the principle of producing fragrance by Maillard reaction to eliminate beany flavor and obviously improve the special beany flavor of the soybean milk. Furthermore, the invention utilizes the soybean milk to test lactobacillus strains which can be used for food, and high-activity lactobacillus or the combination thereof which is suitable for developing health-care probiotic beverages is obtained by screening. The probiotic beverage is prepared by using the soymilk instead of the milk, the raw materials are easy to obtain, the quality guarantee period is long, the production quantity can be adjusted according to the requirement, and in addition, the nutritional ingredients such as isoflavone and the like contained in the soymilk have good health care functions, so the soymilk has wide market and remarkable economic and social benefits.
Detailed Description
The present invention will be described in further detail with reference to specific examples, but the present invention is not limited to the following.
Example 1 preparation of beany flavor-free soymilk of the invention
(1) Selecting 1kg of commercially available good soybean, and cleaning with tap water to remove dust and mixed bacteria. Adding 2.0g citric acid and 1.0g phosphoric acid into 3L tap water, mixing and dissolving to obtain acid solution, and soaking soybean in the acid solution at 40 deg.C for 6 hr. The acid solution is then filtered to discard.
(2) Washing the swollen soybean obtained in the above step with tap water to remove residual acid solution, adding 3L 0.2% sodium bicarbonate solution preheated to 75 deg.C, soaking for 30min under heat preservation. Then filtering and discarding the alkali liquor.
(3) The soybeans obtained in the above step were washed three times with process water of 5 times the volume of the dry weight of the soybeans. Adding boiling water 5 times the dry weight of semen glycines, pulping with colloid mill, filtering with 150 mesh screen, adding boiling water 4 times the dry weight of semen glycines, pulping, filtering, mixing the filtrates, and boiling for 15 min.
(4) Weighing 150g of sucrose and 150g of glucose, adding into the solution, reacting at 95 ℃ for 3.5h, wherein the total volume is less than or equal to 9L, and obtaining the soybean milk without beany flavor. The soybean milk has aromatic flavor and protein content not less than 2%.
Example 2 preparation of the beany flavor-free soymilk of the invention
(1) Selecting 1kg of commercially available good soybean, and cleaning with tap water to remove dust and mixed bacteria. 1.5g of phosphoric acid is added into 3L of tap water, mixed evenly and dissolved to obtain an acid solution, and the soybeans are put into the acid solution to be soaked for 8 hours at the temperature of 30 ℃. The acid solution is then filtered to discard.
(2) Washing the swollen soybean obtained in the above step with tap water to remove residual acid solution, adding 3L 0.1% sodium bicarbonate solution preheated to 100 deg.C, soaking for 5min under heat preservation. Then filtering and discarding the alkali liquor.
(3) The soybeans obtained in the above step were washed three times with process water of 5 times the volume of the dry weight of the soybeans. Adding boiling water 5 times the dry weight of semen glycines, pulping with colloid mill, filtering with 150 mesh screen, adding boiling water 3 times the dry weight of semen glycines into the residue, pulping, filtering, mixing the filtrates, and boiling for 5 min.
(4) Weighing 800g of sucrose and 300g of glucose, adding into the solution, fixing the volume to 10L, and reacting at 85 ℃ for 6h to obtain the beany flavor-free soybean milk. The soybean milk has aromatic flavor and protein content not less than 2%.
Example 3 preparation of the beany flavor-free soymilk of the invention
(1) Selecting 1kg of commercially available good soybean, and cleaning with tap water to remove dust and mixed bacteria. Adding 4.0g citric acid into 3L tap water, mixing and dissolving to obtain acid solution, and soaking soybean in the acid solution at 25 deg.C for 15 hr. The acid solution is then filtered to discard.
(2) Washing the swollen soybean obtained in the above step with tap water to remove residual acid solution, adding 3L 0.3% disodium hydrogen phosphate solution preheated to 90 deg.C, soaking for 15min under heat preservation. Then filtering and discarding the alkali liquor.
(3) The soybeans obtained in the above step were washed three times with process water of 5 times the volume of the dry weight of the soybeans. Adding boiling water 4 times the dry weight of semen glycines, pulping with colloid mill, filtering with 200 mesh screen, adding boiling water 4 times the dry weight of semen glycines into the residue, pulping, filtering, mixing the filtrates, and boiling for 5 min.
(4) Weighing 600g of sucrose and 500g of glucose, adding the sucrose and the glucose into the solution, metering the volume to 8L, and reacting at 115 ℃ for 20min to obtain the beany flavor-free soybean milk. The soybean milk has aromatic flavor and protein content not less than 2%.
Example 4 preparation of soymilk (prepared using the soymilk prepared in example 1)
(1) 10g of monoglyceride, 200g of sucrose, 2g of gellan gum, 2g of sodium pyrophosphate and 2g of sodium isoascorbate are mixed, 70g of soybean oil is added, process water with the temperature of 85 ℃ is added, the mixture is stirred and dispersed uniformly, then the mixture is added into the soybean milk prepared in the example 1 and mixed uniformly, and the volume is determined to be 10L.
(2) Homogenizing the above solution at 90 deg.C under 30MPa, and sterilizing at 137 deg.C for 20s to obtain soybean milk. And then aseptic filling is carried out, the finished product of the soymilk is obtained after the inspection is qualified, and the finished product of the soymilk is stored at room temperature, wherein the shelf life is not less than 6 months.
Example 5 preparation of fermented soymilk (prepared using the soymilk prepared in example 2)
(1) 30g of modified starch, 20g of gelatin and 6g of sodium tripolyphosphate are fully dissolved and dispersed by 1L of hot water, then the mixture is added into the soybean milk prepared in the embodiment 2, the mixture is homogenized at the temperature of 70-100 ℃ and the pressure of 30MPa, and the solution is obtained after the mixture is sterilized in boiling water bath for 5 min. The solution is cooled to 45 ℃, inoculated with 0.002% (w/v) freeze-dried microbial inoculum of streptococcus salivarius subsp thermophilus, lactobacillus acidophilus and lactobacillus delbrueckii subsp bulgaricus, and kept stand and cultured for 15h at 41 ℃.
(2) Then fermenting for 12h at 4 ℃ to obtain the sour soybean milk, and packaging to obtain the finished sour soybean milk. The product is inspected and the stability is observed, the product meets the national relevant standards, the post-acidification phenomenon does not exist, and the shelf life is more than 3 weeks.
Example 6 preparation of active lactic acid bacteria fermented soymilk beverage (prepared using the soymilk prepared in example 3)
(1) And (3) homogenizing the soybean milk prepared in the embodiment 3 at the temperature of 70-100 ℃ under 20MPa, and sterilizing in a boiling water bath for 5 min. Cooling to about 45 ℃, inoculating 0.003 mass volume percent of freeze-dried bacterium agent of streptococcus salivarius thermophilus subspecies and lactobacillus casei, and standing and culturing for 60 hours at 35 ℃ to obtain the fermented soybean milk.
(2) And (5) diluting and blending. The prescription is as follows: 8kg of fermented soybean milk, 2.5kg of cane sugar, 0.012kg of sodium citrate, 0.005kg of xanthan gum, 0.02kg of sodium carboxymethylcellulose (model FH9), 0.05kg of soybean polysaccharide, 0.05kg of yoghourt essence and the balance of water. Dispersing and dissolving other components except the fermented soybean milk by using water, boiling and keeping for 15min, cooling to room temperature, mixing with the fermented soybean milk under an aseptic condition, uniformly stirring, processing the processed soybean milk to 20L, homogenizing under an aseptic condition at 15MPa to obtain the active lactobacillus sour soybean milk beverage, and filling and inspecting to obtain a finished product. The product prepared by the method meets the national relevant standards, and the number of the active lactic acid bacteria is high and can reach 109More than CFU/mL, long preservation activity at 4 ℃ and shelf life of not less than one month.
Claims (8)
1. The soybean milk without beany flavor is characterized by being prepared by a method comprising the following steps:
(1) acid soaking: soaking soybeans in an acid solution for 5-20 hours at the temperature of 20-50 ℃; then removing the acid liquor;
(2) alkali soaking: soaking the soybeans obtained in the step (1) in an alkali solution at the temperature of 60-100 ℃ for 5-30 min; then discarding the alkali liquor;
(3) pulping: pulping the soybeans obtained in the step (2) with water at the temperature of 75-100 ℃, and boiling the obtained solution for 2-15 min;
(4) carrying out a Maillard reaction: adding sugar into the solution obtained in the step (3) to carry out Maillard reaction to obtain the soybean milk without beany flavor,
wherein,
in the step (1), the acid is one or more of citric acid and phosphoric acid; the concentration of the acid solution is 0.05-0.5% (w/v), and the pH value is 2-5; the ratio of the soybean to the acid solution is 1: 3-4 (w/v);
in the step (2), the alkali is one or more of sodium bicarbonate and disodium hydrogen phosphate; the concentration of the alkali solution is 0.05-0.7% (w/v);
in the step (3), the beating specifically comprises: adding water with the volume 3-6 times of the mass of the dried soybeans for primary pulping, separating the obtained filter residue by a residue-pulp separator, and adding water with the volume 3-5 times of the mass of the dried soybeans for secondary pulping to the obtained filter residue;
in the step (4), the sugar is one or more of sucrose, glucose and fructose-glucose syrup, and the final concentration of the sugar is 3-15% (w/v); the conditions of the Maillard reaction are as follows: the reaction temperature is 85-115 ℃, and the reaction time is 20 min-6 h.
2. The preparation method of the beany flavor-free soybean milk is characterized by comprising the following steps:
(1) acid soaking: soaking soybeans in an acid solution for 5-20 hours at the temperature of 20-50 ℃; then removing the acid liquor;
(2) alkali soaking: soaking the soybeans obtained in the step (1) in an alkali solution at the temperature of 60-100 ℃ for 5-30 min; then discarding the alkali liquor;
(3) pulping: pulping the soybeans obtained in the step (2) with water at the temperature of 75-100 ℃, and boiling the obtained solution for 2-15 min;
(4) carrying out a Maillard reaction: adding sugar into the solution obtained in the step (3) to carry out Maillard reaction to obtain the soybean milk without beany flavor,
wherein, in the step (1), the acid is one or more of citric acid and phosphoric acid; the concentration of the acid solution is 0.05-0.5% (w/v), and the pH value is 2-5; the ratio of the soybean to the acid solution is 1: 3-4 (w/v);
in the step (2), the alkali is one or more of sodium bicarbonate and disodium hydrogen phosphate; the concentration of the alkali solution is 0.05-0.7% (w/v);
in the step (3), the beating specifically comprises: adding water with the volume 3-6 times of the mass of the dried soybeans for primary pulping, separating the obtained filter residue by a residue-pulp separator, and adding water with the volume 3-5 times of the mass of the dried soybeans for secondary pulping to the obtained filter residue;
in the step (4), the sugar is one or more of sucrose, glucose and fructose-glucose syrup, and the final concentration of the sugar is 3-15% (w/v); the conditions of the Maillard reaction are as follows: the reaction temperature is 85-115 ℃, and the reaction time is 20 min-6 h.
3. Use of the beany flavor-free soybean milk of claim 1 in the preparation of soybean milk.
4. Use of the beany flavor-free soybean milk of claim 1 in the preparation of fermented soybean milk.
5. Use of the beany flavor-free soybean milk of claim 1 in the preparation of an active lactic acid bacteria sour soybean milk beverage.
6. A soybean milk prepared by using the beany flavor-free soybean milk of claim 1 by the following method: mixing auxiliary materials containing antioxidant and stabilizer, adding into soybean milk after stirring and dispersing uniformly with appropriate amount of water, and then fixing the volume to obtain a solution; homogenizing the solution at the temperature of 70-100 ℃ under 20-30 MPa, and sterilizing at 137 ℃ to obtain soybean milk; the antioxidant is one or more of vitamin C and sodium isoascorbate; the stabilizer is one or more of monoglyceride, pectin and gellan gum.
7. A sour soybean milk prepared by using the beany flavor-free soybean milk of claim 1 by the following method: dissolving a stabilizing agent and an acidity regulator with the volume of 0.2-2% (w/v) and 0-0.2% (w/v) of the volume of the soybean milk with a proper amount of hot water, adding the mixture into the soybean milk, uniformly mixing, homogenizing at the temperature of 70-100 ℃ under 20-30 MPa, and sterilizing in a boiling water bath to obtain a solution; after the solution is cooled, inoculating freeze-dried lactobacillus strains, wherein the inoculation amount is 0.001-0.005% (w/v) of the solution; culturing at 30-45 ℃ for 12-72 h, and fermenting at 4 ℃ for 12-24 h to obtain the sour soybean milk; wherein the stabilizer is one or more of gelatin, modified starch and pectin; the acidity regulator is one or more of phosphate including sodium tripolyphosphate and sodium citrate; the freeze-dried lactobacillus strain is one or more of streptococcus salivarius thermophilus subspecies, lactobacillus acidophilus, lactobacillus casei and lactobacillus delbrueckii subspecies bulgaricus.
8. An active lactic acid bacteria sour soybean milk beverage, which is prepared by using the beany flavor-free soybean milk of claim 1 by the following method: homogenizing the soybean milk at the temperature of 70-100 ℃ under 20-30 MPa, and sterilizing in a boiling water bath; cooling and inoculating freeze-dried lactobacillus strain with the inoculation amount of 0.001-0.005% (w/v) of the soybean milk; then culturing for 12-72 h at 30-45 ℃ to obtain fermented soybean milk; cooling the fermented soybean milk to room temperature, adding water for dilution and blending, wherein the blending formula comprises the following components in percentage by weight: 30-60% of fermented soybean milk, 5-15% of sugar, 0.03-0.12% of acidity regulator, 0.05-1% of stabilizer, 0.02-0.2% of essence and the balance of water; homogenizing under 15-25 MPa to obtain the active lactobacillus sour soybean milk beverage; wherein the sugar is one or more of sucrose, glucose, sucralose and isomaltulose; the stabilizer is one or more of soybean polysaccharide, sodium carboxymethylcellulose, pectin and xanthan gum; the acidity regulator is one or more of phosphate including sodium tripolyphosphate and sodium citrate; the freeze-dried lactobacillus strain is one or more of streptococcus salivarius subsp thermophilus, lactobacillus acidophilus, lactobacillus casei and lactobacillus delbrueckii subsp bulgaricus.
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