CN103027126A - Fermented soybean milk clear juice beverage, high protein viable organism chewable tablet and preparation method thereof - Google Patents
Fermented soybean milk clear juice beverage, high protein viable organism chewable tablet and preparation method thereof Download PDFInfo
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- CN103027126A CN103027126A CN2013100065586A CN201310006558A CN103027126A CN 103027126 A CN103027126 A CN 103027126A CN 2013100065586 A CN2013100065586 A CN 2013100065586A CN 201310006558 A CN201310006558 A CN 201310006558A CN 103027126 A CN103027126 A CN 103027126A
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Abstract
The invention discloses a fermented soybean milk clear juice beverage, a high protein viable organism chewable tablet and a preparation method thereof, and belongs to the technical field of food machining. The product is mainly prepared from the following steps: introducing 1-10% of Kefir fermentation agent in percent by volume of base materials into the base materials containing 0.2-0.5% of whey protein concentrate, 5-20% of honey and the balance of soybean milk; fermenting for 6-20 hours in 20-30 DEG C; stirring and centrifuging so as to separate the supernate and the sediment; filtering and sterilizing the supernate so as to obtain the soybean milk clear juice beverage; using the separated sediment as the raw material; adding mycose and glycerol, wherein the content of the mycose is 1-10% that of the sediment and the content of the glycerol is 1-10% that of the sediment; uniformly mixing; carrying out low temperature spraying drying treatment so as to obtain the soybean milk powder; and carrying out tabletting and shaping treatment so as to obtain the high protein viable organism chewable tablet. Not only are products which are rich in nutrition, unique in flavor and good in taste provided, but also the raw material utilization rate is high, and environmental pollution is reduced.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of fermented soybean milk clear-juice beverage and high protein viable bacteria chewable tablets and preparation method thereof.
Background technology
Soybean is pulse family Glycine annual herb plant, originates in China.As one of the main source of phytoprotein in the diet, soybean not only protein content height, essential amino acid A wide selection of colours and designs, composition is appropriate, is fit to the human body needs, and contains less cholesterol.Be rich in soybean lecithin in the soybean simultaneously, isoflavones, vitamin E, unrighted acid, the mineral matters such as calcium, iron, phosphorus have very high nutritive value.U.S. food and drug administration (FDA) official approval soybean are healthy food.At present, verified its has building up health, reduces blood fat, antiatherosclerosis disease, improves the effects such as women's climacteric syndrome symptom.
Kefir fermenting agent is a kind of leavening that lactic fermentation and culture propagation are carried out simultaneously; Formed by multiple beneficial microorganisms such as lactic acid bacteria, saccharomycete, leukonid and acetic acid bacterias.The product that makes by Kefir fermenting agent has high nutritive value and health care, to all effective in cure effects of disease such as digestive system, blood circulation, diabetes, anaemia, nervous systems; Lactic acid bacteria wherein and metabolite have strong inhibitory action to pathogenic microbes.
The present invention is fermented take soya-bean milk the Kefir fermenting agent access in main raw material, isolate supernatant and sediment by centrifugal separation technology, and to its comprehensive utilization, be prepared into fermented soybean milk clear-juice beverage and high protein viable bacteria chewable tablets, product is rich in viable bacteria and the nutrients such as metabolite, isoflavones thereof, has the characteristics such as be of high nutritive value, unique flavor, mouthfeel are good.For the comprehensive utilization of soybean provides a kind of new way, also increased the diversity of product.
Summary of the invention
Technical problem:
Technical problem to be solved by this invention provides a kind of fermented soybean milk clear-juice beverage and high protein viable bacteria chewable tablets and preparation method thereof, product have be of high nutritive value, unique flavor, characteristics that mouthfeel is good.
A kind of preparation method of fermented soybean milk clear-juice beverage is characterized in that comprising at least following key step:
Step 1: the soya bean that usefulness soaks and materials ratio are 1: 5～10 distilled water defibrination, obtain soya-bean milk behind the filter and remove residue;
Step 2: in soya-bean milk, add the whey protein concentrate of its weight 0.2～0.5% and 5～20% honey, mix, obtain the base-material that ferments;
Step 3: after the sterilization of above-mentioned fermentation base-material, be cooled to 20～30 ℃;
Step 4: by binder volume percentage, in 1～10% Kefir fermenting agent access fermentation base-material, 20～30 ℃ of bottom fermentations 6～20 hours, stir also centrifugal, isolate supernatant and sediment, supernatant after filtration and sterilization processing namely gets the soya-bean milk clear-juice beverage.
Kefir fermenting agent described in the step 4 with 10% skimmed milk powder solution through sterilization in 85～90 ℃, 15～30 minutes after, be cooled to 20～30 ℃, inoculation skimmed milk volume is 2～3% Kai Feier grain freeze-drying direct vat inoculation, obtains in 6～20 hours at 20～30 ℃ of bottom fermentations.
Centrifugal temperature described in the step 4 is 4～25 ℃, and rotating speed is 2500～6000 rev/mins, and the time is 15～40 minutes.
Sterilization conditions described in the step 3, four is through 15～30 minutes at 85～95 ℃.
Be raw material with the isolated sediment of step 4 in the claim 1, add the trehalose of sediment quality 1～10% and 1～10% glycerine, after mixing, carry out low temperature spray drying and process, obtain the soya-bean milk powder, process obtaining high protein viable bacteria chewable tablets through compression molding.
The EAT of described low temperature spray drying is 60～85 ℃, and leaving air temp is 40～55 ℃, obtain the soya-bean milk powder after, again through 1000～4000N pressure compression molding, obtain high protein viable bacteria chewable tablets.
Beneficial effect of the present invention: be the comprehensive utilization to soybean material, the residue that produces after the preparation beverage is taken full advantage of, be processed into chewable tablets, the fermented soybean milk clear-juice beverage of making and high protein viable bacteria chewable tablets are rich in various nutrients and lactic acid bacteria, saccharomycete isoreactivity probio and metabolite thereof, be of high nutritive value, unique flavor, mouthfeel be good, not only have economic worth, and reduced environmental pollution.
The specific embodiment
The preparation of a, soya-bean milk: fresh soya bean is after 90～100 ℃ of hot water scald 3～5 minutes, 0.45% saleratus solution with 3～5 times of quality soaked 9～12 hours, again with distillation washing 2～3 times, be 1: 5～10 distilled water defibrination with material-water ratio, obtain soya-bean milk behind 100～200 order filter and remove residues.
The preparation of b, leavening: with 10% skimmed milk powder solution through sterilization in 85～90 ℃, 15～30 minutes after, be cooled to 20～30 ℃, inoculation skimmed milk volume is 2～3% Kai Feier grain freeze-drying direct vat inoculation, 20～30 ℃ of bottom fermentations 6～20 hours, obtain producing with two generation leavening.
C, allotment: add the whey protein concentrate of its weight 0.2～0.5% and 5～20% honey in the soya-bean milk for preparing to process a, mix, obtain the base-material that ferments.
D, sterilization, cooling: with above-mentioned fermentation base-material 85～95 ℃ through sterilization in 15～30 minutes after, be cooled to 20～30 ℃.
E, inoculation, fermentation: be that 1～10% of base-material cumulative volume is inoculated in the fermentation base-material of process d preparation with the leavening of process b preparation by inoculum concentration, 20～30 ℃ of bottom fermentations 6～20 hours.
F, stirring, centrifugal: the fermented soybean milk of process e preparation is constantly stirred, and is 4～25 ℃ in temperature, and rotating speed is 2500～6000 rev/mins, and the time is centrifugation under 15～40 minutes conditions, obtains supernatant and sediment.
G, filtration, sterilization, can: the supernatant that process f is made carries out filtration treatment, and while hot can under 85～90 ℃ of conditions, is incubated 15～30 minutes, and sterilization obtains the fermented soybean milk clear-juice beverage.
H, allotment: with the isolated sediment of process f, add 1～10% trehalose and 1～10% glycerine, mix.
I, low temperature spray drying, compressing tablet: the sample that process h is obtained is 60～85 ℃ at EAT, and leaving air temp is to carry out low temperature spray drying under 40～55 ℃, obtains dry powder, again through 1000～4000N pressure compression molding, obtains high protein viable bacteria chewable tablets.
Embodiment 1
Fresh soya bean was soaked 9 hours with 0.45% saleratus solution of 3 times of quality after 90 ℃ of hot water scald 5 minutes, washes 2 times with distillation again, and be 1: 5 distilled water defibrination with material-water ratio, it is for subsequent use to obtain soya-bean milk behind the 100 order filter and remove residues; With the skimmed milk of 10% skimmed milk powder through sterilization in 85 ℃, 30 minutes after, be cooled to 20 ℃, inoculation skimmed milk volume is 2% Kai Feier grain freeze-drying direct vat inoculation, 25 ℃ of bottom fermentations 6 hours, it was for subsequent use to obtain producing leavening; In the soya-bean milk for preparing, add the whey protein concentrate of its weight 1/50 and 10% honey, stir, again through after the sterilization in 85 ℃, 30 minutes, be cooled to 20 ℃, be that 3% of base-material cumulative volume is inoculated into wherein with leavening by inoculum concentration,, mix after 6 hours at 25 ℃ of bottom fermentations, be under 3000 rev/mins at 4 ℃ of temperature, rotating speed again, isolate supernatant in centrifugal 30 minutes, filter by 85 ℃ sterilization in 30 minutes, after the while hot can cooling, obtain the fermented soybean milk clear-juice beverage; Isolated sediment adds 1% trehalose, 1% glycerine, after mixing, is 60 ℃ at EAT, and leaving air temp is 40 ℃ of lower low temperature spray dryings, passes through 1000N pressure compression molding again, gets high protein viable bacteria chewable tablets.Soya-bean milk clear-juice beverage technical indicator is: protein 〉=10.0mg/ml, flavones 〉=0.04mg/ml, alcoholic strength 0.1～0.5%, pH3.0～5.0, lactic acid degree 20～70.T, coliform＜3/100ml are without pathogenic bacteria.The technical indicator of high protein viable bacteria chewable tablets is: protein 〉=30%, lactic acid bacteria number 〉=10
7Cfu/mg, yeast count 〉=2 * 10
4Cfu/ml, coliform＜3/100g are without pathogenic bacteria.
Embodiment 2
Fresh soya bean was soaked 10 hours with 0.45% saleratus solution of 4 times of quality after 95 ℃ of hot water scald 3 minutes, washes 3 times with distillation again, and be 1: 8 distilled water defibrination with material-water ratio, it is for subsequent use to obtain soya-bean milk behind the 150 order filter and remove residues; With the skimmed milk of 10% skimmed milk powder through sterilization in 90 ℃, 20 minutes after, be cooled to 25 ℃, inoculation skimmed milk volume is 3% Kai Feier grain freeze-drying direct vat inoculation, 28 ℃ of bottom fermentations 10 hours, it was for subsequent use to obtain producing leavening; In the soya-bean milk for preparing, add the whey protein concentrate of its weight 1/40 and 15% honey, stir, again through after the sterilization in 90 ℃, 20 minutes, be cooled to 25 ℃, be that 4% of base-material cumulative volume is inoculated into wherein with leavening by inoculum concentration, at 28 ℃ of bottom fermentations after 10 hours, mix, be under 4000 rev/mins at 10 ℃ of temperature, rotating speed again, isolate supernatant in centrifugal 20 minutes, filter by 85 ℃ sterilization in 20 minutes, after the while hot can cooling, obtain the fermented soybean milk clear-juice beverage; Isolated sediment adds 5% trehalose, 5% glycerine, after mixing, is 70 ℃ at EAT, and leaving air temp is 50 ℃ of lower low temperature spray dryings, passes through 2000N pressure compression molding again, gets high protein viable bacteria chewable tablets.Soya-bean milk clear-juice beverage technical indicator is: protein 〉=10.0mg/ml, flavones 〉=0.04mg/ml, alcoholic strength 0.1～0.5%, pH3.0～5.0, lactic acid degree 20～70.T, coliform＜3/100ml are without pathogenic bacteria.The technical indicator of high protein viable bacteria chewable tablets is: protein 〉=30%, lactic acid bacteria number 〉=10
7Cfu/mg, yeast count 〉=2 * 10
4Cfu/ml, coliform＜3/100g are without pathogenic bacteria.
Embodiment 3
Fresh soya bean was soaked 12 hours with 0.45% saleratus solution of 5 times of quality after 92 ℃ of hot water scald 4 minutes, washes 3 times with distillation again, and be 1: 10 distilled water defibrination with material-water ratio, it is for subsequent use to obtain soya-bean milk behind the 200 order filter and remove residues; With the skimmed milk of 10% skimmed milk powder through sterilization in 95 ℃, 15 minutes after, be cooled to 30 ℃, inoculation skimmed milk volume is 3% Kai Feier grain freeze-drying direct vat inoculation, 30 ℃ of bottom fermentations 10 hours, it was for subsequent use to obtain producing leavening; The whey protein concentrate that adds its weight 1/20 in the soya-bean milk for preparing, with 20% honey, stir, again through after the sterilization in 95 ℃, 15 minutes, be cooled to 30 ℃, be that 5% of base-material cumulative volume is inoculated into wherein with leavening by inoculum concentration, at 30 ℃ of bottom fermentations after 15 hours, mixing, is under 5000 rev/mins at 20 ℃ of temperature, rotating speed again, isolates supernatant in centrifugal 15 minutes, filtration is by 85 ℃, sterilization in 20 minutes after the while hot can cooling, obtains the fermented soybean milk clear-juice beverage; Isolated sediment adds 8% trehalose, 8% glycerine, after mixing, is 80 ℃ at EAT, and leaving air temp is 55 ℃ of lower low temperature spray dryings, passes through 2500N pressure compression molding again, gets high protein viable bacteria chewable tablets.Soya-bean milk clear-juice beverage technical indicator is: protein 〉=10.0mg/ml, flavones 〉=0.04mg/ml, alcoholic strength 0.1～0.5%, pH3.0～5.0, lactic acid degree 20～70.T, coliform＜3/100ml are without pathogenic bacteria.The technical indicator of high protein viable bacteria chewable tablets is: protein 〉=30%, lactic acid bacteria number 〉=10
7Cfu/mg, yeast count 〉=2 * 10
4Cfu/ml, coliform＜3/100g are without pathogenic bacteria.
Claims (7)
1. a fermented soybean milk clear-juice beverage by weight percentage, contains following percentage component, 0.2～0.5% whey protein concentrate, 5～20% honey, all the other are soya-bean milk, and described soya-bean milk is the distilled water defibrination of soya bean and 1: 5～10, the soya-bean milk that obtains behind the filter and remove residue.
2. the preparation method of a fermented soybean milk clear-juice beverage claimed in claim 1 is characterized in that comprising at least following key step:
Step 1: with the soya bean that soaks and 1: 5～10 distilled water defibrination, obtain soya-bean milk behind the filter and remove residue;
Step 2: in soya-bean milk, add the whey protein concentrate of its weight 0.2～0.5% and 5～20% honey, mix, obtain the base-material that ferments;
Step 3: with the sterilization of above-mentioned fermentation base-material, be cooled to 20～30 ℃;
Step 4: by fermentation binder volume percentage, in 1～10% Kefir fermenting agent access fermentation base-material, 20～30 ℃ of bottom fermentations 6～20 hours, stir also centrifugal, isolate supernatant and sediment, supernatant after filtration and sterilization processing namely gets the soya-bean milk clear-juice beverage.
3. the preparation method of a kind of fermented soybean milk clear-juice beverage according to claim 2, it is characterized in that in the described step 4 Kefir fermenting agent with 10% skimmed milk powder solution through sterilization in 85～90 ℃, 15～30 minutes after, be cooled to 20～30 ℃, inoculation skimmed milk volume is 2～3% Kai Feier grain freeze-drying direct vat inoculation, obtains in 6～20 hours at 20～30 ℃ of bottom fermentations.
4. the preparation method of a kind of fermented soybean milk clear-juice beverage according to claim 2 is characterized in that the centrifugal temperature in the step 4 is 4～25 ℃, and rotating speed is 2500～6000 rev/mins, and the time is 15～40 minutes.
5. the preparation method of a kind of fermented soybean milk clear-juice beverage according to claim 2 is characterized in that the sterilization conditions described in the step 3, four is through 15～30 minutes at 85～95 ℃.
6. the preparation method of a high protein viable bacteria chewable tablets, it is characterized in that: be raw material with the isolated sediment of step 4 in the claim 2, add the trehalose of sediment quality 1～10% and 1～10% glycerine, mix, carrying out low temperature spray drying processes, obtain the soya-bean milk powder, process obtaining high protein viable bacteria chewable tablets through compression molding.
7. the preparation method of a kind of high protein viable bacteria chewable tablets according to claim 6, it is characterized in that: the EAT of low temperature spray drying is 60～85 ℃, leaving air temp is 40～55 ℃, after obtaining the soya-bean milk powder, through 1000～4000N pressure compression molding, obtain high protein viable bacteria chewable tablets again.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103461509A (en) * | 2013-09-24 | 2013-12-25 | 山西省农业科学院试验研究中心 | Fermented toadstool soybean milk and preparation method thereof |
| CN105558065A (en) * | 2016-03-10 | 2016-05-11 | 东北农业大学 | Gumbo sour soybean milk powder and manufacturing method thereof |
| CN106538699A (en) * | 2016-11-08 | 2017-03-29 | 福建省农业科学院农业生物资源研究所 | A kind of preparation method of soybean whey protein lactobacillus-fermented drink |
| CN107637666A (en) * | 2017-11-08 | 2018-01-30 | 广州市妙豆生物科技有限公司 | A kind of Kefir grains bean curd coagulant and preparation method thereof |
| CN108308281A (en) * | 2017-12-21 | 2018-07-24 | 吉林省农业科学院 | The fermented type soya-bean milk brewed powder and preparation method thereof of auxiliary hyperglycemic, norcholesterol |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461509A (en) * | 2013-09-24 | 2013-12-25 | 山西省农业科学院试验研究中心 | Fermented toadstool soybean milk and preparation method thereof |
| CN105558065A (en) * | 2016-03-10 | 2016-05-11 | 东北农业大学 | Gumbo sour soybean milk powder and manufacturing method thereof |
| CN106538699A (en) * | 2016-11-08 | 2017-03-29 | 福建省农业科学院农业生物资源研究所 | A kind of preparation method of soybean whey protein lactobacillus-fermented drink |
| CN107637666A (en) * | 2017-11-08 | 2018-01-30 | 广州市妙豆生物科技有限公司 | A kind of Kefir grains bean curd coagulant and preparation method thereof |
| CN108308281A (en) * | 2017-12-21 | 2018-07-24 | 吉林省农业科学院 | The fermented type soya-bean milk brewed powder and preparation method thereof of auxiliary hyperglycemic, norcholesterol |
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