CN106578105A - Pure vegetable protein sour soybean milk fermented by mixed soybean milk and preparation method thereof - Google Patents
Pure vegetable protein sour soybean milk fermented by mixed soybean milk and preparation method thereof Download PDFInfo
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- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
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- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
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Abstract
The invention relates to pure vegetable protein sour soybean milk fermented by mixed soybean milk and a preparation method thereof. The pure vegetable protein sour soybean milk is composed of 20 to 30 portions by weight of mixed soybean milk, 5 to 10 portions by weight of saccharose, 0.05 to 0.2 portions by weight of a starter and 60 to 80 portions by weight of water. The pure vegetable protein sour soybean milk has high protein content and high content of oligosaccharides such as stachyose and raffinose, contains more nutrients which are beneficial to the growth and metabolism of lactic acid bacteria, does not need additional milk powder or other energy substances for lactobacillus fermentation and has a sweet and sour taste, a fine taste, and a good flavor.
Description
Technical field
The present invention relates to a kind of pure plant albumen soy yogurt using mixing soya-bean milk fermentation and preparation method thereof, belongs to food
Processing technique field.
Background technology
Soy yogurt be with the processed material of Semen sojae atricolor or Semen sojae atricolor as primary raw material by fermentation agent fermentation and made by a kind of local flavor
Unique, nutritious class Yoghourt product.Because soy yogurt have passed through fermentation procedure, it is destroyed the harmful enzyme in raw material,
Beany flavor is eliminated, the content of flatulence composition is reduced, so that product has pure and fresh lactate fermentation local flavor, and contains lactic acid
Thalline and its metabolite, so as to effectively adjust the gastrointestinal tract micro ecological balance and human activin immune system.Additionally, some lactic acid
Bacterium can produce vitamin B group, make up the deficiency of vitamin B group in raw material, in addition compared with clabber, the production cost of soy yogurt
It is lower, it is a kind of succedaneum of good Yoghourt.
At present, research to soy yogurt fermentation technology and relevant report, but still there is problems with：1st, ferment
To soy yogurt there are problems that ferment local-flavor is not good, grumeleuse is fragile, milk surum is separated out and quality；2nd, with Semen sojae atricolor as original
Material, containing some antinutritional factor and some bad flavor substances in Semen sojae atricolor.Such as the Knits trypsin inhibitors in Semen sojae atricolor
Can suppress tryptic activity with the trypsin inhibitor such as Bowman-Bilk trypsin inhibitors, affect disappearing for protein
Change and absorb, cause pancreas loose, Developing restraint development etc.；Contained volatile fatty acid, fatty alcohol etc. have Semen sojae atricolor in Semen sojae atricolor
There are beany flavor and bitter taste, cause beany flavor weight, mouthfeel is thin, meta-acid, make us being difficult to receive；3rd, in order to improve mouthfeel, additionally
Addition milk powder, additive is excessive.These problems limit the popularization of soy yogurt, therefore, it is bean product to develop excellent soy yogurt
The urgent needss of industry.
" mixing soyabean milk "：Soybean protein isolate is made using alkali extraction and acid precipitation technique, and mixing soyabean milk is soybean protein isolate alkali
It is the material before acid is sunk after molten.Containing oligosaccharide such as Raffinose, stachyose in mixing soyabean milk, also have in mixing soyabean milk micro
The mineral compositions such as potassium, phosphorus, magnesium.In acid condition to thermally-stabilised, its sugariness is about the 70% of sucrose to oligosaccharide.In human body
Digestive enzyme can not decompose stachyose, Raffinose, therefore can not produce heat.But in the Bifidobacterium in human body intestinal canal almost
All strains can be using stachyose and Raffinose, and the noxious bacteria in intestinal then can hardly be utilized.Stachyose and cotton seed
Sugar is probioticss in human body intestinal canal --- the multiplicaiton factor of bacillus bifiduss, human body physiological function is improved effect well, its
Protein content is higher in secondary mixing soyabean milk, simultaneously containing mineral compositions such as potassium, phosphorus, magnesium.
The content of the invention
For the deficiencies in the prior art, the present invention provide a kind of pure plant albumen soy yogurt using mixing soya-bean milk fermentation and
Its preparation method.
Technical scheme is as follows：
A kind of pure plant albumen soy yogurt using mixing soya-bean milk fermentation, its raw material components composition is as follows, is weight portion：
Mixing soyabean milk 20-30 parts, sucrose 5-10 parts, leaven 0.05-0.2 parts, water 60-80 parts,
Above-mentioned material is mixed after temperature 35-42 DEG C bottom fermentation 5-15h, cold preservation, after-ripening is then carried out and pure plant is obtained
Albumen soy yogurt.
Currently preferred, using the pure plant albumen soy yogurt of mixing soya-bean milk fermentation, raw material components composition is as follows, is
Weight portion：
Mixing soyabean milk 22-28 parts, sucrose 5-8 parts, leaven 0.08-0.2 parts, water 60-70 parts.
A currently preferred technical scheme, using the pure plant albumen soy yogurt of mixing soya-bean milk fermentation, raw material components
Composition is as follows, is weight portion：
20 parts of soyabean milk of mixing, 8 parts of sucrose, 0.1 part of leaven, 71.9 parts of water.
A currently preferred technical scheme, using the pure plant albumen soy yogurt of mixing soya-bean milk fermentation, raw material components
Composition is as follows, is weight portion：
30 parts of soyabean milk of mixing, sucrose 10%, 0.2 part of leaven, 59.8 parts of water.
Currently preferred, Raffinose mass content is 0.01-0.1% in described mixing soyabean milk, and stachyose quality contains
Measure as 0.05-0.4%.
Currently preferred, described mixing soyabean milk is to prepare during soybean protein isolate by raw material of low temperature soy meal
Intermedium.
It is further preferred that described mixing soyabean milk is to be prepared as follows to obtain：
In mass ratio it is 1 by defatted soybean meal and water:The ratio mixing of 10-15, pH value is adjusted to 6- with liquid NaOH
7,20-60min is extracted in the case where temperature is for 10-50 DEG C, it is dissolved out soluble protein and some other solable matter, so
After carry out solid-liquid separation, isolated solid phase is added water again, adjusts pH to be extracted, and then carries out solid-liquid separation, is merged twice
Filtrate, mix homogeneously obtains final product mixing soyabean milk.
Currently preferred, described leaven is lactobacillus delbruockii subspecies bulgaricus, lactobacillus helveticuss, Bulgaria
One or two in lactobacilluss, streptococcus thermophiluss, bacillus bifiduss, bacillus acidophilus, lactobacillus casei or lactobacillus rhamnosuss
It is mixed above.
The preparation method of above-mentioned pure plant albumen soy yogurt, including step is as follows：
1) soyabean milk pretreatment is mixed：Mixing soyabean milk is crossed into 80-150 mesh sieves, siftage matter dilute, extension rate is 1-
3 times, after must diluting soyabean milk is mixed；
2) dissolving saccharose：Mix to after dilution in soyabean milk and add sucrose stirring and evenly mixing, obtain mixed liquor；
3) preheat：Mixed liquor is warming up to 70-80 DEG C and carries out preheating 2-5min；
4) homogenizing and sterilization：Mixed liquor after preheating is cooled to 55-65 DEG C and carries out homogenizing, the same terms homogenizing twice,
Sterilized after matter；
5) inoculation and fermentation：Material after sterilization, is cooled to 30-45 DEG C, adds leaven, and at 35-42 DEG C, ferment 5-
15h；
6) cold preservation and after-ripening：Soy yogurt cold preservation, after-ripening after fermenting, obtain final product pure plant albumen soy yogurt.
Currently preferred, step 2) addition of sucrose accounts for after dilution the 5-10% for mixing soyabean milk.
Currently preferred, step 4) homogenization pressure is 200bar-300bar, sterilization temperature is 100-115 DEG C, during sterilization
Between 5-15min.
Currently preferred, step 5) addition of leaven accounts for after dilution the 0.05-0.2% for mixing soyabean milk.
Currently preferred, step 6) cold preservation and after-ripening be that soy yogurt after fermentation is cooled to into 15-20 DEG C, in 2-4 DEG C of bar
After-ripening 12-24h obtains final product pure plant albumen soy yogurt under part.
The present invention adopt mixing soyabean milk for raw material preparation pure plant albumen soy yogurt, and being not added with milk powder or other any is used for
The energy substance of lactic acid bacteria fermentation.Nitrogen source of the mixing soyabean milk as fermentation, on the one hand, solvable containing part in due to mixing soyabean milk
Property it is sugared and it is more be conducive to lactobacter growth breed metabolism nutritional labeling, have extra acidic flavoring agent acid adjustment is not needed
Good state and local flavor, adopt mixing soyabean milk to be prevented effectively from beany flavor for raw material, make obtained by finished product taste is better；Significantly
Sour-sweet degree, mouthfeel and quality are improved, soy yogurt sour and sweet palatability, mouthfeel children's cunning, modest viscosity, the free from extraneous odour for obtaining, the present invention
Proportioning gained sour bean milk clean taste, it is easy to absorption of human body；The precipitation of sour bean milk milk surum is avoided, is further solved
Storage problem, while raw materials used price is more cheap, process is simple is easily operated；Improve the utilization rate of mixing soyabean milk, section
About production cost.
Beneficial effect
The present invention has the following advantages compared with prior art:
1st, the present invention adopt mixing soyabean milk for raw material not only protein content height, and the oligosaccharide such as stachyose, Raffinose
Content is higher, simultaneously containing more nutritional labelings for being conducive to lactobacter growth to breed metabolism, such as mineral, so, with mixed
Soyabean milk is closed as the nitrogen source of fermentation, it is not necessary to extra addition milk powder or other any energy substances for lactic acid bacteria fermentation, i.e.,
Sour and sweet palatability, delicate mouthfeel, sapid soy yogurt is obtained；
2nd, the present invention improves the utilization rate of mixing soyabean milk using mixing soya-bean milk fermentation soy yogurt, has saved production cost.
Specific embodiment
Further specific descriptions are done to the present invention below by embodiment, but protection scope of the present invention is not merely limited to
In following examples, the those of ordinary skill of the technical field is capable of achieving this according to above present disclosure
Bright purpose.
Lactobacillus helveticuss deposit number in embodiment is CGMCC1.1877, purchased from China General Microbiological culture presevation
Administrative center,
Bacillus acidophilus' deposit number is CGMCC1.2919, purchased from China General Microbiological culture presevation administrative center.
Lactobacillus delbruockii subspecies bulgaricus deposit number is CGMCC1.1863, is protected purchased from China General Microbiological strain
Hide administrative center.
Embodiment 1
By taking 100kg soy yogurts as an example, its raw material components composition is as follows, is weight portion：
Mixing soyabean milk 20kg, sucrose 8kg, leaven 0.1kg, water 71.9kg.
Described leaven is lactobacillus helveticuss.
Preparation method：
20kg mixing soyabean milk is filtered first, in the lower liquid of sieve the dilution of 71.9kg water is added, be subsequently adding 8kg sucrose fully molten
Xie Hou, in 80 DEG C of sterilization cylinders 5min is preheated, and homogenizing when the temperature after preheating drops to 55 DEG C, homogenization pressure is 200bar, identical
Condition homogenizing sterilizes 5min in sterilizing cylinders twice, then at 115 DEG C, and sterilized material is cooled to 40 DEG C or so, adds 0.1kg to protect
Plus Leah lactobacilluss, in 35-42 DEG C of condition bottom fermentation 5-15h, soy yogurt after fermentation is cooled to into 15-20 DEG C, in 2-4 DEG C of condition
Lower after-ripening 12-24h obtains final product pure plant albumen soy yogurt.
The tamarind milk product of the present invention is per 100 grams containing protein >=2.3 gram, fat >=1.1 grams, its organoleptic indicator, physics and chemistry
Requirement etc. meets GB/T30885-2014《Vegetable protein beverage bean milk and soybean milk drink》.
Embodiment 2
By taking 100kg soy yogurts as an example, its raw material components composition is as follows, is weight portion：
Mixing soyabean milk 30kg, sucrose 10kg, leaven 0.2kg, water 59.8kg.
The leaven is bacillus acidophilus.
Preparation method：
30kg mixing soyabean milk is filtered first, in the lower liquid of sieve the dilution of 59.8kg water is added, be subsequently adding 10kg sucrose abundant
After dissolving, sterilize cylinders at 70 DEG C in preheat 5min, the homogenizing when temperature after preheating drops to 65 DEG C, homogenization pressure is 300bar, phase
With condition homogenizing twice, then at 105 DEG C sterilize cylinders in sterilize 15min, sterilized material is cooled to 40 DEG C or so, adds
0.2kg leavens, in 35-42 DEG C of condition bottom fermentation 5-15h, are cooled to 15-20 DEG C, in 2-4 DEG C of condition by soy yogurt after fermentation
Lower after-ripening 12-24h obtains final product pure plant albumen soy yogurt.
Embodiment 3
By taking 100kg soy yogurts as an example, its raw material components composition is as follows, is weight portion：
Mixing soyabean milk 25kg, sucrose 7kg, leaven 0.2kg, water 67.8kg.
The leaven is lactobacillus delbruockii subspecies bulgaricus.
Preparation method is with embodiment 1.
Comparative example：
Acid obtained in a kind of production method of sapid soy yogurt disclosed in Chinese patent literature CN103689103A
Soyabean milk.
Experimental example 1
The soy yogurt that embodiment of the present invention 1-3 is obtained carries out sour-sweet degree, mouthfeel, local flavor, matter with the soy yogurt of comparative example
Ground contrast, test result is shown in Table 1：
The tamarind milk-quality of table 1 is contrasted
Contrast can be seen that by table 1 and substantially improve sour-sweet degree, mouthfeel and quality through the present invention, the tamarind for obtaining
Newborn sour and sweet palatability, mouthfeel children's cunning, modest viscosity, free from extraneous odour, it is homogeneous, it is fat-free free without precipitation.
Experimental example 2
Preserve during mixing soyabean milk is stored in respectively into 37 DEG C, 50 DEG C of calorstat and investigate.Investigate the stability change of product.
Stability change of the table 2 under different storage temperatures, resting period
| 37℃ | 50℃ | |
| Embodiment 1 | Start within 85 days flocculation, lamination occur | Start within 42 days flocculation, lamination occur |
| Embodiment 2 | Start within 80 days flocculation, lamination occur | Start within 35 days flocculation, lamination occur |
| Embodiment 3 | Start within 90 days flocculation, lamination occur | Start within 45 days flocculation, lamination occur |
| Comparative example | Start within 30 days flocculation, lamination occur | Start within 10 days flocculation, lamination occur |
By the contrast of table 2 as can be seen that three groups of test mixing soyabean milk stability of the present invention are significantly better than comparative example product.
Experimental example 3 mix soyabean milk to product special flavour, sour-sweet degree, mouthfeel impact：
For sour bean milk drink product, local flavor, sour-sweet degree, mouthfeel are an important functional propertiess.In mixing soyabean milk
Containing part soluble sugar and more nutritional labelings for being conducive to lactobacter growth to breed metabolism, extra tart flavour is not being needed
Agent acid adjustment has good state and local flavor, adopts mixing soyabean milk to be prevented effectively from beany flavor for raw material, makes gained finished product
Taste is better, and mixing soyabean milk addition is 20-30%, is conducive to product fermentation and the formation of After-ripening flavor substance.Change
The addition of mixing soyabean milk, the addition of research mixing soyabean milk to product special flavour, sour-sweet degree, mouthfeel impact, as a result such as following table
It is shown：
Soy yogurt sensorial differences after the mixing soya-bean milk fermentation of the Different adding amount of table 3
As a result show, very little, tamarind milk fermentation is too slow, too sweet, and mouthfeel is thin, and local flavor is boring, easily for mixing soyabean milk addition
Layering；Mixing soyabean milk ratio is too big, and soy yogurt is sour-sweet uncoordinated, too sour, sense of eking out a living, clouding, and beany flavor greatly and has a fermentation
The abnormal flavour of generation, considers, and 20-30% mixing soyabean milk addition product special flavours are good, and tissue morphology is also preferable.
Claims (10)
1. a kind of using the pure plant albumen soy yogurt for mixing soya-bean milk fermentation, its raw material components composition is as follows, is weight portion：
Mixing soyabean milk 20-30 parts, sucrose 5-10 parts, leaven 0.05-0.2 parts, water 60-80 parts,
Above-mentioned material is mixed after temperature 35-42 DEG C bottom fermentation 5-15h, cold preservation, after-ripening is then carried out and pure plant albumen is obtained
Soy yogurt.
2. it is according to claim 1 using the pure plant albumen soy yogurt for mixing soya-bean milk fermentation, it is characterised in that raw material group
It is grouped into as follows, is weight portion：
Mixing soyabean milk 22-28 parts, sucrose 5-8 parts, leaven 0.08-0.2 parts, water 60-70 parts.
3. it is according to claim 1 using the pure plant albumen soy yogurt for mixing soya-bean milk fermentation, it is characterised in that raw material group
It is grouped into as follows, is weight portion：
20 parts of soyabean milk of mixing, 8 parts of sucrose, 0.1 part of leaven, 71.9 parts of water.
4. it is according to claim 1 using the pure plant albumen soy yogurt for mixing soya-bean milk fermentation, it is characterised in that raw material group
It is grouped into as follows, is weight portion：
30 parts of soyabean milk of mixing, sucrose 10%, 0.2 part of leaven, 59.8 parts of water.
5. it is according to claim 1 using the pure plant albumen soy yogurt for mixing soya-bean milk fermentation, it is characterised in that described
Raffinose mass content is 0.01-0.1% in mixing soyabean milk, and stachyose mass content is 0.05-0.4%.
6. it is according to claim 1 using the pure plant albumen soy yogurt for mixing soya-bean milk fermentation, it is characterised in that described
Mixing soyabean milk is to prepare the intermedium during soybean protein isolate as raw material with low temperature soy meal；
Preferably, described mixing soyabean milk is to be prepared as follows to obtain：
In mass ratio it is 1 by defatted soybean meal and water:The ratio mixing of 10-15, pH value is adjusted to 6-7 with liquid NaOH,
Temperature is dissolved out soluble protein and some other solable matter, Ran Houjin to extract 20-60min at 10-50 DEG C
Row solid-liquid separation, isolated solid phase is added water again, adjusts pH to be extracted, and then carries out solid-liquid separation, merges filtrate twice,
Mix homogeneously obtains final product mixing soyabean milk.
7. it is according to claim 1 using the pure plant albumen soy yogurt for mixing soya-bean milk fermentation, it is characterised in that described
Leaven be lactobacillus delbruockii subspecies bulgaricus, lactobacillus helveticuss, Lactobacillus bulgaricus, streptococcus thermophiluss, bacillus bifiduss,
One or more mixing in bacillus acidophilus, lactobacillus casei or lactobacillus rhamnosuss.
8. the preparation method of the pure plant albumen soy yogurt described in claim 1, including step is as follows：
1) soyabean milk pretreatment is mixed：Mixing soyabean milk is crossed into 80-150 mesh sieves, siftage matter dilute, extension rate is 1-3 times,
Mix soyabean milk after must diluting；
2) dissolving saccharose：Mix to after dilution in soyabean milk and add sucrose stirring and evenly mixing, obtain mixed liquor；
3) preheat：Mixed liquor is warming up to 70-80 DEG C and carries out preheating 2-5min；
4) homogenizing and sterilization：Mixed liquor after preheating is cooled to 55-65 DEG C and carries out homogenizing, the same terms homogenizing twice, after homogenizing
Sterilized；
5) inoculation and fermentation：Material after sterilization, is cooled to 30-45 DEG C, adds leaven, and at 35-42 DEG C, ferment 5-15h；
6) cold preservation and after-ripening：Soy yogurt cold preservation, after-ripening after fermenting, obtain final product pure plant albumen soy yogurt.
9. the preparation method of pure plant albumen soy yogurt according to claim 8, it is characterised in that step 2) sucrose plus
Enter amount and account for after dilution the 5-10% for mixing soyabean milk；Step 4) homogenization pressure be 200bar-300bar, sterilization temperature is 100-115
DEG C, sterilizing time 5-15min.
10. the preparation method of pure plant albumen soy yogurt according to claim 8, it is characterised in that step 5) leaven
Addition account for dilution after mix soyabean milk 0.05-0.2%；Step 6) cold preservation and after-ripening be to be cooled to soy yogurt after fermentation
15-20 DEG C, after-ripening 12-24h obtains final product pure plant albumen soy yogurt under the conditions of 2-4 DEG C.
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| CN107333899A (en) * | 2017-07-24 | 2017-11-10 | 山东禹王生态食业有限公司 | A kind of free from beany flavor, without astringent sense, sweet and sour taste, soy yogurt easy to process and preparation method thereof |
| CN107593926A (en) * | 2017-10-25 | 2018-01-19 | 美安康质量检测技术（上海）有限公司 | The preparation method and lactobacillus-fermented Fermented Soybean Milk of a kind of lactobacillus-fermented Fermented Soybean Milk |
| CN107854008A (en) * | 2017-12-15 | 2018-03-30 | 佛山市顺德区美的电热电器制造有限公司 | A kind of nose assembly for being used to be arranged on cup body of soymilkgrinder |
| CN109645138A (en) * | 2019-01-31 | 2019-04-19 | 金国平 | A kind of pure plant protein yoghourt and preparation method thereof |
| CN111602721A (en) * | 2020-05-08 | 2020-09-01 | 华南农业大学 | Method for promoting fermentation of plant yoghourt and application thereof |
| CN111700119A (en) * | 2020-06-12 | 2020-09-25 | 福建省农业科学院农业工程技术研究所 | Process for preparing acid soybean milk leaven by taking soybean meal as raw material |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107333899A (en) * | 2017-07-24 | 2017-11-10 | 山东禹王生态食业有限公司 | A kind of free from beany flavor, without astringent sense, sweet and sour taste, soy yogurt easy to process and preparation method thereof |
| CN107593926A (en) * | 2017-10-25 | 2018-01-19 | 美安康质量检测技术（上海）有限公司 | The preparation method and lactobacillus-fermented Fermented Soybean Milk of a kind of lactobacillus-fermented Fermented Soybean Milk |
| CN107854008A (en) * | 2017-12-15 | 2018-03-30 | 佛山市顺德区美的电热电器制造有限公司 | A kind of nose assembly for being used to be arranged on cup body of soymilkgrinder |
| CN109645138A (en) * | 2019-01-31 | 2019-04-19 | 金国平 | A kind of pure plant protein yoghourt and preparation method thereof |
| CN111602721A (en) * | 2020-05-08 | 2020-09-01 | 华南农业大学 | Method for promoting fermentation of plant yoghourt and application thereof |
| CN111700119A (en) * | 2020-06-12 | 2020-09-25 | 福建省农业科学院农业工程技术研究所 | Process for preparing acid soybean milk leaven by taking soybean meal as raw material |
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