CN1507787A

CN1507787A - Secondary fermented soybean degraded acidophilous milk

Info

Publication number: CN1507787A
Application number: CNA021568308A
Authority: CN
Inventors: 王德祥; 刘桂君
Original assignee: Individual
Current assignee: Individual
Priority date: 2002-12-19
Filing date: 2002-12-19
Publication date: 2004-06-30

Abstract

The present invention relates to a secondary fermentation soybean degraded sour milk. It adopts secondary different microbial fermentation techniques to produce completely-new type soybean degraded sour milk. Firstly, it uses aspergillus oryzae to make first degradation and fermentation, the protease produced by aspergillus oryzae can be used to hydrolyze the soybean carbohydrate into the water-soluble substances of malt dextrin, oligomaltose and glucose, then it utilizes lactic acid bacteria to make secondary lactic fermentation so as to obtain the soybean degraded sour milk with good taste and rich bio-active substances of soybean polypeptide, etc. free from bean-like smell.

Description

Secondary fermentation soybean degraded sour milk

Technical field secondary fermentation soybean degraded of the present invention sour milk relates to deep-processing technical field of agricultural products, particularly soybean prod deep process technology field.

The background technology soybean has high nutritive value, and protein content is up to 45%, fat 20%, and based on unrighted acid, do not contain cholesterol, be rich in calcium, phosphorus, iron and multivitamin, contain strong antioxidant chlorogenic acid, be rich in multiple bioactivator isoflavones, soyasaponins, soybean lecithin etc., have the reduction cholesterol, reducing blood lipid, hypotensive prevents and treats artery sclerosis, anti-cancer, anticancer, plurality of health care functions such as delay senility.

At present more about the documents and materials of bean yoghourt, for example: " bean product process technology ", enemy agronomy etc. is write China Light Industry Press, 2002; " beans, storage of potato class and processing " Jiang Ying etc. writes Chinese agriculture publishing house 2002; " bean yoghourt " Wang Yongfu, Xu Hui, " cold drink and quick-frozen food industry " 2000 (3); Yet, the domestic and international at present reported in literature about bean yoghourt and production technology thereof is identical basically, all be to adopt the production of lactic acid bacteria one time fermentation, before the fermentation soya-bean milk is not carried out specially treated, this bean yoghourt local flavor, mouthfeel, quality are all bad, do not accepted, promoted difficulty by the consumer.Main cause is that quality is coarse, does not have peat-reek, and beany flavor is not removed, and lactobacillus-fermented can not remove beany flavor, has just been covered a part by lactic acid.

Summary of the invention the purpose of this invention is to provide a kind of new and high technology of soybean deep processing, provides a kind of complete novel sapor good soybean degraded sour milk.

Solution of the present invention is: adopt the fermentation of secondary different microorganisms, the different fermentations process technology is produced soybean degraded sour milk.Raw soybeans is at first inoculated aspergillus oryzae through handling, and carries out the fermentation first time, and the Abundant protein enzyme that utilizes aspergillus oryzae to produce is micromolecular water soluble substances such as polypeptide, amino acid to soybean protein hydrolysis; The amylase that produces comprises that cellulose hydrolysis is micromolecular water soluble substances such as maltodextrin, oligomeric maltose, glucose to soy carbohydrates, and then inoculating lactic acid bacterium, carries out the fermentation second time, produces soybean degraded sour milk at last.Originally and combined with protein fishy smell material together, separate along with the hydrolysis of protein in the sweat and to remove, another part fishy smell material is decomposed by the aspergillus oryzae metabolism, utilizes microbial fermentation thoroughly to remove beany flavor.

Characteristics of the present invention:

1. the present invention adopts twice different microorganisms fermentation, and different fermentations process technology, the bean yoghourt of producing are little molecular degradation materials, be water miscible, the quality exquisiteness is lubricious, has thoroughly solved the coarse difficult problem of soymilk quality, very easily digest and assimilate, be rich in bioactivators such as soya-bean polypeptides.

2. the present invention utilizes microbial fermentation technology thoroughly to remove big beany flavor.

3. the present invention adopts aspergillus oryzae, and the result of multiple microorganism co-fermentation such as lactic acid bacteria effect has formed fragrant flavor substances such as many organic acids, alcohol, ester, and the soybean degraded sour milk of producing has dense local flavors such as sauce perfume (or spice).

The specific embodiment describes in further detail the present invention below in conjunction with technical process.

Soybean → select and clean → boil → soak → remove the peel → rub → degrade (fermentation for the first time) → defibrination → filter and remove residue → allotment → sterilization → lactic fermentation (fermentation for the second time) → high-pressure homogeneous → can → sterilization → finished product.

Soybean is through selecting cleaning, remove impurity, put into jacketed pan and boiled 8 minutes, put into clear water and soaked 8 hours, enter peeling machine and remove skin of beancurd, utilizing the jam machine to rub becomes thin bulk, and humidity is pinched agglomerating with hand, can scatter for suitable after unclamping hand, carry out koji, inoculation aspergillus oryzae conidium was cultivated white hypha to be covered with 24～48 hours for 30 ℃, bent material caking is for becoming bent, finish to cultivate, pulverize, add water and mix thicker fluid becoming bent, entered the hydrolytic decomposition pot degradation treatment 10 hours, temperature is controlled at about 40 ℃, finishes soybean protein, the degraded of carbohydrate.Add water again and enter the colloid mill defibrination, filter and remove residue, slurries pump into blend tank and prepare burden, add 2% milk powder, auxiliary materials such as 10% sucrose pump into fermentation and irritate sterilization, inoculation lactobacillus bulgaricus and streptococcus thermophilus, 40 ℃ fermented 10 hours, pH is 4.0, and total acidity 0.8%～1.0% is a fermentation ends, enters high pressure homogenizer emulsification homogeneous, can was sterilized 20 minutes for 100 ℃.

Claims

1. secondary fermentation soybean degraded sour milk, it is characterized in that adopting secondary different microbial fermentation techniques to produce, it is degradable fermented at first to utilize microorganism to carry out, and for fermentation for the first time, utilizes the protease of microorganisms that soybean protein hydrolysis is water-soluble substanceses such as polypeptide, amino acid; The amylase that produces is hydrolyzed to soy carbohydrates water-soluble substanceses such as maltodextrin, compound sugar, glucose, is equipped with auxiliary material then, utilizes lactic acid bacteria to carry out lactic fermentation again, is fermentation for the second time, produces soybean degraded sour milk.

2. according to the described secondary fermentation soybean degraded of claim 1 sour milk, it is degradable fermented to it is characterized in that at first utilizing aspergillus oryzae to carry out, (or adding protease, diastase), the protease that utilizes aspergillus oryzae to produce is water-soluble substanceses such as polypeptide, amino acid to soybean protein hydrolysis; The amylase that produces is hydrolyzed to soy carbohydrates water-soluble substanceses such as maltodextrin, compound sugar, glucose.

3. according to the described secondary fermentation soybean degraded of claim 1 sour milk, it is characterized in that adopting lactobacillus bulgaricus, lactic acid bacterias such as streptococcus thermophilus carry out the lactic fermentation second time and produce the degradation-type bean yoghourt.

4. according to the described secondary fermentation soybean of claim 1 degraded sour milk, it is characterized in that to add auxiliary material be milk powder sucrose etc.