CN101015309A - Preparation of yoghourt by using soybean - Google Patents
Preparation of yoghourt by using soybean Download PDFInfo
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- CN101015309A CN101015309A CNA2007100803715A CN200710080371A CN101015309A CN 101015309 A CN101015309 A CN 101015309A CN A2007100803715 A CNA2007100803715 A CN A2007100803715A CN 200710080371 A CN200710080371 A CN 200710080371A CN 101015309 A CN101015309 A CN 101015309A
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Abstract
The invention discloses the formula of soybean yoghourt, process for production and culture of bean-based bacterial. The basic formulation is disclosed, and the influence of post-acid change to the taste is also discussed.
Description
Technical field
The present invention relates to a kind of production method of sour milk, particularly a kind of with the method for soybean as a kind of feedstock production sour milk.Prescription design, production method and the beans base culture of strains of Fermented Soybean Milk have specifically been narrated; The basic recipe composition has been discussed, and back acid changes the influence to mouthfeel.
Background technology
Soy protein content is abundant, and the protein of 1kg soybean is equivalent to the protein in 2.3kg pork or the 2kg beef, so be described as " green cow ", " plant meat ".The general component of soybean is protein 35%-40%, fatty potassium 16%-20%, and the about 376mg of carbohydrate, magnesium 173mg also have iron, sodium, manganese, zinc, copper; Vitamin 5% mainly contains B family vitamin, carrotene, VC and VE etc.In addition, soybean also has bioactivators such as abundant lecithin, saponin, isoflavones, inositol, so soybean nutritional is abundant.Utilize soymilk, make soymilk by lactobacillus-fermented, ANFs has improved the quality and the mouthfeel of soymilk to the human influence in the reduction soymilk, has also reduced cost simultaneously.
The patent of invention content
The purpose of this invention is to provide a kind of with the method for soybean as a kind of feedstock production sour milk.
In method of the present invention, raw material that relates to and auxiliary material comprise nonreactive whole milk powder, raw milk, soybean, white granulated sugar, lactose, 2600 starch and self-control bacterial classification.
Method of the present invention comprises:
1. the flow process of production method and key points for operation comprise processing in early stage, batching, homogeneous and the fermentation of raw material and auxiliary material substantially.Idiographic flow is as follows:
Soybean screening → cleaning, immersion, rinsing → defibrination → separation → sterilization → batching
↑
Raw milk → standardization
→ preheating, homogeneous, sterilization → cooling, inoculation, can → fermentation → refrigeration
(1) soya-bean milk preparation
1. soybean screening soybean impurity elimination thing requires full grains, mellow and full, and nothing is gone mouldy, no insect pest.
2. clean, immersion, rinsing washing soybean be clean, 3 times of water loggings bubbles, pH value 8-9 soaks 8-10h summer, soaks the 16-20h rinsing winter to neutral.
3. defibrination, separation, cold water defibrination.Screenings separates behind the defibrination for the first time, gets bean dregs, and the defibrination screenings separates for the second time, crosses 120 orders, control soybean: water=1: 8.This and hereinafter, various " ratios " and " ratio equation ", for example " soybean: water=1: 8 " represents the weight ratio of each component.
4. go out enzyme 95-100 ℃, keep 5-10min, add defoamer in the time of 70 ℃.
(2) yogurt production
1. prepare burden soya-bean milk, raw milk and auxiliary material mixes, and 70 ℃ keep 10-15min.
2. preheating, homogeneous, sterilization, at 22-25MPa, homogeneous under the 65-70 ℃ of condition, at 125-130 ℃, sterilization under the 3-5s condition.
3. cool off, inoculation, can, 42-44 ℃ of inoculation is in the mixture weight of above-mentioned supplementary material, inoculum concentration is 2.5%-3.5%, " % " expression is in the weight of the ingredients mixture of soya-bean milk, raw milk and auxiliary material mixing, and " percentage by weight " of inoculation mixes 10min.
4. the fermentation temperature that ferments is 40-44 ℃, and terminal point acidity is controlled at 63-68 ° of T (PH4.75-4.80).
5. refrigeration has reduced PH.
2. beans base culture of strains
(1) activated spawn culture medium 12% defatted milk milk powder restore and pure soymilk in 4 kinds of ratio match ratios, promptly 9: 1,8: 2,7: 3,6: 4, every 100ml, each 10, in the 250mL conical beaker,, standby at 115 ℃ of 15min that sterilize down.
(2) the activation culture weight of basic bacterial classification of suckling in culture medium, ratio in 3.0%-5.0% is inoculated in 9: 1 (milk: in culture medium soymilk), acidity reaches till the 80-85 ° of T to the 3h, be inoculated in 8: 2 (milk: cultivate activation in culture medium soymilk) with 9: 1 activated spawn by same procedure, and the like, (suckle: till soymilk) vigor reaches requirement in the culture medium at 6: 4 until bacterial classification.
(3) mother culture reaches the bacterial classification of vigor requirement, transplants in the 10ml test tube freezing long preservation.
The specific embodiment
Sense pipe index evaluation
Determine beans substrate composition, carry out sensory evaluation.Select 10 professional and technical personnel that the evaluation experience is arranged, respectively curdled milk state, taste smell, fine and smooth index are estimated.Curdled milk state 40 minutes, taste smell 30 minutes, fine and smooth index 30 minutes.
Back acid changes and the mouthfeel evaluation
The correlation of acid variation and mouthfeel after determining in the shelf life.Through repeatedly experiment, the result shows that the acidity of bean yoghourt remains on mouthfeel the best between the 81-95 ° of T.Standards of grading are as follows: the following or 115 ° of T of 60 ° of T are above to be the 1-3 branch, and 60-70 ° of T or 105-115 ° of T are the 4-5 branch; 95-105 ° of T or 71-80 ° of T are the 6-8 branch; 80-95 ° of T is the 9-10 branch.
The allotment of 1 bacterial classification
Soymilk protein mainly is globulin, isoelectric point PH4.75, and curdled milk acidity is low, and further fermentation will be adopted and produce the relatively slow bacterial classification of acid, and therefore adopt streptococcus thermophilus: protect markon lactobacillus=2-4: 1 is comparatively suitable.
2 milk and soya-bean milk ratio, lactose, converted starch
Through repeatedly experiment, find milk and soya-bean milk component ratio, whether use the use of lactose and stabilizing agent, influential to fermentation time, organoleptic indicator's (structural state, taste smell, mouthfeel) of bean yoghourt.Select milk and soya-bean milk ratio, lactose, converted starch, carry out orthogonal experiment, 3 levels of each factor are selected L
9(3
3) orthogonal table, the results are shown in Table 1.
Design of table 1 orthogonal experiment and result
| Experiment numbers | A milk and soya-bean milk ratio | B lactose (%) | C converted starch (%) | Fermentation time | The organoleptic indicator |
| 1 2 3 4 5 6 7 8 9 | 1(8∶2) 1 1 2(7∶3) 2 2 3(6∶4) 3 3 | 1 2 3 1 2 3 1 2 3 | 1 2 3 2 3 1 3 1 2 | 3h 18min 3h 14min 3h 10min 3h 32min 3h 28min 3h 25min 3h 50min 3h 47min 3h 45min | 83 81 79 88 87 82 96 93 91 |
2.3 inoculum concentration, fermentation temperature, terminal point acidity and the influence of back acid variation to mouthfeel
The mouthfeel of bean yoghourt depends on the control of variation of back acidity to a great extent, and acid then changes again with inoculation, fermentation temperature, terminal point acidity closely related.
Select inoculum concentration and terminal point acidity constant, experimentize, the results are shown in Table 2, table 3 with different fermentation temperatures.The result shows that fermentation temperature is high more, fermentation time is short more, back acid is fast more, and mouthfeel is coarse relatively; Fermentation temperature is low more, and fermentation time is slow more, and back acid is slow more, and mouthfeel is fine and smooth relatively.The higher isoelectric point of delicate mouthfeel degree and glycinin is relevant, i.e. glycinin acid cure is very fast admittedly, and too fast acidifying causes the curdled milk structural state coarse.
The sweat of table 2 different fermentations temperature and back acid change
| Fermentation time (h) ℃ | Acidity (° T) and curdled milk state | ||
| 37℃ | 42℃ | 46℃ | |
| 1.0 | 33 (generally) | 37 (generally) | 31 (generally) |
| 1.5 | 43 (generally) | 45 (generally) | 49 (well) |
| 2.0 | 58 (generally) | 62 (well) | 63 (good) |
| 2.5 | 62 (well) | 71 (good) | --- |
| 3.0 | 67 (good) | --- | --- |
Annotate: "---" represent to have stopped fermenting.
The back acid of the different cold preservation times of table 3 changes
| Cold preservation time (h) | Back acid changes (° T) | ||
| 48 96 168 | 84 88 91 | 86 93 95 | 74 91 96 |
Annotate: cold preservation time is suitable with the shelf-life.
Equally, fermentation temperature and terminal point acidity are constant, experimentize with different inoculum concentrations, and the high more back acid of inoculum concentration is fast more, otherwise back acid is slow more.As a same reason, different terminal point acidity being experimentized, same rule is arranged, is a little less than two kinds of above situations of influence degree.Through repeatedly experiment, inoculum concentration, fermentation temperature, terminal point acidity are close with the sour variation relation in back, and acid then changes closely related with mouthfeel again.Row orthogonal experiment when selecting inoculum concentration, fermentation temperature, terminal point acidity, 3 levels of each factor are selected L
9(3
3) orthogonal table, the results are shown in Table 4.
Table 4 Orthogonal experiment results
| Experiment numbers | A (%) inoculum concentration | B (℃) fermentation temperature | C (° T) terminal point acidity | Mouthfeel is estimated |
| 1 2 3 4 5 6 | 1(2.5) 1 1 2(3.0) 2 2 | 1(37) 2(42) 3(64) 1 2 3 | 1(58) 2(61) 3(64) 2 3 1 | 8.6 8.2 6.0 8.3 6.7 5.8 |
| 7 8 9 | 3(3.5) 3 3 | 1 2 3 | 3 1 2 | 6.7 5.9 5.1 |
According to table 5, table 6, determine the primary and secondary order of each factor by the size of extreme difference.From the basic recipe data processed result, influence factor is successively: A-B-C, and promptly milk and soymilk ratio have the greatest impact to the organoleptic indicator, and influencing less is converted starch, and optimum combination is: A3B1C3.From back acid variation mouthfeel is influenced data processed result, influence factor is successively: B＞A＞C, and promptly fermentation temperature is to the sour variable effect maximum in back, and the influence of terminal point acidity is less, and optimum combination is: A1B1C2.
3 conclusions
3.1 the weak relatively bacterial classification of acidity helps the mouthfeel of bean yoghourt, the curdled milk exquisiteness, and adopt streptococcus thermophilus: lactobacillus bulgaricus=2～4: 1 is comparatively suitable.
3.2 basic recipe adopts milk and soya-bean milk ratio to be 6: 4, to add 1% lactose and 4% converted starch, behind lactobacillus-fermented, and product mouthfeel the best, cost is lower.
3.3 the back acid of bean yoghourt in shelf life changes to the mouthfeel influence greatly, adopts that the bacterial classification inoculation amount is 2.5%, the production method condition of 37 ℃ of fermentation temperatures and 61 ° of T of terminal point acidity, the acidity that can effectively control bean yoghourt in the shelf life is at 80～90 ° of T.
Table 5 orthogonal experiment data are handled (basic recipe)
| A milk and soya-bean milk ratio | The B lactose | The C converted starch | |
| K1 K2 K3 k1 k2 k3 R | 243 257 280 81 86 93 12 | 267 261 252 89 87 84 5 | 258 260 262 86 87 87 1 |
Table 6 orthogonal experiment data are handled (back acid changes the mouthfeel influence)
| A milk and soya-bean milk ratio | The B lactose | The C converted starch | |
| K1 K2 | 22.8 20.8 | 23.6 20.8 | 20.3 21.6 |
| K3 k1 k2 k3 R | 17.7 7.6 6.9 5.9 1.7 | 16.9 7.9 6.9 5.6 2.3 | 19.4 6.8 7.2 6.5 0.7 |
Claims (6)
1. production method of utilizing the soybean yoghourt comprises that processing in early stage, batching, homogeneous and the fermentation of raw material and auxiliary material is characterized in that:
(1) early stage of material and auxiliary material, processing comprised
Soya-bean milk is made in soybean screening, cleaning, immersion, rinsing, defibrination, separation and sterilization;
Raw milk → standardization;
(2) batching comprises
With soya-bean milk and standardized milk and other auxiliary materials configuration mixing;
(3) homogeneous and fermentation comprise
Preheating, homogeneous, sterilization, cooling, inoculation, can, fermentation and refrigeration.
2. the production method of utilizing the soybean yoghourt according to claim 1 is characterized in that: the bacterial classification that inoculation is adopted is streptococcus thermophilus and protects markon's lactobacillus, streptococcus thermophilus: protect markon lactobacillus=2-4: 1, be weight ratio.
3. the production method of utilizing the soybean yoghourt according to claim 1 is characterized in that its prescription is: 6-8 weight portion milk, 2-4 weight portion soya-bean milk is a radix with the mixed weight of milk and soya-bean milk, adds 1-3% lactose and 1-4% converted starch.
4. the production method of utilizing the soybean yoghourt according to claim 1 is characterized in that its prescription is: 6 weight portion milk, 4 weight portion soya-bean milk are radix with the mixed weight of milk and soya-bean milk, add 1% lactose and 4% converted starch.
5. according to any one described production method of utilizing the soybean yoghourt of claim 1-4, it is characterized in that the mixture weight in supplementary material, inoculum concentration is 2.5%-3.5%, and in 42-44 ℃ of inoculation, fermentation temperature is 37-64 ℃, fermentation time 1-4 hour.
6. the production method of utilizing the soybean yoghourt according to claim 5 is characterized in that the mixture weight in supplementary material, and inoculum concentration is 2.5%, and fermentation temperature is 37 ℃, 61 ° of T of terminal point acidity.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103262891A (en) * | 2013-06-17 | 2013-08-28 | 余芳 | Preparation technology of Chinese yam sour soybean milk |
| CN103355406A (en) * | 2013-06-20 | 2013-10-23 | 宁波大学 | Production method for sour soybean milk with rich active polysaccharides |
| CN103704354A (en) * | 2013-12-19 | 2014-04-09 | 广西大学 | Preparation method of fermented sour soybean milk |
| CN104026246A (en) * | 2014-06-17 | 2014-09-10 | 克拉玛依绿成农业开发有限责任公司 | Flavored fermented soybean milk formula and preparation method thereof |
| CN104041580A (en) * | 2014-05-08 | 2014-09-17 | 上海宏莘科技发展有限公司 | Soyabean milk and milk curd composition and preparation method thereof |
| CN105707274A (en) * | 2016-02-24 | 2016-06-29 | 朱兰英 | Manufacturing method of kiwi yoghourt |
| CN107087682A (en) * | 2017-07-04 | 2017-08-25 | 六安职业技术学院 | A kind of preparation method of coagulating type Snakegourd Fruit Sourbean milk |
| CN107624872A (en) * | 2017-09-27 | 2018-01-26 | 广州市澳米环保科技有限公司 | A kind of compoiste fermented protein beverage of viable type and preparation method thereof |
| CN108244243A (en) * | 2018-01-03 | 2018-07-06 | 杨春建 | A kind of sour milk of Low lactose milk soya-bean milk and preparation method thereof |
-
2007
- 2007-03-08 CN CNA2007100803715A patent/CN101015309A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103262891A (en) * | 2013-06-17 | 2013-08-28 | 余芳 | Preparation technology of Chinese yam sour soybean milk |
| CN103355406A (en) * | 2013-06-20 | 2013-10-23 | 宁波大学 | Production method for sour soybean milk with rich active polysaccharides |
| CN103355406B (en) * | 2013-06-20 | 2015-08-19 | 宁波大学 | A kind of production method being rich in active polysaccharide Fermented Soybean Milk |
| CN103704354A (en) * | 2013-12-19 | 2014-04-09 | 广西大学 | Preparation method of fermented sour soybean milk |
| CN103704354B (en) * | 2013-12-19 | 2015-05-20 | 广西大学 | Preparation method of fermented sour soybean milk |
| CN104041580A (en) * | 2014-05-08 | 2014-09-17 | 上海宏莘科技发展有限公司 | Soyabean milk and milk curd composition and preparation method thereof |
| CN104026246A (en) * | 2014-06-17 | 2014-09-10 | 克拉玛依绿成农业开发有限责任公司 | Flavored fermented soybean milk formula and preparation method thereof |
| CN104026246B (en) * | 2014-06-17 | 2016-04-27 | 克拉玛依绿成农业开发有限责任公司 | A kind of flavor fermentation soya-bean milk formula and preparation method |
| CN105707274A (en) * | 2016-02-24 | 2016-06-29 | 朱兰英 | Manufacturing method of kiwi yoghourt |
| CN107087682A (en) * | 2017-07-04 | 2017-08-25 | 六安职业技术学院 | A kind of preparation method of coagulating type Snakegourd Fruit Sourbean milk |
| CN107624872A (en) * | 2017-09-27 | 2018-01-26 | 广州市澳米环保科技有限公司 | A kind of compoiste fermented protein beverage of viable type and preparation method thereof |
| CN108244243A (en) * | 2018-01-03 | 2018-07-06 | 杨春建 | A kind of sour milk of Low lactose milk soya-bean milk and preparation method thereof |
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