CN101720968A - Method for producing fermented vegetable protein beverage - Google Patents

Abstract

The invention discloses a method for producing a fermentated vegetable protein beverage, which adopts a main technical process comprising: preparing soybeans into pure soya-bean milk; preparing production ferment by using a derosination cowmilk activation strain, adding blended auxiliary materials for fermentation; adding purified water into acid soya-bean milk after the fermentation, and simultaneously, adjusting protein contents; stirring the mixture uniformly for micronization; and then adding the mixture into feed liquor containing the soya-bean milk, uniformly stirring the resulting mixture, raising temperature, perform homogenization, and bottling the resulting product to obtain the fermented vegetable protein beverage. The production method adopts the deodorization technology of combining a chemical method, a physical method, a mechanical method and a biological method, inactivates anti-nutritional factors such as lipoxidase, trypsin inhibitor factors and urease, so that the soya-bean milk is fully deodorized; and simultaneously, the production method selects lactobacillus to perform fermentation and blending. The beverage prepared by the method contains a great amount of natural vegetable protein, multiple vitamins and multiple trace elements, and is a fermentation natural vegetable protein beverage.

Description

A kind of production method of fermented vegetable protein beverage

Technical field

The present invention relates to a kind of production method of vegetable protein beverage, referring in particular to the soybean is the method for main material production fermented vegetable protein beverage.

Background technology

Vegetable protein beverage is that the kernel with the higher fruit of protein content, seed or drupe class, nut fruits is a primary raw material, the goods through being processed into.It contains the indispensable nutriments of human body such as rich in protein, fat, vitamin, mineral matter.In the vegetable protein beverage, protein and amino acid content are higher, form rationally as the amino acid of protein in the soya-bean milk, belong to high-quality protein, are one of important sources of human high-quality protein.Do not enclose alcohol and contain a large amount of unrighted acids such as linoleic acid plus linolenic acid owing to vegetable protein beverage does not contain courage, long-term drinking not only can not cause the cholesterol deposition on the vascular wall, but also cholesterol is had dissolution.Most of vegetable protein beverages contain vitamin E, can prevent the unsaturated fat oxidation, remove cholesterol superfluous in the human body, prevent vascular sclerosis, reduce the effect of foxiness and prevention disease of old people.Vegetable protein beverage also is rich in several mineral materials and trace elements such as calcium, zinc, iron, is the physiology basic food, can cushion the ill-effect that physiological phenomenon food such as meat, bird, fish cause human body.So the vegetable protein beverage of developing new product variety accords with the demands of the market.

Summary of the invention

The technical problem to be solved in the present invention provides a kind of production method of fermented vegetable protein beverage.This method is primary raw material with the high quality soybean, adopt modern unique physics, chemistry, machinery, biological technique method, obtain unique flavor, good, nutritious, the low-cost fermented vegetable protein beverage of mouthfeel through defibrination, after taking off raw meat, lactic fermentation.

The technical problem to be solved in the present invention is realized by following scheme: a kind of production method of fermented vegetable protein beverage, primary raw material comprise soybean, pure water, streptococcus thermophilus, lactobacillus bulgaricus, it is characterized in that:

(1) soya-bean milk preparation: with the soybean peeling after selected, in being to soak 8-10 hour in 0.5% the sodium bicarbonate solution in concentration under the 20-50 ℃ of temperature, soaked soybean carries out boiling, cool off when waiting not have hard core, put into 8-10 then and doubly weigh hot water more than 60 ℃ its defibrination, with getting pure soya-bean milk behind the soya-bean milk slag separating and filtering that grinds, again it is finish-ground to 120 orders, become 160 orders after filtration;

(2) domestication of bacterial classification: select for use lactobacillus bulgaricus and streptococcus thermophilus as setting out bacterium, activation earlier, after treating that its vigor reaches requirement, at above-mentioned pure soya-bean milk: the fresh milk weight ratio is that the mixed soya-bean milk milk of 1: 9,2: 8,4: 6 different proportion liquid goes down to posterity in 41 ± 1 ℃ and raises and train, make it to become the Production of Soybean Yoghurt bacterial classification, cell concentration can reach 10 ⁹Individual/ml, be made into mother culture and produce leavening by above-mentioned condition more subsequently;

(3) compound stabilizer that allotment: a. will above-mentioned pure soya-bean milk weight 4-5 ‰, 1% lactose, 1% glucose and 6% white granulated sugar dry mixing mix, and slowly are sprinkled in 75 ℃ the hot water, and the mistake colloid mill is dissolved as the no particle glue of state homogeneous; B. join then in 70-75 ℃ the above-mentioned pure soya-bean milk and be stirred into feed liquid, the c. homogenizing temperature is 65 ℃, and pressure is 25MPa;

(4) fermentation: with above-mentioned feed liquid in 95 ℃ of sterilizations 20 minutes, be cooled to 45 ℃, adding inoculum concentration is the production leavening of 5%-6%, fermentation temperature is controlled at 41 ± 1 ℃, fermentation time was at 3-5 hour, stop fermentation when the pH value reaches 4.2-4.4, effect is to produce the more influence of multiple nutrient matter, the elimination flatulence factor by the biofermentation effect;

(5) allotment: being quickly cooled to stir below 25 ℃ after fermentation is reached home becomes soy yogurt; adding the doubly heavy pure water of 2-3 again allocates; allocate to protein content 〉=1.0% and become the soy yogurt dilution; again with 3-4 ‰ sweetener; 2-3 ‰ acid; 3-5 ‰ compound stabilizer and an amount of four kinds of auxiliary materials of fumet stir; after last colloid mill carries out micronize processing in 10 minutes; join in the above-mentioned soy yogurt dilution and stir; be warmed up to 70 ℃ and carry out homogeneous again; pressure is 25MPA; again after can 95 ℃ of sterilizations 15 minutes; it is stored refrigerated to send into freezer after the cooling, promptly gets the fermented vegetable protein beverage product.

This production method craft science is reasonable, adopt unique technique and recipe ingredient, has following advantage: (1), employing chemical method+physical method+mechanical means+bioanalysis combination deodorization technology, ANFs such as passivation lipoxidase, the trypsin inhibitor factor and urine enzyme, alleviate the flatulence factor, obtain the soymilk of full fishy smell-eliminating.(2), the lactic acid bacteria of selecting for use autonomous domestication to cultivate ferments, and reduced the content of flatulence composition oligosaccharides, have pure and fresh lactic fermentation local flavor, and contain lactic acid thalline and metabolite thereof.The Fermented Soybean Milk of utilizing lactobacillus-fermented to form is primary raw material, and the beverage flavor that makes after lactic fermentation is good, and structural state is good, and the bacterial classification of domestication is exclusive.(3), adopt the recipe ingredient of independent research, in the soybean vegetable protein beverage, add stabilizing agent, emulsifying agent, constant product quality then can layering, precipitation, state is even.(4), this vegetable protein beverage does not contain lactose and cholesterol, and have pure and fresh lactic fermentation local flavor, and human body is had certain function of health care, can regulate enterogastric peristalsis, suppress pathogen, promote food Qinghua to absorb, alleviate flatulence in the stomach, promote the liver function, and unique flavor, mouthfeel is pure and fresh, and sour and sweet palatability is nutritious.

Description of drawings

Fig. 1 is technological process of production figure of the present invention

The specific embodiment

Illustrate with an instantiation: selecting that particle integrity, full stalwartness, light, nothing are gone mouldy, foreign material content is less than 0.5% soybean 100kg, earlier with the peeling machine decortication, is that 0.5% sodium bicarbonate solution (50 ℃) is with soybeans soaking about 10 hours with concentration again.Change soaked soybean over to the jacketed pan boiling, cool off when waiting not have hard core, join then in the hot water more than 800kg60 ℃ its defibrination.Make pure soya-bean milk (about 100 orders) behind the soya-bean milk screenings separating and filtering that grinds, again it is squeezed into colloid mill and finish grind, be filtered to 160 orders with duplex strainer to 120 orders.

With lactobacillus bulgaricus and the streptococcus thermophilus after the activation, after treating that its vigor reaches requirement, at pure soya-bean milk: the fresh milk weight ratio is to go down to posterity in the mixed soya-bean milk milk of 1: 9,2: 8,4: 6 the different proportion liquid to raise and train, and makes it to become the Production of Soybean Yoghurt bacterial classification, and cell concentration can reach 10 ⁹Individual/ml, be made into mother culture subsequently again and produce leavening, producing the used culture medium of leavening should be identical with above-mentioned finished product raw material.

Earlier 3.2kg compound stabilizer, 8kg lactose, 8kg glucose, the dry mixing of 48kg white granulated sugar are mixed, slowly be sprinkled in the hot water about 75 ℃, cross the agranular glue that colloid mill makes it fully to be dissolved as the state homogeneous.Join then in 70 ℃ the pure soya-bean milk of 800kg and be stirred into feed liquid.With feed liquid with the homogenizer homogeneous (65 ℃, 25MPA).95 ℃ of sterilizations 20 minutes are cooled to 45 ℃, insert the production leavening of 40kg after domestication, and fermentation temperature is controlled at 41 ± 1 ℃, and fermentation time stopped to ferment when the pH value reaches 4.2 at 3-5 hour.After reaching home, fermentation is quickly cooled to below 25 ℃; the pure water that adds 1600kg; stir; adjust protein content 〉=1.0% simultaneously and become the soy yogurt dilution; with the 9.6kg sweetener; 4.8kg acid; the 12kg compound stabilizer; after the mixing and stirring such as an amount of fumet; last colloid mill carries out 10 minutes micronizes to be handled; join again in the above-mentioned soy yogurt dilution and stir; be warmed up to 70 ℃ and carry out (70 ℃ of homogeneous again; 25MPA); again after can 95 ℃ of sterilizations 15 minutes, it is stored refrigerated to send into freezer after the cooling, promptly gets the fermented vegetable protein beverage product.

Claims (1)

1. the production method of a fermented vegetable protein beverage, primary raw material comprises soybean, pure water, streptococcus thermophilus, lactobacillus bulgaricus, it is characterized in that:

(1) soya-bean milk preparation: with the soybean peeling after selected, in being to soak 8-10 hour in 0.5% the sodium bicarbonate solution in concentration under the 20-50 ℃ of temperature, soaked soybean carries out boiling, cool off when waiting not have hard core, put into 8-10 then and doubly weigh hot water more than 60 ℃ its defibrination, with getting pure soya-bean milk behind the soya-bean milk slag separating and filtering that grinds, again it is finish-ground to 120 orders, become 160 orders after filtration;

(2) domestication of bacterial classification: select for use lactobacillus bulgaricus and streptococcus thermophilus as setting out bacterium, activation earlier, after treating that its vigor reaches requirement, at above-mentioned pure soya-bean milk: the fresh milk weight ratio is that the mixed soya-bean milk milk of 1: 9,2: 8,4: 6 different proportion liquid goes down to posterity in 41 ± 1 ℃ and raises and train, make it to become the Production of Soybean Yoghurt bacterial classification, cell concentration can reach 10 ⁹Individual/ml, be made into mother culture and produce leavening by above-mentioned condition more subsequently;

(3) compound stabilizer that allotment: a. will above-mentioned pure soya-bean milk weight 4-5 ‰, 1% lactose, 1% glucose and 6% white granulated sugar dry mixing mix, and slowly are sprinkled in 75 ℃ the hot water, and the mistake colloid mill is dissolved as the no particle glue of state homogeneous; B. join then in 70-75 ℃ the above-mentioned pure soya-bean milk and be stirred into feed liquid, the c. homogenizing temperature is 65 ℃, and pressure is 25MPa;

(4) fermentation: above-mentioned feed liquid in 95 ℃ of sterilizations 20 minutes, is cooled to 45 ℃, and adding inoculum concentration is the production leavening of 5%-6%, and fermentation temperature is controlled at 41 ± 1 ℃, and fermentation time stopped fermentation at 3-5 hour when the pH value reaches 4.2-4.4;

(5) allotment: being quickly cooled to stir below 25 ℃ after fermentation is reached home becomes soy yogurt; adding the doubly heavy pure water of 2-3 again allocates; allocate to protein content 〉=1.0% and become the soy yogurt dilution; again with 3-4 ‰ sweetener; 2-3 ‰ acid; 3-5 ‰ compound stabilizer and an amount of four kinds of auxiliary materials of fumet stir; after last colloid mill carries out micronize processing in 10 minutes; join in the above-mentioned soy yogurt dilution and stir; be warmed up to 70 ℃ and carry out homogeneous again; pressure is 25MPA; again after can 95 ℃ of sterilizations 15 minutes; it is stored refrigerated to send into freezer after the cooling, promptly gets the fermented vegetable protein beverage product.

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