CN101731358A - Soybean milk free from beany flavor, preparation method and use thereof - Google Patents
Soybean milk free from beany flavor, preparation method and use thereof Download PDFInfo
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Abstract
The invention relates to soybean milk free from beany flavor, a preparation method and use thereof, specifically, the invention relates to soybean milk free from beany flavor prepared from soybeans without using a peeling step, a preparation method thereof and use for preparing bean milk, acidophilus bean milk and active lactobacillus acidophilus bean milk beverages by using the soybean milk. The invention uses a unique acid solution soaking technology, carries out neutralization by using an alkaline solution, and prepares the soybean milk with the full-bodied beany flavor by the flavor generation principle of the Maillard reaction of reducing sugar and protein. The invention further makes the soybean milk into the bean milk, further inoculates the single or composite lactobacillus capable of adapting to a soybean milk environment to prepare the acidophilus bean milk with excellent flavor and free from post-acidification through fermentation by a lactic acid at a proper temperature and the active lactobacillus acidophilus bean milk beverages with longer retention time of live bacteria number.
Description
Technical field
The present invention relates to a kind of soybean milk free from beany flavor and its production and use, particularly, the present invention relates to a kind ofly utilize soybean without soybean milk free from beany flavor of decortication step preparation and preparation method thereof and utilize this soya-bean milk to prepare the purposes of soymilk, Fermented Soybean Milk and biodiasmin sour bean milk drink.
Technical background
Come out from yoghurt, health properties such as the conditioning enteron aisle of taste that lactic acid fermentation product is good and probio or its metabolite, enhancing immunity become more and more popular.Utilize vegetable protein such as soybean to replace animal protein to prepare the lactic acid bacteria product, enriched market, adapted to the demand of current people nutrition, health care.But the commodity of Fermented Soybean Milk and biodiasmin sour bean milk drink are also more rare on the domestic and international market, most consumers is all never known this series products, reason is that local flavor, mouthfeel and the yoghurt of Fermented Soybean Milk product also have certain gap, these products have the original beans raw meat of soybean beans stink, bitter taste mostly, mouthfeel is poor, fineless and smooth, shortcomings such as product stability difference.Energy for growth, the product fragrant acid producing ability of lactic acid bacteria majority in soymilk that is suitable for milk substrate on the other hand is poor.Many pieces of documents (for example EP 0521331A2, US 6699517B2) show that people are doing screening or domestication always to the lactic acid bacteria that is suitable for soymilk matrix, and what have solves this difficult problem with milk replacement part soymilk.Previous work of the present invention shows that the pre-treating technology of soymilk (being the preparation technology of soya-bean milk) also has considerable influence to the local flavor and the mouthfeel of final fermented product.The process that raw meat is taken off in soya-bean milk preparation at present is a lot, for example baking, blanching, alkali bubble, peeling, microwave, enzymolysis etc., but effect is not quite desirable, and protein recovery and local flavor can not two Gus.
Summary of the invention
The objective of the invention is to defective, a kind of soybean milk free from beany flavor is provided at existing product; And then the soymilk, Fermented Soybean Milk and the biodiasmin sour bean milk drink that utilize this soya-bean milk to prepare to have strong beany flavour.
Therefore, an object of the present invention is to provide a kind of soybean milk free from beany flavor.
Another object of the present invention provides the preparation method of above-mentioned soybean milk free from beany flavor.
A further object of the present invention provides the purposes of above-mentioned soybean milk free from beany flavor.
According to first purpose of the present invention, the invention provides a kind of soybean milk free from beany flavor, it is to prepare by the method that may further comprise the steps:
(1) acid soak: soybean is soaked 5～20h with acid solution, and soaking temperature is 20～50 ℃; Discard acid solution then;
(2) alkali soaks: the soybean that obtains in the step (1) is soaked 5～30min with aqueous slkali under 60～100 ℃ of conditions; Discard alkali lye then;
(3) making beating: the soybean that obtains in the step (2) is pulled an oar with 75～100 ℃ of water, and the solution that obtains boils 2～15min;
(4) carry out Maillard reaction: Maillard reaction is carried out in the solution sugaring that obtains in the step (3), promptly get the soya-bean milk of free from beany flavor of the present invention.
According to second purpose of the present invention, the invention provides a kind of preparation method of soybean milk free from beany flavor.Described preparation method comprises:
(1) acid soak: soybean is soaked 5～20h with acid solution, and soaking temperature is 20～50 ℃; Discard acid solution then;
(2) alkali soaks: the soybean that obtains in the step (1) is soaked 5～30min with aqueous slkali under 60～100 ℃ of conditions; Discard alkali lye then;
(3) making beating: the soybean that obtains in the step (2) is pulled an oar with 75～100 ℃ of water, and the solution that obtains boils 2～15min;
(4) carry out Maillard reaction: Maillard reaction is carried out in the solution sugaring that obtains in the step (3), promptly get the soya-bean milk of free from beany flavor of the present invention.
In above-mentioned step (1), described acid is one or more in citric acid, phosphoric acid or other food-grade acid; The concentration of described acid solution is 0.05～0.5% (w/v), and the pH value is 2～5; The ratio of soybean and acid solution is 1: 3～4 (w/v).Used soybean meets the requirement of " GB/T 8612 processed soybean foods are already used soybean ".
In above-mentioned step (2), described alkali is that sodium acid carbonate, sodium hydrogen phosphate or other have one or more in the alkali compounds of pH cushioning effect; The concentration of described aqueous slkali is 0.05～0.7% (w/v).
In above-mentioned step (3), described making beating is specially: the adding volume is that 3～6 times water of dry soybean quality carries out the making beating first time, after the 100-200 eye mesh screen isolated by filtration, the filter residue adding volume that obtains is that 3～5 times water of dry soybean quality carries out the making beating second time.
The instrument that making beating is used is colloid mill; The instrument that isolated by filtration is used is slag pulp selector.
In above-mentioned step (4), described sugar is one or more in sucrose, glucose and the HFCS, and this sugared final concentration is 3%～15% (w/v); Also can add an amount of lactose.The condition of described Maillard reaction is: reaction temperature is 85 ℃～115 ℃, and the reaction time is 20min～6h.
Described Maillard reaction is the carbonyl ammonia react between carbonyls (recuding sugars) and amino-compound (amino acid and protein).
Described water can be fresh water (FW).Fresh water (FW) is Drinking Water meets GB/T 10791-1989 soft drink process water index after sand filtration/the carbon filter is handled a water.
According to the 3rd purpose of the present invention, the invention provides the purposes of above-mentioned soybean milk free from beany flavor.Be above-mentioned purposes, purposes in preparation Fermented Soybean Milk and the purposes in preparation biodiasmin sour bean milk drink of soya-bean milk in preparation soymilk.
The present invention also provides a kind of soymilk, a kind of Fermented Soybean Milk and a kind of biodiasmin sour bean milk drink, and they are to use above-mentioned soybean milk free from beany flavor to prepare.Concrete preparation method is as follows:
1) preparation of soymilk: auxiliary materials such as antioxidant, stabilizing agent are mixed, join mixing in the above-mentioned soya-bean milk with the suitable quantity of water dispersed with stirring after evenly, constant volume obtains solution then.With this solution 20～30MPa homogeneous under 70～100 ℃ of temperature, 137 ℃ of sterilizations promptly get soymilk.Described antioxidant can be one or more in vitamin C and the sodium isoascorbate; Described stabilizing agent can be one or more in monoglyceride, pectin and the gellan gum.In addition, can also not necessarily add: the soybean oil that increases sliding sense; As local flavor and the protectant sodium pyrophosphate of color; As in sucrose, glucose, Sucralose or the isomaltoketose of sweetener one or more.
Wherein, the consisting of of a kind of soymilk (fresh water (FW) is settled to 1000mL):
Soya-bean milk 500～1000mL soybean oil 2～8g
Monoglyceride 0.5～1.5g sodium pyrophosphate 0.1～0.5g
Sucrose 20～50g sodium isoascorbate 0.2～0.8g
Glucose 0～20g gellan gum 0.1～0.5g
2) preparation of Fermented Soybean Milk: 0.2～2% (w/v) stabilizing agent of soya-bean milk volume and 0～0.2% (w/v) acidity regulator are joined in the above-mentioned soya-bean milk after with an amount of hot water dissolving, mixing, 20～30MPa homogeneous under 70～100 ℃ of temperature, the boiling water bath sterilization gets solution.This solution cooling back inoculating lactic acid bacterium freeze-drying lactobacillus, inoculum concentration is 0.001%～0.005% (w/v) of solution.Behind 30～45 ℃ of cultivation 12h～72h, promptly get Fermented Soybean Milk in 4 ℃ of after fermentation 12h～24h.Described Fermented Soybean Milk can be coagulating type or agitating type.
In the preparation process of above-mentioned Fermented Soybean Milk, the stabilizing agent that adds before the homogeneous is one or more in gelatin, converted starch and the pectin; Acidity regulator is one or more in phosphate (for example sodium phosphate trimer) and the natrium citricum.Further, can contain essence in the above-mentioned Fermented Soybean Milk.Described lactic acid bacteria freeze drying bacterial classification is one or more in saliva chain coccus thermophilous subspecies (Streptococcus thermophilus), lactobacillus acidophilus (Lactobacillus acidophilus), Lactobacillus casei (Lactobacillus casei) and the lactobacillus delbruockii subspecies bulgaricus (Lactobacillus bulgaricus).
3) preparation of biodiasmin sour bean milk drink: with above-mentioned soya-bean milk under 70～100 ℃ of temperature in 20～30MPa homogeneous, the boiling water bath sterilization.Cooling back inoculating lactic acid bacterium freeze-drying lactobacillus, inoculum concentration is 0.001%～0.005% (w/v) of soya-bean milk.Cultivate 12h～72h at 30～45 ℃ then and obtain fermented soybean milk.Add fresh water (FW) dilution allotment behind this fermented soybean milk cool to room temperature, prescription being dispensed is by weight percentage: the water of fermented soybean milk 30%～60%, sugar 5%～15%, acidity regulator 0.03～0.12%, stabilizing agent 0.05%～1%, essence 0.02%～0.2% and surplus.Promptly get the biodiasmin sour bean milk drink through 15～25MPa homogeneous again.Wherein, described sugar is one or more in sucrose, glucose, Sucralose and the isomaltoketose; Described stabilizing agent is one or more in soybean polyoses body, sodium carboxymethylcellulose, pectin and the xanthans; Described acidity regulator is one or more in phosphate (for example sodium phosphate trimer) and the natrium citricum.Described lactic acid bacteria freeze drying bacterial classification is one or more in saliva chain coccus thermophilous subspecies (Streptococcusthermophilus), lactobacillus acidophilus (Lactobacillus acidophilus), Lactobacillus casei (Lactobacillus casei) and the lactobacillus delbruockii subspecies bulgaricus (Lactobacillus bulgaricus).
Among the preparation method of soya-bean milk of the present invention, suppress lipase by acid soak, soak the above-mentioned acid of neutralization with alkali under the proper temperature, high temperature making beating (water mill slurry) passivation lipase then, boil deodorization again, thereby particularly utilize Maillard reaction further to give soya-bean milk strong beany flavour for protein grafting sugar chain again.Inoculation is the lactic acid bacteria of fermentation substrate through the suitable of screening with the soya-bean milk, does not add the Fermented Soybean Milk curd product that contains biodiasmin that essence can obtain excellent flavor, acidifying without issue; The different bacterial classification of collocation also capable of being combined obtains to produce acid amount height through fermenting, viable count is many, and suitable allotment has the active lactic acid bacteria drink of good health care, and the beverage biodiasmin quantity of this method preparation can reach 10
9More than the CFU/mL, more above-mentioned Fermented Soybean Milk curd product time of shelf life is longer.
Can prepare the good soya-bean milk of local flavor through preparation method's processing of the present invention, utilize this soya-bean milk can further be prepared into soymilk; Or can prepare the Fermented Soybean Milk curdled milk that contains biodiasmin after the inoculating lactic acid bacterium fermentation; Curdled milk behind some lactobacillus-fermented suit allotment under aseptic condition, homogeneous, sterile filling can be allocated the health care drink that contains biodiasmin of multiple style as required.
The present invention uses acid system to handle the technology that neutralizes down in proper temperature again, and more common technologies such as alkaline process immersion have its novelty, and product special flavour, mouthfeel etc. are greatly improved than the product that alkaline process soaks.The soya-bean milk of use this law preparation and further product processed are compared with milk product and are not contained lactose, have avoided the generation of lactose intolerance.The more important thing is that the present invention has utilized Maillard reaction to produce fragrant principle and eliminated beany flavor and significantly improved the distinctive beany flavour of soya-bean milk.Further, the present invention utilizes this soya-bean milk that the lactic acid bacteria culturers that can be used for food is tested, and screening obtains lactic acid bacteria or its combination of the high vigor of suitable health probiotic beverage exploitation.Utilize soymilk to replace milk to make probiotic beverage, raw material is easy to get, long shelf-life, can adjust output as required, and the nutritional labelings such as isoflavones that contain in the soymilk have the good health care function in addition, thereby extensive market, economic benefit, obvious social benefit.
The specific embodiment
Below in conjunction with instantiation the present invention is described in further detail, but do not represent that the present invention only limits to following content.
The preparation of embodiment 1 soybean milk free from beany flavor of the present invention
(1) select commercially available good soybean 1kg, running water cleans removes dust and assorted bacterium.Mixing dissolving in 2.0g citric acid and the 1.0g phosphoric acid adding 3L running water is obtained acid solution, soybean is put into acid solution soak 6h in 40 ℃.Filter then and discard acid solution.
(2) soybean after the expansion that obtains in the above-mentioned steps is cleaned the residual acid solution of removal with running water, adding has been preheated to 75 ℃ 3L 0.2% sodium bicarbonate solution then, and 30min is soaked in insulation down.Filter then and discard alkali lye.
(3) give a baby a bath on the third day after its birth the soybean that obtains in the above-mentioned steps inferior with the fresh water (FW) of 5 times of volumes of soybean dry weight.Add the boiling water use colloid mill making beating of 5 times of volumes of soybean dry weight then, filter with slag pulp selector 150 eye mesh screens, filter residue adds the boiling water of 4 times of volumes of soybean dry weight once more with method making beating and filtration, merges twice filtrate and boils 15min.
(4) claim 150g sucrose and 150g glucose, join in the above-mentioned solution that cumulative volume is less than or equal to 9L,, promptly obtain soybean milk free from beany flavor of the present invention in 95 ℃ of reaction 3.5h.This soya-bean milk beany flavour is strong, and protein content is not less than 2%.
The preparation of embodiment 2 soybean milk free from beany flavor of the present invention
(1) select commercially available good soybean 1kg, running water cleans removes dust and assorted bacterium.Mixing dissolving in the 1.5g phosphoric acid adding 3L running water is obtained acid solution, soybean is put into this acid solution soak 8h in 30 ℃.Filter then and discard acid solution.
(2) soybean after the expansion that obtains in the above-mentioned steps is cleaned the residual acid solution of removal with running water, adding has been preheated to 100 ℃ 3L 0.1% sodium bicarbonate solution then, and 5min is soaked in insulation down.Filter then and discard alkali lye.
(3) give a baby a bath on the third day after its birth the soybean that obtains in the above-mentioned steps inferior with the fresh water (FW) of 5 times of volumes of soybean dry weight.Add the boiling water use colloid mill making beating of 5 times of volumes of soybean dry weight then, filter with slag pulp selector 150 eye mesh screens, filter residue adds the boiling water of 3 times of volumes of soybean dry weight once more with method making beating and filtration, merges twice filtrate and boils 5min.
(4) claim 800g sucrose and 300g glucose, join in the above-mentioned solution, be settled to 10L,, promptly obtain soybean milk free from beany flavor of the present invention in 85 ℃ of reaction 6h.This soya-bean milk beany flavour is strong, and protein content is not less than 2%.
The preparation of embodiment 3 soybean milk free from beany flavor of the present invention
(1) select commercially available good soybean 1kg, running water cleans removes dust and assorted bacterium.The 4.0g citric acid is joined in the 3L running water mixing dissolving obtain acid solution, then soybean is put into acid solution and soak 15h in 25 ℃.Filter then and discard acid solution.
(2) soybean after the expansion that obtains in the above-mentioned steps is cleaned the residual acid solution of removal with running water, adding has been preheated to 90 ℃ 3L 0.3% disodium phosphate soln then, and 15min is soaked in insulation down.Filter then and discard alkali lye.
(3) give a baby a bath on the third day after its birth the soybean that obtains in the above-mentioned steps inferior with the fresh water (FW) of 5 times of volumes of soybean dry weight.Add the boiling water use colloid mill making beating of 4 times of volumes of soybean dry weight then, filter with slag pulp selector 200 eye mesh screens, filter residue adds the boiling water of 4 times of volumes of soybean dry weight once more with method making beating and filtration, merges twice filtrate and boils 5min.
(4) claim 600g sucrose and 500g glucose, join in the above-mentioned solution, be settled to 8L,, promptly obtain soybean milk free from beany flavor of the present invention in 115 ℃ of reaction 20min.This soya-bean milk beany flavour is strong, and protein content is not less than 2%.
The preparation of embodiment 4 soymilk (using the soya-bean milk of preparation among the embodiment 1 to be prepared from)
(1) with monoglyceride 10g, sucrose 200g, gellan gum 2g, sodium pyrophosphate 2g, sodium isoascorbate 2g mix, and add soybean oil 70g, add mixing in the soya-bean milk that 85 ℃ of fresh water (FW) dispersed with stirring join preparation in the foregoing description 1 after evenly, decide volume to 10L.
(2) with above-mentioned solution under 90 ℃ in the 30MPa homogeneous, 137 ℃ of sterilization 20s promptly get soymilk.Sterile filling is the soymilk finished product after the assay was approved then, preserves under the room temperature, and shelf life is no less than 6 months.
The preparation of embodiment 5 Fermented Soybean Milk (using the soya-bean milk of preparation among the embodiment 2 to be prepared from)
(1) with converted starch 30g, gelatin 20g, sodium phosphate trimer 6g, fully dissolve in the soya-bean milk that joins the foregoing description 2 preparations after the dispersion with 1L hot water, 30MPa homogeneous under 70～100 ℃ of temperature, behind the boiling water bath sterilization 5min solution.This solution is cooled to 45 ℃, saliva chain coccus thermophilous subspecies, lactobacillus acidophilus and the lactobacillus delbruockii subspecies bulgaricus freeze-drying microbial inoculum of inoculation 0.002% (w/v), 41 ℃ leave standstill cultivation 15h.
(2) then, promptly get Fermented Soybean Milk, obtain the Fermented Soybean Milk finished product after the packing in 4 ℃ of after fermentation 12h.The examination and test of products and stability observing, product meets relevant national standard, without issue acidifying phenomenon, 3 of shelf lifes are more than week.
The preparation of embodiment 6 biodiasmin sour bean milk drinks (using the soya-bean milk of preparation among the embodiment 3 to be prepared from)
(1) with in the foregoing description 3 preparation soya-bean milk under 70～100 ℃ of temperature behind the 20MPa homogeneous boiling water bath sterilization 5min.Be cooled to about 45 ℃, inoculate the saliva chain coccus thermophilous subspecies and the freeze-dried mixed microbial inoculum of Lactobacillus casei of 0.003% mass volume ratio, 35 ℃ leave standstill cultivation 60h, obtain fermented soybean milk.
(2) dilution allotment.Prescription is: fermented soybean milk 8kg, sucrose 2.5kg, natrium citricum 0.012kg, xanthans 0.005kg, sodium carboxymethylcellulose (model FH9) 0.02kg, soybean polyoses body 0.05kg, the water of sour milk essence 0.05kg and surplus.Other composition elder generation water dispersing and dissolving except that fermented soybean milk, boil then and keep 15min, be cooled to after the room temperature and above-mentioned fermented soybean milk mixing and stirring under aseptic condition, add fresh water (FW) to 20L, the 15MPa homogeneous promptly gets biodiasmin sour bean milk drink of the present invention under the aseptic condition, can then, is finished product after the assay was approved.The product of this law preparation meets relevant national standard, and biodiasmin quantity height can reach 10
9More than the CFU/mL, 4 ℃ of preservation vigor are of a specified duration, and shelf life is no less than one month.
Claims (10)
1. a soybean milk free from beany flavor is characterized in that, this soya-bean milk is to prepare by the method that may further comprise the steps:
(1) acid soak: soybean is soaked 5～20h with acid solution, and soaking temperature is 20～50 ℃; Discard acid solution then;
(2) alkali soaks: the soybean that obtains in the step (1) is soaked 5～30min with aqueous slkali under 60～100 ℃ of conditions; Discard alkali lye then;
(3) making beating: the soybean that obtains in the step (2) is pulled an oar with 75～100 ℃ of water, and the solution that obtains boils 2～15min;
(4) carry out Maillard reaction: Maillard reaction is carried out in the solution sugaring that obtains in the step (3), promptly get the soya-bean milk of free from beany flavor.
2. soybean milk free from beany flavor according to claim 1 is characterized in that, in the method for this soya-bean milk of preparation:
In described step (1), described acid is one or more in citric acid and the phosphoric acid; The concentration of described acid solution is 0.05～0.5% (w/v), and the pH value is 2～5; The ratio of soybean and acid solution is 1: 3～4 (w/v);
In described step (2), described alkali is one or more in sodium acid carbonate and the sodium hydrogen phosphate; The concentration of described aqueous slkali is 0.05～0.7% (w/v);
In described step (3), described making beating is specially: the adding volume is that 3～6 times water of dry soybean quality carries out the making beating first time, after slag pulp selector separated, the filter residue adding volume that obtains was that 3～5 times water of dry soybean quality carries out the making beating second time;
In described step (4), described sugar is one or more in sucrose, glucose and the HFCS, and this sugared final concentration is 3%～15% (w/v); The condition of described Maillard reaction is: reaction temperature is 85 ℃～115 ℃, and the reaction time is 20min～6h.
3. the preparation method of a soybean milk free from beany flavor is characterized in that, may further comprise the steps:
(1) acid soak: soybean is soaked 5～20h with acid solution, and soaking temperature is 20～50 ℃; Discard acid solution then;
(2) alkali soaks: the soybean that obtains in the step (1) is soaked 5～30min with aqueous slkali under 60～100 ℃ of conditions; Discard alkali lye then;
(3) making beating: the soybean that obtains in the step (2) is pulled an oar with 75～100 ℃ of water, and the solution that obtains boils 2～15min;
(4) carry out Maillard reaction: Maillard reaction is carried out in the solution sugaring that obtains in the step (3), promptly get the soya-bean milk of free from beany flavor.
4. preparation method according to claim 3 is characterized in that,
In described step (1), described acid is one or more in citric acid and the phosphoric acid; The concentration of described acid solution is 0.05～0.5% (w/v), and the pH value is 2～5; The ratio of soybean and acid solution is 1: 3～4 (w/v);
In described step (2), described alkali is one or more in sodium acid carbonate and the sodium hydrogen phosphate; The concentration of described aqueous slkali is 0.05～0.7% (w/v);
In described step (3), described making beating is specially: the adding volume is that 3～6 times water of dry soybean quality carries out the making beating first time, after slag pulp selector separated, the filter residue adding volume that obtains was that 3～5 times water of dry soybean quality carries out the making beating second time;
In described step (4), described sugar is one or more in sucrose, glucose and the HFCS, and this sugared final concentration is 3%～15% (w/v); The condition of described Maillard reaction is: reaction temperature is 85 ℃～115 ℃, and the reaction time is 20min～6h.
5. claim 1 or 2 described soybean milk free from beany flavor are in the purposes of preparation in the soymilk.
6. claim 1 or 2 described soybean milk free from beany flavor are in the purposes of preparation in the Fermented Soybean Milk.
7. claim 1 or the 2 described soybean milk free from beany flavor purposes in preparation biodiasmin sour bean milk drink.
8. soymilk, it is characterized in that, be to use the soybean milk free from beany flavor of claim 1 or 2 to prepare by the following method: auxiliary materials such as antioxidant, stabilizing agent are mixed, join mixing in the soya-bean milk with the suitable quantity of water dispersed with stirring after evenly, constant volume obtains solution then; With this solution 20～30MPa homogeneous under 70～100 ℃ of temperature, 137 ℃ of sterilizations promptly get soymilk; Described antioxidant is one or more in vitamin C and the sodium isoascorbate; Described stabilizing agent is one or more in monoglyceride, pectin and the gellan gum.
9. Fermented Soybean Milk, it is characterized in that, be to use the soybean milk free from beany flavor of claim 1 or 2 to prepare by the following method: 0.2～2% (w/v) stabilizing agent of soya-bean milk volume and 0～0.2% (w/v) acidity regulator are joined in the soya-bean milk after with an amount of hot water dissolving, mixing, 20～30MPa homogeneous under 70～100 ℃ of temperature, the boiling water bath sterilization gets solution; This solution cooling back inoculating lactic acid bacterium freeze-drying lactobacillus, inoculum concentration is 0.001%～0.005% (w/v) of solution; Behind 30～45 ℃ of cultivation 12h～72h, promptly get Fermented Soybean Milk in 4 ℃ of after fermentation 12h～24h; Wherein, described stabilizing agent is one or more in gelatin, converted starch and the pectin; Described acidity regulator is to comprise the phosphate of sodium phosphate trimer and in the natrium citricum one or more; Described lactic acid bacteria freeze drying bacterial classification is one or more in saliva chain coccus thermophilous subspecies, lactobacillus acidophilus, Lactobacillus casei and the lactobacillus delbruockii subspecies bulgaricus.
10. a biodiasmin sour bean milk drink is characterized in that, is to use claim 1 or 2 described soybean milk free from beany flavor to prepare by the following method: with soya-bean milk under 70～100 ℃ of temperature in 20～30MPa homogeneous, the boiling water bath sterilization; Cooling back inoculating lactic acid bacterium freeze-drying lactobacillus, inoculum concentration is 0.001%～0.005% (w/v) of soya-bean milk; Cultivate 12h～72h at 30～45 ℃ then and obtain fermented soybean milk; With thin up allotment behind this fermented soybean milk cool to room temperature, prescription being dispensed is by weight percentage: the water of fermented soybean milk 30%～60%, sugar 5%～15%, acidity regulator 0.03～0.12%, stabilizing agent 0.05%～1%, essence 0.02%～0.2% and surplus; Promptly get the biodiasmin sour bean milk drink through 15～25MPa homogeneous again; Wherein, described sugar is one or more in sucrose, glucose, Sucralose and the isomaltoketose; Described stabilizing agent is one or more in soybean polyoses body, sodium carboxymethylcellulose, pectin and the xanthans; Described acidity regulator is to comprise the phosphate of sodium phosphate trimer and in the natrium citricum one or more; Described lactic acid bacteria freeze drying bacterial classification is one or more in saliva chain coccus thermophilous subspecies, lactobacillus acidophilus, Lactobacillus casei and the lactobacillus delbruockii subspecies bulgaricus.
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