CN102511562A - Fermented soy yoghurt - Google Patents
Fermented soy yoghurt Download PDFInfo
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Abstract
The invention relates to a vegetable protein dairy product, and particularly relates to fermented soy yoghurt. The fermented soy yoghurt comprises the components of soyflour (soybean and sodium bicarbonate), purified water, white granulated sugar, grape sugar, foam killer, emulsion stabilizer, sodium citrate, strain, sodium D-isoascorbate, food flavour, dense milk flavoured powder, sweetener, vanillin and auxiliary material; and the weight percents of the components are that the weight percent of soymilk contained in the soybean or the soyflour is 70 to 85%, the weight percent of sodium bicarbonate is 0.02 to 0.1%, the weight percent of purified water is 15 to 25%, the weight percent of white granulated sugar is 5 to 9%, the weight percent of grape sugar is 5 to %, the weight percent of foam killer is 0.008 to 0.05%, the weight percent of emulsion stabilizer is 0.6 to 2.1%, the weight percent of sodium citrate is 0.01 to 0.04%, the weight percent of strain is 0.04 to 0.2%, the weight percent of sodium D-isoascorbate is 0.001 to 0.01%, the weight percent of food flavour is 0.07 to 0.7%, the weight percent of dense milk flavoured powder is 0.01 to 0.06%, the weight percent of sweetener is 0.01 to 0.04%, the weight percent of vanillin is 0.005 to 0.05%, and the weight percent of auxiliary material is 0.7 to 70%.According to the invention, the fermentation mechanism of pure soybean protein is adopted, fresh milk or milk powder is not added, so that cholesterol is not contained, and the fermented soy yoghurt is more beneficial to the health of people human bodies.
Description
Technical field
The present invention relates to a kind of vegetable protein dairy produce, particularly Sourbean milk through fermenting.
Background technology
The fermented sour soybean milk of domestic production at present mainly is to be primary raw material with soybean and fresh milk (or milk powder), and through the double protein sour milk product that contains biodiasmin that lactobacillus-fermented is processed, the double protein sour milk effectively combines vegetable protein with animal protein; Amino acid whose reasonable composition is provided; Increased the function of product, and quality, color and luster, mouthfeel, local flavor and each item index do well all, but from essential aspect; The double protein sour milk can not real at last Sourbean milk; Its essence is to add external animal protein as fermentation substrate, promptly in soymilk, adds fresh milk or milk powder, through adding the preparation yoghurt with conventional ferment-fermented getting; Soybean (bean powder) is as the primary raw material in the sour milk; Soybean protein is not exclusively participated in sweat or is not brought into play leading role during the fermentation, can not demonstrate fully due characteristic of Sourbean milk and quality, and the main body that promptly can not demonstrate fully Sourbean milk is worth.
Summary of the invention
Goal of the invention of the present invention is intended to overcome the defective of prior art, and a kind of fermenting mechanism that adopts soybean protein is provided, and does not add fresh milk or milk powder, thereby does not contain cholesterol, is more conducive to the healthy fermentation Sourbean milk of human body.
Fermentation Sourbean milk of the present invention; Form by soybean or soy meal, purified water, white granulated sugar, glucose, antifoaming agent, emulsion stabilizer, natrium citricum, bacterial classification, D-sodium isoascorbate, flavoring essence, special dense milk face powder, sweetener, vanillic aldehyde and auxiliary material; Their percentage by weight is that soybean or soy meal are counted 70-85% with contained soya-bean milk; Sodium acid carbonate 0.02-0.1%, by soybean weight with percentage; When doing raw material, soy meal need not to add sodium acid carbonate, purified water 15-25%, white granulated sugar 5-9%, glucose 5-9%; Antifoaming agent 0.008-0.05%, emulsion stabilizer 0.6-2.1%, natrium citricum 0.01-0.04%; Bacterial classification 0.04-0.2%, D-sodium isoascorbate: 0.001-0.01%, flavoring essence 0.07-0.7%; Special dense milk face powder .01-0.06%, sweetener 0.01-0.04, vanillic aldehyde: 0.005-0.05% and auxiliary material 0.7-70%.
Described emulsion stabilizer is gelatin 0.1-0.5 ﹪; Pectin: 0.15-0.5 ﹪; Agar 0.1-0.5 ﹪; Marine alga propylene glycol ester (PGA) 0.15-0.3 ﹪; Sodium carboxymethylcellulose (CMC-Na)) a kind of among the 0.1-0.7 ﹪ or more than one are to add corresponding emulsion stabilizer according to the difference of production kind.
Described bacterial classification is the one or more kinds of combinations in Lactobacillus plantarum (Lactobacillus plantarum) 0.008-0.04 ﹪ and the following bacterial classification: streptococcus thermophilus (Streptococcus thermopilus) 0.008-0.04 ﹪; Streptococcus cremoris (Streptococcus diacetilactis) 0.008-0.04 ﹪; Lactobacillus acidophilus (Lactobacillus acidophilus) 0.008-0.04 ﹪ lactobacillus bulgaricus (Lactobacillus bulgaricus) 0.008-0.04 ﹪.
Described flavoring essence is soymilk essence 0.01-0.1%; Red date essence 0.01-0.1%; Green tea essence 0.01-0.1%; Sweet cream essence 0.01-0.1%; Vanilla 0.01-0.1%; Blueberry essence 0.01-0.1%; One or more kinds of combinations among the strawberry essence 0.01-0.1%.
Described sweetener is one or both among Aspartame 0.005-0.02 ﹪, the acesulfame potassium 0.005-0.02 ﹪.
Described auxiliary material is fruit juice 0.1-10%, fruit grain 0.1-10%, jam 0.1-10%; Jelly 0.1-10%, preserved fruit 0.1-10%, puree 0.1-10%; One or more kinds of combinations among the bean product 0.1-10% beyond the soybean, it selects mainly to add corresponding auxiliary material according to the production kind.
The percentage by weight of described soybean is 6-15%.The percentage by weight of described soy meal is 4-9 ﹪, and promptly the finished product protein content is more than or equal to 2.3.
Fermented sour soybean milk of the present invention, the step of its preparation method is:
A. water treatment: water is one of main matter of fermentation Sourbean milk, and water treatment has very important effect for the stability of product, should strictly control each item index, to reach qualified industrial water standard;
The technological parameter of water treatment: the total hardness of water is with CaCo
3Meter＜450mg/L; Turbidity＜3; Total plate count＜100cfu/g; PH6.5＜8.5, promptly water is neutral;
B. select soybean or soy meal: soybean quality quality is the crux of product quality, and soybean must pass through strict selection, stops to go mouldy, sandstone and other all impurity;
C. add emulsion stabilizer and auxiliary material: emulsion stabilizer is selected compound use between gelatin, pectin, agar, marine alga propylene glycol ester (PGA), the sodium carboxymethylcellulose acid resistance single uses of monomer preferably such as (CMC-Na) or monomer.During compound use, generally adopt in twos 1:1 or the compound interpolation of 2:1 to use.As:
The compound addition of gelatin 1:1 agar is counted with product population: 0.1-0.5 ﹪;
The compound addition of gelatin 2:1 agar is counted with product population: 0.1-0.5 ﹪;
D. the component and the auxiliary material that add surplus: white granulated sugar and powdered glucose, natrium citricum and essence and flavoring agent; Aspartame and acesulfame potassium.Special dense milk face powder; And fruit juice, fruit grain, jam, jelly, preserved fruit, puree and the bean product beyond the soybean etc.Below all add by actual needs;
E. allocate constant volume: need load weighted emulsion stabilizer fully be stirred the back with white granulated sugar by production and allocate with pouring in the material-compound tank with powdered glucose and natrium citricum mixed liquor behind 80 ℃ of hot water dissolvings; And must fully stir; Make mixing of materials even; According to the addition of the strict control of production requirement water, accomplish that constant volume is accurate.
. homogeneous: carry out the feed liquid homogenization processing in strict accordance with technological requirement, technological requirement is:
Technological parameter is: P
Pressure: 30-40Mpa; T
Temperature: 70-85 ℃;
G. process for sterilizing: making the rotten bacterium of soya-bean milk is gram-positive cocci and bacillus, especially bacillus.The temperature of killing gemma must be greater than 130 ℃, and the time is greater than 5min.The deadly characteristic of bacillus in sterilization is the prolongation along with heat time heating time, and the gemma number presses that logarithmic parabola reduces.Should strictly control sterilization temperature and sterilizing time, prepare aseptic soymilk;
Sterilization is a ultra high temperature short time sterilization technology, its parameter: T
Temperature: 138-145 ℃, t
Time: 2.5-10.0s.
H. cooling: in strict accordance with technological requirement, the rapid cooling of soymilk that sterilization processing is finished is cooled to 38-45 ℃ in order to fermentation.
. inoculation fermentation: will cool off good soymilk and inoculate; The selection of bacterial classification is an object with suitable soybean protein fermentation; Mainly be that streptococcus thermophilus (Streptococcus thermopilus), Lactobacillus plantarum (Lactobacillus plantarum) streptococcus cremoris (Streptococcus diacetilactis), lactobacillus acidophilus (Lactobacillus acidophilus), lactobacillus bulgaricus (Lactobacillus bulgaricus) are as mixed culture fermentation agent; Add by product needed; Addition is generally the 0.008-0.04 ﹪ of finished product, and less than 4.0, pH value is a fermentation ends less than 4.5 until acidity in the inoculation back.
Feed temperature: T when technological parameter is inoculation
Temperature40-45 ℃, fermentation time t
Time: 6-9h, acidity T during fermentation ends
O Acidity:＜4.0, Ph value＜4.5 during fermentation ends.
J. stir: after fermentation is reached home, be quickly cooled to below 25 ℃ and stir, can add some other auxiliary material simultaneously, like sweetener, pulp, jam, fruit juice, preserved fruit, puree etc.) wait to be stirred to carry out again after the smooth surface exquisiteness canned;
Perhaps; Can add auxiliary material in the time of inoculation, as: sweetener, pulp, jam, fruit juice, preserved fruit, puree etc., stirring feed liquid afterwards after interpolation finishes, inoculation finishes; The feed liquid that inoculation finishes is carried out packing on request; And the product that branch installs is put into the fermentation storehouse ferment and each index of product is monitored, less than 4.0, pH value is a fermentation ends less than 4.5 until acidity.
Technological parameter is: T
Temperature40-45 ℃, t
Time: 6-9h, T
O Acidity＜4.0, PH＜4.5;
K. packing: carry out packing immediately after fermentation finishes, after the packing product is put into freezer and get final product.
The described soybean of step b; The peeling of employing dry method: whether fully defilming soybean is directly connected to the quality of product, if peeling is not thorough; Not only can make the product color deepening; Taste becomes bitter and becomes puckery, also can increase the difficulty of defibrination process, and therefore controlling peeling rate is the prerequisite guarantee of having produced the quality sour milk.
The technological parameter of dry method decortication:
P
Pressure: 0.15-0.2Mpa; T
Temperature: 68-75 ℃; t
Time: 40-45min.
Corase grind of soybean and correct grinding: the thickness degree of defibrination will directly influence the recovery rate of protein, and the defibrination process also can produce a large amount of enzymes simultaneously, produce beany flavor; The degree of becoming more meticulous of defibrination will be to the product quality important influence; Therefore the defibrination process of controlling well is particularly important concerning product; In the defibrination process, add the extraction that an amount of sodium acid carbonate helps protein; Utilize enzyme such as lipoxidase to meet heat-labile characteristic, carry out the heating power passivation, thereby thoroughly the destructive enzyme molecular structure reaches the enzyme purpose of going out.
Corase grind and fine grinding technology parameter:
1) .n molar concentration: 0.01-0.15mol/L (1%) NaHCO3, T temperature: 85-95 ℃
2) .n molar concentration: 55-59.mmol/L (5%) NaHCO3, T temperature: 85-95 ℃
The raw meat that takes off of soybean outgases: beany flavor is the very offending smell of the distinctive people of letting in the soymilk; Therefore removing adverse factor such as beany flavor is the key of Soymilk Processing, and in the technology of vacuum outgas, the degassing thoroughly can not make the oxygen content in the emulsion high; Cause fat oxidation; And the generation peculiar smell so when degassing should be thorough, guarantees product quality.Too high, the sterilizer improper use of temperature during the soybean oven dry, the burnt paste of tube wall or wooden partition all can make product generation burning and influence product quality, so should operate in strict accordance with the standard practice instructions of technological requirement and equipment in process of production, is strictly on guard against burnt the paste.
Seek the physics and chemistry content's index such as the following table of the fermented sour soybean milk for preparing by above-mentioned prescription and preparation:
At nutrition, health care, composition difference such as following table on the content are arranged with respect to existing Fermented Soybean Milk,
Description of drawings
Fig. 1 is preparation technology's flow chart of the present invention.
Fig. 2 is preparation technology's flow chart of the present invention.
Fig. 3 is preparation technology's flow chart of the present invention.
The specific embodiment
Below in conjunction with accompanying drawing the present invention is done further explanation, but be not limited to embodiment.
Embodiment 1
Agitating type fermentation Sourbean milk prescription, by finished product:
The a high quality soybean: 6-15 ﹪ promptly contains soya-bean milk 70-85%;
B sodium acid carbonate: 0.02-0.1%;
C purified water: 15-25%;
D white granulated sugar: 5-9%;
E glucose: 5-9%;
F antifoaming agent: 0.008-0.05%;
G emulsion stabilizer: gelatin 0.1-0.5 ﹪; Pectin: 0.15-0.5 ﹪; Agar 0.1-0.5 ﹪; Marine alga propylene glycol ester (PGA) 0.15-0.3 ﹪; Sodium carboxymethylcellulose (CMC-Na)) 0.1-0.7 ﹪;
H natrium citricum: 0.01-0.04%;
I bacterial classification: streptococcus thermophilus (Streptococcus thermopilus) 0.008-0.04 ﹪; Lactobacillus plantarum (Lactobacillus plantarum) 0.008-0.04 ﹪; Streptococcus cremoris (Streptococcus diacetilactis) 0.008-0.04 ﹪; Lactobacillus acidophilus (Lactobacillus acidophilus) 0.008-0.04 ﹪ lactobacillus bulgaricus (Lactobacillus bulgaricus) 0.008-0.04 ﹪;
J D-sodium isoascorbate: 0.001-0.01%;
K flavoring essence: soymilk essence 0.01-0.1%; Red date essence 0.01-0.1%; Green tea essence 0.01-0.1%; Sweet cream essence 0.01-0.1%; Vanilla 0.01-0.1%; Blueberry essence 0.01-0.1%; Strawberry essence 0.01-0.1%;
Special dense milk face powder: the 0.01-0.06% of l;
M sweetener: Aspartame: 0.005-0.02 ﹪; Acesulfame potassium: 0.005-0.02 ﹪;
N vanillic aldehyde: 0.005-0.05%;
Other auxiliary materials of o: fruit juice 0.1-10%; Fruit grain 0.1-10%; Jam 0.1-10%; Jelly 0.1-10%; Preserved fruit 0.1-10%, puree 0.1-10%, the bean product 0.1-10% beyond the soybean.
Agitating type fermentation Sourbean milkThe preparation method does
:
1. water treatment: water is one of main matter of product, so water treatment has very important effect for the stability of product, strict control each item index is to reach qualified industrial water standard.
The technological parameter of water treatment: total hardness is (with CaCo
3Meter):＜450mg/L;
Turbidity:＜3; Total plate count:＜100cfu/g; HP:6.5＜8.5.
2. soybean quality quality is the crux of product quality, and soybean must pass through strict selection, stops to go mouldy, sandstone and other all impurity.
3. dry method peeling: whether fully defilming soybean is directly connected to the quality of product, if peeling is not thorough; Not only can make the product color deepening; Taste becomes bitter and becomes puckery, also can increase the difficulty of defibrination process, and therefore controlling peeling rate is the prerequisite guarantee of having produced the quality sour milk.
The technological parameter of dry method decortication:
P
Pressure: 0.15-0.2Mpa; T
Temperature: 68-75 ℃; t
Time: 40-45min.
4. roughly grind and correct grinding: the thickness degree of defibrination will directly influence the recovery rate of protein, and the defibrination process also can produce a large amount of enzymes simultaneously, produce beany flavor; The degree of becoming more meticulous of defibrination will be to the product quality important influence; Therefore the defibrination process of controlling well is particularly important concerning product; In the defibrination process, add the extraction that an amount of sodium acid carbonate helps protein; Utilize enzyme such as lipoxidase to meet heat-labile characteristic, carry out the heating power passivation, thereby thoroughly the destructive enzyme molecular structure reaches the enzyme purpose of going out.
Corase grind and fine grinding technology parameter:
1) .n
Molar concentration: 0.01-0.15mol/L (1%) NaHCO
3 , T Temperature :85-95 ℃
2) .n
Molar concentration: 55-59.mmol/L (5%) NaHCO
3 , T Temperature :85-95 ℃
5. take off the raw meat degassing: beany flavor is the very offending smell of the distinctive people of letting in the soymilk; Therefore removing adverse factor such as beany flavor is the key of Soymilk Processing, and in the technology of vacuum outgas, the degassing thoroughly can not make the oxygen content in the emulsion high; Cause fat oxidation; And the generation peculiar smell so when degassing should be thorough, guarantees product quality.Too high, the sterilizer improper use of temperature during the soybean oven dry, the burnt paste of tube wall or wooden partition all can make product generation burning and influence product quality, so should operate in strict accordance with the standard practice instructions of technological requirement and equipment in process of production, is strictly on guard against burnt the paste.
6. emulsion stabilizer and other supplementary materials:
1). emulsion stabilizer, select compound use between gelatin, pectin, agar, marine alga propylene glycol ester (PGA), the sodium carboxymethylcellulose acid resistance single uses of monomer preferably such as (CMC-Na) or monomer.During compound use, generally adopt in twos 1:1 or the compound interpolation of 2:1 to use.As:
In product population, the compound addition of gelatin 1:1 agar is: 0.1-0.5 ﹪;
In product population, the compound addition of gelatin 2:1 agar is: 0.1-0.5 ﹪;
2). other supplementary materials:
White granulated sugar and powdered glucose, natrium citricum and essence and flavoring agent; Aspartame and acesulfame potassium.Special dense milk face powder; And fruit juice, fruit grain, jam, jelly, preserved fruit, puree and the bean product beyond the soybean etc.Below all add by actual needs.
. allotment constant volume: need load weighted emulsion stabilizer fully be stirred afterwards with pouring in the material-compound tank with powdered glucose and natrium citricum mixed liquor behind 80 ℃ of hot water dissolvings with white granulated sugar by productions and to allocate; And must fully stir; Make mixing of materials even; According to the addition of the strict control of production requirement water, accomplish that constant volume is accurate.
. homogeneous: carry out the feed liquid homogenization processing in strict accordance with technological requirement.
Technological parameter is: P
Pressure: 30-40Mpa; T
Temperature: 70-85 ℃.
. process for sterilizing: making the rotten bacterium of soya-bean milk is gram-positive cocci and bacillus, especially bacillus.The temperature of killing gemma must be greater than 130 ℃, and the time is greater than 5min.The deadly characteristic of bacillus in sterilization is the prolongation along with heat time heating time, and the gemma number presses that logarithmic parabola reduces.Should strictly control sterilization temperature and sterilizing time, prepare aseptic soymilk.
Process for sterilizing parameter: T
Temperature: 138-145 ℃, t
Time: 2.5-10.0s.
10. cooling: in strict accordance with technological requirement, the rapid cooling of soymilk that sterilization processing is finished is cooled to 38-45 ℃ in order to fermentation.
. inoculation fermentation: will cool off good soymilk and inoculate; The selection of bacterial classification is an object with suitable soybean protein fermentation; Mainly be that streptococcus thermophilus (Streptococcus thermopilus), Lactobacillus plantarum (Lactobacillus plantarum) streptococcus cremoris (Streptococcus diacetilactis), lactobacillus acidophilus (Lactobacillus acidophilus), lactobacillus bulgaricus (Lactobacillus bulgaricus) are as mixed culture fermentation agent; Add by product needed; Addition is generally the 0.008-0.04 ﹪ of finished product, and less than 4.0, pH value is a fermentation ends less than 4.5 until acidity in the inoculation back.
Technological parameter is: T
Temperature40-45 ℃, t
Time: 6-9h, T
O Acidity:＜4.0,
PH：＜4.5。
12. stir: after fermentation is reached home, be quickly cooled to below 25 ℃ and stir; Simultaneously can add some other auxiliary material, as: sweetener, pulp, jam, fruit juice, preserved fruit, puree wait for be stirred to carry out again after the smooth surface exquisiteness canned.
Packing: carry out packing immediately after will being stirred to the smooth surface exquisiteness, after the packing product is put into freezer and get final product.
Embodiment 2
Coagulating type fermentation Sourbean milk prescription, by finished product weight:.
The a high quality soybean: 6-15 ﹪ promptly contains soya-bean milk 70-85%;
B sodium acid carbonate: 0.02-0.1%;
C purified water: 15-25%;
D white granulated sugar: 5-9%;
E glucose: 5-9%;
F antifoaming agent: 0.008-0.05%;
G emulsion stabilizer: gelatin 0.1-0.5 ﹪; Pectin: 0.15-0.5 ﹪; Agar 0.1-0.5 ﹪; Marine alga propylene glycol ester (PGA) 0.15-0.3 ﹪; Sodium carboxymethylcellulose (CMC-Na)) 0.1-0.7 ﹪;
H natrium citricum: 0.01-0.04%;
I bacterial classification: streptococcus thermophilus (Streptococcus thermopilus) 0.008-0.04 ﹪; Thing lactobacillus (Lactobacillus plantarum) 0.008-0.04 ﹪; Streptococcus cremoris (Streptococcus diacetilactis) 0.008-0.04 ﹪; Lactobacillus acidophilus (Lactobacillus acidophilus) 0.008-0.04 ﹪; Lactobacillus bulgaricus (Lactobacillus bulgaricus) 0.008-0.04 ﹪;
J D-sodium isoascorbate: 0.001-0.01%;
K flavoring essence: soymilk essence 0.01-0.1%; Red date essence 0.01-0.1%; Green tea essence 0.01-0.1%; Sweet cream essence 0.01-0.1%; Vanilla 0.01-0.1%; Blueberry essence 0.01-0.1%; Strawberry essence 0.01-0.1%;
Special dense milk face powder: the 0.01-0.06% of l;
M sweetener: Aspartame: 0.005-0.02 ﹪; Acesulfame potassium: 0.005-0.02 ﹪;
N vanillic aldehyde: 0.005-0.05%;
Other auxiliary materials of o: fruit juice 0.1-10%; Fruit grain 0.1-10%; Jam 0.1-10%; Jelly 0.1-10%; Preserved fruit 0.1-10%, puree 0.1-10%, the bean product 0.1-10% beyond the soybean.
As shown in Figure 1, the preparation method of fermentation Sourbean milk according to the invention is following:
1. water treatment: water is one of main matter of product, so water treatment has very important effect for the stability of product, strict control each item index is to reach qualified industrial water standard.
The technological parameter of water treatment: with CaCo
3The total hardness of meter:＜450mg/L;
Turbidity:＜3; Total plate count:＜100cfu/g; HP:6.5＜8.5.
2. soybean quality quality is the crux of product quality, and soybean must pass through strict selection, stops to go mouldy, sandstone and other all impurity.
3. dry method peeling: whether fully defilming soybean is directly connected to the quality of product, if peeling is not thorough; Not only can make the product color deepening; Taste becomes bitter and becomes puckery, also can increase the difficulty of defibrination process, and therefore controlling peeling rate is the prerequisite guarantee of having produced the quality sour milk.
The technological parameter of dry method decortication: P
Pressure: 0.15-0.2Mpa, T
Temperature: 68-75 ℃,
t
Time: 40-45min.
4. roughly grind and correct grinding: the thickness degree of defibrination will directly influence the recovery rate of protein, and the defibrination process also can produce a large amount of enzymes simultaneously, produce beany flavor; The degree of becoming more meticulous of defibrination will be to the product quality important influence; Therefore the defibrination process of controlling well is particularly important concerning product; In the defibrination process, add the extraction that an amount of sodium acid carbonate helps protein; Utilize enzyme such as lipoxidase to meet heat-labile characteristic, carry out the heating power passivation, thereby thoroughly the destructive enzyme molecular structure reaches the enzyme purpose of going out.
Corase grind and fine grinding technology parameter:
1) .n
Molar concentration: 0.01-0.15mol/L (1%) NaHCO
3 , T Temperature :85-95 ℃
2) .n
Molar concentration: 55-59.mmol/L (5%) NaHCO
3 , T Temperature :85-95 ℃
5. take off the raw meat degassing: beany flavor is the very offending smell of the distinctive people of letting in the soymilk; Therefore removing adverse factor such as beany flavor is the key of Soymilk Processing, and in the technology of vacuum outgas, the degassing thoroughly can not make the oxygen content in the emulsion high; Cause fat oxidation; And the generation peculiar smell so when degassing should be thorough, guarantees product quality.Too high, the sterilizer improper use of temperature during the soybean oven dry, the burnt paste of tube wall or wooden partition all can make product generation burning and influence product quality, so should operate in strict accordance with the standard practice instructions of technological requirement and equipment in process of production, is strictly on guard against burnt the paste.
6. emulsion stabilizer and other supplementary materials:
1) emulsion stabilizer is selected compound use between gelatin, pectin, agar, marine alga propylene glycol ester (PGA), the sodium carboxymethylcellulose acid resistance single uses of monomer preferably such as (CMC-Na) or monomer.During compound use, generally adopt in twos 1:1 or the compound interpolation of 2:1 to use.As: in product population, the compound addition of gelatin 1:1 agar is:: 0.1-0.5 ﹪; In product population, the compound addition of gelatin 2:1 agar is:: 0.1-0.5 ﹪;
2) other supplementary materials:
White granulated sugar and powdered glucose, natrium citricum and essence and flavoring agent; Aspartame and acesulfame potassium.Special dense milk face powder; And fruit juice, fruit grain, jam, jelly, preserved fruit, puree and the bean product beyond the soybean etc.Below all add by actual needs;
7. allotment constant volume: need load weighted emulsion stabilizer fully be stirred afterwards with pouring in the material-compound tank with powdered glucose and natrium citricum mixed liquor behind 80 ℃ of hot water dissolvings with white granulated sugar by productions and to allocate; And must fully stir; Make mixing of materials even; According to the addition of the strict control of production requirement water, accomplish that constant volume is accurate.
. homogeneous: carry out the feed liquid homogenization processing in strict accordance with technological requirement.
Technological parameter is:
P
Pressure: 30-40Mpa; T
Temperature: 70-85 ℃.
. process for sterilizing: making the rotten bacterium of soya-bean milk is gram-positive cocci and bacillus, especially bacillus.The temperature of killing gemma must be greater than 130 ℃, and the time is greater than 5min.The deadly characteristic of bacillus in sterilization is the prolongation along with heat time heating time, and the gemma number presses that logarithmic parabola reduces.Should strictly control sterilization temperature and sterilizing time, prepare aseptic soymilk.
Process for sterilizing parameter: T
Temperature: 138-145 ℃, t
Time: 2.5-5.0s.
10. cooling: in strict accordance with technological requirement, the rapid cooling of soymilk that sterilization processing is finished is cooled to 38-45 ℃ in order to fermentation.
. inoculation: will cool off good soymilk and inoculate; The selection of bacterial classification is an object with suitable soybean protein fermentation; Mainly be that streptococcus thermophilus (Streptococcus thermopilus), Lactobacillus plantarum (Lactobacillus plantarum) streptococcus cremoris (Streptococcus diacetilactis), lactobacillus acidophilus (Lactobacillus acidophilus), lactobacillus bulgaricus (Lactobacillus bulgaricus) are as mixed culture fermentation agent; Add by product needed; Addition is generally the 0.008-0.04 ﹪ of finished product; Simultaneously can add some other auxiliary material, like sweetener, pulp, jam, fruit juice, preserved fruit, puree etc., adding stirs feed liquid after finishing can carry out next step operation.
12. packing: the feed liquid that inoculation finishes is carried out packing on request, and with the product that branch installs put into the fermentation storehouse ferment.
.Fermentation: the product after the packing is put into the fermentation of fermentation storehouse, and each index of product is monitored, and less than 4.0, pH value is a fermentation ends less than 4.5 until acidity.
Technological parameter is: T
Temperature40-45 ℃, t
Time: 6-9h, T
O Acidity:＜4.0,
PH：＜4.5。
13. go into freezer: just the product that finishes of fermentation is put into freezer immediately and is got final product.
Embodiment 3
Agitating type fermented sour soybean milk technical recipe, by finished product weight:
A high quality soybean powder: 4-9 ﹪ promptly contains soya-bean milk 70-85%;
B purified water: 15-25%;
C white granulated sugar: 5-9%;
D glucose: 5-9%;
E emulsion stabilizer: gelatin 0.1-0.5 ﹪; Pectin: 0.15-0.5 ﹪; Agar 0.1-0.5 ﹪; Marine alga propylene glycol ester (PGA) 0.15-0.3 ﹪; Sodium carboxymethylcellulose (CMC-Na)) 0.1-0.7 ﹪;
F antifoaming agent: 0.008-0.05%;
G natrium citricum: 0.01-0.04%;
H bacterial classification: streptococcus thermophilus (Streptococcus thermopilus) 0.008-0.04 ﹪ Lactobacillus plantarum (Lactobacillus plantarum) 0.008-0.04 ﹪;
Streptococcus cremoris (Streptococcus diacetilactis) 0.008-0.04 ﹪;
Lactobacillus acidophilus (Lactobacillus acidophilus) 0.008-0.04 ﹪
Lactobacillus bulgaricus (Lactobacillus bulgaricus) 0.008-0.04 ﹪;
I D-sodium isoascorbate: 0.001-0.01%;
J flavoring essence: soymilk essence 0.01-0.1%; Red date essence 0.01-0.1%; Green tea essence 0.01-0.1%; Sweet cream essence 0.01-0.1%; Vanilla 0.01-0.1%; Blueberry essence 0.01-0.1%; Strawberry essence 0.01-0.1%;
K sweetener: Aspartame: 0.005-0.02 ﹪; Acesulfame potassium: 0.005-0.02 ﹪;
Special dense milk face powder: the 0.01-0.06% of l;
M vanillic aldehyde: 0.005-0.05%;
Other auxiliary materials of n: fruit juice 0.1-10%; Fruit grain 0.1-10%; Jam 0.1-10%; Jelly 0.1-10%; Preserved fruit 0.1-10% puree 0.1-10%, the bean product 0.1-10% beyond the soybean.
As shown in Figure 2, the preparation method of agitating type fermented sour soybean milk is following:
1. water treatment: water is one of main matter of product, so water treatment has very important effect for the stability of product, strict control each item index is to reach qualified industrial water standard.
The technological parameter of water treatment: total hardness is (with CaCo
3Meter):＜450mg/L;
Turbidity:＜3; Total plate count:＜100cfu/g; HP:6.5＜8.5.
2. soy meal quality quality is the crux of product quality, and selecting of soy meal must be through strict gate of the quality monitoring, and the deliquescent quality of bean powder, granular size, microbiological indicator, protein content etc. all are the important indicators of selecting the raw material bean powder.
. emulsion stabilizer and other supplementary materials:
1) emulsion stabilizer is selected to meet use between gelatin, pectin, agar, marine alga propylene glycol ester (PGA), the sodium carboxymethylcellulose acid resistance single uses of monomer preferably such as (CMC-Na) or monomer.
During single use, all in product population, addition is: gelatin: 0.1-0.5 ﹪, pectin: 0.15-0.5 ﹪, agar: 0.1-0.5 ﹪, marine alga propylene glycol ester (PGA): 0.15-0.3 ﹪, sodium carboxymethylcellulose (CMC-Na)); 0.1-0.7 ﹪.
During compound use, generally adopt in twos 1:1 or the compound interpolation of 2:1 to use.
As: in product population, the compound addition of gelatin 1:1 agar is: 0.1-0.5 ﹪
In product population, the compound addition of gelatin 2:1 agar is: 0.1-0.5 ﹪;
2) other supplementary materials:
White granulated sugar and powdered glucose, natrium citricum and essence and flavoring agent; Aspartame and acesulfame potassium.Special dense milk face powder; And fruit juice, fruit grain, jam, jelly, preserved fruit, puree and the bean product beyond the soybean etc.Below all add by actual needs;
4.Change material: will need load weighted material to be trimmed to material-compound tank by the order of soy meal breast, change stabilizing agent, white granulated sugar, powdered glucose and other materials through cutter by production, water temperature be controlled at about 80 ℃, and the agitator of unlatching material-compound tank makes its work.
. allotment constant volume:, accomplish that constant volume is accurate according to the addition of the strict control of production requirement water.
. homogeneous: carry out the feed liquid homogenization processing in strict accordance with technological requirement.
Technological parameter is:
P
Pressure: 25-38Mpa; T
Temperature: 70-85 ℃.
. process for sterilizing: making the rotten bacterium of soya-bean milk is gram-positive cocci and bacillus, especially bacillus.The temperature of killing gemma must be greater than 130 ℃, and the time is greater than 5min.The deadly characteristic of bacillus in sterilization is the prolongation along with heat time heating time, and the gemma number presses that logarithmic parabola reduces.Should strictly control sterilization temperature and sterilizing time, prepare aseptic soymilk.
Process for sterilizing parameter: T
Temperature: 138-145 ℃, t
Time: 2.5-10.0s.
.Cooling: in strict accordance with technological requirement, the rapid cooling of soymilk that sterilization processing is finished is cooled to 38-45 ℃ in order to fermentation.
. inoculation fermentation: will cool off good soymilk and inoculate; The selection of bacterial classification is an object with suitable soybean protein fermentation; Mainly be that streptococcus thermophilus (Streptococcus thermopilus), Lactobacillus plantarum (Lactobacillus plantarum) streptococcus cremoris (Streptococcus diacetilactis), lactobacillus acidophilus (Lactobacillus acidophilus), lactobacillus bulgaricus (Lactobacillus bulgaricus) are as mixed culture fermentation agent; Add by product needed; Addition is generally the 0.008-0.04 ﹪ of finished product, and less than 4.0, pH value is a fermentation ends less than 4.5 until acidity in the inoculation back.Technological parameter is: T
Temperature40-45 ℃, t
Time: 6-9h, T
O Acidity:＜4.0,
PH：＜4.5。
10. stir: after fermentation is reached home, be quickly cooled to below 25 ℃ and stir, can add some other auxiliary material simultaneously, like sweetener, pulp, jam, fruit juice, preserved fruit, puree etc., wait to be stirred to carry out again after the smooth surface exquisiteness canned.
11. packing: carry out packing immediately after will being stirred to the smooth surface exquisiteness, after the packing product is put into freezer and get final product.
Embodiment 4
Coagulating type fermented sour soybean milk technical recipe,By finished product weight:
A high quality soybean powder: 4-9 ﹪ promptly contains soya-bean milk 70-85%;
B purified water: 15-25%;
C white granulated sugar: 5-9%;
D glucose: 5-9%;
E emulsion stabilizer: gelatin 0.1-0.5 ﹪; Pectin: 0.15-0.5 ﹪; Agar 0.1-0.5 ﹪; Marine alga propylene glycol ester (PGA) 0.15-0.3 ﹪; Sodium carboxymethylcellulose (CMC-Na)) 0.1-0.7 ﹪;
F antifoaming agent: 0.008-0.05%;
G natrium citricum: 0.01-0.04%;
H bacterial classification: streptococcus thermophilus (Streptococcus thermopilus) 0.008-0.04 ﹪ Lactobacillus plantarum (Lactobacillus plantarum) 0.008-0.04 ﹪; Streptococcus cremoris (Streptococcus diacetilactis) 0.008-0.04 ﹪; Lactobacillus acidophilus (Lactobacillus acidophilus) 0.008-0.04 ﹪; Lactobacillus bulgaricus (Lactobacillus bulgaricus) 0.008-0.04 ﹪;
I D-sodium isoascorbate: 0.001-0.01%;
J flavoring essence: soymilk essence 0.01-0.1%; Red date essence 0.01-0.1%; Green tea essence 0.01-0.1%; Sweet cream essence 0.01-0.1%; Vanilla 0.01-0.1%; Blueberry essence 0.01-0.1%; Strawberry essence 0.01-0.1%;
K sweetener: Aspartame: 0.005-0.02 ﹪; Acesulfame potassium: 0.005-0.02 ﹪;
Special dense milk face powder: the 0.01-0.06% of l;
M vanillic aldehyde: 0.005-0.05%;
Other auxiliary materials of n: fruit juice 0.1-10%; Fruit grain 0.1-10%; Jam 0.1-10%; Jelly 0.1-10%; Preserved fruit 0.1-10% puree 0.1-10%, the bean product 0.1-10% beyond the soybean.
As shown in Figure 3, the preparation method of coagulating type fermented sour soybean milk:
1. water treatment: water is one of main matter of product, so water treatment has very important effect for the stability of product, strict control each item index is to reach qualified industrial water standard.
The technological parameter of water treatment: total hardness is (with CaCo
3Meter):＜450mg/L; Turbidity:＜3; Total plate count:＜100cfu/g; HP:6.5＜8.5.
2. soy meal quality quality is the crux of product quality, and selecting of soy meal must be through strict gate of the quality monitoring, and the deliquescent quality of bean powder, granular size, microbiological indicator, protein content etc. all are the important indicators of selecting the raw material bean powder.
. emulsion stabilizer and other supplementary materials:
1). emulsion stabilizer, select to meet use between gelatin, pectin, agar, marine alga propylene glycol ester (PGA), the sodium carboxymethylcellulose acid resistance single uses of monomer preferably such as (CMC-Na) or monomer.
During single use, all in product population, addition is: gelatin: 0.1-0.5 ﹪, pectin: 0.15-0.5 ﹪, agar: 0.1-0.5 ﹪, marine alga propylene glycol ester (PGA): 0.15-0.3 ﹪, sodium carboxymethylcellulose (CMC-Na)); 0.1-0.7 ﹪.
During compound use, generally adopt in twos 1:1 or the compound interpolation of 2:1 to use.
As: in product population, the compound addition of gelatin 1:1 agar is: 0.1-0.5 ﹪
In product population, the compound addition of gelatin 2:1 agar is: 0.1-0.5 ﹪;
2) other supplementary materials:
White granulated sugar and powdered glucose, natrium citricum and essence and flavoring agent; Aspartame and acesulfame potassium.Special dense milk face powder; And fruit juice, fruit grain, jam, jelly, preserved fruit, puree and the bean product beyond the soybean etc.Below all add by actual needs.
Change material: will need load weighted material to be trimmed to material-compound tank by the order of soy meal breast, change stabilizing agent, white granulated sugar, powdered glucose and other materials through cutter by production, water temperature be controlled at about 80 ℃, and the agitator of unlatching material-compound tank makes its work.
. allotment constant volume:, accomplish that constant volume is accurate according to the addition of the strict control of production requirement water.
. homogeneous: carry out the feed liquid homogenization processing in strict accordance with technological requirement.
Technological parameter is: P
Pressure: 25-38Mpa; T
Temperature: 70-85 ℃.
. process for sterilizing: making the rotten bacterium of soya-bean milk is gram-positive cocci and bacillus, especially bacillus.The temperature of killing gemma must be greater than 130 ℃, and the time is greater than 5min.The deadly characteristic of bacillus in sterilization is the prolongation along with heat time heating time, and the gemma number presses that logarithmic parabola reduces.Should strictly control sterilization temperature and sterilizing time, prepare aseptic soymilk.
Process for sterilizing parameter: T
Temperature: 138-145 ℃, t
Time: 2.5-5.0s.
.Cooling: in strict accordance with technological requirement, the rapid cooling of soymilk that sterilization processing is finished is cooled to 38-45 ℃ in order to fermentation.
. inoculation: will cool off good soymilk and inoculate; The selection of bacterial classification is an object with suitable soybean protein fermentation; Mainly be that streptococcus thermophilus (Streptococcus thermopilus), Lactobacillus plantarum (Lactobacillus plantarum) streptococcus cremoris (Streptococcus diacetilactis), lactobacillus acidophilus (Lactobacillus acidophilus), lactobacillus bulgaricus (Lactobacillus bulgaricus) are as mixed culture fermentation agent; Add by product needed; Addition is generally the 0.008-0.04 ﹪ of finished product, or can add simultaneously some other auxiliary material (as: sweetener, pulp, jam, fruit juice, preserved fruit, puree etc.) and add feed liquid to be stirred after finishing and can carry out next step operation.
10. packing: the feed liquid that inoculation finishes is carried out packing on request, and with the product that branch installs put into the fermentation storehouse ferment.
Fermentation: the product after the packing is put into the fermentation of fermentation storehouse, and each index of product is monitored, and less than 4.0, pH value is a fermentation ends less than 4.5 until acidity.
Technological parameter is: T
Temperature40-45 ℃, t
Time: 6-9h, T
O Acidity:＜4.0,
PH：＜4.5。
13. go into freezer: just the product that finishes of fermentation is put into freezer immediately and is got final product.
Claims (10)
1. a fermentation Sourbean milk is characterized in that, is made up of soybean and sodium acid carbonate or soy meal, purified water, white granulated sugar, glucose, antifoaming agent, emulsion stabilizer, natrium citricum, bacterial classification, D-sodium isoascorbate, flavoring essence, special dense milk face powder, sweetener, vanillic aldehyde and auxiliary material; Their percentage by weight is that soybean or soy meal are counted 70-85% with contained soya-bean milk, sodium acid carbonate: 0.02-0.1%, purified water 15-25%; White granulated sugar 5-9%, glucose 5-9%, antifoaming agent 0.008-0.05%; Emulsion stabilizer 0.6-2.1%, natrium citricum 0.01-0.04%, bacterial classification 0.04-0.2%; D-sodium isoascorbate: 0.001-0.01%, flavoring essence 0.07-0.7%, special dense milk face powder .01-0.06%; Sweetener 0.01-0.04, vanillic aldehyde: 0.005-0.05% and auxiliary material 0.7-70%.
2. fermentation Sourbean milk according to claim 1; It is characterized in that described emulsion stabilizer is gelatin 0.1-0.5 ﹪, pectin: 0.15-0.5 ﹪, agar 0.1-0.5 ﹪, marine alga propylene glycol ester (PGA) 0.15-0.3 ﹪, sodium carboxymethylcellulose (CMC-Na)) among the 0.1-0.7 ﹪ two or more.
3. fermentation Sourbean milk according to claim 1 is characterized in that described bacterial classification is to two kind among Lactobacillus plantarum (Lactobacillus plantarum) 0.008-0.04 ﹪ and streptococcus thermophilus (Streptococcus thermopilus) 0.008-0.04 ﹪, streptococcus cremoris (Streptococcus diacetilactis) 0.008-0.04 ﹪, lactobacillus acidophilus (Lactobacillus acidophilus) 0.008-0.04 ﹪ lactobacillus bulgaricus (Lactobacillus bulgaricus) the 0.008-0.04 ﹪.
4. fermentation Sourbean milk according to claim 1 is characterized in that described auxiliary material is a kind of among fruit juice 0.1-10%, fruit grain 0.1-10%, jam 0.1-10%, jelly 0.1-10%, preserved fruit 0.1-10%, puree 0.1-10%, the bean product 0.1-10% beyond the soybean or more than one composition.
5. fermentation Sourbean milk according to claim 1 is characterized in that, the percentage by weight of described soybean is 6-15%.
6. fermentation Sourbean milk according to claim 1, the percentage by weight that it is characterized in that described soy meal is 4-9 ﹪.
7. the preparation method of a fermentation Sourbean milk as claimed in claim 1 is characterized in that, the step of its preparation method is:
A. water treatment: each item index of control water, the total hardness of control water is with CaCO
3Meter＜450mg/L; Turbidity＜3; Total plate count＜100cfu/g; PH 6.5＜8.5;
B. select soybean or soy meal: soybean is selected, remove go mouldy, sandstone and other all impurity;
C. add emulsion stabilizer and auxiliary material: emulsion stabilizer is selected compound use between gelatin, pectin, agar, marine alga propylene glycol ester (PGA), the sodium carboxymethylcellulose acid resistance single uses of monomer preferably such as (CMC-Na) or monomer; During compound use, adopt in twos 1:1 or the compound interpolation of 2:1 to use;
D. the component and the auxiliary material that add surplus: white granulated sugar and powdered glucose, natrium citricum and essence and flavoring agent; Aspartame and acesulfame potassium; Special dense milk face powder; And fruit juice, fruit grain, jam, jelly, preserved fruit, puree and the bean product beyond the soybean etc.;
E. allocate constant volume: need load weighted emulsion stabilizer fully be stirred the back with white granulated sugar by production and allocate with pouring in the material-compound tank with powdered glucose and natrium citricum mixed liquor behind 80 ℃ of hot water dissolvings; And must fully stir; Make mixing of materials even, constant volume adds water;
f. homogeneous: at P
Pressure: 30-40Mpa; T
Temperature: carry out the feed liquid homogenization processing under 70-85 ℃ the technological parameter;
G. process for sterilizing: sterilization temperature is greater than 130 ℃, and the time is greater than 5min;
H. cooling: the rapid cooling of soymilk that sterilization processing is finished is cooled to 38-45 ℃ in order to inoculation fermentation;
i. inoculation fermentation: will cool off good soymilk and inoculate; The selection of bacterial classification mainly is that streptococcus thermophilus (Streptococcus thermopilus), Lactobacillus plantarum (Lactobacillus plantarum) streptococcus cremoris (Streptococcus diacetilactis), lactobacillus acidophilus (Lactobacillus acidophilus), lactobacillus bulgaricus (Lactobacillus bulgaricus) are as mixed culture fermentation agent; Addition is the 0.008-0.04 ﹪ of finished weight; Less than 4.0, pH value is less than 4.5 until acidity in the inoculation back;
J. stir: after fermentation is reached home, be quickly cooled to below 25 ℃ and stir, can add simultaneously auxiliary material wait to be stirred to carry out after the smooth surface exquisiteness canned;
Perhaps; Can add auxiliary material in the time of inoculation, as: sweetener, pulp, jam, fruit juice, preserved fruit, puree etc., stirring feed liquid afterwards after interpolation finishes, inoculation finishes; Carry out the feed liquid that inoculation finishes canned on request; And with the soymilk that branch installs put into the fermentation storehouse ferment, less than 4.0, pH value is a fermentation ends less than 4.5 until acidity;
K. packing: carry out packing immediately after fermentation finishes, after the packing product is put into freezer and get final product.
8. the preparation method of fermented sour soybean milk according to claim 7 is characterized in that, the described process for sterilizing of step g is ultra high temperature short time sterilization, technological parameter: T
Temperature: 138-145 ℃, t
Time: 2.5-10.0s.
9. the preparation method of fermented sour soybean milk according to claim 7 is characterized in that, the described soybean of step b is adopted the dry method peeling: P pressure: 0.15-0.2Mpa during peeling; T temperature: 68-75 ℃; The t time: 40-45min.
10. the preparation method of fermented sour soybean milk according to claim 7 is characterized in that, the soybean that selects roughly grinds and finish grindes, and in the defibrination process, adds sodium acid carbonate, and corase grind with the fine grinding technology parameter is:
1) n molar concentration: 0.01-0.15mol/L (1%) NaHCO
3, T
Temperature: 85-95 ℃
2) n molar concentration: 55-59.mmol/L (5%) NaHCO
3, T temperature: 85-95 ℃.
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