CN102524414A - Fermented soybean milk and production method thereof - Google Patents
Fermented soybean milk and production method thereof Download PDFInfo
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- CN102524414A CN102524414A CN2012100348434A CN201210034843A CN102524414A CN 102524414 A CN102524414 A CN 102524414A CN 2012100348434 A CN2012100348434 A CN 2012100348434A CN 201210034843 A CN201210034843 A CN 201210034843A CN 102524414 A CN102524414 A CN 102524414A
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- soybean milk
- granulated sugar
- white granulated
- stabilizing agent
- citric acid
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Abstract
The invention relates to fermented soybean milk and a production method thereof. The fermented soybean milk comprises the components such as a soybean raw material, drinking water, citric acid, malic acid, white granulated sugar, a stabilizer and the like. The production method comprises the following steps of: soaking the soybean raw material, grinding into a thick liquid, boiling, adding the citric acid and the malic acid, regulating the PH value to be 4.2, adding the white granulated sugar and the stabilizer and blending, uniformly stirring a mixed solution obtained after blending, homogenizing, sterilizing, cooling to obtain finished fermented soybean milk, and filling. The invention has the advantages that: the fermented soybean milk has rich nutrition and unique taste, is rich in various vitamins and mineral substances, and has the effects of relieving summer heat, reducing internal heat, slaking thirst, promoting the secretion of saliva or body fluid, nourishing skin and protecting health; and the production method for the fermented soybean milk is simple and easy to operate, and the production scale is not limited.
Description
[technical field]
The present invention relates to bean product and production method thereof, specifically a kind of Fermented Soybean Milk and production method thereof.
[background technology]
Soymilk is to be the vegetable protein beverage that primary raw material forms through explained hereafter such as immersion, defibrination, mashing off, sterilizations with the soybean; It contains rich nutrient contents; Particularly contain rich in protein and more trace element magnesium; In addition, also contain vitamin B1, B2 etc., and be easy to digest and assimilate; Have that strengthening spleen and nourishing stomach, qi-restoratives are moisturized, the effect of clearing lung and eliminating phlegm, diuresis promoting, moistening skin beautifying, be the ultimate food of diseases such as control high fat of blood, hypertension, moving fat sclerosis, hypoferric anemia, asthma.Soymilk also is called " brain tonic " food by the west nutritionist, because contained soybean lecithin can activate brain cell in the soymilk, improves the elderly's memory and notice.
Usually no matter the production method of soymilk is traditional method, or suitability for industrialized production; Its essence all is that raw soybeans is processed through defibrination, mashing off, sterilization; Its shortcoming is that prepared soymilk nutritional labeling is more fixing, and taste is dull, and the Along with people's growth in the living standard; Demand to health food is urgent day by day, and nutritional labeling relative fixed, the dull soymilk of taste can not satisfy people's demand.
[summary of the invention]
The object of the invention is exactly to solve above-mentioned deficiency, and provides a kind of nutritious, and special taste has the Fermented Soybean Milk of health-care effect again, and the production method for preparing this Fermented Soybean Milk.
The object of the invention can be realized through following technical scheme:
A kind of Fermented Soybean Milk comprises following components in part by weight: soybean material 2.5-12.5%, drinking water 75-90%, citric acid 0.06-0.6%, malic acid 0.05-0.5%, white granulated sugar 2-13%, stabilizing agent 0.08-0.8%.
Said stabilizing agent is one or more a mixture of xanthans, pectin, carragheen or carboxymethyl cellulose.
The percentage by weight of said soybean material, drinking water, citric acid, malic acid, white granulated sugar, stabilizing agent is: soybean material 7.5%, drinking water 84.2%, citric acid 0.25%, malic acid 0.15%, white granulated sugar 7.5%, stabilizing agent 0.4%.
A kind of production method of Fermented Soybean Milk may further comprise the steps:
1) selected soybean material and drinking water are prepared in 2.5-12.5%, 75-90% ratio, water temperature 20-30 ℃ soak 5-12 hour after defibrination, remove bean dregs, the heating soybean milk after will removing the gred again is to 95-99 ℃ of mashing off;
2) add citric acid, malic acid, regulate PH to 4.2, said citric acid, malic acid percentage by weight are: citric acid 0.06-0.6%, malic acid 0.05-0.5%;
3) adding white granulated sugar, stabilizing agent are allocated, and the mass content of said white granulated sugar, stabilizing agent is: white granulated sugar 2-13%, stabilizing agent 0.08-0.8%;
4) mixed solution that obtains after will allocating stirs, and is that 13-22Mpa carries out homogenization processing at homogenization pressure;
5) mixed solution behind the homogeneous is carried out sterilization processing under 115-125 ℃, the time is 10-15 second;
6) promptly obtain finished acid soymilk, can after the cooling.
With traditional compared with techniques, beneficial effect of the present invention:, add citric acid, the malic acid of preparation by a certain percentage through in traditional bean product production process; Thereby make prepared Fermented Soybean Milk have unique soya-bean milk local flavor; Not only nutritious, and be rich in multivitamin (especially vitamin C) and mineral matter, having that the administration that disappears reduces internal heat, slakes thirst and help produce saliva, the effect of beauty treatment in the appearance; Have health-care effect, especially be fit to drink summer; In addition, the production method of Fermented Soybean Milk according to the invention, simple, easy to operate, production scale is unrestricted, is worthy of popularization.
[specific embodiment]
Below in conjunction with embodiment the present invention is described further:
Embodiment 1
1) selected soybean material and drinking water are prepared in 7.5%, 84.2% ratio, water temperature 25 ℃ soak 8 hours after defibrination, remove bean dregs, heating soybean milk to the 97 ℃ mashing off after will removing the gred again;
2) add citric acid, malic acid, regulate PH to 4.2, said citric acid, malic acid percentage by weight are: citric acid 0.25%, malic acid 0.15%;
3) add white granulated sugar, stabilizing agent is allocated, the mass content of said white granulated sugar, stabilizing agent is: white granulated sugar 7.5%, stabilizing agent 0.4%, said stabilizing agent are one or more mixture of xanthans, pectin, carragheen or carboxymethyl cellulose;
4) mixed solution that obtains after will allocating stirs, and is that 18Mpa carries out homogenization processing at homogenization pressure;
5) mixed solution behind the homogeneous is carried out sterilization processing under 121 ℃, the time is 12 seconds;
6) promptly obtain finished acid soymilk, can after the cooling.
Embodiment 2
1) selected soybean material and drinking water are prepared in 12.5%, 85.31% ratio, water temperature 20 ℃ soak 5 hours after defibrination, remove bean dregs, heating soybean milk to the 95 ℃ mashing off after will removing the gred again;
2) add citric acid, malic acid, regulate PH to 4.2, said citric acid, malic acid percentage by weight are: citric acid 0.06%, malic acid 0.05%;
3) add white granulated sugar, stabilizing agent is allocated, the mass content of said white granulated sugar, stabilizing agent is: white granulated sugar 2%, stabilizing agent 0.08%, said stabilizing agent are one or more mixture of xanthans, pectin, carragheen or carboxymethyl cellulose;
4) mixed solution that obtains after will allocating stirs, and is that 13Mpa carries out homogenization processing at homogenization pressure;
5) mixed solution behind the homogeneous is carried out sterilization processing under 115 ℃, the time is 10 seconds;
6) promptly obtain finished acid soymilk, can after the cooling.
Embodiment 3
1) selected soybean material and drinking water are prepared in 2.5%, 82.6% ratio, water temperature 20 ℃ soak 12 hours after defibrination, remove bean dregs, heating soybean milk to the 99 ℃ mashing off after will removing the gred again;
2) add citric acid, malic acid, regulate PH to 4.2, said citric acid, malic acid percentage by weight are: citric acid 0.6%, malic acid 0.5%;
3) add white granulated sugar, stabilizing agent is allocated, the mass content of said white granulated sugar, stabilizing agent is: white granulated sugar 13%, stabilizing agent 0.8%, said stabilizing agent are one or more mixture of xanthans, pectin, carragheen or carboxymethyl cellulose;
4) mixed solution that obtains after will allocating stirs, and is that 22Mpa carries out homogenization processing at homogenization pressure;
5) mixed solution behind the homogeneous is carried out sterilization processing under 125 ℃, the time is 15 seconds;
6) promptly obtain finished acid soymilk, can after the cooling.
The present invention does not receive the restriction of above-mentioned embodiment, and other any do not deviate from change, the modification done under spirit of the present invention and the principle, substitutes, combination, simplify, and all should be the substitute mode of equivalence, is included within protection scope of the present invention.
Claims (4)
1. a Fermented Soybean Milk is characterized in that, comprises following components in part by weight: soybean material 2.5-12.5%, drinking water 75-90%, citric acid 0.06-0.6%, malic acid 0.05-0.5%, white granulated sugar 2-13%, stabilizing agent 0.08-0.8%.
2. Fermented Soybean Milk as claimed in claim 1 is characterized in that: said stabilizing agent is one or more a mixture of xanthans, pectin, carragheen or carboxymethyl cellulose.
3. according to claim 1 or claim 2 Fermented Soybean Milk, it is characterized in that: the percentage by weight of said soybean material, drinking water, citric acid, malic acid, white granulated sugar, stabilizing agent is: soybean material 7.5%, drinking water 84.2%, citric acid 0.25%, malic acid 0.15%, white granulated sugar 7.5%, stabilizing agent 0.4%.
4. the production method of a Fermented Soybean Milk is characterized in that, may further comprise the steps:
1) selected soybean material and drinking water are prepared in 2.5-12.5%, 75-90% ratio, water temperature 20-30 ℃ soak 5-12 hour after defibrination, remove bean dregs, the heating soybean milk after will removing the gred again is to 95-99 ℃ of mashing off;
2) add citric acid, malic acid, regulate PH to 4.2, said citric acid, malic acid percentage by weight are: citric acid 0.06-0.6%, malic acid 0.05-0.5%;
3) adding white granulated sugar, stabilizing agent are allocated, and the mass content of said white granulated sugar, stabilizing agent is: white granulated sugar 2-13%, stabilizing agent 0.08-0.8%;
4) mixed solution that obtains after will allocating stirs, and is that 13-22Mpa carries out homogenization processing at homogenization pressure;
5) mixed solution behind the homogeneous is carried out sterilization processing under 115-125 ℃, the time is 10-15 second;
6) promptly obtain finished acid soymilk, can after the cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100348434A CN102524414A (en) | 2012-02-16 | 2012-02-16 | Fermented soybean milk and production method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100348434A CN102524414A (en) | 2012-02-16 | 2012-02-16 | Fermented soybean milk and production method thereof |
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| CN102524414A true CN102524414A (en) | 2012-07-04 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2012100348434A Pending CN102524414A (en) | 2012-02-16 | 2012-02-16 | Fermented soybean milk and production method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103070243A (en) * | 2012-10-25 | 2013-05-01 | 南京大地冷冻食品有限公司 | Stable sweet potato sour milk and preparation method thereof |
| CN104222296A (en) * | 2014-01-26 | 2014-12-24 | 安徽省成德食品有限公司 | Preparation method of sour soybean milk |
-
2012
- 2012-02-16 CN CN2012100348434A patent/CN102524414A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103070243A (en) * | 2012-10-25 | 2013-05-01 | 南京大地冷冻食品有限公司 | Stable sweet potato sour milk and preparation method thereof |
| CN104222296A (en) * | 2014-01-26 | 2014-12-24 | 安徽省成德食品有限公司 | Preparation method of sour soybean milk |
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Application publication date: 20120704 |