CN102613495B - Soybean yoghourt pudding and preparation method thereof - Google Patents
Soybean yoghourt pudding and preparation method thereof Download PDFInfo
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- CN102613495B CN102613495B CN2012101117827A CN201210111782A CN102613495B CN 102613495 B CN102613495 B CN 102613495B CN 2012101117827 A CN2012101117827 A CN 2012101117827A CN 201210111782 A CN201210111782 A CN 201210111782A CN 102613495 B CN102613495 B CN 102613495B
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Abstract
The invention discloses soybean yoghourt pudding and a preparation method thereof. The method comprises the following steps of: 1) soaking, pulping and boiling soybean, adding unsalted butter, and mixing uniformly for homogenization to obtain soybean milk; 2) cooling the soybean milk obtained in the step 1), adding lactic acid bacteria, and fermenting at constant temperature to obtain curdy soybean yoghourt; 3) crushing, sterilizing and homogenizing the curdy soybean yoghourt obtained in the step 2) to obtain a soybean yoghourt homogenized solution; and 4) boiling a stabilizer, flavoring agents, sugar and water to obtain a colloidal liquid, cooling, and uniformly mixing the colloidal liquid and the soybean yoghourt solution obtained in the stop 3) to obtain the soybean yoghourt pudding. The lactic acid bacteria are used for fermentation to generate acid, acidity regulators are not added, and unique vitamin B of a fermented food is generated, so that the nutritional value of the soybean yoghourt pudding is higher than that of the common pudding on the market; and the lactic acid bacteria are killed through pasteurization, so that the product cannot be postacidified and is easy to store, the shelf life is prolonged and the quality of the product is stable.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of bean yoghourt pudding and preparation method thereof.
Background technology
China's soybean yields comes the 4th, the world at present, soybean is the main vegetable protein food resource of China, its protein content is generally 35%～40%, fat content is 15%～20%, and wherein the necessary linoleic acid content of human body accounts for 50% of amount of total fat, and carbohydrate content is 20%～30%, content of mineral substances is 5%, more than nearly 13 kinds of vitamins, its kind, the height of content is that other wholefoods are incomparable.And contain necessary 8 seed amino acids of human body in soybean, its content basically with the United Nations health organization advise close.
Soybean protein does not contain cholesterol, and the effect that reduces Blood Cholesterol is arranged.Soybean contains cellulose, hemicellulose, and pectin, mannosan, bean gum, Soluble Fibers etc. have the effect of preventing tumor in digestive tract and other diseases.Soy oligosaccharide can promote Bifidobacterium amount reproduction in intestines, the effect that suppresses the spoilage organisms growth and reduce blood pressure.Lecithin in soybean can be removed the cholesterol that is deposited on blood vessel, also has isoflavones, glycoside, tocopherol, microorganism K, triglyceride, lectins etc.
Soybean comes from China, and its goods are loved by the people as the traditional food of China, but on present market, bean product pattern kind is single, and freshness date is too short, and packing falls behind, and food portable is poor, can not fully satisfy the demands of consumers.
Crystal diabetin has the advantages that sugariness is high, heat is low, do not cause that blood sugar raises, and can promote beneficial bacterium propagation in human body, improve functions of intestines and stomach and metabolism, the characteristics [4] that suppress carious tooth, promote the calcium absorption are arranged, and are all a kind of desirable sweeteners for diabetes patient, adiposis patient and children.
Lactobacillus-fermented can produce multiple organic acid, promotes intestines peristalsis, is beneficial to intestinal health.
Microbial fermentation has produced precious anti-oxidant, hypotensive isoreactivity material and the distinctive cobalamin that ferments when removing the own ANFs of soybean (trypsin inhibitor, haemoglutinin, Flatulent factors, the irritated factor, beany flavor).The lactic acid bacteria decomposing protein, fat waits macromolecular compound and produces some flavor substances.
Bean yoghourt is exactly a kind of sour milk product that utilizes the fermentation of microorganism to make, and it can bring into play the nutritive effect of soybean, can destroy again the ANFs in soybean, and soy proteinaceous digestibility is improved significantly.Bean yoghourt is with low cost, and unique flavor is nutritious, has good development prospect.
Having paper studies to mention a kind of fermentation pudding bean curd, is ferment and be aided with the GDL of traditional bean curd processing use and calcium chloride as coagulating agent by inoculating lactic acid bacterium in soya-bean milk, makes pure white delicacy and whippy bean curd.
On market, existing most of jelly puddings are all closely similar in formula, packing, production technology and taste mouthfeel, and unification is serious, can't reach good discrimination, are difficult to characteristic and the characteristics of outstanding each product.
The contained nutriment of jelly is few, is mostly to be formed by flavorant, pigment, polysaccharide gel, and the utilization that can not be absorbed by the body does not have good nutritive value.
Summary of the invention
The purpose of this invention is to provide a kind of bean yoghourt pudding and preparation method thereof.
The method for preparing the bean yoghourt pudding provided by the invention comprises the steps:
1) soybeans soaking pulled an oar and boil and obtain soya-bean milk, adding the whipping cream mixing to carry out homogeneous, obtaining soya-bean milk;
2) with described step 1) add lactic acid bacteria after the gained soya-bean milk is cooling, ferment at constant temperature obtains the curdy bean yoghourt;
3) with described step 2) fragmentation of gained curdy bean yoghourt, homogeneous after sterilization obtains the bean yoghourt homogenizing fluid;
4) obtain glue with boiling after stabilizing agent, flavorant, sugar and water, lower the temperature rear and described step 3) gained bean yoghourt homogenizing fluid mixing, obtain described bean yoghourt pudding.
Described step 1) in, the addition of described whipping cream is the 3-40% of soya-bean milk gross weight, preferred 10-15%; In homogenizing step, pressure is 5-50MPa, preferred 15-18MPa;
Described step 2) in, described direct putting type particle lactic acid bacteria is selected from least a in lactobacillus bulgaricus, streptococcus thermophilus and Bifidobacterium; The consumption of described lactic acid bacteria is the 0.1-5% of described soya-bean milk quality, preferred 1-1.5%; In cooling step, final temperature is 20-50 ℃, preferred 37-40 ℃; In described ferment at constant temperature step, temperature is 20-50 ℃, and preferred 38-40 ℃, the time is 2-10 hour, preferred 5-6 hour;
Described step 3) in described sterilisation step, method for disinfection is pasteurization; In homogenizing step, pressure is 5-50MPa, preferred 20-23MPa; In pasteurization, temperature is 50-80 ℃, and preferred 62-70 ℃, the time is 10-60 minute, preferred 20-50 minute;
Described step 4) in, described stabilizing agent is selected from least a in konjaku flour and carragheen; When described stabilizing agent was konjaku flour and carragheen, the mass ratio of described konjaku flour and described carragheen was 1-15: 1, and preferred 5-9: 1; When described stabilizing agent was konjaku flour and carragheen, the mass ratio of described konjaku flour and described carragheen was 1-15: 1, and preferred 5-9: 1; The mass ratio of described stabilizing agent, flavorant, sugar and water is 1-15: 50-150: 400, and preferred 5-10: 80-120: 400; Described glue and described step 3) mass ratio of gained bean yoghourt homogenizing fluid is 0.5-2: 1, preferred 4: 6; In described cooling step, final temperature is 60-95 ℃.
This bean yoghourt pudding has the following advantages compared with similar products: 1, this product bean yoghourt pudding utilizes lactobacillus-fermented to produce acid, does not add acidity regulator; 2, this product adopts zymotechnique, product is beneficial to digests and assimilates, and also produces the distinctive B family vitamin of fermented food, and nutritive value is higher than commercially available common pudding; 3, this product adopts pasteurize to kill lactic acid bacteria, makes the unlikely rear acidifying of product, is beneficial to storage, Shelf-life; 4, this product adopts direct putting type lactic acid bacteria, product with stable quality.
Description of drawings
Fig. 1 is for measuring the high-efficient liquid phase chromatogram of isoflavone content in embodiment 2 preparation gained bean yoghourt puddings.
Fig. 2 is the calibration curve of daidzein.
Fig. 3 is the calibration curve of genistin.
The specific embodiment
The present invention is further elaborated below in conjunction with specific embodiment, but the present invention is not limited to following examples.Described method is conventional method if no special instructions.Described material all can get from open commercial sources if no special instructions.Carragheen used is available from DANISCO, and production code member is 1258268.Described detection method is the conventional criteria method if no special instructions.
Embodiment 1
(1) large dried bean curd beans soak making beating, add whipping cream 12% after boiling, and stir evenly and carry out homogeneous under the pressure of 18Mpa, obtain soya-bean milk;
(2) with step 1) the gained soya-bean milk is cooled to 40 ℃, and the addition by 1% adds direct putting type particle lactic acid bacteria (being the lactobacillus bulgaricus of 1: 1.5 for mass ratio), inserts 40 ℃ of insulating boxs fermentations 5 hours, obtains the curdy bean yoghourt;
(3) the bean yoghourt curdled milk is broken, pasteurization is killed lactic acid bacteria (62-64 ℃ of water proof boils 50min), and is high-pressure homogeneous in 20MPa, obtains the bean yoghourt homogenizing fluid;
(4) with compound stabilizer (mix at 5: 1 with mass ratio with pectin for konjaku flour and get) 5g, flavorant, HFCS 80g and water 400g boiling and boiling together, obtain glue, be cooled to 90 ℃, pour step 3 into) gained bean yoghourt homogenizing fluid stirs evenly in mass ratio at 4: 6, can fill while hot cup under aseptic condition, obtain the bean yoghourt pudding.
This embodiment prepares in gained bean yoghourt pudding, and the testing result of daidzein and genistin and embodiment 2 repeat no more without substantive difference herein.
Embodiment 2
(1) large dried bean curd beans soak making beating, add whipping cream 10% after boiling, and stir evenly and carry out high-pressure homogeneously under the pressure of 15Mpa, obtain soya-bean milk;
(2) with step 1) the gained soya-bean milk is cooled to 37 ℃, addition by 1.2% adds direct putting type particle lactic acid bacteria (for mass ratio is that lactobacillus bulgaricus and the streptococcus thermophilus of 1: 1 is composite), insert 38 ℃ of insulating box fermentations 6 hours, obtain the curdy bean yoghourt;
(3) the bean yoghourt curdled milk is broken, pasteurization is killed lactic acid bacteria (63-65 ℃ of water proof boils 30min), and is high-pressure homogeneous in 23MPa, obtains the soy acid milk;
(4) with compound stabilizer (mix at 9: 1 with mass ratio with pectin for konjaku flour and get) 7g, flavorant, HFCS 70g and water 400g boiling and boiling together, obtain glue, be cooled to 88 ℃, pour step 3 into) gained bean yoghourt homogenizing fluid stirs evenly in mass ratio at 4: 6, can fill while hot cup under aseptic condition, obtain the bean yoghourt pudding.
This embodiment is prepared the high performance liquid chromatography detection that gained bean yoghourt pudding carries out isoflavone content, and high performance liquid chromatograph used is (Shimadzu, Japan) UV-detector, and analysis software is the N2000 on-line detecting system;
Reagent: acetonitrile chromatographically pure (Tedia, USA), methyl alcohol (chromatographically pure), pure water (Wahaha Hangzhou Yuan Chang production), acetic acid (analyzing pure), 4 μ m organic system filter membranes;
Chromatographic condition:
Chromatographic column: anti-phase C18 chromatographic column (150*4.6mm, 5 μ m, Shiseido).
Mobile phase: organic phase (B phase)-acetonitrile: methyl alcohol=5: 2 (volume ratio); Inorganic phase (A phase)-contain the aqueous solution of 0.1wt.% glacial acetic acid, degassed through vavuum pump suction filtration and supersonic cleaning machine, glacial acetic acid is crossed 4 μ m filter membranes and is filtered;
Chromatographic determination condition: column temperature: 40 ℃; Detect wavelength: 254nm; Flow velocity: 1.0ml/min; Sample size: 20 μ l; Sensitivity: 0.01AUFs;
Chromatography eluant program: stop from being down to 15%, 40.01min from 45% gradient in 15% gradient is brought up to 45%, 35-40min in organic phase (B) 0-35min.
The high-efficient liquid phase chromatogram of gained isoflavone content as shown in Figure 1, wherein, abscissa unit is retention time, the voltage signal intensity of ordinate for measuring;
Wherein, distinguish as shown in Figures 2 and 3 as the daidzein of isoflavones main component and the calibration curve of genistin (both totals account for more than 60% of total isoflavone), similar calibration curve (not marking) according to Fig. 2 and Fig. 3 and other several isoflavones can calculate the content that this embodiment prepares isoflavones in gained bean yoghourt pudding.Result of calculation is that this embodiment of every hectogram prepares in gained bean yoghourt pudding (wet basis) and contains protein 2.31g, and isoflavones (daidzin, glycitin, genistin, daidzein, Glycitein, genistein) amounts to 476.77mg.
Embodiment 3
(1) large dried bean curd beans soak making beating, add whipping cream 15% after boiling, and stir evenly and carry out high-pressure homogeneously under the pressure of 15Mpa, obtain soya-bean milk;
(2) with step 1) the gained soya-bean milk is cooled to 37 ℃, and the addition by 1.5% adds direct putting type particle lactic acid bacteria (being the Bifidobacterium of 1.5: 1 for mass ratio), inserts 38 ℃ of insulating boxs fermentations 6 hours, obtains the curdy bean yoghourt;
(3) the bean yoghourt curdled milk is broken, pasteurization is killed lactic acid bacteria (65-68 ℃ of water proof boils 20min), and is high-pressure homogeneous in 23MPa, obtains the bean yoghourt homogenizing fluid;
(4) with compound stabilizer (mix at 9: 1 with mass ratio with pectin for konjaku flour and get) 8.5g, flavorant, HFCS 100g and water 400g boiling and boiling together, obtain glue, be cooled to 85 ℃, pour step 3 into) gained bean yoghourt homogenizing fluid stirs evenly in mass ratio at 4: 6, can fill while hot cup under aseptic condition, obtain the bean yoghourt pudding.
This embodiment prepares in gained bean yoghourt pudding, and the testing result of daidzein and genistin and embodiment 2 repeat no more without substantive difference herein.
Claims (9)
1. a method for preparing the bean yoghourt pudding, comprise the steps:
1) soybeans soaking pulled an oar and boil and obtain soya-bean milk, adding the whipping cream mixing to carry out homogeneous, obtaining soya-bean milk; The addition of described whipping cream is the 10-15% of soya-bean milk gross weight; In homogenizing step, pressure is 15-18MPa;
2) add lactic acid bacteria after described step 1) gained soya-bean milk is cooling, ferment at constant temperature obtains the curdy bean yoghourt; Described direct putting type particle lactic acid bacteria is selected from least a in lactobacillus bulgaricus, streptococcus thermophilus and Bifidobacterium; The consumption of described lactic acid bacteria is the 0.1-5% of described soya-bean milk quality, and in cooling step, final temperature is 20-50 ℃; In described ferment at constant temperature step, temperature is 20-50 ℃, and the time is 2-10 hour;
3) with described step 2) fragmentation of gained curdy bean yoghourt, homogeneous after sterilization obtains the bean yoghourt homogenizing fluid; In homogenizing step, pressure is 20-23MPa; Method for disinfection is pasteurization; In pasteurization, temperature is 50-80 ℃, and the time is 10-60 minute;
4) obtain glue with boiling after stabilizing agent, flavorant, sugar and water, with described step 3) gained bean yoghourt homogenizing fluid mixing, obtain described bean yoghourt pudding after cooling; The mass ratio of described stabilizing agent, sugar and water is 1-15:50-150:400, and the mass ratio of described glue and described step 3) gained bean yoghourt homogenizing fluid is 0.5-2:1; In described cooling step, final temperature is 60-95 ℃.
2. method according to claim 1, it is characterized in that: described step 2), described lactic acid bacteria is direct putting type particle lactic acid bacteria.
3. method according to claim 1, it is characterized in that: described step 2), the consumption of described lactic acid bacteria is the 1-1.5% of described soya-bean milk quality.
4. method according to claim 1, it is characterized in that: described step 2) in cooling step, final temperature is 37-40 ℃; In described ferment at constant temperature step, temperature is 38-40 ℃ 1, and the time is 5-6 hour.
5. method according to claim 1, it is characterized in that: in described step 3) pasteurization, temperature is 62-70 ℃, and the time is 20-50 minute.
6. method according to claim 1 is characterized in that: in described step 4), described stabilizing agent is selected from least a in konjaku flour and carragheen; The order number of described konjaku flour is the 100-250 order; When described stabilizing agent was konjaku flour and carragheen, the mass ratio of described konjaku flour and described carragheen was 1-15:1,5-9:1; The mass ratio of described stabilizing agent, sugar and water is 5-10:80-120:400.
7. method according to claim 6, it is characterized in that: in described step 4), when described stabilizing agent was konjaku flour and carragheen, the mass ratio of described konjaku flour and described carragheen was 5-9:1.
8. method according to claim 7, it is characterized in that: in described step 4), the order number of described konjaku flour is the 120-200 order; The mass ratio of described glue and described step 3) gained bean yoghourt homogenizing fluid is 4:6.
9. the bean yoghourt pudding for preparing of the arbitrary described method of claim 1-8.
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| CN103652672A (en) * | 2012-09-17 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Litchi pudding powder |
| CN103652673A (en) * | 2012-09-17 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Red date pudding powder |
| CN103652674A (en) * | 2012-09-17 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Lemon pudding powder |
| CN103859040A (en) * | 2012-12-18 | 2014-06-18 | 中粮营养健康研究院有限公司 | Soy protein curd product and preparation method thereof |
| CN103250785B (en) * | 2013-04-18 | 2015-08-26 | 河南科技大学 | A kind of inulin low-fat yogurt pudding and preparation method thereof |
| CN103564345B (en) * | 2013-11-19 | 2015-08-05 | 绿雪生物工程(深圳)有限公司 | A kind of half fermented type acidic milk pudding and preparation method thereof |
| CN106036687A (en) * | 2016-07-05 | 2016-10-26 | 安徽省林锦记食品工业有限公司 | High-protein jelly with fermented soybeans |
| CN107006777A (en) * | 2017-04-06 | 2017-08-04 | 陈主义 | A kind of production method of Chinese yam ground rice |
| CN107048203A (en) * | 2017-05-04 | 2017-08-18 | 光明乳业股份有限公司 | A kind of fermented type milk pudding and preparation method thereof |
| CN107156323A (en) * | 2017-06-26 | 2017-09-15 | 福建农林大学 | A kind of fruity bean curd pudding and preparation method thereof |
| CN111227049B (en) * | 2018-11-29 | 2022-08-12 | 内蒙古伊利实业集团股份有限公司 | Method for maintaining tissue state stability of brown plant amino acid milk in shelf life |
| CN113017005A (en) * | 2021-03-16 | 2021-06-25 | 蜡笔小新（福建）食品工业有限公司 | Preparation method and preparation device of yoghourt and pudding combined lactobacillus pudding |
| CN114601015A (en) * | 2022-03-16 | 2022-06-10 | 华中农业大学 | Preparation method of probiotic soybean protein plant cheese |
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