CN102630757A - Fermented soybean milk, fruit juice soymilk and preparation method of fermented soybean milk and fruit juice soymilk - Google Patents
Fermented soybean milk, fruit juice soymilk and preparation method of fermented soybean milk and fruit juice soymilk Download PDFInfo
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Abstract
The invention belongs to the technical field of drinks and discloses fermented soybean milk, fruit juice soymilk and a preparation method of the fermented soybean milk and the fruit juice soymilk. The method comprises the following steps of: preparing raw soybeans, sequentially performing sorting, washing, soaking, cooking, beating, separating and filtering treatments on the raw soybeans, homogenizing, sterilizing, cooling to the temperature of 40-45 DEG C, and adding lactic acid bacteria and milk sugar for fermenting in 12-16 hours to obtain the fermented soybean milk; and on the basis of taking the raw soybeans, the lactic acid bacteria, the milk sugar, sugar, a thickening agent, a sweetener, milk, nattokinase, fruit juice, acid, buffer salt, essence and water as raw materials, preparing the fermented soybean milk, mixing, performing a constant volume process, blending, homogenizing, sterilizing and cooling to obtain the fermented soymilk. According to the invention, the amount of the soybean beany flavor in the product is reduced by 80-90%, the fruit juice is added to the soybeans so as to complement each other and enable the taste to be blander and delicate, in addition, the nattokinase is added to the soymilk, so that the nutrition of the product can be improved; the product can be placed at a room temperature for 6 months with stable state, no bleeding and a deposition rate of less than 1%.
Description
Technical field
The invention belongs to the drink technical field, be specifically related to a kind of fermented type soya-bean milk, fruit juice soymilk and preparation method thereof.
Background technology
Soybean contains vegetable protein, and the laudatory title of " plant meat " is arranged.If human body lacks protein, the symptom of immunity degradation, easy fatigue can appear.Eat soybean and mend albumen, can avoid eating the problem that the meat cholesterol raises, but some crowd dislikes the beany flavor of soybean, therefore research and develop the drink that a kind of beany flavor significantly reduces, and, it is merged existing fruit juice, have the significant market competitiveness for improving mouthfeel.
Summary of the invention
For overcoming the difficult problem that there is beany flavor in soybean drink in the prior art, the object of the present invention is to provide fermented type soya-bean milk that a kind of beany flavor significantly reduces, fruit juice soymilk and preparation method thereof.
For realizing above-mentioned purpose, the technical scheme that the present invention takes is following:
A kind of production technology of fermented type soya-bean milk: at first will give birth to beans successively after selection, flushing, immersion, boiling, making beating, separation, filtration; Again gained is filtrated through homogeneous, sterilization; Be cooled to 40～45 ℃, add lactic acid bacteria and lactose fermentation 12～16h, promptly get the fermented type soya-bean milk; Wherein proportioning raw materials is: give birth to beans 40～45kg, lactic acid bacteria 7～10DCU, lactose 3～3.5kg.
Preferably, for quickening boiling, shorten digestion time, during boiling, every kg gives birth to the sodium phosphate trimer that beans add 0.5～1g.
Preferably, soak time 8～12h; During making beating, temperature is 80～90 ℃, and beans water ratio is 1: 3～5; During homogeneous, 20～25 ℃ of temperature, pressure 15～25Mpa; During sterilization, 94～96 ℃ of temperature, time 10～15min.
Preferably, said living beans are a kind of or its combination, the more preferably soya bean in soya bean, mung bean, the red bean.
A kind of fermented type soya-bean milk that utilizes above-mentioned prepared.
A kind of production technology of fermented type fruit juice soymilk; Prepare each raw material by following proportioning: give birth to beans 40～45kg, lactic acid bacteria 7～10DCU, lactose 3～3.5kg, sugar 28～35kg, thickener 3～5kg, sweetener 0.45～0.55, milk 80～120kg, Nattokinase 0.2～1kg, fruit juice 8～15kg, acid 2.5～4kg, buffer salt 0.4～1kg, essence 0.3～1.5kg, water complements to 1000kg; Production stage is following:
The first step, bean material is given birth in preliminary treatment, preparation fermented type soya-bean milk:
At first will give birth to beans successively after selection, flushing, immersion, boiling, making beating, separation, filtration, again with gained filtrating through homogeneous, sterilization, be cooled to 40～45 ℃, add lactic acid bacteria and lactose fermentation 12～16h, acquisition fermented type soya-bean milk;
Second step, allotment:
(1), the fermented type soya-bean milk that obtains is pumped in the blend tank;
(2), with sugar, thickener, sweetener dry mixing mixing, in water-soluble (preferred 65～75 ℃ hot water), after treating fully to dissolve, in the blend tank that adding step (1) obtains;
(3), with milk dissolving in water, treat after the fully dissolving that (preferred hydration 20～60min), homogeneous (behind 60～65 ℃ of preferred homogenizing temperatures, the homogenization pressure 18～22Mpa), add in the blend tank that step (2) obtains through hydration again;
(4), Nattokinase water (preferred 30～40 ℃ hot water) melts the back and adds in the blend tank that step (3) obtains, and stops the acid adjustment water, preliminary constant volume stirs;
In the 3rd step, cooling: the feed temperature that second step was obtained is controlled at below 40 ℃;
In the 4th step, acid adjustment: the total mass concentration that water dissolving fruit juice, acid, buffer salt are made into acid and buffer salt is that 3～5% acid solution carries out acid adjustment with the feed liquid that atomizing obtained the 3rd step, transfers to pH 3.8～4.5 continued and stirs;
In the 5th step, constant volume, blending: moisturizing is settled to 1000kg, adds essence then, stirs after the blending; The 6th the step, homogeneous, sterilization, cool off finished product.
Preferably, for quickening boiling, shorten digestion time, during boiling, every kg gives birth to the sodium phosphate trimer that beans add 0.5～1g.
For obtaining the stability of better mouthfeel and raising product, in the 6th step: homogeneous, sterilization, cooling preferably repeat twice, are specially: for the first time, and homogeneous: be preheated to 60～65 ℃, pressure 15～25Mpa; Crust kills in advance: 85～86 ℃ of temperature, time 10～20s; Cooling: be cooled to below 30 ℃, squeeze into and treat tinning; For the second time, homogeneous: be preheated to 65～75 ℃, 20～25Mpa; Ultra high temperature short time sterilization: 137～141 ℃ of temperature, time 3～5s; Cooling, can: can temperature≤25 ℃.
Further; For obtaining better mouthfeel and/or enriching the effect of product; On the above-mentioned raw materials basis, also can include among fumet 0.05～0.15kg, milk powder 5～10kg, condensed milk 5～10kg, the vegetable fat powder 3～10kg one or more, and when including fumet in the raw material; Fumet is in second step (2), in company with sugar, thickener, sweetener dry mixing mixing together; When including milk powder and/or condensed milk in the raw material, milk powder and/or condensed milk are dissolved in the water in company with milk in second step (3) together; When including vegetable fat powder in the raw material, between second step (3) and (4), set up a step again: vegetable fat powder is soluble in water, treat to add in the blend tank of step (3) acquisition after the fully dissolving.Vegetable fat powder has the function of eliminating thrombus, can prevent cardiovascular and cerebrovascular diseases.
A kind of fermented type fruit juice soymilk that utilizes above-mentioned prepared.
Sugar among the present invention, thickener, sweetener, fumet, acid, buffer salt, fruit juice, essence all can be selected within those skilled in the art's normal ranges.Such as the preferred white sugar of said sugar; A kind of or its combination in said thickener preferably carboxymethyl cellulose sodium, xanthans, pectin, the guar gum; A kind of or its combination in the preferred honey element of said sweetener, acesulfame potassium, Aspartame, stevioside, the Sucralose, the more preferably combination of honey element and acesulfame potassium; A kind of or its combination in the preferred vanillic aldehyde of said fumet, the ethyl maltol, more preferably both combinations; A kind of or its combination, more preferably citric acid in said sour optimization citric acid, malic acid, the lactic acid; Said buffer salt optimization citric acid sodium; Said fruit juice is a kind of or its combination, the more preferably pineapple juice in pineapple juice, cider, jujube juice, the pear juice; A kind of or its combination in the preferred soya-bean milk essence of said essence, milk flavour, the red date essence, three's combination more preferably.
Innovative point of the present invention is embodied in:
1, soybean elder generation boiling, making beating again separate through slurry slag separator after the making beating again, and this technology can make in the soybean 40% protein can remain to more than 35%, and the soybean beany flavor after the boiling reduces 80～90%.
2, in soya-bean milk, add lactic acid bacteria separately, can not make its fermentation, the present invention can make soya-bean milk ferment successfully through adding lactic acid bacteria and lactose, improves original local flavor of soya-bean milk.
3, soybean is with fruit juice, and collocation brings out the best in each other, and taste is smooth, fine and smooth.
4, in soymilk, add Nattokinase first, improve the nutritive effect of product.(Nattokinase is that a kind of molecular weight is far smaller than UK, SK NK) to Nattokinase; The protein of tPA, and can be by intestinal absorption, external, the interior thrombolysis character of body of NK are also confirmed through experiment; The interior thrombolysis activity of body that draws NK simultaneously is four times of fibrinolysin plasmin; Acting duration is long in vivo, the most important be it can also human activin in RtPA, make it gentle, improve the fibrinolytic of blood constantly.
Beneficial effect of the present invention: price of the present invention is low; Technology is fastidious; Not only solve the unfermentable technical barrier of soybean in the prior art, and shortened fermentation time greatly, improved the structural state of fermentation back soybean; Product was placed 6 months at normal temperatures, very stable, the no bleed of state, rate of deposition＜1%.
The specific embodiment
Prescription is prepared the raw material of instance 1～7 shown in the according to the form below.
Remarks: lactic acid bacteria is conventional bacterium, buys in Danisco model: 300,495.
The production technology of fermented type soya-bean milk:
(1), will give birth to beans and pick totally, require free from admixture, no rubble, no foreign matter;
(2), soak time 8～12h is soaked in twice back of flushing with clean water;
(3), use demineralized water boiling (add sodium phosphate trimer 0.5～1g/ when boiling and give birth to beans kg) to rot entirely and continue to boil 10min again to beans;
(4), pull living beans out, add the making beating of 80～90 ℃ of demineralized waters, beans water ratio is 1: 3～5, makes a call to continuously twice;
(5), through the slag seperator is separated;
(6), filter: filter with 150 order filter clothes;
(7), homogeneous: 20～25 ℃ of temperature, pressure 15～25Mpa;
(8), the sterilization: 94～96 ℃, 10～15min;
(9), cooling fermentation: be cooled to 40～45 ℃, add lactic acid bacteria and lactose and ferment fermentation time 12～16h.
The production technology of fermented type fruit juice soymilk, prepare each raw material by following proportioning: production stage is following:
The first step, preliminary treatment are given birth to bean material, preparation fermented type soya-bean milk: with the production technology of the fermented type soya-bean milk of present embodiment;
Second step, allotment:
(1), it is for use the fermented type soya-bean milk that obtains to be pumped into blend tank;
(2), with sugar, thickener, sweetener, fumet dry mixing mixing, be dissolved in the demineralized water (preferred 65～75 ℃ hot water), treat after the fully dissolving, add in the blend tank that step (1) obtains, for use;
(3), milk, milk powder, condensed milk are dissolved in the demineralized water; Treat after the fully dissolving; Again through hydration (preferred hydration 20～60min), homogeneous (and behind 60～65 ℃ of preferred homogenizing temperatures, the homogenization pressure 18～22Mpa), add in the blend tank that step (2) obtains, for use;
(4), vegetable fat powder is dissolved in the demineralized water, after treating fully to dissolve, in the blend tank that adding step (3) obtains;
(5), Nattokinase melts the back with demineralized water (preferred 30～40 ℃ hot water) and adds in the blend tank that step (4) obtains, and stops the acid adjustment water, preliminary constant volume stirs;
In the 3rd step, cooling: the feed temperature that second step was obtained is controlled at below 40 ℃;
In the 4th step, acid adjustment: the total mass concentration that uses demineralized water dissolving fruit juice, acid, buffer salt to be made into acid and buffer salt is that 3～5% acid solution carries out acid adjustment with the feed liquid that atomizing obtained the 3rd step, transfers to pH 3.8～4.5 continued and stirs;
The 5th step, constant volume, blending: mend demineralized water and be settled to 1000kg, add essence then one by one, stir after the blending;
The 6th step, homogeneous: be preheated to 60～65 ℃, pressure 15～25Mpa;
In the 7th step, crust kills in advance: 85～86 ℃ of temperature, time 10～20s;
The 8th step, cooling: be cooled to below 30 ℃, squeeze into and treat tinning;
The 9th step, homogeneous: be preheated to 65～75 ℃, 20～25Mpa;
The tenth step, ultra high temperature short time sterilization: 137～141 ℃ of temperature, time 3～5s;
The 11 step, cooling, can: can temperature≤25 ℃;
The 12 step, packing: vanning temperature≤30 ℃;
In the 13 step, go into warehouse for finished product.
Particularly, each instance corresponding technological parameters is:
Instance 1
During preparation fermented type soya-bean milk: during boiling, every kg gives birth to the sodium phosphate trimer that beans add 0.5g; Soak time 8h; During making beating, temperature is 80 ℃, and beans water ratio is 1: 3; During homogeneous, 20 ℃ of temperature, pressure 15Mpa; During sterilization, 94 ℃ of temperature, time 10min; During fermentation, be cooled to 40 ℃, fermentation time 12h.
During preparation fermented type soymilk: in second step (2), 65 ℃ of hot water temperatures; In second step (3), hydration 20min, 60 ℃ of homogenizing temperatures, homogenization pressure 18Mpa; In second step (5), 30 ℃ of hot water temperatures; In the 4th step, the total mass concentration of acid and buffer salt is 3%, and pH 3.8; In the 6th step, homogeneous: be preheated to 60 ℃, pressure 15Mpa, in the 7th step, crust kills in advance: 85 ℃ of temperature, time 20s; In the 9th step, homogeneous: be preheated to 65 ℃, 20Mpa; In the tenth step, ultra high temperature short time sterilization: 137 ℃ of temperature, time 5s.
Instance 2:
During preparation fermented type soya-bean milk: during boiling, every kg gives birth to the sodium phosphate trimer that beans add 0.8g; Soak time 10h; During making beating, temperature is 85 ℃, and beans water ratio is 1: 4; During homogeneous, 23 ℃ of temperature, pressure 20Mpa; During sterilization, 95 ℃ of temperature, time 13min; During fermentation, be cooled to 43 ℃, fermentation time 14h.
During preparation fermented type soymilk: in second step (2), 70 ℃ of hot water temperatures; In second step (3), hydration 40min, 63 ℃ of homogenizing temperatures, homogenization pressure 20Mpa; In second step (5), 35 ℃ of hot water temperatures; In the 4th step, the total mass concentration of acid and buffer salt is 4%, and pH 4.0; In the 6th step, homogeneous: be preheated to 63 ℃, pressure 20Mpa, in the 7th step, crust kills in advance: 85 ℃ of temperature, time 15s; In the 9th step, homogeneous: be preheated to 70 ℃, 23Mpa; In the tenth step, ultra high temperature short time sterilization: 139 ℃ of temperature, time 4s.
Instance 3:
During preparation fermented type soya-bean milk: during boiling, every kg gives birth to the sodium phosphate trimer that beans add 1g; Soak time 12h; During making beating, temperature is 90 ℃, and beans water ratio is 1: 5; During homogeneous, 25 ℃ of temperature, pressure 25Mpa; During sterilization, 96 ℃ of temperature, time 15min; During fermentation, be cooled to 45 ℃, fermentation time 16h.
During preparation fermented type soymilk: in second step (2), 75 ℃ of hot water temperatures; In second step (3), hydration 60min, 65 ℃ of homogenizing temperatures, homogenization pressure 22Mpa; In second step (5), 40 ℃ of hot water temperatures; In the 4th step, the total mass concentration of acid and buffer salt is 5%, and pH 4.5; In the 6th step, homogeneous: be preheated to 65 ℃, pressure 25Mpa, in the 7th step, crust kills in advance: 86 ℃ of temperature, time 10s; In the 9th step, homogeneous: be preheated to 75 ℃, 25Mpa; In the tenth step, ultra high temperature short time sterilization: 141 ℃ of temperature, time 3s.
Instance 4:
During preparation fermented type soya-bean milk: during boiling, every kg gives birth to the sodium phosphate trimer that beans add 1g; Soak time 12h; During making beating, temperature is 85 ℃, and beans water ratio is 1: 3; During homogeneous, 25 ℃ of temperature, pressure 20Mpa; During sterilization, 95 ℃ of temperature, time 10min; During fermentation, be cooled to 40 ℃, fermentation time 15h.
During preparation fermented type soymilk: in second step (2), 65 ℃ of hot water temperatures; In second step (3), hydration 20min, 60 ℃ of homogenizing temperatures, homogenization pressure 20Mpa; In second step (5), 30 ℃ of hot water temperatures; In the 4th step, the total mass concentration of acid and buffer salt is 3%, and pH 4.0; In the 6th step, homogeneous: be preheated to 65 ℃, pressure 22Mpa, in the 7th step, crust kills in advance: 85 ℃ of temperature, time 15s; In the 9th step, homogeneous: be preheated to 65 ℃, 22Mpa; In the tenth step, ultra high temperature short time sterilization: 140 ℃ of temperature, time 4s.
Instance 5: with instance 1.
Instance 6: with instance 2.
Instance 7: with instance 3.
Performance test
Instance 1～7 products obtained therefrom was placed 6 months at normal temperatures, and the result shows very stable, the no bleed of state, rate of deposition＜1%.
The mouthfeel evaluation
Under other technological parameter keeps the condition identical with instance 1～7; Doing following change handles; Make corresponding comparative example 1～7: during the preparation soya-bean milk, adopt the traditional back of making beating earlier boiling method when giving birth to beans, and do not carry out fermentation process; Promptly, promptly drinkable successively through selection, flushing, immersion, making beating, separation, filtration, boiling, homogeneous, sterilization.Adopt 10 people to evaluate group; The products obtained therefrom mouthfeel is evaluated, and the result shows: instance 1～7 fermented type soya-bean milk relatively example 1～7 traditional soya-bean milk beany flavor reduces 80～90%, and embodiment 1～7 soymilk taste is smooth, fine and smooth; Free from beany flavor, and have the fruital of delicate fragrance to distinguish the flavor of; And comparative example 1～7 traditional soya-bean milk has tangible beany flavor, and comparative example 1～7 soymilk taste is not smooth, fineless and smooth, and beany flavor is arranged.
Claims (10)
1. the production technology of a fermented type soya-bean milk; It is characterized in that: at first will give birth to beans successively after selection, flushing, immersion, boiling, making beating, separation, filtration; Again gained is filtrated through homogeneous, sterilization; Be cooled to 40～45 ℃, add lactic acid bacteria and lactose fermentation 12～16h, promptly get the fermented type soya-bean milk; Wherein proportioning raw materials is: give birth to beans 40～45kg, lactic acid bacteria 7～10DCU, lactose 3～3.5kg.
2. the production technology of fermented type soya-bean milk as claimed in claim 1 is characterized in that: during boiling, every kg gives birth to the sodium phosphate trimer that beans add 0.5～1g.
3. the production technology of fermented type soya-bean milk as claimed in claim 1 is characterized in that: soak time 8～12h; During making beating, temperature is 80～90 ℃, and beans water ratio is 1: 3～5; During homogeneous, 20～25 ℃ of temperature, pressure 15～25Mpa; During sterilization, 94～96 ℃ of temperature, time 10～15min.
4. the production technology of fermented type soya-bean milk as claimed in claim 1 is characterized in that: said living beans are a kind of or its combination in soya bean, mung bean, the red bean.
5. the fermented type soya-bean milk of any said prepared of utilization such as claim 1～4.
6. the production technology of a fermented type fruit juice soymilk; It is characterized in that preparing each raw material by following proportioning: give birth to beans 40～45kg, lactic acid bacteria 7～10DCU, lactose 3～3.5kg, sugar 28～35kg, thickener 3～5kg, sweetener 0.45～0.55, milk 80～120kg, Nattokinase 0.2～1kg, fruit juice 8～15kg, acid 2.5～4kg, buffer salt 0.4～1kg, essence 0.3～1.5kg, water complements to 1000kg; Production stage is following:
The first step, bean material is given birth in preliminary treatment, preparation fermented type soya-bean milk:
At first will give birth to beans successively after selection, flushing, immersion, boiling, making beating, separation, filtration, again with gained filtrating through homogeneous, sterilization, be cooled to 40～45 ℃, add lactic acid bacteria and lactose fermentation 12～16h, acquisition fermented type soya-bean milk;
Second step, allotment:
(1), the fermented type soya-bean milk that obtains is pumped in the blend tank;
(2), with sugar, thickener, sweetener dry mixing mixing, soluble in water, treat after the fully dissolving, add in the blend tank that step (1) obtains;
(3), with milk dissolving in water, treat after the fully dissolving, again behind hydration, homogeneous, add in the blend tank that step (2) obtains;
(4), the Nattokinase water melts the back and adds in the blend tank that step (3) obtains, and stops the acid adjustment water, preliminary constant volume stirs;
In the 3rd step, cooling: the feed temperature that second step was obtained is controlled at below 40 ℃;
In the 4th step, acid adjustment: the total mass concentration that water dissolving fruit juice, acid, buffer salt are made into acid and buffer salt is that 3～5% acid solution carries out acid adjustment with the feed liquid that atomizing obtained the 3rd step, transfers to pH 3.8～4.5 continued and stirs;
In the 5th step, constant volume, blending: moisturizing is settled to 1000kg, adds essence then, stirs after the blending;
The 6th the step, homogeneous, sterilization, cool off finished product.
7. the production technology of fermented type soya-bean milk as claimed in claim 6 is characterized in that in the first step: during boiling, every kg gives birth to the sodium phosphate trimer that beans add 0.5～1g.
8. the production technology of fermented type fruit juice soymilk as claimed in claim 6, it is characterized in that in the 6th step: homogeneous, sterilization, cooling repetition twice are specially: for the first time, homogeneous: be preheated to 60～65 ℃, pressure 15～25Mpa; Crust kills in advance: 85～86 ℃ of temperature, time 10～20s; Cooling: be cooled to below 30 ℃, squeeze into and treat tinning; For the second time, homogeneous: be preheated to 65～75 ℃, 20～25Mpa; Ultra high temperature short time sterilization: 137～141 ℃ of temperature, time 3～5s; Cooling, can: can temperature≤25 ℃.
9. the production technology of fermented type fruit juice soymilk as claimed in claim 6; It is characterized in that: include among fumet 0.05～0.15kg, milk powder 5～10kg, condensed milk 5～10kg, the vegetable fat powder 3～10kg one or more in the raw material; And when including fumet in the raw material; Fumet is in second step (2), in company with sugar, thickener, sweetener dry mixing mixing together; When including milk powder and/or condensed milk in the raw material, milk powder and/or condensed milk are dissolved in the water in company with milk in second step (3) together; When including vegetable fat powder in the raw material, between second step (3) and (4), set up a step again: vegetable fat powder is soluble in water, treat to add in the blend tank of step (3) acquisition after the fully dissolving.
10. the fermented type fruit juice soymilk of any said prepared of utilization such as claim 6～9.
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| CN111134199A (en) * | 2020-02-20 | 2020-05-12 | 杭州九阳豆业有限公司 | Preparation method of beany flavor-free fermented soybean milk and prepared beany flavor-free fermented soybean milk |
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| CN103211029B (en) * | 2013-03-30 | 2014-11-19 | 马鞍山市黄池食品（集团）有限公司 | Matcha powder soybean milk and preparation method thereof |
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| CN103283840A (en) * | 2013-04-23 | 2013-09-11 | 蚌埠市福淋乳业有限公司 | Balsam pear fermented mung bean milk with hypoglycemic effect |
| CN103960370A (en) * | 2014-04-30 | 2014-08-06 | 贵州北极熊实业有限公司 | Soymilk and preparation method thereof |
| CN105341165A (en) * | 2015-11-12 | 2016-02-24 | 安徽中粮生化格拉特乳酸有限公司 | Red bean lactic acid bacteria beverage fermentation process |
| CN107484830A (en) * | 2017-08-30 | 2017-12-19 | 李波兴 | The production method of one primary yeast soya-bean milk |
| CN111134199A (en) * | 2020-02-20 | 2020-05-12 | 杭州九阳豆业有限公司 | Preparation method of beany flavor-free fermented soybean milk and prepared beany flavor-free fermented soybean milk |
| CN113892591A (en) * | 2021-10-29 | 2022-01-07 | 格瑞果汁工业（天津）有限公司 | Fruity fermented soybean milk beverage and preparation method thereof |
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Application publication date: 20120815 |