CN103098906A - Preparation method of fruit-juice-type fermentation sour soybean milk - Google Patents
Preparation method of fruit-juice-type fermentation sour soybean milk Download PDFInfo
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- CN103098906A CN103098906A CN2013100163875A CN201310016387A CN103098906A CN 103098906 A CN103098906 A CN 103098906A CN 2013100163875 A CN2013100163875 A CN 2013100163875A CN 201310016387 A CN201310016387 A CN 201310016387A CN 103098906 A CN103098906 A CN 103098906A
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Abstract
The invention provides a production and preparation method of fruit-juice-type fermentation sour soybean milk. Through adding oligosaccharide in soybean milk base materials, the survival rate of lactic acid bacteria is improved, and meanwhile viable bacteria are adopted for product fermentation, high-content lactic acid bacteria and metabolites are maintained, and the fruit-juice-type fermentation sour soybean milk has a good health care effect. The fruit-juice-type fermentation sour soybean milk provided by the invention has the health care effects of improving gastrointestinal tract absorbent excretory, strengthening body immunity, improving nutritional substance absorption, inhibiting cancer cells, delaying aging and the like.
Description
Technical field
The invention belongs to field of functional food, relate to a kind of preparation method of making the fruit juice fermentation Fermented Soybean Milk of various tastes.
Background technology
Lactic acid bacteria refers to that the fermenting carbohydrate primary product is that a class of lactic acid is without the general name of gemma, gram-positive bacterium.Every bacterium that can produce lactic acid from the sweat of glucose or lactose is referred to as lactic acid bacteria, and lactic acid bacteria is a kind of probio, can help digest, and helps the health of human body intestines and internal organs of the body, therefore often is regarded as the first-selected bacterial classification of healthy food fermentation.Lactic acid metabolism has following characteristics: the growth needs confactor of sour bacterium, they need some vitamin (riboflavin, thiamine, pantothenic acid, nicotinic acid, folic acid, biotin), amino acid, purine and pyrimidine mostly.Lactic acid bacteria has the unexistent ability of utilizing lactose of most of microorganism on the other hand.Because special application is arranged on fermented dairy product technique,
After lactic acid carries out human body intestinal canal, have plurality kinds of health care and medical function:
1. prevent and treat the lactose intolerance (symptoms such as the abdominal distension that occurs when taking fresh milk, diarrhoea) that some ethnic group generally suffers from.
2. promote the absorption of the nutriments such as protein, monose and calcium, magnesium, produce a large amount of benefit materials such as vitamin B complex.
3. make the formation of gut flora that useful variation occurs, improve the human gastrointestinal tract function, recover colony balance in human body intestinal canal, form the antibacterial biological barrier, safeguard health.
4, suppress the breeding of spoilage organisms, clear up the toxin that spoilage organisms produces, remove enteron aisle rubbish.
5. inhibition cholesterol absorption, reducing blood lipid, hypotensive activity.
6. immunoregulation effect, strengthen body immunity and resistance.
7. antitumor, pre-anti-cancer effect.
8. improve the SOD enzyme activity, eliminate human free radical, tool is anti-ageing, the effect of promoting longevity.
9. effectively prevent the female genitourinary system bacterium to infect.
Soymilk is take good quality soybeans as primary raw material, generally to add a certain proportion of milk in production process, therefore lactose content is higher, research can promote lactic acid bacteria to act on behalf of the production technology of the fermented type soymilk of growth factor, can greatly improve the survival rate of lactic acid bacteria in human body intestinal canal, become the functional drink of health, safety
Product.
Summary of the invention
Be rich in VC, VE in the fruit fruit juice, as free radical scavenger, can be anti-aging in advance, prevention or treatment tumour and angiocardiopathy also there are certain effect.Some fruit also has unique health-care effect, in fruit juice, pure fruital is distinguished the flavor of and tasty and refreshing mouthfeel simultaneously, also not possess in soymilk and other dairy produces, fruit juice generally become acid therefore can with fermentation after soymilk well merge, do not need to add special stabilizing agent, guaranteed the safety of food.Aspect of the present invention says that exactly a certain proportion of fruit juice is added on after fermentation in soymilk, forms the fermented beverage of various tastes, beautiful in colour, clean taste.Because being produces a large amount of biodiasmins in sweat, therefore can guarantee lactic acid bacteria and metabolite.After entering human small intestine's fine hair, form dominant microflora at small bowel, enter each organ of human body and system by blood circulation.Perching hundreds of bacteriums in the body enteron aisle, its quantity is over 100,000,000,000,000.Wherein to health useful cry probio, take lactic acid bacteria, Bifidobacterium etc. as representative, to health harmful be harmful bacteria, take Escherichia coli, clostridium perfringens etc. as representative.Probio is a huge flora, and harmful bacteria is also a no small flora, when probio is preponderated (account for sum more than 80%), and the human body state of keeping fit, otherwise be in inferior health or unhealthy status.Because lactic acid bacteria enters in the human body process by diet and first laggardly crosses pharynx, oesophagus, stomach and just can enter small intestine, thus the activity of lactic acid bacteria and quantity quite important, be to guarantee the dominant key of beneficial bacteria of intestinal tract.
Lactobacillus product in the market mainly comprises yogurt, lactic acid drink, active bacteria formulation etc., due to the special hygienic requirements of food, lactic acid drink is drunk preparation and has all been passed through strict sterilization, the lactic acid of the market sale that therefore we were familiar with is to only have lactic acid, there is no lactic acid bacteria, and its activity is not known where to begin yet.
In order to address the above problem, technical scheme of the present invention is such: the soymilk base-material after utilizing two kinds of lactic acid bacterias to proportioning ferments, add a certain proportion of compound sugar simultaneously in the fermentation base-material, the health drink that after fermentation is completed, the fresh fruit syrup of interpolation forms.
A kind of preparation method of fruit juice type fermented sour soybean milk is characterized in that, wherein the total viable count number is 1 * 10
7～5 * 10
7Cfu/g.Oligomeric Icing Sugar approximately content is 2-3%.
The health-caring capsule that a kind of lactic acid bacteria is made is characterized in that described lactic acid bacteria is formed by streptococcus thermophilus and two inoculating proportions of streptococcus lactis.Its proportioning ratio is Lactobacillus plantarum 40-50%, streptococcus lactis 50-60%.
Production of the present invention comprises following several process:
The first step is produced the bacterial classification preparation:
1. strain improvement: Lactobacillus plantarum, the streptococcus lactis of adopting market to sell; Two bacterial classifications are carried out medium optimization with orthogonal experiment, select optimal medium to carry out Liquid Culture, nutrient solution is seeded on the eggplant bottle of MRS lactic acid bacteria culture medium.
2. actication of culture: pour in the ratio of 3～5:100 the bacterial classification bacterium powder of keeping in 8%～15% activation medium 3h, temperature 35-40 ℃, put into 0 ~ 5 ℃ of refrigerator and cooled and hide standby.Wherein the proportioning ratio of two kinds of bacterium powder is: Lactobacillus plantarum 40-50%, streptococcus lactis 50-60%
3. the preparation of activation medium: skimmed milk power adds 8-10 times of water mixing in 0.07Mpa115 ℃ of sterilization 10 minutes, is cooled to 40 ℃, and is standby
The preparation of preparation 1. soya-bean milk of second step soymilk: 0.4% NaHCO3 solution with 2 ~ 3 times after high quality soybean cleans soaked 10-12 hour at normal temperatures, made the beans organization softening, the hand rubbing peeling, then rinse to neutrality with clear water.Add the drinking water heating that 6-8 doubly boils to boil 5 minutes, defibrination, get soya-bean milk with 80 purpose filter-cloth filterings while hot, and is standby.This step can effectively be removed the distinctive beany flavor of soya-bean milk.
2. the preparation of soymilk: alipoidic milk power and other soymilk base-materials of being added into 3-5% in new fresh soya-bean milk.
Take the soya-bean milk quality as radix, adding following material is that the soymilk base-material is the soymilk base-material: alipoidic milk power 3-5%, sucrose 6%, lactose 1%, oligomeric sugar 1%, citric acid 0.1%;
The preparation of the 3rd step fruit juice
Select fresh ripened fruit, as pineapple, watermelon, watermelon, peeling, coring or smash to pieces, in 1:2-3(W/W) ratio add boiling water, add simultaneously color stabilizer to pull an oar, slurry filters with 100 eye mesh screens, filtered juice sterilization 15 minutes in boiling water bath, cooling standby;
The 4th step homogeneous and sterilization
With the soymilk after mixing through colloid mill homogeneous secondary.The Shi Yike that has ready conditions adopts high pressure homogenizer to process with 20Mpa/5Mpa65 ℃ of twice homogeneous.
To put into cannery retort through the soymilk base-material after homogeneous and use 0.07Mpa115 ℃ of sterilization 10 minutes.
The soymilk fermentation of the 5th step:
Be cooled to the about soymilk base-material of 40 ℃ connect 3-5% after activated the production bacterial classification and be transferred to rapidly in the insulating box of 40 ℃ and cultivate 3 ~ 5 hours to formation of cheese curd, take out and continue fermentation 12 ~ 25 hours after putting into 0 ~ 5 ℃ of refrigerator.
The 6th step is joined, packing, refrigeration
Under aseptic condition, allocate respectively watermelon flavor Fermented Soybean Milk, pineapple flavor Fermented Soybean Milk and banana flavor Fermented Soybean Milk in Suan Dou Nai ∕ watermelon juice 7:4, Suan Dou Nai ∕ pineapple juice 2:9, Suan Dou Nai ∕ bananas juice 7:3 or other ratio, during allotment 30-40 rev/min stir after, divide by certain specification to be filled in each bottle or other sterile chamber, put into rapidly 0 ~ 5 ℃ of refrigerator cold-storage.
Compare with other lactic acid drinks and food, this invention product has following advantage:
1. the viable bacteria drink processed of sterilized, field planting in human body intestinal canal, fertility are strong, the viable bacteria number
Height reaches 1 * 10
7～5 * 10
7The cfu/g bacterial classification is heat-resisting, and the acid and alkali-resistance ability is strong, and in processing, mortality is few.
2. added oligomeric Icing Sugar, oligomeric Icing Sugar can promote the breeding of lactic acid bacteria, improves its activity.
3. the nutriment with plant soybean protein, animal amino acid albumen, calcium, the multiple needed by human such as vc, vd merges mutually, by fruit juice or the vegetable juice interpolation of different process, can produce the health beverages of different flavor and color and luster.
4. remove the distinctive beany flavor of bean product by special process, by the fermentation of lactic bacteria useful, the even grumeleuse of outward appearance, quality acidoid milk shape, sour and sweet palatability, lubricated fine and smooth has very high edible outward appearance and mouthfeel.
5. the present invention has the gastrointestinal absorption of improvement agent excretory function, and the enhanced machine body immunity function promotes the absorption of nutriment, inhibition cancer cell, and the health-care effect such as delay senility,
The specific embodiment
Be described further below in conjunction with embodiment
Embodiment 1
The first step is produced the bacterial classification preparation:
1. strain improvement: Lactobacillus plantarum, the streptococcus lactis of adopting market to sell; Two bacterial classifications are carried out medium optimization with orthogonal experiment, select optimal medium to carry out Liquid Culture, nutrient solution is seeded on the eggplant bottle of MRS lactic acid bacteria culture medium.
2. actication of culture: pour in the ratio of 3:100 the bacterial classification bacterium powder of keeping in 15% activation medium 3h, 40 ℃ of temperature are put into 0 ~ 5 ℃ of refrigerator and cooled and are hidden standby.Wherein the proportioning ratio of two kinds of bacterium powder is: Lactobacillus plantarum 40%, streptococcus lactis 60%.
3. the preparation of activation medium: skimmed milk power adds 8 times of water mixings in 0.07Mpa115 ℃ of sterilization 10 minutes, is cooled to 40 ℃, and is standby
The preparation of second step soymilk
1. the preparation of soya-bean milk: 0.4% NaHCO3 solution with 3 times after high quality soybean cleans soaked 12 hours at normal temperatures, made the beans organization softening, the hand rubbing peeling, then rinse to neutrality with clear water.Add 8 times of drinking water heating of boiling to boil 5 minutes, defibrination, get soya-bean milk with 80 purpose filter-cloth filterings while hot, and is standby.This step can effectively be removed the distinctive beany flavor of soya-bean milk.
2. the preparation of soymilk: alipoidic milk power and other soymilk base-materials of being added into 3-5% in new fresh soya-bean milk.
Take the soya-bean milk quality as radix, adding following material is the soymilk base-material: alipoidic milk power 3%, sucrose 6%, lactose 1%, oligomeric sugar 1%, citric acid 0.1%;
The preparation of the 3rd step fruit juice
Select fresh ripened fruit, as pineapple, watermelon, watermelon, peeling, coring or smash to pieces, in 1:2(W/W) ratio add boiling water, add simultaneously color stabilizer to pull an oar, slurry filters with 100 eye mesh screens, filtered juice sterilization 15 minutes in boiling water bath, cooling standby;
The 4th step homogeneous and sterilization
With the soymilk after mixing through colloid mill homogeneous secondary.The Shi Yike that has ready conditions adopts high pressure homogenizer to process with 20Mpa/5Mpa65 ℃ of twice homogeneous.
To put into cannery retort through the soymilk base-material after homogeneous and use 0.07Mpa115 ℃ of sterilization 10 minutes.
The soymilk fermentation of the 5th step:
Be cooled to the about soymilk base-material of 40 ℃ connect 3% after activated the production bacterial classification and be transferred to rapidly in the insulating box of 40 ℃ and cultivate 3 ~ 5 hours to formation of cheese curd, take out and continue fermentation 12 ~ 25 hours after putting into 0 ~ 5 ℃ of refrigerator.
The 6th step is joined, packing, refrigeration
Under aseptic condition, allocate respectively watermelon flavor Fermented Soybean Milk, pineapple flavor Fermented Soybean Milk and banana flavor Fermented Soybean Milk in Suan Dou Nai ∕ watermelon juice 7:4, Suan Dou Nai ∕ pineapple juice 2:9, Suan Dou Nai ∕ bananas juice 7:3 or other ratio, during allotment 30-40 rev/min stir after, divide by certain specification to be filled in each bottle or other sterile chamber, put into rapidly 0 ~ 5 ℃ of refrigerator cold-storage.
Embodiment 2
The first step is produced the bacterial classification preparation:
1. with embodiment 1
2. actication of culture: pour in the ratio of 5:100 the bacterial classification bacterium powder of keeping in 15% activation medium 3h, 40 ℃ of temperature are put into 0 ~ 5 ℃ of refrigerator and cooled and are hidden standby.Wherein the proportioning ratio of two kinds of bacterium powder is: Lactobacillus plantarum 50%, streptococcus lactis 50%.
3. the preparation of activation medium: skimmed milk power adds 10 times of water mixings in 0.07Mpa115 ℃ of sterilization 10 minutes, is cooled to 40 ℃, and is standby.
The preparation of second step soymilk
1. the preparation of soya-bean milk: 0.4% NaHCO3 solution with 3 times after high quality soybean cleans soaked 10 hours at normal temperatures, made the beans organization softening, the hand rubbing peeling, then rinse to neutrality with clear water.Add the drinking water heating that 6-8 doubly boils to boil 5 minutes, defibrination, get soya-bean milk with 80 purpose filter-cloth filterings while hot, and is standby.This step can effectively be removed the distinctive beany flavor of soya-bean milk.
2. the preparation of soymilk: be added into alipoidic milk power and other soymilk base-materials of 5% in new fresh soya-bean milk.
Take the soya-bean milk quality as radix, adding following material is the soymilk base-material: alipoidic milk power 5%, sucrose 6%, lactose 1%, oligomeric sugar 1%, citric acid 0.1%;
The preparation of the 3rd step fruit juice
Select fresh ripened fruit, as spinach spinach, watermelon, watermelon, peeling, coring or smash to pieces, in 1:3(W/W) ratio add boiling water, add simultaneously color stabilizer to pull an oar, slurry filters with 100 eye mesh screens, filtered juice sterilization 15 minutes in boiling water bath, cooling standby;
The 4th step homogeneous and sterilization: with embodiment 1
The soymilk fermentation of the 5th step:
Be cooled to the about soymilk base-material of 40 ℃ connect 5% after activated the production bacterial classification and be transferred to rapidly in the insulating box of 40 ℃ and cultivate 5 hours to formation of cheese curd, take out and continue fermentation 25 hours after putting into 0 ~ 5 ℃ of refrigerator.
The 6th step is joined, packing, refrigeration: with embodiment 1
Observe bowel relaxing functions of the present invention below by experiment
Select non-organic constipation person 102 examples, be divided into each 51 examples of test-meal group and control group, adopt two kinds of experimental design of contrast between self and group.Constipation symptom (defecation frequency, defecation condition, ight soil proterties) by the experimenter is divided into test-meal group and control group at random, consider as far as possible the principal element that affects result such as age, sex, diet, constipation reason etc., carry out the harmony check, with the comparativity between the assurance group.The test-meal group is taken 2 capsules every day.After 7 days, relatively two groups of variations of testing front and back defecation frequency, defecation condition and 3 effect indexs of ight soil proterties, the security inspections such as promoting circulation of blood routine, liver, renal function and electrocardiogram and Abdominal B type ultrasonography of going forward side by side.Before and after test-meal, test group and control group crowd's blood pressure, routine blood test, there are no significant for blood parameters check result difference (P〉0.05), and all in range of normal value, electrocardiogram and Abdominal B type ultrasonography all without abnormal, show that this sample has no adverse effects to human liver, renal function.
Average each defecation condition score value comparison of two groups of crowds after test-meal (x ± s)
Average each ight soil proterties score value comparison of two groups of crowds after test-meal (x ± s)
Can be found out by result of the test, the present invention can significantly improve the human body bowel relaxing functions.
Above demonstration and described basic principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not subjected to the restriction of above-mentioned example; that describes in above-mentioned example and specification just illustrates principle of the present invention; the present invention also has various changes and modifications without departing from the spirit and scope of the present invention, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (5)
1. the production method of a fruit juice type fermented soybean milk, is characterized in that, step is as follows:
The first step is produced the bacterial classification preparation:
1.1 strain improvement: Lactobacillus plantarum, the streptococcus lactis of adopting market to sell; Two bacterial classifications are carried out medium optimization with orthogonal experiment, select optimal medium to carry out Liquid Culture, nutrient solution is seeded on the eggplant bottle of MRS lactic acid bacteria culture medium;
1.2 actication of culture: pour in the ratio of 3～5:100 the bacterial classification bacterium powder of keeping in 8%～15% activation medium 3h, temperature 35-40 ℃, put into 0 ~ 5 ℃ of refrigerator and cooled and hide standby.Wherein the proportioning ratio of two kinds of bacterium powder is: Lactobacillus plantarum 40-50%, streptococcus lactis 50-60%;
1.3 the preparation of activation medium: skimmed milk power adds 8-10 times of water mixing in 0.07Mpa115 ℃ of sterilization 10 minutes, is cooled to 40 ℃, and is standby;
The preparation of second step soymilk
2.1 the preparation of soya-bean milk: 0.4% NaHCO3 solution with 2 ~ 3 times after high quality soybean cleans soaked 10-12 hour at normal temperatures, made the beans organization softening, the hand rubbing peeling, then rinse to neutrality with clear water.Add the drinking water heating that 6-8 doubly boils to boil 5 minutes, defibrination, get soya-bean milk with 80 purpose filter-cloth filterings while hot, and is standby;
2.2 the preparation of soymilk: the alipoidic milk power and the soymilk base-material that are added into 3-5% in new fresh soya-bean milk;
The preparation of the 3rd step fruit juice
Select fresh ripened fruit, as pineapple, watermelon, watermelon, peeling, coring or smash to pieces, in 1:2-3(W/W) ratio add boiling water, add simultaneously color stabilizer to pull an oar, slurry filters with 100 eye mesh screens, filtered juice sterilization 15 minutes in boiling water bath, cooling standby;
The 4th step homogeneous and sterilization
With the soymilk after mixing through colloid mill homogeneous secondary.The Shi Yike that has ready conditions adopts high pressure homogenizer to process with 20Mpa/5Mpa65 ℃ of twice homogeneous;
To put into cannery retort through the soymilk base-material after homogeneous and use 0.07Mpa115 ℃ of sterilization 10 minutes;
The soymilk fermentation of the 5th step:
Be cooled to the about soymilk base-material of 40 ℃ connect 3-5% after activated the production bacterial classification and be transferred to rapidly in the insulating box of 40 ℃ and cultivate 3 ~ 5 hours to formation of cheese curd, take out and continue fermentation 12 ~ 25 hours after putting into 0 ~ 5 ℃ of refrigerator;
The 6th step is joined, packing, refrigeration
Under aseptic condition, with Fermented Soybean Milk and watermelon juice or pineapple juice or bananas juice mixing preparation watermelon flavor Fermented Soybean Milk or pineapple flavor Fermented Soybean Milk or banana flavor Fermented Soybean Milk, during allotment 30-40 rev/min stir after, divide by certain specification to be filled in each bottle or other sterile chamber, put into rapidly 0 ~ 5 ℃ of refrigerator cold-storage.
2. the production method of a kind of fruit juice type fermented soybean milk according to claim 1, it is characterized in that, in the preparation process of 2.2 soymilk, take the soya-bean milk quality as radix, soymilk base-material adding proportion is: alipoidic milk power 3-5%, sucrose 6%, lactose 1%, oligomeric sugar 1%, citric acid 0.1%.
3. the production method of a kind of fruit juice type fermented soybean milk according to claim 1, is characterized in that, in the 6th step, is Fermented Soybean Milk with mass ratio: watermelon juice 7:4 allotment watermelon flavor Fermented Soybean Milk.
4. the production method of a kind of fruit juice type fermented soybean milk according to claim 1, is characterized in that, in the 6th step, is Suan Dou Nai ∕ pineapple juice 2:9 allotment pineapple flavor Fermented Soybean Milk with mass ratio.
5. the production method of a kind of fruit juice type fermented soybean milk according to claim 1, is characterized in that, in the 6th step, is Suan Dou Nai ∕ bananas juice 7:3 allotment banana flavor Fermented Soybean Milk with mass ratio.
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| CN103549017A (en) * | 2013-11-05 | 2014-02-05 | 河北科技师范学院 | Preparation of flowering plant sour soybean milk |
| CN105211307A (en) * | 2015-10-28 | 2016-01-06 | 汪爱容 | Juice type fermented sour soybean milk and preparation method |
| CN106135427A (en) * | 2015-03-12 | 2016-11-23 | 邢台永发旺食品有限责任公司 | Lactic acid bacteria, vegetable protein beverage formula |
| CN106954677A (en) * | 2017-03-27 | 2017-07-18 | 广西大学 | A kind of passion fruit taste fermented soybean milk freezes the preparation method of particle |
| CN107568342A (en) * | 2017-10-10 | 2018-01-12 | 吉林省农业科学院 | A kind of compound method of fruit taste type fermented sour 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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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103444870A (en) * | 2013-08-19 | 2013-12-18 | 福建省农业科学院农业生物资源研究所 | Preparation method for longan lactic acid bacteria beverage |
| CN103549017A (en) * | 2013-11-05 | 2014-02-05 | 河北科技师范学院 | Preparation of flowering plant sour soybean milk |
| CN106135427A (en) * | 2015-03-12 | 2016-11-23 | 邢台永发旺食品有限责任公司 | Lactic acid bacteria, vegetable protein beverage formula |
| CN105211307A (en) * | 2015-10-28 | 2016-01-06 | 汪爱容 | Juice type fermented sour soybean milk and preparation method |
| CN106954677A (en) * | 2017-03-27 | 2017-07-18 | 广西大学 | A kind of passion fruit taste fermented soybean milk freezes the preparation method of particle |
| CN107568342A (en) * | 2017-10-10 | 2018-01-12 | 吉林省农业科学院 | A kind of compound method of fruit taste type fermented sour 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: 20130515 |