CN103141574B - Processing method of deodorized soybean milk and cow milk compound yogurt - Google Patents
Processing method of deodorized soybean milk and cow milk compound yogurt Download PDFInfo
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- CN103141574B CN103141574B CN2013101011884A CN201310101188A CN103141574B CN 103141574 B CN103141574 B CN 103141574B CN 2013101011884 A CN2013101011884 A CN 2013101011884A CN 201310101188 A CN201310101188 A CN 201310101188A CN 103141574 B CN103141574 B CN 103141574B
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Abstract
The invention relates to a processing method of a deodorized soybean milk and cow milk compound yogurt. Part of technological processes of fermented bean curd processing is used for enzymolysis of soybean milk under controlled conditions to realize deodorization and fresh increase. The deodorized soybean milk is mixed with water and cow milk according to a proportion for homogeneity, and then the compound milk is fermented by an ordinary yogurt preparation process to prepare the compound yogurt which has high soybean-to-milk proportion, good taste and good nutrition, and has a protein content of higher than or equal to 3%, a calcium content equal to that of an ordinary yogurt, a lactic acid bacteria amount of larger than 1.0 * 1.8/mL, and a free amino acid nitrogen content obviously higher than that of the ordinary yogurt. The additives and processing method used in the invention conform to relevant standards of food quality and safety, the processing cost is reasonable, and the product has very good market prospects.
Description
Technical field
The present invention relates to lactic fermentation Yoghourt field, be specifically related to a kind of that the fermented bean curd of Restriction Endonuclease degree and cow's milk is compound, the method for making composite yoghourt through lactobacillus-fermented.
Background technology
Cow's milk is acknowledged as a kind of more satisfactory complete food up to now, and except dietary fiber, cow's milk contains the complete nutrients matter that needed by human body is wanted, and nutritive value is very high.But contain lactose in fresh cow milk, the people who suffers from lactose intolerance causes because alimentary canal lacks lactase that lactose is can not be in small intestine digested directly to be entered fermentation in large intestine and generate a large amount of organic acids and gas, causes health borborygmus, abdominal distension, stomachache, diarrhoea, the series of symptoms such as even dizzy to occur.Yoghourt is that lactobacillus-fermented cow's milk makes, from nutritive value, both difference are not very large, but the fermentation of lactic acid bacteria is decomposed the lactose in cow's milk, is easier to digestion and the absorption of human body, and the viable bacteria simultaneously contained in Yoghourt and metabolite thereof can effectively suppress the growth of harmful bacteria in human body intestinal canal, improve body immunity, strengthening resistance against diseases, reduce cholesterol in serum content, is a kind of nutrient excellent product of extremely praising highly in the world.
China is the native place of soybean, tatoin its be of high nutritive value and be called as " green cow ", and soya-bean milk is also one of China's traditional food, but can not be that more consumers accept because it contains undesirable beany flavor.The generation of beany flavor is mainly that the lipoxidase existed in soybean has generated the volatile ingredients such as multiple low mass molecule alcohol, aldehyde, ketone and acid by polyvalent unsaturated fatty acid catalytic oxidation degraded wherein, these micromolecular compound major parts have peculiar smell in various degree, and have formed large beany flavor.Although, have at present several fishy-removing-methods commonly used as: alkaline leaching, remove seed-skin method, hot water mill beans method, vacuum deodorization method etc., can remove large beany flavor, to make soya-bean milk.But no matter being soya-bean milk or cow's milk, is all single product, more there is no a kind of beany flavor that utilizes sufu fermentation technique to remove bean product, and see report with the cow's milk composite fermentation with the method that makes composite yoghourt.
Summary of the invention
Technical problem to be solved by this invention is: for the deficiency of above-mentioned soybean prod technology, utilize the part technical process of fermented bean curd processing, to soya-bean milk controlled condition enzymolysis, to realize that de-raw meat increases aquatic foods, and provide the processing method of a kind of smellless soya-bean milk, cow's milk composite yoghourt, the yoghourt-flavored of making is good, and nutrition is high.
In order to address the above problem, the technical solution adopted in the present invention is: the processing method of a kind of smellless soya-bean milk, cow's milk composite yoghourt, and the method step is as follows:
A, prepare the fermented bean curd base according to a conventional method;
B, in above-mentioned fermented bean curd base, adding the water identical with fermented bean curd base weight to reach is the salt of fermented bean curd base weight 0.5%-3%, mix, making beating, make the fermented bean curd slurries, these fermented bean curd slurries after 4-16 hour, in 121 ℃-134 ℃, 0.1-0.15MPa sterilizing 20-30min, are made to enzymolysis fermented bean curd slurry 45-60 ℃ of insulation;
C, above-mentioned enzymolysis fermented bean curd slurry is mixed by weight 1:0.5-2 with water, smash, make and dilute the enzymolysis fermented bean curd and starch;
D, will be after the fresh milk sterilizing with above-mentioned dilution enzymolysis fermented bean curd slurry, by weight 5:5,4:6 or 3:7, mix, and be incorporated as the sucrose of dilution enzymolysis fermented bean curd slurry and sterilizing cow's milk weight 6-8%, homogeneous (pressure is 30-50MPa), access viable count>=10
6the lactic acid bacteria of CFU/mL, inoculation weight is 3-5%, at 37-42 ℃ of bottom fermentation 4-6h, gets final product.
In above-mentioned steps a, the preparation of fermented bean curd base can be to get the blockage that fresh bean curd is cut into length and width 2.5-3.5cm, and sterilization is taken out, and (fermented bacterium refers to fermentation fermented bean curd mucor and rhizopus commonly used to naturally cool to rear access fermented bacterium below 30 ℃.The concentration of fermented bacterium>=10
4cFU/mL), at the fermentation condition bottom fermentation of fermented bean curd, treat that thumbnail grows neatly dense, length and reaches the above mycelia of 1cm, get final product.The preparation method of the fermented bean curd base of mentioning in the present invention is a kind of in routine techniques only, and every technology routinely prepares, and all can.
The salt added in above-mentioned steps b refers to one or more in food stage sodium chloride, food-grade potassium chloride or food-grade calcium chloride.
In above-mentioned steps d, the sterilizing of fresh milk refers to fresh milk at 110 ℃ of-120 ℃ of lower sterilizing 15-20 minute.
Lactic acid bacteria in above-mentioned steps d refers to one or more of streptococcus lactis, lactobacillus bulgaricus, Bifidobacterium Bifidum, streptococcus thermophilus, lactobacillus acidophilus, Lactobacillus plantarum or Lactobacillus casei for food fermentation.
The present invention utilizes sufu fermentation technique to remove the undesirable elements such as beany flavor in bean product, Flatulent factors, ANFs, has greatly improved utilization rate and the nutritive value of bean product.After the cow's milk composite fermentation, product not only contains nutrition intrinsic in soybean and milk, and its probio contained is also up to 3 * 10
8individual/mL, balance the body microecological balance effectively.Fermenting twice is thoroughly decomposed macromolecular substances in soya-bean milk and cow's milk, has greatly improved bioavailability.Composite yoghourt had both contained the intrinsic local flavor of Yoghourt, contained again the fermented bean curd delicate fragrance of fermented bean curd through being hydrolyzed into glutamic acid and aspartic acid and the delicate flavour of salt and glutamic acid formation.
The invention has the beneficial effects as follows:
1, the present invention utilizes the sweat of production of preserved beancurd to remove the undesirable elements such as beany flavor of soya-bean milk, has greatly improved utilization rate and the nutritive value of bean product.Can change the present situation that existing bean product are unfavorable for that because containing undesirable beany flavor, bitter taste, astringent taste and some harmful substance that digests can not be accepted for more consumers.
2, the fermented bean curd that traditional industry is produced is block, and the present invention breaks into the fermented bean curd slurries by fermented bean curd, has greatly improved the effective area of protease and substrate-function in enzymolysis process; Simultaneously, being different from traditional handicraft places fermented bean curd under normal temperature and carries out after-ripening, the present invention is placed in the fermented bean curd slurries enzymolysis under the higher temperature of 45-60 ℃, this temperature is the optimum temperature of enzyme, but be not suitable for the growth of microorganism breeding, suppress to a certain extent the growth of miscellaneous bacteria, shortened widely the fermented bean curd ripening time.
Although 3, composite fermentation Yoghourt soya-bean milk ratio is high, mouthfeel is good, and product contains nutrition intrinsic in soybean and milk, composite yoghourt protein content>=3%, and calcium content and common sour milk are suitable, lactic acid bacteria number>1.0 * 10
8individual/mL, and the content of free amino acid nitrogen is apparently higher than common sour milk.In the while fermented yoghourt, probio is up to 3 * 10
8individual/mL, can make up middle-aged and old lactose intolerances that milk is replenished the calcium and caused, effectively the balance the body microecological balance.
4, this method yoghourt only is added with the food additive salt adding, meets the relevant criterion of Food Quality and Safety, and processing cost is reasonable, has good market prospects.
The specific embodiment:
Prepare the fermented bean curd base: get new fresh bean curd and be cut into the blockage that length and width is 2.5-3.5cm, be immersed in 80 ℃ of hot water and boil sterilization in 8 minutes (or drench and scald three sterilizations with boiling water), take out, naturally cool to below 30 ℃ and be placed in tray, make every bean curd surrounding leave space, in bean curd surface sprinkling Mucor spore suspension (bacterial classification concentration>=10
4cFU/mL), under 28-30 ℃, cultivate 3 days; Treat that thumbnail grows neatly dense, length and reaches the above mycelia of 1cm, get final product.
Embodiment 1
Get the fermented bean curd base, adding the water identical with fermented bean curd base weight to reach is the food stage sodium chloride of fermented bean curd base weight 1%, utilizes tissue mashing machine to mix making beating, make the fermented bean curd slurries, these fermented bean curd slurries are incubated to 10 hours at 55 ℃, then, in 121 ℃, 0.1MPa sterilizing 30min, make enzymolysis fermented bean curd slurry; This enzymolysis fermented bean curd slurry is mixed by weight 1:1 with water, utilize tissue mashing machine again to smash, make dilution enzymolysis fermented bean curd slurry; Get fresh milk in 115 ℃ of sterilizings after 18 minutes, by weight 5:5, with dilution enzymolysis fermented bean curd slurry, mix, be incorporated as the sucrose of dilution enzymolysis fermented bean curd slurry and sterilizing cow's milk weight 6%, homogeneous under 40MPa, by total viable count of inoculating weight access lactobacillus bulgaricus 1.5% and tri-kinds of bacterium of streptococcus thermophilus 1.5%(>=10
6cFU/mL), at 40 ℃ of bottom fermentation 5h, get final product.
Embodiment 2
Get the fermented bean curd base, adding the water identical with fermented bean curd base weight to reach is the food-grade potassium chloride of fermented bean curd base weight 0.5%, utilizes tissue mashing machine to mix making beating, make the fermented bean curd slurries, these fermented bean curd slurries are incubated to 16 hours at 45 ℃, then, in 128 ℃, 0.12MPa sterilizing 25min, make enzymolysis fermented bean curd slurry; This enzymolysis fermented bean curd slurry is mixed by weight 1:0.5 with water, utilize tissue mashing machine again to smash, make dilution enzymolysis fermented bean curd slurry; Get fresh milk in 110 ℃ of sterilizings after 20 minutes, by weight 4:6, with dilution enzymolysis fermented bean curd slurry, mix, be incorporated as the sucrose of dilution enzymolysis fermented bean curd slurry and sterilizing cow's milk weight 7%, homogeneous under 30MPa, by total viable count of inoculating weight access lactobacillus bulgaricus 1.5%, streptococcus thermophilus 1.5% and tri-kinds of bacterium of lactobacillus acidophilus 1%(>=10
6cFU/mL), at 37 ℃ of bottom fermentation 6h, get final product.
Embodiment 3
Get the fermented bean curd base, adding the water identical with fermented bean curd base weight to reach is the food-grade calcium chloride of fermented bean curd base weight 2% and 1% food stage sodium chloride, utilize tissue mashing machine to mix making beating, make the fermented bean curd slurries, these fermented bean curd slurries are incubated to 4 hours at 60 ℃, in 134 ℃, 0.15MPa sterilizing 20min, make enzymolysis fermented bean curd slurry again; This enzymolysis fermented bean curd slurry is mixed by weight 1:2 with water, utilize tissue mashing machine again to smash, make dilution enzymolysis fermented bean curd slurry; Get fresh milk in 120 ℃ of sterilizings 15 minutes, by weight 3:7, with dilution enzymolysis fermented bean curd slurry, mix, be incorporated as the sucrose of dilution enzymolysis fermented bean curd slurry and sterilizing cow's milk weight 8%, homogeneous under 50MPa, by total viable count of inoculating weight access lactobacillus bulgaricus 1.5%, streptococcus thermophilus 1.5% and tri-kinds of bacterium of Bifidobacterium Bifidum 2%(>=10
6cFU/mL), at 42 ℃ of bottom fermentation 4h, get final product.
Claims (3)
1. the processing method of a smellless soya-bean milk, cow's milk composite yoghourt, is characterized in that, the method step is as follows:
A, prepare the fermented bean curd base according to a conventional method;
B, in above-mentioned fermented bean curd base, adding the water identical with fermented bean curd base weight to reach is the salt of fermented bean curd base weight 0.5%-3%, mix, making beating, make the fermented bean curd slurries, these fermented bean curd slurries after 4-16 hour, in 121 ℃-134 ℃, 0.1-0.15MPa sterilizing 20-30min, are made to enzymolysis fermented bean curd slurry 45-60 ℃ of insulation;
C, above-mentioned enzymolysis fermented bean curd slurry is mixed by weight 1:0.5-2 with water, smash, make and dilute the enzymolysis fermented bean curd and starch;
D, by fresh milk after 110 ℃ of-120 ℃ of lower sterilizing 15-20 minutes, with above-mentioned dilution enzymolysis fermented bean curd slurry, by weight 5:5,4:6 or 3:7, mix, being incorporated as the sucrose of dilution enzymolysis fermented bean curd slurry and sterilizing cow's milk weight 6-8%, is homogeneous under 30-50MPa at pressure, access viable count>=10
6the lactic acid bacteria of CFU/mL, inoculation weight is 3-5%, at 37-42 ℃ of bottom fermentation 4-6h, gets final product.
2. the processing method of a kind of smellless soya-bean milk as claimed in claim 1, cow's milk composite yoghourt, is characterized in that, the salt added in described step b refers to one or more in food stage sodium chloride, food-grade potassium chloride or food-grade calcium chloride.
3. the processing method of a kind of smellless soya-bean milk as claimed in claim 1, cow's milk composite yoghourt, it is characterized in that, the lactic acid bacteria in described steps d refers to one or more of streptococcus lactis, lactobacillus bulgaricus, Bifidobacterium Bifidum, streptococcus thermophilus, lactobacillus acidophilus, Lactobacillus plantarum or Lactobacillus casei for food fermentation.
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| CN101366414A (en) * | 2008-09-23 | 2009-02-18 | 吉林农业大学 | Method for preparing milk curd of composite cheese of soybean and cow's milk |
| CN101720968A (en) * | 2009-12-16 | 2010-06-09 | 刘慧燕 | Method for producing fermented vegetable protein beverage |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101366414A (en) * | 2008-09-23 | 2009-02-18 | 吉林农业大学 | Method for preparing milk curd of composite cheese of soybean and cow's milk |
| CN101720968A (en) * | 2009-12-16 | 2010-06-09 | 刘慧燕 | Method for producing fermented vegetable protein beverage |
Non-Patent Citations (7)
| Title |
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| JP平1-277454A 1989.11.07 |
| 以牛乳和大豆乳为原料混合发酵酸乳的研究;卫雅芳等;《粮食与食品工业》;20030930(第03期);34-36 * |
| 卫雅芳等.以牛乳和大豆乳为原料混合发酵酸乳的研究.《粮食与食品工业》.2003,(第03期), |
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| 豆腐脑酸奶制作工艺;李俊芳等;《中国乳品工业》;20101130(第11期);33-35 * |
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