CN103431053B - The production method of a kind of coagulating type fermented soybean milk and agitating type fermented soybean milk - Google Patents
The production method of a kind of coagulating type fermented soybean milk and agitating type fermented soybean milk Download PDFInfo
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- CN103431053B CN103431053B CN201310337651.5A CN201310337651A CN103431053B CN 103431053 B CN103431053 B CN 103431053B CN 201310337651 A CN201310337651 A CN 201310337651A CN 103431053 B CN103431053 B CN 103431053B
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Abstract
The invention discloses the production method of a kind of coagulating type fermented soybean milk and agitating type fermented soybean milk, this production method comprises the following steps: adopt soya bean to grind soya-bean milk; Prepare seed forming agent; Inoculum fermented soymilk; The after-ripening of packing of product warehouse-in.The present invention take soybean as raw material, and according to modern scientific theory, the viable bacteria soya milk product obtained with various lactobacillus, yeast probiotics fermention, product has strong and brisk in taste, delicate mouthfeel, and viable bacteria density is high, nutritious advantage; In addition the soymilk that the method is produced has soybean prod and the dual health care of probiotics viable bacteria product, and bean milk production method provided by the invention has very strong practical application meaning.
Description
Technical field
The invention belongs to soy milk production fermentation arts, particularly relate to the production method of a kind of coagulating type fermented soybean milk and agitating type fermented soybean milk.
Background technology
Soya-bean milk, since Western Han Dynastry Huainan king Liu An invents, has had the history of more than 1900 year, and it is welcome by popular as a kind of protein drink.But the soya-bean milk that traditional manufacture craft obtains can not meet popular healthy consumption demand.Fermented soybean milk, just produce, but its production method mostly is the bacterial classification of spontaneous fermentation from the Qing Dynasty, and at present, acid mung bean milk is only the fraction area consumers such as Beijing and accepts, but because of its local flavor problem, other various places acceptance levels are very little.These be all hinder fermented soybean milk standardize on a large scale produce reason.
Although China is the area of origin of soya-bean milk, the manufacture craft of soya-bean milk lags far behind U.S., Japan and Korea S., and especially probiotics fermention soymilk will lag behind these countries more than 20 year, and the exploitation of soya-bean milk (soymilk), Japan and the United States, Korea Spro march at the forefront of the world.By the domestic history just having about 20 years of the further investigation of lactobacillus-fermented soya milk product.
In recent years, many researchers of China, according to modern scientific theory, also to this has been many research, especially after 2006, provide abundant theoretical foundation for testing.Fermented bacterium is varied, as bacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, rhamnose bacillus, Bacillus casei etc.
But how people, to the selection of probiotics fermention soymilk leavening, remove the ANFs that produces in slurrying and sweat and make up the good solution that the few problem of vitamin content in soya-bean milk still do not look for.
Summary of the invention
The object of the embodiment of the present invention is the production method providing a kind of coagulating type fermented soybean milk and agitating type fermented soybean milk, is intended to solve ANFs how to remove and produce in slurrying and sweat and makes up the few problem of vitamin content in soya-bean milk.
The embodiment of the present invention is achieved in that the production method of a kind of coagulating type fermented soybean milk and agitating type fermented soybean milk, and this production method comprises the following steps:
Soya bean is adopted to grind soya-bean milk;
Prepare seed forming agent;
Inoculum fermented soymilk;
The after-ripening of packing of product warehouse-in.
Further, the concrete steps adopting soya bean to grind soya-bean milk are:
Choosing, without the full soya bean of worm, is 0.1 ~ 0.5%NaHCO by the mass concentration of 2.9 ~ 3.3 times of quality
3solution, adjust pH is to 7.5 ~ 8.5, and at temperature 80 DEG C ~ 85 DEG C, soak 6 ~ 8h, immersion terminates rear dry beans and is about 1: 2.88 with wet beans ratio;
Adjustment beans water ratio is 1: 8 ~ 14, adopts soy bean milk making machine by soya bean defibrination;
Homogeneous, homogenization pressure is 15 ~ 25Mpa for the first time, and second time homogenization pressure is 40 ~ 50Mpa; Homogenizing temperature 50 ~ 60 DEG C.
Boiling, mashing off 10 ~ 15min.
Cross with 150 ~ 200 eye mesh screens and filter bean dregs;
112 ~ 115 DEG C, 15 ~ 25min, sterilizing.
Further, the method that seed forming agent prepares is:
Be cultivate in the soya-bean milk of 60 ~ 80% in volume ratio by Lactobacillus rhamnosus, lactobacillus acidophilus, lactobacillus bulgaricus, remaining 20 ~ 400% is degreasing recombined milk; Bacillus bifidus and yeast are cultivated in pure soya-bean milk.Cultivation temperature is 35 ~ 42 DEG C, and the time is 4 ~ 8h.
Further, inoculum fermented method is:
Cultured Lactobacillus rhamnosus, lactobacillus acidophilus, lactobacillus bulgaricus, two qi lactobacillus, yeast are carried out composite according to the ratio of 1: 1: 1: 1: 1 to 5: 5: 5: 5: 1, according to always connecing the ratio of bacterium amount 2 ~ 5%;
37 ~ 42 DEG C, ferment at constant temperature.
Further, coagulating type fermented soybean milk mashing off slagging-off after add auxiliary material gelatin, addition is 0.1 ~ 0.3%.
Further, coagulating type fermented soybean milk adds stabilizing agent anti-acid core methylcellulose and CMC after fermentation, and use water-soluble solution, 121 DEG C, add soya-bean milk after 15 ~ 25mi sterilizing, addition is 0.2 ~ 0.4% of soya-bean milk gross mass, do not need to stir.
Further, coagulating type fermented soybean milk sterile filling after having connect bacterial classification.
Further, products obtained therefrom packaging after, warehouse-in after-ripening condition be 2 ~ 4 DEG C, after-ripening 12 ~ 24h.
The present invention take soybean as raw material, according to modern scientific theory, and the viable bacteria soya milk product obtained with various lactobacillus, yeast probiotics fermention.The advantages such as product has strong and brisk in taste, delicate mouthfeel, and viable bacteria density is high, nutritious.There is soybean prod and the dual health care of probiotics viable bacteria product.The soymilk of these research and development has very strong practical application meaning.
Accompanying drawing explanation
Fig. 1 is the production method flow chart of the coagulating type fermented soybean milk that provides of the embodiment of the present invention and agitating type fermented soybean milk.
Detailed description of the invention
In order to make object of the present invention, technical scheme and advantage clearly understand, below in conjunction with embodiment, the present invention is further elaborated.Should be appreciated that specific embodiment described herein only in order to explain the present invention, be not intended to limit the present invention.
Fig. 1 shows the flow process of the production method of coagulating type fermented soybean milk provided by the invention and agitating type fermented soybean milk.For convenience of explanation, illustrate only part related to the present invention.
The embodiment of the present invention provide a kind of coagulating type fermented soybean milk and the production method of agitating type fermented soybean milk comprise the following steps:
S101: adopt soya bean to grind soya-bean milk;
S102: prepare seed forming agent;
S103: inoculum fermented soymilk;
S104: packing of product warehouse-in after-ripening.
As a prioritization scheme of the embodiment of the present invention, the concrete steps adopting soya bean to grind soya-bean milk are:
Choosing, without the full soya bean of worm, is 0.1 ~ 0.5%NaHCO by the mass concentration of 2.9 ~ 3.3 times of quality
3solution, adjust pH is to 7.5 ~ 8.5, and at temperature 80 DEG C ~ 85 DEG C, soak 6 ~ 8h, immersion terminates rear dry beans and is about 1: 2.88 with wet beans ratio;
Adjustment beans water ratio is 1: 8 ~ 14, adopts soy bean milk making machine by soya bean defibrination;
Homogeneous, homogenization pressure is 15 ~ 25Mpa for the first time, and second time homogenization pressure is 40 ~ 50Mpa; Homogenizing temperature 50 ~ 60 DEG C.
Boiling, mashing off 10 ~ 15min.
Cross with 150 ~ 200 eye mesh screens and filter bean dregs;
112 ~ 115 DEG C, 15 ~ 25min, sterilizing.
As a prioritization scheme of the embodiment of the present invention, the method that seed forming agent prepares is:
Be cultivate in the soya-bean milk of 60 ~ 80% in volume ratio by Lactobacillus rhamnosus, lactobacillus acidophilus, lactobacillus bulgaricus, remaining 20 ~ 40% is degreasing recombined milk; Bacillus bifidus and yeast are cultivated in pure soya-bean milk.Cultivation temperature is 35 ~ 42 DEG C, and the time is 4 ~ 8h.
As a prioritization scheme of the embodiment of the present invention, inoculum fermented method is:
Cultured Lactobacillus rhamnosus, lactobacillus acidophilus, lactobacillus bulgaricus, two qi lactobacillus, yeast are carried out composite according to the ratio of 1: 1: 1: 1: 1 to 5: 5: 5: 5: 1, according to always connecing the ratio of bacterium amount 2 ~ 5%;
37 ~ 42 DEG C, ferment at constant temperature.
As a prioritization scheme of the embodiment of the present invention, coagulating type fermented soybean milk adds auxiliary material gelatin after mashing off slagging-off, and addition is 0.1 ~ 0.3%.
As a prioritization scheme of the embodiment of the present invention, coagulating type fermented soybean milk adds stabilizing agent anti-acid core methylcellulose and CMC after fermentation, uses water-soluble solution, 121 DEG C, add soya-bean milk after 15 ~ 25mi sterilizing, addition is 0.2 ~ 0.4% of soya-bean milk gross mass, does not need to stir.
As a prioritization scheme of the embodiment of the present invention, coagulating type fermented soybean milk sterile filling after having connect bacterial classification.
As a prioritization scheme of the embodiment of the present invention, after products obtained therefrom packaging, the condition of warehouse-in after-ripening is 2 ~ 4 DEG C, after-ripening 12 ~ 24h.
Below in conjunction with drawings and the specific embodiments, application principle of the present invention is further described.
Be that the present invention is further described with the raw material of soybean after producing coagulating type fermentation, but be not limited only to this.
1, screening full without worm soya bean 250g, is the NaHCO of 0.3% with mass fraction
3750g solution, 80 DEG C are soaked 6h, and the weight in wet base to soybean is about 2.88 times of dry beans, claims to obtain wet beans 720g.
2, with adding boiling water 2530g, defibrination.
3, homogeneous.Homogeneous for the first time, first time homogenization pressure position 25Mpa, second time homogenization pressure position 45Mpa; Homogenizing temperature 55 DEG C
4,100 DEG C of mashing off 15min.
5,200 order filter-cloth filterings, remove bean dregs, obtain soya-bean milk 2600g.
6, gelatin 5.2g is used 20g hot water dissolving, be added in gained soya-bean milk.
7,115 DEG C, 15min, sterilizing, packing.
8,100% soya-bean milk cultivate yeast and Shuan Qi, and 80% soya-bean milk cultivate Lactobacillus rhamnosus, lactobacillus acidophilus, lactobacillus bulgaricus according to 1: 1: 5: 5: 5 ratio mixing, add in obtained soya-bean milk according to the bacterium amount that connects of 5%, sealing.
9,37 DEG C of ferment at constant temperature 4h.
10, by gained soymilk, put into 4 DEG C of environment, after fermentation 12 ~ 24h, obtains fermented soybean milk.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any amendments done within the spirit and principles in the present invention, equivalent replacement and improvement etc., all should be included within protection scope of the present invention.
Claims (1)
1. a production method for coagulating type fermented soybean milk and agitating type fermented soybean milk, is characterized in that, this production method comprises the following steps:
Soya bean is adopted to grind soya-bean milk;
Prepare seed forming agent;
Inoculum fermented soymilk;
The after-ripening of packing of product warehouse-in;
The concrete steps adopting soya bean to grind soya-bean milk are:
Choosing, without the full soya bean of worm, is 0.1 ~ 0.5%NaHCO by the mass concentration of 2.9 ~ 3.3 times of quality
3solution, adjust pH is to 7.5 ~ 8.5, and at temperature 80 DEG C ~ 85 DEG C, soak 6 ~ 8h, dry beans and wet beans mass ratio are 1: 2.88;
Adjustment beans water ratio is 1: 8 ~ 14, adopts soy bean milk making machine by soya bean defibrination;
Homogeneous, homogenization pressure is 15 ~ 25Mpa for the first time, and second time homogenization pressure is 40 ~ 50Mpa; Homogenizing temperature 50 ~ 60 DEG C;
Boiling, mashing off 10 ~ 15min;
Cross with 150 ~ 200 eye mesh screens and filter bean dregs;
112 ~ 115 DEG C, 15 ~ 25min, sterilizing;
The method that seed forming agent prepares is:
Be cultivate in the soya-bean milk of 60 ~ 80% in volume ratio by Lactobacillus rhamnosus, lactobacillus acidophilus, lactobacillus bulgaricus, remaining 20 ~ 40% is degreasing recombined milk; Bacillus bifidus and yeast are cultivated in pure soya-bean milk; Cultivation temperature is 35 ~ 42 DEG C, and the time is 4 ~ 8h;
Inoculum fermented method is:
Cultured Lactobacillus rhamnosus, lactobacillus acidophilus, lactobacillus bulgaricus, Bacillus bifidus, yeast are carried out composite according to the ratio of 1: 1: 1: 1: 1 to 5: 5: 5: 5: 1, according to always connecing the ratio of bacterium amount 2 ~ 5%;
37 ~ 42 DEG C, ferment at constant temperature;
Coagulating type fermented soybean milk adds auxiliary material gelatin after mashing off slagging-off, and addition is 0.1 ~ 0.3%;
Coagulating type fermented soybean milk sterile filling after having connect bacterial classification;
After products obtained therefrom packaging, the condition of warehouse-in after-ripening is 2 ~ 4 DEG C, after-ripening 12 ~ 24h.
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| CN103891901A (en) * | 2014-03-25 | 2014-07-02 | 深圳市福荫食品集团有限公司 | Method for preparing novel soybean yogurt |
| CN104824171A (en) * | 2015-04-21 | 2015-08-12 | 厦门医学高等专科学校 | Bean-fermented drink and preparation method thereof |
| CN104920620A (en) * | 2015-04-23 | 2015-09-23 | 昆山佰生优生物科技有限公司 | Home-brewed plant yogurt powder, preparation method thereof and method for fermenting yoghourt by using home-brewed plant yogurt powder |
| CN105532903A (en) * | 2016-01-20 | 2016-05-04 | 南昌大学 | Method for preparing clostridium butyricum solidified type sour soybean milk from clostridium butyricum and product |
| CN108185013A (en) * | 2018-03-26 | 2018-06-22 | 安徽农业大学 | A kind of preparation method of the full slag fermented sour soybean slurry of the coagulating type of stabilization |
| CN108651626A (en) * | 2018-05-21 | 2018-10-16 | 华北理工大学 | Artichoke-soybean fermentation beverage composite fermentation strain, artichoke-soybean fermentation beverage and preparation method |
| CN110100898A (en) * | 2019-05-13 | 2019-08-09 | 黑龙江八一农垦大学 | A kind of preparation method of walnut protein fermented soybean milk |
| CN110200078A (en) * | 2019-06-25 | 2019-09-06 | 吉林农业大学 | A kind of preparation method of lipid-loweringing composite probiotics ferment soy yogurt |
| CN110692732A (en) * | 2019-11-05 | 2020-01-17 | 东北农业大学 | Preparation method of selenium-rich fermented soymilk |
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