CN104255926A - Solidification-type mixed milk and milk bean curd - Google Patents
Solidification-type mixed milk and milk bean curd Download PDFInfo
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- CN104255926A CN104255926A CN201410463264.0A CN201410463264A CN104255926A CN 104255926 A CN104255926 A CN 104255926A CN 201410463264 A CN201410463264 A CN 201410463264A CN 104255926 A CN104255926 A CN 104255926A
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Abstract
The invention relates to solidification-type mixed milk and a milk bean curd. A preparation method of the solidification-type mixed milk comprises the following steps: boiling soybean milk, then mixing the boiling soybean milk with milk materials, adding 3% to 8% of sugar and then inoculating 0.05% to 0.2% of lactic acid bacteria and fermenting at 37 DEG C to 45 DEG C until the mixture is flocculated. The soybean milk is prepared by grinding edible plant juice or water. A preparation method of the milk bean curd comprises the following steps: adding 0.05% to 2% of gluconolactone into the solidification-type mixed milk and standing for at least 20 minutes. The milk bean curd is capable of combining the advantages of the milk and the soybean milk and is good in smooth, tender, sweet and sour taste, so that a child likes to eat the milk bean curd. The gluconolactone added to the milk bean curd has good functions of solidifying soybean protein and milk protein.
Description
Technical field
The present invention relates to coagulating type mixed milk and milk bean curd, belong to food processing field.
Background technology
Soya-bean milk is the source of good protein, but its distinctive beany flavor makes many people be difficult to accept.Have in prior art and soya-bean milk lactobacillus-fermented is made fermented type soymilk to remove the method for beany flavor.But soya-bean milk is except beany flavor, also nutritious not comprehensively problem, enriches as immune protein and trace element are all not so good as milk.China's milk natural resources shortage, causes milk price high, in many rural areas, the popularity rate of milk is not high, and China's beans resource is then very abundant, if by milk and soya-bean milk mixed culture fermentation, then can the nutritive value of comprehensively milk and soya-bean milk, also can balance milk and beans resource.
Prior art lactobacillus-fermented soya-bean milk can remove the beany flavor of soya-bean milk, improves soya-bean milk mouthfeel.Although soya-bean milk is also good protein, the immune protein in soya-bean milk and other trace element enrich not as milk, if the soymilk of only edible soya-bean milk or lactobacillus-fermented, auxotrophy clearly, particularly for the children of rural area.The milk Edible qualified of the children of rural areas in our country is also very low, and mainly the low price that causes of the supply of China's milk is relatively high.Therefore carry out lactobacillus-fermented by after milk and soya-bean milk mixing, not only can merge the nutritional advantages of milk and soya-bean milk, tender, the sour-sweet mouthfeel of good cunning can also be obtained, make children like edible.
The gluconolactone added both had had and had solidified soy proteinaceous effect preferably, also can solidifying milk protein preferably.Therefore continue to solidify with the coagulating type mixed milk that gluconolactone is more weak to freezing action, and the local flavor of soya-bean milk and milk can be made to play good synergy.But the addition of gluconolactone needs to control, and adds too much, easily causes the micro-sour mouthfeel of product.
Summary of the invention
First object of the present invention is to provide a kind of coagulating type mixed milk, this coagulating type mixed milk than traditional soymilk or milk nutrition more comprehensively, sliding tender, the free from beany flavor of mouthfeel.
For achieving the above object, the technical solution used in the present invention is: described coagulating type mixed milk is after being boiled by soya-bean milk and the mixing of milk material, adds 3 ~ 8 % sugar, then inoculates the lactic acid bacteria of 0.05 ~ 0.2%, 37 ~ 45 DEG C of fermentations to flocculation.
The preparation method of soya-bean milk is: edible beans or its mixture are soaked in water to expansion, become soya-bean milk with edible plants juice or water mill, during defibrination, and the edible beans of expansion and preferred 1:6 ~ 10 of ratio of edible plants juice or water.The preferred soybean of edible beans, kidney bean, black soya bean or its mixture.0.5 ~ 1.5% sodium bicarbonate can be added when edible beans are soaked in water.
Milk and soya-bean milk can be arbitrary proportions, preferred milk 30 ~ 50%, soya-bean milk 50 ~ 70%.
After soya-bean milk and the mixing of milk material, also can add fermented glutinous rice pressed liquor, addition preferably 2 ~ 5%.
Second object of the present invention is to provide a kind of milk bean curd, and this milk bean curd adds 0.05 ~ 2% gluconolactone in above-mentioned coagulating type mixed milk, leaves standstill at least 20 minutes.
3rd object of the present invention is to provide a kind of preparation method of coagulating type mixed milk, the coagulating type mixed milk smoother taste utilizing the method to make, sour-sweet, free from beany flavor.
For achieving the above object, the technical solution used in the present invention is: the preparation method of described coagulating type mixed milk is after being boiled by soya-bean milk and the mixing of milk material, add 3 ~ 8 % sugar, then inoculate the lactic acid bacteria of 0.05 ~ 0.2%, 37 ~ 45 DEG C of fermentations to flocculation.
The preparation method of above-mentioned soya-bean milk is:
(1) edible beans or its mixing square object are soaked in water to expansion, drain moisture;
(2) get the edible portion of plant to squeeze the juice, get plant juice and remove slag, with this plant juice or water mill soya-bean milk, get soya-bean milk and remove slag.
The wherein preferred soybean of edible beans, kidney bean, black soya bean or its mixture.0.5 ~ 1.5% sodium bicarbonate can be added when edible beans are soaked in water.During mill soya-bean milk, preferred 1:6 ~ 10 of ratio of edible beans and plant juice.
The preferred glucose of above-mentioned sugar, lactose, fructose, sucrose.The plant that the preferred sugar content of above-mentioned plant is high, as watermelon, sugarcane etc.
After soya-bean milk and the mixing of milk material, also can add fermented glutinous rice pressed liquor, addition preferably 2 ~ 5%.
4th object of the present invention is to provide a kind of preparation method of milk bean curd, the method be add in above-mentioned coagulating type mixed milk 0.05 ~ 2% gluconolactone, leave standstill at least 20 minutes.
Advantage of the present invention is:
detailed description of the invention
The present invention is described in detail below in conjunction with detailed description of the invention.
Embodiment one
The making of coagulating type mixed milk:
1) selected soya bean soaks 8h in water, and soaking beans water, than being 1:2, adds the sodium bicarbonate of soya bean quality 1% simultaneously, adds water and wear into soya-bean milk after soya bean is expanded, and soya-bean milk, than being 1:8, is boiled by beans water during mill soya-bean milk;
2) in above-mentioned soya-bean milk, the full-cream sugar-free milk powder of soya-bean milk quality 3% and the white granulated sugar of 5% is added, homogeneous;
3), after 121 DEG C of sterilizing 20 min, the lactic acid bacteria of 37 DEG C of inoculation soya-bean milk quality 0.1% is cooled to, containing bacillus bulgaricus and streptococcus thermophilus in this lactic acid bacteria, homogeneous;
4) 37 DEG C of ferment at constant temperature 3.5h are to the mixed liquor flocculation of soya-bean milk and milk, obtain coagulating type mixed milk.
The preparation method of milk bean curd is as follows:
In above-mentioned coagulating type mixed milk, add 2% gluconolactone, room temperature leaves standstill at least 20 minutes to coagulation forming.
Embodiment two
The making of coagulating type mixed milk:
1) selected soya bean, kidney bean, be soaked in water respectively, and during immersion, beans water is than being 1:3, drains the water respectively after soya bean and kidney bean are all expanded, mixing;
2) the green edge of getting after watermelon meat or peeling is divided and is squeezed the juice, and gets juice and removes slag, and with this watermelon juice the soya bean of above-mentioned mixing and kidney bean is worn into soya-bean milk and boils soya-bean milk; During defibrination, the mixing of soya bean and kidney bean and the mass ratio of watermelon juice are 1:6;
3) in above-mentioned soya-bean milk, add fresh milk, make the mass ratio of fresh milk be 30%, then add the lactose of soya-bean milk and milk gross mass 8% and the fermented glutinous rice pressed liquor of 2%;
4), after 100 DEG C of sterilizing 30 min, the lactic acid bacteria of 40 DEG C of inoculation soya-bean milk and milk mixed liquor quality 0.05% is cooled to, containing bacillus bulgaricus, streptococcus thermophilus and Bifidobacterium in this lactic acid bacteria;
5) 45 DEG C of ferment at constant temperature 2.5h are to the mixed liquor flocculation of soya-bean milk and milk, obtain coagulating type mixed milk.
The preparation method of milk bean curd is as follows:
In above-mentioned coagulating type mixed milk, add 0.1% gluconolactone, room temperature leaves standstill at least 20 minutes to coagulation forming.
Embodiment three
The making of coagulating type mixed milk:
1) selected soya bean, kidney bean and black soya bean, be soaked in water respectively, and soaking beans water, than being 1:3, drains the water after soya bean, kidney bean and black soya bean all expand, mixing;
2) get sugar cane crushing, get juice and remove slag, with this sugar-cane juice, the soya bean of above-mentioned expansion, kidney bean and black soya bean are worn into soya-bean milk, during mill soya-bean milk, soya bean, kidney bean and the mixing of black soya bean and the mass ratio 1:10 of sugar-cane juice, boil soya-bean milk;
3) in above-mentioned soya-bean milk, add fresh milk, make the mass ratio 50% of this fresh milk, then add sucrose and the 5% fermented glutinous rice pressed liquor of soya-bean milk and milk gross mass 3%, homogeneous;
4), after 100 DEG C of sterilizing 30 min, the lactic acid bacteria of 40 DEG C of inoculation soya-bean milk and milk mixed liquor quality 0.2% is cooled to, containing bacillus bulgaricus, streptococcus thermophilus and Bifidobacterium in this lactic acid bacteria;
5) 42 DEG C of ferment at constant temperature 2.5h are to the mixed liquor flocculation of soya-bean milk and milk, obtain coagulating type mixed milk.
The preparation method of milk bean curd is as follows:
In above-mentioned coagulating type mixed milk, add 0.05% gluconolactone, room temperature leaves standstill at least 20 minutes to coagulation forming.
Claims (10)
1. a coagulating type mixed milk, is characterized in that: soya-bean milk is boiled afterwards and milk material is mixed into mixed liquor, adds 3 ~ 8 % sugar, then inoculates the lactic acid bacteria of 0.05 ~ 0.2%, flocculate at 37 ~ 45 DEG C of fermentation to mixed liquors in mixed liquor.
2. coagulating type mixed milk as claimed in claim 1, is characterized in that: the preparation method of described soya-bean milk is that edible beans or its mixture are soaked in water wear into soya-bean milk with edible plants juice to expansion.
3. coagulating type mixed milk as claimed in claim 1 or 2, is characterized in that: add described soya-bean milk and milk material gross mass 2 ~ 5% fermented glutinous rice pressed liquor again after described soya-bean milk and the mixing of milk material.
4. a milk bean curd, is characterized in that: in the coagulating type mixed milk one of claims 1 to 3 Suo Shu, add the gluconolactone of 0.05 ~ 2%, leaves standstill at least 20 minutes.
5. a preparation method for coagulating type mixed milk, is characterized in that: rear and milk material mixing boiled by soya-bean milk, adds 3 ~ 8 % sugar, then inoculates 0.05 ~ 0.2% lactic acid bacteria, flocculate at 37 ~ 45 DEG C of fermentation to mixed liquors.
6. the preparation method of coagulating type mixed milk as claimed in claim 5, is characterized in that: the preparation method of described soya-bean milk is that edible beans or its mixture are soaked in water to expansion, becomes soya-bean milk with edible plants juice or water mill.
7. the preparation method of the coagulating type mixed milk as described in claim 5 or 6, is characterized in that: add described soya-bean milk and milk material gross mass 2 ~ 5% fermented glutinous rice pressed liquor again after described soya-bean milk and the mixing of milk material.
8. the preparation method of the coagulating type mixed milk as described in one of claim 5 ~ 7, is characterized in that: described sugar is glucose, lactose, fructose, sucrose.
9. the preparation method of the coagulating type mixed milk as described in one of claim 5 ~ 8, is characterized in that: described plant juice is watermelon juice and/or sugar-cane juice.
10. a preparation method for milk bean curd, is characterized in that: after making coagulating type mixed milk by the preparation method of the coagulating type mixed milk one of claim 5 ~ 9 Suo Shu, add the gluconolactone of 0.05 ~ 2%, leaves standstill at least 20 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410463264.0A CN104255926A (en) | 2014-09-12 | 2014-09-12 | Solidification-type mixed milk and milk bean curd |
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| CN201410463264.0A CN104255926A (en) | 2014-09-12 | 2014-09-12 | Solidification-type mixed milk and milk bean curd |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105123969A (en) * | 2015-08-04 | 2015-12-09 | 马鞍山德宏堂生物科技有限公司 | Milk flavor dried bean curd and preparation process thereof |
| CN111567625A (en) * | 2020-06-05 | 2020-08-25 | 杭州万向职业技术学院 | Preparation method of rainbow milk tofu |
-
2014
- 2014-09-12 CN CN201410463264.0A patent/CN104255926A/en active Pending
Non-Patent Citations (3)
| Title |
|---|
| 刘恩岐 等: "发酵布丁豆腐生产工艺的研究", 《食品科学》 * |
| 李鸣: "凝固型酸豆奶的生产技术", 《河北农业科技》 * |
| 王辉 等: "凝固型含醇发酵乳的研制", 《广州食品工业科技》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105123969A (en) * | 2015-08-04 | 2015-12-09 | 马鞍山德宏堂生物科技有限公司 | Milk flavor dried bean curd and preparation process thereof |
| CN111567625A (en) * | 2020-06-05 | 2020-08-25 | 杭州万向职业技术学院 | Preparation method of rainbow milk tofu |
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Application publication date: 20150107 |